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08/28/2012
Quick Fish Filets in Tomato Sauce
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
09/13/2012
Four-Cheese Macaroni and Cheese
The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.
Issue #129
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
01/21/2008
New Mexican Sopaipillas
Seize one of these warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.
Issue #90
10/25/2012
Rösti (Swiss Hash Browns)
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
Issue #24
10/18/2012
Very Moist Chocolate Layer Cake
A special place is reserved for this chocolate layer cake. It delivers a velvety crumb, an honest chocolate taste, and a rich icing.
Issue #2
04/23/2013
Menu: A Casual Vegetarian Dinner
A classic burger and fries menu gets a vegetarian update.
Does Not Apply
04/22/2013
Glazed Cinnamon Oatmeal Cookies
Laden with dried cranberries and drizzled with a sweet cinnamon glaze, these go beyond the typical oatmeal cookie.
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04/14/2013
Fried Cucumbers with Sour Cream Dipping Sauce
This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.
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03/28/2013
Butter-Basted Eggs
Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits.
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03/20/2013
Shiksa Matzo Brittle
You can tailor this crisp, kosher brittle recipe up by using white, milk or dark chocolate and sliced almonds or dried cranberries or you may omit the chocolate all together.
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03/20/2013
Cream of Parsley Soup with Fresh Horseradish
Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.
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03/04/2013
Soy-Braised Kabocha Squash
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
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02/15/2013
Whole Grain Chocolate Banana Pancakes
Using whole wheat pastry flour makes for a smooth, fluffy pancake, but for a more hearty texture, use regular whole wheat and mix in ¼ cup instant oats.
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02/13/2013
Lemony Fried Cauliflower
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice.
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02/05/2013
Water Toast
"Food is the only source of human power to work or to think," writes Fannie Farmer in her 1904 book Food and Cookery for the Sick and Convalescent. For a patient suffering from "dilated stomach," she suggests a simple meal of water toast—more or less exactly what it sounds like.
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01/04/2013
Kale and Citrus Salad
After long days of making pastries and rich foods in the SAVEUR test kitchen, our team craves lunches that are bright, flavorful, and not too heavy. This winter salad, put together by intern Farideh Sadeghin, combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.
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12/25/2012
Nutella Buns
This indulgent recipe from brothers Max and Eli Sussman is a decadent, gooey update of the classic cinnamon bun.
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12/19/2012
Menu: Christmas Morning Breakfast
On Christmas morning, prepare a satisfying, kid-friendly breakfast complete with decadent treats such as Nutella buns and honeyed hot chocolate, plus savory classics like homemade sausage patties and the perfect scrambled eggs..
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12/17/2012
Veal Stew with Potato Dumplings
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
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