All Recipes (1)
Amateur Gourmet (1)
Main Course (53)
Side Dish (42)
Backyard BBQ (10)
Cocktail Party (10)
Perfect on steamed artichokes, this dipping sauce adds a tangy twist to the spring vegetable.
Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander.
Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, or—for a more exciting pairing—lemon aioli.
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
Easter is a time of celebration with family and friends, for enjoying delicious foods and partaking in indulgences of the sweetest kind. Throughout the world, we've discovered a wealth of unique traditions centered around these tasty treats.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
The secret to success with this dish is the quality of its parts.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.