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04/05/2007
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.
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11/23/2012
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 »
Issue #114
01/27/2012
The secret to success with this dish is the quality of its parts.
Issue #114
06/13/2010
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency.
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Issue #114
05/15/2010
Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks.
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Issue #114
03/04/2010
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
09/05/2008
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Issue #114
01/08/2010
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Issue #113
12/27/2009
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).
Issue #113
07/18/2008
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
07/18/2008
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Issue #113
02/29/2008
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
Issue #110
02/02/2010
The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. Continue...
Issue #109
02/02/2009
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
Issue #109
02/13/2008
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
Issue #109
02/12/2008
Although this cake is denser than its classic cousin, the addition of brown sugar to the batter and icing lends it a delicious butterscotch flavor.
Issue #109
11/12/2007
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Issue #107
10/02/2007
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Issue #106
10/02/2007
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Issue #106
08/23/2007
Lavender adds a delightful twist to this classic French dessert.
Issue #105
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