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Slow Cook (11) Fry (8) Braise (5) Marinate (5) Poach (4) Steam (4) Stew (3) Broil (2) Brine (1) Freeze (1) Grill/Barbecue (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Occasion:Christmas"; var omni_prop8 = "Topic:Recipe,Cuisine:American,Occasion:Christmas"; var omni_pageName="saveur:"+omni_prop12; 11/24/2008 Salami and Chopped Egg Canapés with Fines Herbes Butter Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well. Issue #116 11/24/2008 Ham Spread and Olive Canapés This kitschy cocktail food of the 30’ is back for the holidays. Issue #116 11/24/2008 Canapés with Chutney Butter Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts. Issue #116 11/12/2008 Roquefort and Walnut Canapés This creamy blue cheese spread makes the perfect counterpoint to crisp toast. Issue #116 11/10/2008 Regent’s Punch This tea-infused champagne punch makes an elegant centerpiece for any festive occasion. Issue #116 11/10/2008 Herb-Crusted Beef Tenderloin with Horseradish Sauce The perfect centerpiece to any holiday gathering. Issue #116 11/23/2012 Cream Cheese Cinnamon Rolls 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 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 05/15/2010 Baked Eggs 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. Continue... Issue #114 03/04/2010 Cornflake-Crusted Brioche French Toast 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 01/13/2010 Breakfast Sausage Patties Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue... Issue #114 01/09/2010 Home Fries Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. Continue... Issue #114 09/05/2008 Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible. Issue #114 11/12/2007 White Chocolate Crispies This quick and easy recipe can easily be doubled or tripled to satisfy a crowd. Issue #107 11/12/2007 Stained-Glass Window Candies Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut. Issue #107 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 11/06/2007 Pecan Toffee The addition of butter gives these candies a silky sheen. Issue #107 11/06/2007 Coconut Candy Bars Rich, chewy and oh-so-delicious, these bars put convenience store candies to shame. Issue #107 11/06/2007 Lollipops These lollipops can be flavored any way you like, but we chose cherry and lime in celebration of the holiday season. Issue #107 10/02/2007 Green Bean Casserole This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company. Issue #106 « Previous 1 2 3 4 5 . . .13 Next »