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12/21/2011
This lavish Danish meat loaf is wrapped in bacon for added moisture and flavor, and then topped with rich gravy.
Issue #144
12/20/2011
The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat.
Issue #144
12/20/2011
The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo.
Issue #144
12/13/2011
The corned beef hash at West Virginia's Greenbrier resort is elegant and classic all at once.
Issue #143
12/12/2011
Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City.
Issue #143
11/10/2011
These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives.
Issue #143
11/08/2011
The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.
Issue #143
11/08/2011
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs.
Issue #143
11/08/2011
Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano.
Issue #143
11/08/2011
This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It's elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points.
Issue #143
11/08/2011
In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves.
Issue #143
11/08/2011
Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen.
Issue #143
11/28/2011
To ensure that this consommé is absolutely clear, chef Alexander Kroll of the Widder Hotel in Zurich creates a "raft" of ground beef and egg whites to absorb impurities, producing an elegant soup with concentrated flavor.
Issue #142
11/11/2011
The Art of Soup: Central Europe's Warmest Traditions Beth Kracklauer
The countries of Central Europe have given rise to what is arguably the richest soup-making tradition of all.
Issue #142
10/19/2011
The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavors. The recipe comes from German chef Klaus Weiler.
Issue #142
10/19/2011
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
Issue #142
10/18/2011
A Cut Above: Flanken-Cut Beef Short Ribs Gabriella Gershenson
The storied history of Jewish flanken-cut beef short ribs.
Issue #141
09/30/2011
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
09/27/2011
Giving roast meat the to rest can make a big difference in both flavor and texture.
Issue #141
09/26/2011
All Tied Up: How to Roll and Tie a Beef Tenderloin Kellie Evans
Instructions on how to correctly tie a tenderloin together.
Issue #141
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