|
805
results
|
||
|
Narrow Results
You've Selected:
|
11/09/2011
These flavorful tamales are sold from street stands during the holidays in Puerto Rico.
Issue #143
11/08/2011
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
Issue #143
11/08/2011
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Issue #143
11/08/2011
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Issue #143
11/08/2011
Saveur kitchen assistant Alex Saggiomo shared his family's recipe for this delicious dish, served for the Feast of the Seven Fishes.
Issue #143
11/08/2011
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Issue #143
11/22/2011
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
Issue #142
11/07/2011
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
Issue #142
10/31/2011
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/27/2011
SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious.
Issue #142
10/19/2011
Bright and citrusy, this drink is associated with Christmastime in Jamaica, but it's refreshing on any morning.
Issue #142
10/19/2011
A spiced, autumnal ice cream is the perfect, cool finish to a Thanksgiving feast.
Issue #142
01/16/2013
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
10/18/2011
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
Issue #141
10/12/2011
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
10/10/2011
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/28/2011
These crunchy cookies are drenched in warm honey.
Issue #141
09/27/2011
This Indian-inspired recipe brings out carrots' sweetness.
Issue #141
09/14/2011
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Issue #141
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
