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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
09/21/2012
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Issue #102
05/07/2007
This decadent cake has eight layers—each with a sprinkling of powdered peanut butter cups.
Issue #102
04/01/2007
This lovely pie benefits from both a terrific crust and a fantastic custard filling.
Issue #101
02/08/2011
Tangy and refreshing, this dressing can be used to dress any combination of mixed greens. We've also made it with juice from regular lemons, and the results were just as delicious, if a bit more tart.
Issue #98
05/25/2012
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Issue #95
01/25/2008
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Issue #94
01/25/2008
Even though these waffles are made with multigrain flour they are surprisingly light and crispy.
Issue #94
01/25/2008
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Issue #93
01/28/2008
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Issue #92
04/18/2007
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
Issue #84
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