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Amateur Gourmet (1)
Main Course (53)
Side Dish (42)
Backyard BBQ (10)
Cocktail Party (10)
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
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).
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
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.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
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.
Lavender adds a delightful twist to this classic French dessert.
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
This decadent cake has eight layers—each with a sprinkling of powdered peanut butter cups.
This lovely pie benefits from both a terrific crust and a fantastic custard filling.
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.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Even though these waffles are made with multigrain flour they are surprisingly light and crispy.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
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.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.