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11/10/2011
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
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
11/02/2011
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
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
These layers of sweet potato cake with marshmallowy meringue icing in between and a topping of praline and candied pecans will make a spectacular finish to any feast.
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
Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel Bareiss, in Germany's Black Forest, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth.
Issue #142
10/19/2011
Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself.
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
10/19/2011
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
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
10/14/2011
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.
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
10/11/2011
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
Issue #141
10/10/2011
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
10/06/2011
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
09/30/2011
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
09/28/2011
These crunchy cookies are drenched in warm honey.
Issue #141
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