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Birthday (6) Passover (2) Topic Recipe (407) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Chill"; var omni_prop8 = "Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 01/05/2009 Worcestershire Sauce This delicious homemade version is bolder and bigger than its bottled cousin. Issue #117 01/05/2009 Sofrito This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America. Issue #117 01/05/2009 Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). Issue #117 01/05/2009 Harissa This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright. Issue #117 01/05/2009 Thai Red Curry Paste This is one of the most versatile and flavorful curry pastes found in Thai cuisine. Issue #117 11/10/2008 Duck Pâté Patience is the key to making this flavorful pâté. Issue #116 11/10/2008 Milk Fudge with Fruit and Nuts These Mexican milk candies get their silky texture from sweetened milk. Issue #116 04/04/2013 Muesli This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century. Issue #114 07/18/2008 Russian Pickled Watermelon These savory pickles are as gorgeous as they are delicious. Issue #113 07/18/2008 Sicilian Watermelon Pudding (Gelo di Melone) This sweet, cooling dessert is popular in the Sicilian capital, Palermo. Issue #113 07/18/2008 Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè) The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Issue #113 07/18/2008 Home-Cured Bacon Home curing is easy and yields a far more flavorful bacon than the store-bought kind. Issue #113 07/23/2012 Hungarian Chilled Cherry Soup (Meggyleves) This Hungarian dish is a dessert disguised as a soup. Issue #112 03/01/2010 Hollyhock Hill’s Fried Chicken When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue... Issue #112 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 05/07/2008 Piri-Piri Sauce This recipe is based on one by Jorge Jordão, the chef at Zambi, a restaurant in Maputo, Mozambique. Issue #112 05/07/2008 Kentucky Chess Pie A variation of this classic Southern custard pie, also known as Jefferson Davis pie, is served at Boone Tavern in Berea, Kentucky. Issue #112 05/07/2008 Strongbow Inn’s Turkey Noodle Soup Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup. Issue #112 04/20/2008 Pecan Pie When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal. Issue #111 04/09/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 « Previous 1 2 3 4 5 . . .21 Next »