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11/10/2008
Iraqi-Style Beef and Vegetable Stew
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
11/21/2011
Black Bottom Pecan Pie
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
Issue #115
10/10/2008
Coconut Squash Custard
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Issue #115
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
10/10/2008
Auvergne-Style Meat Loaf
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Issue #115
10/10/2008
Cheese Curd Tart
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
Issue #115
10/10/2008
Turkey Confit
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Issue #115
10/10/2008
Stuffed Turkey Breast
This delicious recipe is our kitchen director's secret tactic for keeping turkey's breast meat from drying out.
Issue #115
10/09/2008
Traditional Mincemeat Pie
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
Issue #115
10/09/2008
Acadian Syrup Cake
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Issue #115
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
10/09/2008
Modern Mincemeat Pie
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
Issue #115
11/23/2012
Cream Cheese Cinnamon Rolls
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
Issue #114
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
07/18/2008
Katharine Hepburn’s Brownies
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Issue #113
02/04/2009
Salmon Tartare on Potato Crisps
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
05/07/2008
Boone Tavern’s Yeasty Rolls
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Issue #112
02/19/2010
Golden Syrup Sponge Cake
This sticky dessert, sometimes called treacle sponge, is as at home in an English pub as it is at an elegant dinner. Continue...
Issue #111
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
04/18/2008
Rumaki
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Issue #111
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