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09/14/2011
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
09/14/2011
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Issue #141
09/14/2011
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
09/12/2011
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
09/12/2011
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/10/2011
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
04/06/2012
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
03/26/2012
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
12/31/2010
From SAVEUR Issue #135byTerence Feury I got this book for Christmas when I was nine years old. The recipes were laid out with pictures of what to do step by step. It was so simple, I could do it, no problem! The peanut butter pudding—Jell-O instant chocolate pudding with peanut butter mixed into it—was my favorite and first recipe. I'd pour it into my mom's fancy green-glass pudding cups, let it set, and put Cool Whip on top. It was awesome.Keep reading »
Issue #135
12/21/2010
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
12/21/2010
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.
Issue #135
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
12/27/2012
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Issue #134
09/25/2012
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
11/30/2011
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
12/28/2010
Eat, Drink, and be Merry: A New Year's Feast in Somerset Tamasin Day-Lewis
From SAVEUR Issue #134by Tamasin Day-LewisMy friends and I are standing on the doorstep looking out at the corona haloing the moon, a blue moon, which means it's the second full one this month; more than that, it's only the second New Year's Eve blue moon in two decades. There isn't a sound until a firework zooms up into the black yonder, and in the distance, over the Quantock Hills, there are fountains of pink and gold and green. We pop the champagne corks and bay at the moon.
Every year I throw a New Year's Eve party at my house in rural Somerset, in the southwest of England. Usually I have no idea what I am going to cook until just before the day arrives; I'm too busy with the planning and executing of Christmas and the feasting days following it. One year I reserved the Christmas ham for the New Year's meal and served it with the customary Cumberland sauce made with red currant jelly and port — a jolly old British tradition, but, really, my competitive desire to surprise and delight even the most jaded of palates after a whole week's feasting knows no bounds. I have served everything from a Moroccan tagging to chicken Savoyarde bathed in cream from local Jersey cows, white wine, Comté cheese, Dijon mustard, and tarragon. This season starts and ends with feasting. Keep reading »
Issue #134
12/21/2010
This Christmas, Give Gifts that Give Back Ana X. Ceron
From SAVEUR Issue #134by Ana X. Ceron From truffles inspired by the needs in Darfur, to pink salt that aims to help the environment, these eight gourmet bites turn out to be good gifts that do good too. Whether your foodie likes to heat things up in the kitchen, or simply rip apart a pretty package to munch on some cookies, this guide has something for their tastes, and your conscience. See the full photo gallery »
Issue #134
12/15/2010
Fruitcake Forensics: Deconstructing Christmastime's Iconic Dessert Paulina Anderson
From SAVEUR Issue #134"Fruitcake is December's biggest mystery," writes reader Penny Baron from Los Osos, California. "Can you explain it?" We sure can. History: Ancient Egyptians left fruit-and-nut cakes in graves, and Roman mixed raisins, pine nuts, pomegranate seeds, and honeyed wine into barley cake called satura to feed soldiers. Starting in the 1400s, much-prized dried fruits and nuts were traded westward to England, where they were baked into cakes for special occasions—particularly Christmas.Keep reading »
Issue #134
12/11/2010
Home for the Holidays Roberta Corradin
by Roberta Corradin I'm a good Italian girl: no matter where I am when I wake up on December 22—and, since I work as a food and travel writer, I might be very far away—I catch a flight back to my mother's house to help her prepare Christmas lunch. Mom still lives in the town where I was born, in the Alpine village of Oulx, nearly 50 miles west of Turin. Oulx is technically in Italy (specifically, in the region of Piedmont), but it's only eight miles from the French border, and until the late 19th century the area belonged to France. As a result, the local culture is a mix of Gallic and Italian influences. When it comes to food, you're as likely to find fantastic crepes as you are lovely handmade pastas. Keep reading »
Issue #134
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