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03/21/2011
This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions.
Issue #137
03/20/2011
This decadent creation combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich.
Issue #137
03/20/2011
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
03/20/2011
Manaeesh are flatbreads spread with various fillings, then folded over for easy eating.
Issue #137
03/20/2011
This recipe is an adaptation of Schnitzi Schnitzel Bar's chile-flecked "Spanish" schnitzel.
Issue #137
03/20/2011
This spicy hot roast beef sandwich, a Chicago classic, is drenched in a garlicky gravy that permeates the crusty roll.
Issue #137
03/18/2011
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
03/18/2011
The baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich."
Issue #137
03/18/2011
This homemade cold cut was created by senior editor Gabriella Gershenson's grandfather.
Issue #137
03/21/2011
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Issue #136
03/13/2011
This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's.
Issue #136
11/15/2011
This rich and elegant dish was inspired by a recipe from Boston chef Barbara Lynch.
Issue #135
12/20/2010
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
Issue #135
12/20/2010
Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking.
Issue #135
12/20/2010
An elegant nose-to-tail rabbit dish from Matthew Accarrino, chef of SPQR in San Francisco. A whole boned-out rabbit is stuffed with the meat from the legs, wrapped in cabbage leaves and speck (smoked prosciutto), and roasted, while the bones are used to make a jus.
Issue #135
12/17/2010
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
Issue #135
11/23/2010
Redolent of ginger and garam masala, this lively main course can be prepared a day in advance, which makes it a terrific dish for a party.
Issue #134
11/18/2010
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
11/18/2010
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
Issue #134
11/18/2010
The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.
Issue #134
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