All Recipes (1)
Amateur Gourmet (1)
Main Course (53)
Side Dish (42)
Backyard BBQ (10)
Cocktail Party (10)
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
This delicious, decadent bacon is so good, it isn't just for breakfast.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
This tangy side dish, a variation on classic German potato salad.