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03/08/2002
Seafood Salad
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
Issue #28
03/04/2002
Potatoes with Asafetida
Author Paul Levy says that he and his wife have used this dish to introduce many dinner guests to asafetida and its unusual, trufflelike flavor.
Issue #26
03/11/2002
Prune and Fig Ravioli with Cinnamon-Scented Butter
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Issue #22
03/19/2002
Poached Eggs in Red Wine Sauce
This classic Burgundian bistro dish is hard to find these days.
Issue #18
03/20/2002
Corned Beef Hash
Former SAVEUR Executive Editor Christopher Hirsheimer does not view hash merely as a way to use leftovers, but rather as a particular treat worth cooking specially for.
Issue #17
11/15/2007
Fig and Almond Cake
SAVEUR consulting editor Christopher Hirsheimer created this recipe, akin to the lighter, simpler fruitcakes of her Scandinavian grandmother.
Issue #15
08/08/2007
Spinach-Stuffed Quinces
Like apples, quinces are often used in savory dishes. In this Persian-inspired recipe, the fruit is poached, then stuffed and baked.
Issue #14
08/08/2007
Hangover Stew
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile.
Issue #14
08/08/2007
Chicken with Cognac
From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish.
Issue #14
08/08/2007
Poached Quinces in Red Wine
Bosc pears in red wine make a classic, but predictable, fall dessert. Quinces cooked the same way are a bit of a surprise.
Issue #14
08/08/2007
Poached Quinces in Honey
When SAVEUR contributor Peggy Knickerbocker went to Greece in 1995, all she brought back was this recipe for clove-spiced quinces.
Issue #14
08/08/2007
Poached Quinces in White Wine
Tarragon gives these quinces a mysterious hint of licorice.
Issue #14
05/23/2008
Summer Pudding
This simple English dessert is best when using the ripest and sweetest berries on the bush.
Issue #13
06/28/2007
Poached Salmon
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
Issue #13
03/28/2002
Honey-Poached Apricots
This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots.
Issue #13
07/25/2011
Lobster and Corn Chowder
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.
Issue #12
04/02/2002
Spinach and Ricotta Dumplings
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
Issue #12
04/02/2002
La Tarte Bourdaloue
The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
Issue #12
05/19/2008
Snowpot Soup (Yukinabe)
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
Issue #11
09/10/2007
Gingered Pears
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.
Issue #10
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