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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.
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.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
This classic Burgundian bistro dish is hard to find these days.
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.
SAVEUR consulting editor Christopher Hirsheimer created this recipe, akin to the lighter, simpler fruitcakes of her Scandinavian grandmother.
Like apples, quinces are often used in savory dishes. In this Persian-inspired recipe, the fruit is poached, then stuffed and baked.
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile.
From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish.
Bosc pears in red wine make a classic, but predictable, fall dessert. Quinces cooked the same way are a bit of a surprise.
When SAVEUR contributor Peggy Knickerbocker went to Greece in 1995, all she brought back was this recipe for clove-spiced quinces.
Tarragon gives these quinces a mysterious hint of licorice.
This simple English dessert is best when using the ripest and sweetest berries on the bush.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots.
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.