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09/10/2011
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Issue #141
09/10/2011
Chicken-stuffed dumplings in broth are a Jewish classic.
Issue #141
09/10/2011
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Issue #141
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
09/10/2011
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
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
03/25/2012
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
12/29/2010
From SAVEUR Issue #135by Frank Stitt I find oysters fascinating on many levels. When I was a child, they were exotic: for Thanksgiving, my mother, the best cook in our town of Cullman, Alabama, would make corn bread dressing full of sage, celery, mushrooms, and plump oysters, bound together with lots of butter—a dish that's luxurious and rustic at the same time. Sometimes she'd do an oyster pan roast with milk, cream, cayenne, and a bit of nutmeg, which had scalded oysters floating about.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
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/21/2010
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
10/07/2010
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
Issue #133
10/07/2010
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
10/07/2010
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Issue #133
10/07/2010
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
10/07/2010
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
10/11/2010
The Angry Chef Marc Maron
Great Meals: Marc Maron prepares a Thanksgiving dinner for 24 people at his mother's condo in Hollywood, Florida. Continue...
Issue #132
09/15/2010
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
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