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Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City.
These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Black cardamom gives this classic Southeast Asian dish a floral back note.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
These bite-size snacks consist of rolled-up chickpea-flour pancakes strewn with mustard seeds, cilantro, and fresh coconut.