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11/11/2009
Deviled Eggs
Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
Issue #125
11/11/2009
Gingerbread Cookies
Gingerbread cookies like these are popular in Sweden during the holidays.
Issue #125
11/11/2009
Swedish Fruitcake
The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans.
Issue #125
11/11/2009
Chocolate Truffles
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Issue #125
11/11/2009
Pineapple–Chipotle-Glazed Ham
The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center.
Issue #125
12/23/2011
English Gingerbread Cake
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
Issue #124
10/13/2009
Cranberry Sauce
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
Issue #124
10/13/2009
Herbed Roast Turkey
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
Issue #124
10/13/2009
Apple Pie
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
10/26/2011
Cinnamon Hard Candies
Cinnamon oil or extract gives these confections a tongue-tingling heat.
Issue #123
01/21/2010
Snickerdoodles
The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon. Continue...
Issue #123
02/17/2009
Amadeus Cookies
These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste.
Issue #118
01/08/2008
Hot Toddy
Warm up with this winter classic.
Web Exclusive!
02/21/2013
Philippine-Style Brioche
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Issue #116
11/24/2008
Salami and Chopped Egg Canapés with Fines Herbes Butter
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
Issue #116
11/24/2008
Ham Spread and Olive Canapés
This kitschy cocktail food of the 30’ is back for the holidays.
Issue #116
11/24/2008
Canapés with Chutney Butter
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
Issue #116
11/21/2008
Punch Love: A History of the Punch Bowl Alexandra Collins
Over the past three centuries, the public's thirst for punch has waxed and waned along with fashions, but the appearance of the punch bowl, the vessel in which the drink is served has barely budged.
Issue #116
11/12/2008
Roquefort and Walnut Canapés
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
Issue #116
11/10/2008
Herb-Crusted Beef Tenderloin with Horseradish Sauce
The perfect centerpiece to any holiday gathering.
Issue #116
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