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08/30/2012
Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
12/17/2010
Deviled Eggs with Pickled Jalapeños
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
06/24/2011
Salmon Croquettes
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Issue #119
10/02/2007
Mushroom and Potato Frittata
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Issue #106
08/23/2007
Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Issue #105
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
06/14/2007
Meat-Stuffed Potato Croquettes
These croquettes can also be filled with chicken or tuna.
Issue #42
06/14/2007
Yucca Fritters
These simple fritters are a favorite Cuban snack.
Issue #42
10/25/2007
Steak Tartare
A forbidden pleasure to some, this classic French dish is to die for.
Issue #41
08/17/2007
Bonacker-Style Clam Fritters
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
Issue #29
04/02/2002
Oysters in Champagne Sauce
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
09/11/2007
Savory Buckwheat Crêpes with Gruyère
These cheese crêpes are a specialty of Breton cooking.
Issue #10
11/04/2011
Fried Olives
This is the perfect snack for two to nibble while sipping martinis.
Issue #7
01/23/2007
Gravlax with Blinis (Cured Salmon with Thin Pancakes)
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, ­subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Issue #3
01/19/2007
Pâté in a Pastry Crust
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Issue #1
01/19/2007
Artichoke and Mushroom Soufflé
No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg.
Issue #1
01/19/2007
Salt Cod and Vegetables
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Issue #1
12/10/2009
Potato Latkes
Grating the potatoes and onions by hand give these latkes a rustic feel, but if you're short on time, feel free to take some help from your trusty food processor. Either way, the result will be absolutely delicious.
Does Not Apply
Source: I'm Mad and I Eat
12/10/2009
Pesto Latkes
These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread.
Does Not Apply
Source: shem tov v' ta'am tov