8
results
Narrow Results
You've Selected:
Side Dish
Medium
Winter
Saute
Source
Saveur (8)
Main Ingredient
Vegetables (7)
Cheese (2)
Rice (2)
Shrimp (2)
Beef (1)
Cuisine
American (2)
Cajun/Creole (1)
Classic (1)
German (1)
Hawaiian (1)
Occasion
Christmas (2)
Thanksgiving (2)
Topic
Recipe (8)

Advertisement
11/06/2007
Braised Red Cabbage with Bacon
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
09/04/2007
Mirliton Casserole
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Issue #97
03/12/2007
Colcannon
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
Issue #91
12/02/2005
Amarone Risotto
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
Issue #75
10/05/2012
Saag Paneer (Spinach with Fresh Indian Cheese)
It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread.
Issue #59
09/10/2007
Vegetable Curry
Browning curry powder intensifies its flavor and color and is recommended for this recipe.
Issue #10
01/27/2007
Swiss Onion Pie
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
Issue #5
10/21/2011
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
Does Not Apply