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11/01/2011
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
09/19/2011
Aloo Gobi (Curried Cauliflower and Potatoes)
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Issue #141
10/09/2008
Hashed Turnips
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
Issue #115
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
04/17/2008
Greg Massa's Brown Rice Pilaf
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
11/06/2007
Braised Red Cabbage with Bacon
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
10/08/2007
Herbed Haricots Verts
This delicate bean dish is a sophisticated take on a holiday classic.
Issue #106
10/02/2007
Yams with Ginger and Scallions
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Issue #106
10/02/2007
Broccoli with Sicilian Sauce
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Issue #106
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
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
12/15/2005
Roasted Cauliflower with Black Olives and Bread Crumbs
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
Issue #78
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
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
12/17/2007
Cabbage and Noodles
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Issue #71
10/30/2007
Sauteed Brussels Sprouts with Bread Crumbs
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Issue #70
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
03/06/2007
Spinach with Pine Nuts and Raisins
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58
11/04/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
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