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11/03/2011
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
Issue #142
12/17/2010
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
03/20/2013
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
06/24/2011
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
10/10/2008
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
11/23/2012
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
Issue #114
06/13/2010
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency.
Continue...
Issue #114
03/04/2010
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
09/05/2008
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
05/07/2008
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Issue #112
10/02/2007
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
Issue #106
08/23/2007
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Issue #105
08/30/2007
This is an updated version of the great American casserole.
Issue #98
01/16/2008
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
Issue #96
01/16/2008
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
Issue #96
09/04/2007
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
Issue #95
10/23/2007
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Issue #90
12/27/2011
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Issue #83
03/19/2007
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
Issue #83
10/24/2007
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
Issue #81
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