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The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
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.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
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.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
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 »
The key to ultrafluffy biscuits is to work the dough as little as possible.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
This is an updated version of the great American casserole.
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
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.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.