American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Bread Saute Remove all Source Saveur (21) Butter Sugar Flour (1) Everybody Likes Sandwiches (1) Not Without Salt (1) Serious Eats (1) Show all... Sport Fishing (1) Star Chefs (1) The Kitchn (1) my kitchen addiction (1) Difficulty Easy (22) Medium (6) Course Main Course (9) Side Dish (9) Appetizers (7) Sandwich (5) Breakfast/Brunch (2) Show all... Soups & Stews (2) Season Winter (13) Fall (11) Summer (5) Spring (3) Occasion Thanksgiving (10) Christmas (3) Easter (1) Topic Recipe (29) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Cuisine:American,Main Ingredient:Bread,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 09/15/2010 Apricot and Walnut Stuffing Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers. Issue #132 03/19/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 07/13/2007 Stuffies This is a favorite New England preparation for stuffed quahog clams. Issue #104 01/16/2008 Creamed Chipped Beef on Toast (Shit on a Shingle) 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 Creamed Tuna on Toast (Apcray on Apcray) 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 04/18/2007 Fava Purée This is our favorite recipe for preparing fresh favas. Issue #84 03/01/2007 Multicultural Stuffing This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing. Issue #79 11/16/2007 Crostini of Wild Mushrooms A variety of fresh wild mushrooms enhance this dish. Issue #75 10/29/2007 Sauteed Brussels Sprouts with Bread Crumbs This is our adaptation of an autumnal side dish frequently used at Thanksgiving time. Issue #70 09/01/2005 Chili Size This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served. Issue #60 11/19/2007 Oyster Stuffing Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters. Issue #46 11/19/2007 Sourdough–Sage Stuffing We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do. Issue #46 11/19/2007 Chestnut Stuffing Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing. Issue #46 01/29/2010 Stuffed Pork Chops with Roasted Apples and Calvados This is not your ordinary pork chops and applesauce. Continue... Issue #40 10/25/2011 Pumpkin Soup in a Pumpkin This recipe proves that the flesh isn't just for pies but makes a delicious soup as well. Issue #30 04/30/2008 Morels in Cream Sauce Fresh morels are best in this dish, but dried morels may be used. Issue #19 11/14/2007 Herbed Corn Bread Stuffing This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations. Issue #15 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 04/12/2011 Zucchini and Pasta Sandwich This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts. Does Not Apply « Previous 1 2 Next »