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10/23/2012
Joe's Special
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
02/21/2012
Beef Marrow Bones with Fried Parsley
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.
Issue #145
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
12/17/2010
Fried Oysters with Spicy Rémoulade
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
12/17/2010
Baked Oysters with Bacon and Spinach
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
10/07/2010
Turkey in Mole Poblano
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
06/24/2011
Salmon Croquettes
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
01/22/2010
Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
03/04/2010
Cornflake-Crusted Brioche French Toast
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
01/13/2010
Breakfast Sausage Patties
Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue...
Issue #114
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
04/10/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
10/02/2007
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Issue #106
08/23/2007
Helen's Corn Cakes
These corn cakes are a delicious alternative to corn bread.
Issue #105
07/13/2007
Clam Cakes
These fritters are the perfect side dish for chowder.
Issue #104
06/01/2007
Chicken Fried Steak with Gravy
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Issue #103
09/04/2007
Beer-Battered Haddock
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
Issue #95
01/11/2006
Cassava Crackers
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Issue #81
12/11/2007
Cheese Bings
This Trader Vic's creation is an upscale version of ham croquettes popular in Spain and Latin America.
Issue #80
05/09/2007
Gashouse Eggs
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole.
Issue #65
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