American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Saveur Christmas Medium Remove all Main Ingredient Vegetables (9) Bread (6) Pork (6) Turkey (6) Game (4) Show all... Chocolate (3) Cheese (2) Eggs (2) Nuts (2) Beef (1) Fruit (1) Rice (1) Wine (1) Course Main Course (15) Dessert (4) Bread (3) Breakfast/Brunch (3) Side Dish (2) Show all... Appetizers (1) Condiments and Sauces (1) Season Winter (22) Fall (17) Summer (2) Spring (1) Technique Bake (15) Roast (11) Slow Cook (4) Saute (3) Chill (2) Show all... Poach (2) Fry (1) Marinate (1) Topic Recipe (28) 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 = "Difficulty:Medium"; var omni_prop8 = "Cuisine:American,Source:Saveur,Occasion:Christmas,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 02/13/2012 Walnut Spice Cake For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves. Issue #145 11/09/2011 Christmas Goose With Stuffing This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. Issue #143 10/07/2010 Turkey with Sauerkraut, Riesling, and Pork Sausages Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic. Issue #133 10/07/2010 Boudin-Stuffed Turkey Breast We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants. Issue #133 12/23/2009 Savannah-Country Ham This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt. Issue #125 11/11/2009 Pineapple–Chipotle-Glazed Ham The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center. Issue #125 10/13/2009 Herbed Roast Turkey Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin. Issue #124 11/23/2012 Cream Cheese Cinnamon Rolls 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 01/27/2012 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 11/06/2007 Coconut Candy Bars Rich, chewy and oh-so-delicious, these bars put convenience store candies to shame. Issue #107 03/01/2007 Roast Turkey with Madeira Truffle Butter The tried-and-true Thanksgiving bird provides a feast for family and friends alike. Issue #79 05/22/2007 Zingerman’s Funky Chunky Dark Chocolate Cookies Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big. Issue #71 10/24/2007 Turnip Soufflé The humble, dependable turnip may surprise you with its sweet warmth. Issue #63 02/03/2009 Butterhorn Rolls Served warm with butter, these flaky rolls are sure to please your guests. Issue #62 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 09/13/2005 Pork Roast with Corn Bread-Apple Dressing This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us. Issue #62 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 12/12/2007 Pheasant and Morel Potpie If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail. Issue #31 12/12/2007 Eggnog Tart Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert. Issue #31 « Previous 1 2 Next »