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.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
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.
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.
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.
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 secret to success with this dish is the quality of its parts.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Rich, chewy and oh-so-delicious, these bars put convenience store candies to shame.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
The humble, dependable turnip may surprise you with its sweet warmth.
Served warm with butter, these flaky rolls are sure to please your guests.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
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.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.