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03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
10/15/2012
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
09/09/2012
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Issue #150
07/16/2012
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
02/20/2012
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Issue #145
02/10/2012
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Issue #145
11/01/2011
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/18/2011
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
Issue #141
10/11/2011
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
Issue #141
02/01/2012
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Issue #132
10/16/2012
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
06/21/2007
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
03/29/2013
Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits.
Does Not Apply
03/25/2013
If you are a fan of chocolate and coconut, you will absolutely adore these black-and-white macaroons—they're a cinch to whip up by hand, both ship and freeze well, and happen to be gluten free.
Does Not Apply
02/05/2013
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
Does Not Apply
12/17/2012
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
Does Not Apply
11/20/2012
Ginger adds warm spice to pillow-soft gluten-free molasses cookies.
Does Not Apply
11/20/2012
An adaptation of Basque Christmas cookies, these crumbly harinados are made with ground up pistachios and a blend of gluten-free flours.
Does Not Apply
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