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Narrow Results You've Selected: Other Saveur Remove all Difficulty Easy (29) Medium (20) Hard (1) Main Ingredient Pork (11) Vegetables (10) Beef (9) Bread (6) Fruit (5) Show all... Cheese (4) Chocolate (4) Lamb (4) Potato (4) Eggs (3) Fish (3) Game (3) Nuts (3) Shellfish (3) Beans (2) Pasta (2) Tomato (2) Duck (1) Rice (1) Rum (1) Course Main Course (22) Dessert (11) Appetizers (7) Soups & Stews (6) Side Dish (5) Show all... Condiments and Sauces (2) Beverages (1) Bread (1) Breakfast/Brunch (1) Sandwich (1) Season Fall (14) Winter (13) Summer (11) Spring (9) Occasion Christmas (9) Backyard BBQ (2) Birthday (1) Cocktail Party (1) Easter (1) Technique Bake (18) Saute (6) Chill (5) Fry (4) Grill/Barbecue (4) Show all... Stew (4) No Cook (3) Roast (3) Poach (2) Slow Cook (2) Braise (1) Broil (1) Marinate (1) Steam (1) Topic Recipe (51) 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 = "Source:Saveur"; var omni_prop8 = "Cuisine:Other,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/19/2013 Zurich Cordon Bleu This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet. Issue #155 10/30/2012 Bacon and Egg Pie The flaky pastry, the canary-yellow yolks, and the salty bacon make this a dish with cross-cultural appeal. Issue #150 10/26/2012 Carbonnade (Flemish Beef and Beer Stew) Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. Issue #150 09/12/2012 Tourtière (Québécois Meat Pie) The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish." Issue #150 12/21/2011 Forloren Hare (Danish Meat Loaf) This lavish Danish meat loaf is wrapped in bacon for added moisture and flavor, and then topped with rich gravy. Issue #144 12/20/2010 Koshary The ultimate Egyptian street food, this rib-sticking dish consists of two pastas, two pulses, fried onions for a crunchy contrast, and a spiced tomato sauce that ties it all together. Issue #135 03/08/2010 Cardamom–Ginger Crunch SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand. Issue #128 01/20/2010 Swiss Onion Tart This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. Continue... Issue #125 07/13/2009 Aussie Burger Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia. Issue #122 04/07/2010 Marbled Coffee Cake Austrian bakers make this coffee cake with a gugelhupf mold, but we’ve found that a bundt cake mold works just as well. Continue... Issue #118 01/02/2009 Mussels with White Wine, Parsley, and Garlic This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City. Issue #117 12/19/2007 Spiced Sausages with Red Pepper and Eggplant Sauce These Croatian sausages are skinless and spicy. Issue #108 11/06/2007 Classic Latkes These crispy potato pancakes are equally delectable served with sour cream or applesauce. Issue #107 03/01/2007 Chocolate Babka This classic eastern European dessert is the ultimate coffee-break indulgence. Issue #100 05/25/2012 Salmon Glazed with Rosemary- and Lemon-Infused Honey The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor. Issue #95 01/17/2008 Whole Wheat Crostini with Creamed Chanterelles Use hearty whole wheat bread for this simple and appealing dish. Issue #95 01/17/2008 Grilled Oysters Wrapped in Alaria Seaweed Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes. Issue #95 01/17/2008 Sooke Harbour House Duck with Duck Jus and Green Beans This simple but hearty dish showcases the rich flavor of the duck. Issue #95 01/17/2008 Polenta Fries with Spicy Garlic Dipping Sauce These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice. Issue #95 01/17/2008 Water Buffalo Yogurt Panna Cotta with Raspberry Purée Water buffalo yogurt is richer than the conventional kind. Issue #95 « Previous 1 2 3 Next »