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11/01/2011
Green Beans and Tomatoes
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
09/19/2011
Aloo Gobi (Curried Cauliflower and Potatoes)
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Issue #141
10/09/2008
Hashed Turnips
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
Issue #115
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
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
02/13/2008
Tadka Dal
In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors.
Issue #109
10/08/2007
Herbed Haricots Verts
This delicate bean dish is a sophisticated take on a holiday classic.
Issue #106
10/02/2007
Yams with Ginger and Scallions
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Issue #106
10/02/2007
Broccoli with Sicilian Sauce
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
Issue #106
08/15/2012
Green Bean and Radish Salad
This simple salad is made with green beans, radishes, and a chile-infused honey.
Issue #93
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
10/30/2007
Green Beans Almondine
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
03/01/2007
Multicultural Stuffing
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
12/15/2005
Roasted Cauliflower with Black Olives and Bread Crumbs
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
Issue #78
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
12/02/2005
Potatoes Stewed with Paprika and Chorizo
In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce.
Issue #75
10/30/2007
Sauteed Brussels Sprouts with Bread Crumbs
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Issue #70
01/18/2010
Pasta with Carrots, Risotto-Style
We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue...
Issue #59
08/30/2005
Pumpkin Rice
Calabaza (Cucurbita moschata), also known as West Indian, Cuban, or Caribbean pumpkin, is a large hard-skinned squash available in the U.S. at Hispanic markets.
Issue #59
11/04/2011
Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
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