|
96
results
|
||
|
Narrow Results
Topic
Recipe (96)
|
12/10/2012
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
Issue #152
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
09/14/2011
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
04/05/2012
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
10/21/2010
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
10/13/2009
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
Issue #124
07/13/2009
This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
Issue #122
03/08/2009
The key to the dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato—that it takes vigorous and constant stirring to keep them smooth and silky.
Issue #119
02/17/2010
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Issue #116
10/09/2008
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Issue #115
09/05/2008
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
09/05/2008
There are all sorts of ways to garnish this popular Peruvian morning dish.
Issue #114
07/18/2008
When preparing these potatoes, use a ricer to create a luxuriously smooth texture.
Issue #113
02/04/2009
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
02/12/2008
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
Issue #109
10/02/2007
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
07/13/2007
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
Issue #104
08/30/2007
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
Issue #98
.jpg)
08/29/2007
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
08/29/2007
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
