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11/14/2012
Lemon-and-Herb-Roasted Vegetables
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
09/08/2012
Sweet Potato Pie
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
11/14/2011
Roasted Vidalia Onions with Herbed Bread Crumbs
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Issue #142
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
10/27/2011
Brussels Sprouts and Bacon
SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious.
Issue #142
01/16/2013
Loubieh Wa Hommus Bi-Ziet (Lebanese-Style Green Beans With Chickpeas in Olive Oil)
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
10/18/2011
Olive Oil-Braised Vegetables
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
10/12/2011
Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
10/06/2011
Challot (Challah Knots)
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
09/30/2011
T'fina Pkaila (Beef Rib and Meatball Stew)
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
09/28/2011
Pirishkes (Poppy Seed-Honey Cookies)
These crunchy cookies are drenched in warm honey.
Issue #141
09/27/2011
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
This Indian-inspired recipe brings out carrots' sweetness.
Issue #141
09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/14/2011
Greenpoint
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Issue #141
09/14/2011
Hot Coconut Milk Punch
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
09/14/2011
Roasted Potatoes
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
09/14/2011
White Whiskey Punch
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Issue #141
09/14/2011
Bourbon Cider
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
Issue #141
09/12/2011
Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
09/10/2011
Lekach (Honey-Spice Cake)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
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