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Easter (1) Topic Recipe (97) 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 = "Main Ingredient:Vegetables"; var omni_prop8 = "Difficulty:Easy,Season:Fall,Technique:Bake,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 03/21/2013 Broccoli Casserole Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia. Issue #150 11/19/2010 Cholent (Beef Stew) The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest. Issue #134 10/05/2011 Spiced Pumpkin Cake A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth. Issue #133 10/13/2009 Oaxacan Stuffing This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Issue #124 10/13/2009 Squash Bread Pudding with Rum Sauce This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins. Issue #124 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 03/09/2010 Sara’s Roast Chicken with Sage and Garlic This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue... Issue #117 09/05/2008 Zucchini Custard A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005). Issue #114 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 10/02/2007 Green Bean Casserole This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company. Issue #106 10/02/2007 Cavolo Nero Salad with Pecorino Rossellino This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York. Issue #106 05/31/2007 Corn Pudding This dish is at its best when made with extra-sweet corn. Issue #103 04/02/2007 Agawam Chicken Pies At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy. Issue #101 08/29/2007 Squash Gratin (Gratin de Courge) A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash. Issue #98 09/04/2007 Turkey Tetrazzini This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey. Issue #97 01/17/2008 Whole Wheat Crostini with Creamed Chanterelles Use hearty whole wheat bread for this simple and appealing dish. Issue #95 01/25/2008 Roasted Poblano Meat Loaf Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006). Issue #93 11/19/2007 Libby's Pumpkin Pie The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans. Issue #88 03/01/2007 Multicultural Stuffing This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing. Issue #79 « Previous 1 2 3 4 5 Next »