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02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
11/14/2012
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
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
12/05/2011
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
Issue #143
11/01/2011
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
SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious.
Issue #142
01/16/2013
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
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
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Issue #141
09/28/2011
These crunchy cookies are drenched in warm honey.
Issue #141
09/27/2011
This Indian-inspired recipe brings out carrots' sweetness.
Issue #141
09/14/2011
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
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
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
09/12/2011
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
Issue #141
09/12/2011
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/10/2011
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
04/06/2012
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
03/26/2012
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
Issue #135
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