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04/11/2013
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Issue #156
04/11/2013
A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.
Issue #156
04/11/2013
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/11/2013
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
03/21/2013
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Issue #155
10/15/2012
The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.
Issue #151
10/14/2012
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
Issue #151
10/26/2012
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Issue #150
10/05/2012
At the Governor's Ball after the 2010 Oscars, we served our pot pies with shaved black truffles, and our celebrity guests loved it because it's just like home cooking, only more luxurious.
Issue #150
09/12/2012
The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."
Issue #150
05/21/2012
Tart and tangy with apple cider and dried cranberries, this flavorful, naturally leavened white bread can also be made without those ingredients; simply substitute the same amount of water for the apple cider and omit the cranberries.
Issue #147
05/14/2012
Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.
Issue #147
04/22/2012
Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices of this bread with creamy, funky cheeses and cured or smoked meats and fish.
Issue #147
03/15/2012
Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.
Issue #145
02/13/2012
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
Issue #145
02/13/2012
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Issue #145
10/29/2011
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.
Issue #142
10/24/2011
Border Grill chef Mary Sue Milliken uses frozen stone fruits to make a simple pie that captures the essence of summer even in winter.
Issue #142
10/10/2011
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
05/19/2011
This recipe is based on one in Emma Rylander Lane's Some Good Things to Eat (self-published, 1898).
Issue #139
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