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10/23/2012
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
09/06/2012
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
Issue #150
03/08/2012
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Issue #145
02/11/2012
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Issue #145
08/30/2012
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
12/17/2010
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
11/11/2009
The batter for this winter warmer can be ladled from a punch bowl into glasses.
Issue #125
07/29/2009
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
Issue #122
06/24/2011
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Issue #119
10/10/2008
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Issue #115
03/04/2010
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
09/05/2008
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Issue #114
09/05/2008
There are all sorts of ways to garnish this popular Peruvian morning dish.
Issue #114
07/18/2008
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Issue #113
04/09/2008
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
Issue #111
03/17/2008
There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks.
Issue #110
02/13/2008
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
Issue #109
10/02/2007
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Issue #106
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