Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Potato Medium Main Course Bake Remove all Source Saveur (12) Cuisine American (3) Italian (2) English/Scottish (1) French (1) German (1) Show all... Irish (1) Middle Eastern (1) Other (1) Spanish/Portuguese (1) Season Winter (7) Fall (6) Spring (2) Summer (1) Occasion Christmas (2) Topic Recipe (12) 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 = "Technique:Bake"; var omni_prop8 = "Main Ingredient:Potato,Difficulty:Medium,Course:Main Course,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 11/10/2008 Iraqi-Style Beef and Vegetable Stew This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon. Issue #116 01/28/2008 Cornish Pasties In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included. Issue #93 10/23/2007 Du-Par's Steak Pot Pie If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies. Issue #90 12/15/2005 Potato Pizza In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat. Issue #79 12/15/2005 Shredded Beef with Mashed Potatoes This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa). Issue #79 03/11/2007 Cabbage and Bacon Pie In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham. Issue #65 10/03/2001 Meat and Pastry Casserole The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew. Issue #47 03/08/2007 Piquillo Peppers Stuffed with Salt Cod Purée This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews. Issue #32 08/17/2007 East End Clam Pie This dish is a traditional specialty of the East End of the Hamptons. Issue #29 12/04/2000 Sauerkraut Garnished with Smoked, Cured, and Fresh Pork No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church. Issue #16 01/30/2010 Chicken Pot Pie This recipe for old-fashioned chicken pot pie is an adaptation of one in James Beard's American Cookery (Little, Brown; 1980). This recipe originally appeared in the September/October 1995 issue of SAVEUR, and it's still one of our favorites. Continue... Issue #8 01/23/2007 Cod Brandade Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade. Issue #3