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01/04/2012
Country Captain
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Issue #119
02/17/2009
Angelo’s Marinara Sauce
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Issue #118
09/05/2008
Parsi-Style Scrambled Eggs
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
02/28/2008
'New Style' Ragù alla Bolognese
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
01/10/2010
Cincinnati Chili
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
Issue #108
10/24/2007
Flip's Meat Sauce with Pasta
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
Issue #87
12/06/2005
Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives
This recipe comes from well-known cookbook author Marcella Hazan.
Issue #77
09/01/2005
Chili Size
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Issue #60
08/30/2005
Sea Scallops with Belgian Endive and Cherry Tomatoes
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
Issue #59
07/05/2007
Baked Grouper
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Issue #58
11/28/2007
Turkey with Spiced Ground Pork Stuffing
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
12/12/2000
Cannelloni
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Issue #41
02/03/2009
Spaghetti with Lobster
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Issue #38
10/23/2000
Squash Gnocchi with Meat Sauce
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Issue #35
03/27/2008
Venison Osso Buco
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Issue #31
06/24/2008
Marinara Sauce
This is a version of the sauce Rao’s restaurant in New York now sells nationwide.
Issue #28
05/21/2007
Barbecue Gumbo
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
06/18/2007
Sicilian Tomato–Meat Sauce
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
Issue #18
06/18/2007
Pasta with Cauliflower
A popular dish in Sicily, this simple pasta is full of flavor.
Issue #18
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