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11/08/2011
Saveur kitchen assistant Alex Saggiomo shared his family's recipe for this delicious dish, served for the Feast of the Seven Fishes.
Issue #143
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
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
10/21/2010
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
01/09/2010
Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. Continue...
Issue #114
09/05/2008
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
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08/29/2007
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
08/29/2007
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
12/17/2007
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
11/28/2007
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Issue #55
04/06/2007
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
Issue #55
08/23/2002
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Issue #55
10/03/2001
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
12/12/2007
Serve these Iowa-style noodles and gravy over mashed potatoes.
Issue #31
12/12/2007
This is a flavorful and creamy soup with just the right amount of cheese.
Issue #31
12/12/2007
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Issue #23
01/23/2007
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
Issue #3
12/17/2012
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
Does Not Apply
12/05/2012
This holiday, celebrate with a cozy dinner of warming German classics, including hearty braised pork roast with root vegetables and irresistible Christmas cookies.
Does Not Apply
11/18/2011
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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