Christmas Recipes and Menus

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Narrow Results You've Selected: Christmas Fall Saute Remove all Source Saveur (24) Astray Recipes (1) Boing Boing (1) Christie's Corner (1) Daily Candy (1) Show all... La Tartine Gourmande (1) Orangette (1) Piggy's Cooking Journal (1) Playing House (1) Simply Recipes (1) Six Course Dinner (1) The British Larder (1) livefire (1) Difficulty Easy (25) Medium (8) Hard (1) Main Ingredient Vegetables (26) Fruit (7) Pork (7) Cheese (5) Game (4) Show all... Pasta (4) Bread (3) Eggs (3) Nuts (3) Wine (3) Duck (2) Fish (2) Potato (2) Rice (2) Turkey (2) Beef (1) Chocolate (1) Shellfish (1) Tomato (1) Whiskey & Bourbon (1) Course Main Course (17) Side Dish (14) Appetizers (3) Dessert (3) Soups & Stews (3) Show all... Salad (2) Breakfast/Brunch (1) Cuisine American (22) Vegetarian (3) French (2) German (2) Gluten-Free (2) Show all... Indian (2) Scandinavian (2) Vegan (2) Classic (1) English/Scottish (1) Italian (1) Kosher (1) Mediterranean (1) Middle Eastern (1) Other (1) Southern/Soul Food (1) Thai (1) Topic Recipe (36) 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:Saute"; var omni_prop8 = "Occasion:Christmas,Season:Fall,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 01/30/2013 Chilled Sea Urchin and Farro Pasta The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria. Issue #153 11/01/2011 Green Beans and Tomatoes In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes. Issue #142 10/07/2010 Sage-Brined Roast Turkey with Oyster Dressing New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters. Issue #133 09/15/2010 How to Choose the Right Duck for Cooking An explanatory guide on different types of ducks to use for cooking. Issue #132 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 11/06/2007 Braised Duck Legs with Rutabagas Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish. Issue #107 11/06/2007 Braised Red Cabbage with Bacon This deep, purple dish is a classic German accompaniment to a hearty meat course. Issue #107 10/30/2007 Green Beans Almondine This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find. Issue #80 03/01/2007 Multicultural Stuffing This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing. Issue #79 10/20/2005 The Big Mushroom Salad This earthy salad can be served warm or cold. Issue #69 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 08/23/2002 Puréed Sweet Potato Soup 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 Pork Pie Tourtière is a French-Canadian Réveillon staple. Issue #47 12/12/2007 Jansson's Temptation This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly. Issue #23 12/12/2007 Venison Terrine with Red Currant Sauce While visiting Sweden we were served this traditional-style terrine. Issue #23 11/14/2007 Herbed Corn Bread Stuffing This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations. Issue #15 01/23/2009 Warm Chanterelle and Pancetta Salad Use the highest quality olive oil in this salad to enhance its varied, intense flavors. Issue #4 01/23/2007 Cheese and Smoked Ham in a Puff Pastry A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe. Issue #4 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 « Previous 1 2 Next »