Astray Recipes (1)
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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.
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.
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.
An explanatory guide on different types of ducks to use for cooking.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
This earthy salad can be served warm or cold.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Tourtière is a French-Canadian Réveillon staple.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
While visiting Sweden we were served this traditional-style terrine.
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.