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01/16/2013
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
11/30/2011
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
11/17/2010
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
11/17/2010
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Issue #134
12/23/2009
This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
Issue #125
11/11/2009
The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center.
Issue #125
12/15/2005
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
Issue #80
11/28/2007
Salt cod appears on Christmas Eve tables throughout Mexico.
Issue #55
08/26/2002
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
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
10/04/2001
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala.
Issue #47
12/12/2007
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Issue #31
12/12/2007
Serve these Iowa-style noodles and gravy over mashed potatoes.
Issue #31
11/30/2007
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Issue #31
01/23/2007
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
Issue #3
01/23/2007
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Issue #3
01/23/2007
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Issue #3
10/22/2010
This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it will keep for one year.
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