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02/13/2012
Tuică De Prune (Fermented Plum Brandy)
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
Issue #145
02/12/2012
Secărică (Caraway Brandy)
In Transylvania, it's not unsual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. This one has a spicy caraway flavor that balances nicely with the rich walnut cake, Chec Cu Nuca.
Issue #145
10/19/2011
Sorrel Tea
Bright and citrusy, this drink is associated with Christmastime in Jamaica, but it's refreshing on any morning.
Issue #142
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
07/13/2007
Three-Bean Salad, sans Biz
This 1950s classic is a staple of picnics and salad bars.
Issue #104
11/20/2007
Bourbon Balls
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Issue #80
01/11/2006
Brandy Butter
This rich, booze-laced butter goes perfectly with Christmas pudding.
Issue #80
12/12/2007
Belgian Endive Spears with Curried Crab Salad
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
05/09/2007
Prosciutto Rolls
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
12/10/2007
Cranberry Oil
A tart flavorful oil to drizzle on soup, bread, and even vegetables.
Issue #55
03/01/2007
Timbale of Osetra Caviar, Crabmeat, and Avocado
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Issue #51
10/04/2001
Cream-Soaked White Bread with Maple Sugar
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
Issue #47
12/12/2007
Maytag Blue Cheese Dip
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Issue #31
11/30/2007
Scallops with Pesto
The garlicky pesto is a perfect match for sweet, silky scallops.
Issue #31
11/30/2007
Gravlax with Mustard-Dill Sauce
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
Issue #31
03/04/2002
Bahamian Fruit Salad
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Issue #26
12/12/2007
Mustard Herring
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Issue #23
12/12/2007
Beet and Herring Salad
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Issue #23
01/27/2007
Marinated Zucchini and Green Bean Salad
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Issue #5
12/26/2012
Goat Cheese and Apricot Truffles
This layered no-cook appetizer from SAVEUR test titchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly "truffles" can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d'oeuvres for the busy host or hostess.
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