6 Bittersweets (1)
Astray Recipes (1)
Daily Candy (1)
Main Course (25)
Side Dish (17)
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
These crunchy cookies are drenched in warm honey.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Take this custard out of the refrigerator about 10 minutes before serving.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
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.
This recipe comes from SAVEUR contributing editor Rick Bayless.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
An explanatory guide on different types of ducks to use for cooking.
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.
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.
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
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).
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.