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09/11/2012
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
Issue #150
09/08/2012
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
01/21/2008
Seize one of these warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.
Issue #90
03/04/2013
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
Does Not Apply
02/13/2013
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice.
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01/04/2013
After long days of making pastries and rich foods in the SAVEUR test kitchen, our team craves lunches that are bright, flavorful, and not too heavy. This winter salad, put together by intern Farideh Sadeghin, combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.
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12/17/2012
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
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12/13/2012
Honey adds unique depth as a sweetener for hot cocoa, balanced by a pinch of salt.
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12/13/2012
Salted hot milk chocolate is enhanced with just a touch of Irish whiskey and a generous dollop of whipped cream.
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12/13/2012
We love nibbling dark chocolate alongside a glass of red wine; the two flavors combined in a mug of hot chocolate is an unexpected treat.
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12/13/2012
White chocolate is the perfect canvas for warm, winter spices such as cardamom and nutmeg in this take on hot chocolate.
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12/13/2012
Stirring Nutella into hot chocolate gives a luxurious texture and great, chocolate-hazelnut flavor. For an extra dose of hazelnut, we like to add a splash of Frangelico.
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12/13/2012
The winning combination of marshmallow fluff, peanut butter, and chocolate makes an over the top cup of cocoa.
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12/11/2012
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
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12/11/2012
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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12/11/2012
Pungent robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer.
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11/16/2012
This Thanksgiving menu can be prepared in just two hours.
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11/13/2012
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
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11/09/2012
Bring out Brussels sprouts' cruciferous softness with this simple, savory preparation. Don't skimp on the salt: it lends depth and highlights the sprouts' natural sweetness.
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11/09/2012
The woody sweetness of maple syrup marries beautifully with sweet potatoes' bright acidity. With plenty of butter, this rich, decadent side dish elevates any cold-weather meal.
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