|
25
results
|
||
|
Narrow Results
|
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
10/28/2012
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel.
Issue #151
11/11/2012
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150
10/30/2012
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
09/12/2012
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Issue #150
09/08/2012
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration.
Issue #150
09/05/2012
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Issue #150
02/11/2012
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
Issue #145
02/20/2010
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
11/10/2008
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
Issue #116
11/06/2007
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Issue #107
11/06/2007
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
Issue #107
08/23/2007
Bigos, or hunter's stew, is one of Poland's national dishes.
Issue #105
07/13/2007
Young, tender chinese mustard greens add a pleasing bite to this light soup.
Issue #104
05/07/2007
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Issue #102
10/13/2005
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
09/12/2005
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.
Issue #61
10/03/2001
Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
Issue #47
01/30/2009
The recipe is from Ktown's popular B.C.D Tofu House.
Issue #46
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
