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05/16/2008
Beef Noodle Soup with Liver Dumplings (Hovezi Polevka s Nudlemi a Jatrovymi Knedlicky)
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Issue #112
12/15/2005
Boiled Beef Dinner
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Issue #79
11/11/2005
Italian Wedding Soup
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Issue #72
03/01/2002
Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
03/20/2002
Corned Beef Hash
Former SAVEUR Executive Editor Christopher Hirsheimer does not view hash merely as a way to use leftovers, but rather as a particular treat worth cooking specially for.
Issue #17