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Narrow Results You've Selected: Fall Recipe American Chill Remove all Source Saveur (25) About.com (1) Bryant Terry (1) California Walnuts (1) Fabulous Foods (1) Show all... Hogwash (1) Martha Stewart (1) My Recipes (1) One Perfect Bite (1) Sassy Radish (1) Tartelette (1) Tony Tahhan (1) Difficulty Easy (26) Medium (7) Main Ingredient Fruit (13) Vegetables (12) Nuts (5) Cheese (4) Eggs (4) Show all... Chocolate (3) Pork (3) Potato (3) Chicken (2) Pasta (2) Bread (1) Fish (1) Game (1) Turkey (1) Vodka (1) Whiskey & Bourbon (1) Course Dessert (12) Condiments and Sauces (6) Side Dish (6) Main Course (4) Soups & Stews (4) Show all... Beverages (2) Appetizers (1) Breakfast/Brunch (1) Salad (1) Occasion Thanksgiving (9) Christmas (7) Cocktail Party (2) Backyard BBQ (1) Easter (1) Show all... Passover (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Chill"; var omni_prop8 = "Season:Fall,Topic:Recipe,Cuisine:American,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 11/21/2012 Fresh Cranberry Relish This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples. Issue #151 01/23/2011 Hibiscus Rose Vesper To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka. Issue #136 05/07/2008 Strongbow Inn’s Turkey Noodle Soup Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup. Issue #112 01/25/2008 Vichyssoise This chilled summertime soup is smooth and sumptuous. Issue #94 10/29/2007 Lemon Marmalade Cranberry Sauce A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade. Issue #79 10/29/2007 Pear and Currant Chutney This delicious chutney's flavor improves with age. Issue #79 03/01/2007 Madeira–Truffle Butter This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables. Issue #79 10/03/2008 Beet and Walnut Salad This colorful salad is best served at room temperature. Issue #61 10/03/2008 Pickled Beets and Hard-Cooked Eggs In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack. Issue #61 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 10/17/2007 Mint Chutney This refreshing chutney is both sweet and spicy perfect for those hearty roasts. Issue #50 05/09/2007 Never-Fail Soufflé This quick, simple soufflé promises a perfect result every time. Issue #31 05/20/2002 Preserved Cherries A healthier and more delicious alternative to the red-dyed maraschino cherries. Issue #31 10/24/2007 Sinfully Rich Pecan Pastry We love this buttery pastry recipe, which is so versatile it can be used for a variety of fillings, with or without the pecans. Issue #26 11/16/2007 Raisin Pie This was one of author R.W. Apple Jr.'s favorite Thanksgiving pie. Issue #22 10/24/2007 Mrs. Apple's Creamed Corn This recipe is based on dried sweet corn, a Pennsylvania Dutch staple that's rarely seen outside the area. Issue #22 10/24/2007 Red Cabbage with Caraway Seeds The caraway seeds give a sweet tangy flavor to this tart red cabbage dish. Issue #22 04/02/2002 Chuck's Three-Day Chowder Chuck’s three-day theory is based on his quest for clear fish stock. Issue #12 02/28/2007 Gingerbread Cookies Few things evoke the memories of Christmases past like the aroma of gingerbread baking in the kitchen. Issue #9 « Previous 1 2 Next »