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10/23/2012
Joe's Special
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
10/07/2010
Turkey in Mole Poblano
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
05/16/2008
Pan-Fried Turkey Livers with Bacon and Onions
This recipe comes from the Strongbow Inn where turkey is the name of the game.
Issue #112
06/01/2007
Chicken Fried Steak with Gravy
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Issue #103
09/13/2005
Pork Roast with Corn Bread-Apple Dressing
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
Issue #62
03/04/2002
Fresh Mushroom Cutlets with Mornay Sauce
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
Issue #26
02/15/2007
Smoked Trout Hash
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6