Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Fall Recipe Cheese Slow Cook Remove all Source Saveur (12) Food Network (1) Pink Parsley (1) Skinny Gourmet (1) Difficulty Easy (10) Medium (3) Course Soups & Stews (8) Main Course (4) Side Dish (4) Appetizers (3) Sandwich (1) Cuisine Italian (5) American (3) French (3) Mexican (3) Eastern European/Russian (1) Show all... Gluten-Free (1) Occasion Cocktail Party (2) Christmas (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:Slow Cook"; var omni_prop8 = "Season:Fall,Topic:Recipe,Main Ingredient:Cheese,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 09/17/2012 Sopa de Frijol (Black Bean Soup) This long-simmered soup matches spiced black beans with a roasted tomato purée. Issue #149 02/11/2012 Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream) This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish. Issue #145 11/30/2011 Soupe Crasse (Cheese and Bread Soup) Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread. Issue #134 08/23/2007 Scarola Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew. Issue #105 12/02/2005 Amarone Risotto Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano. Issue #75 11/11/2005 Refried Ayocote Beans Large, mealy ayocote beans, pink to purplish black in color, are a favorite in Morelos. Issue #71 05/03/2007 Enchurritos The enchurrito is one of the monumental achievements of Tex-Mex cuisine. Issue #68 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 04/02/2002 Lamb Stew A rich and hearty stew of white beans, lamb, and vegetables. Issue #12 01/23/2007 Fondue Savoyarde Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink. Issue #4 01/23/2007 Fondue Savoyarde with Mushrooms This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms. Issue #4 01/23/2007 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2 12/16/2009 Cheddar Corn Chowder Sharp white cheddar and a touch of Tabasco give this chowder a tangy, spicy kick. Continue... Does Not Apply Source: Pink Parsley 10/20/2009 Tomato Soup with Muenster Sammies Pairing creamy soup served in test tubes and sandwiches shaped liked pumpkins, bats, and cats is a fun and festive take on the classic soup and sandwich. Does Not Apply Source: Food Network 08/05/2008 Broccoli and Gruyere Soup Gruyere transforms fresh broccoli into a hearty and satisfying fall stew. Does Not Apply Source: Skinny Gourmet