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10/28/2012
This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Issue #151
09/12/2011
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
01/23/2011
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Issue #136
08/30/2012
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
12/17/2010
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
12/17/2010
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
12/17/2010
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
12/17/2010
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
10/29/2007
This tasty concoction comes from Edisto Island in South Carolina.
Issue #80
02/02/2007
Homemade eggnog is much richer in flavor and texture than the commercial kind.
Issue #39
11/30/2012
This brightly-spiced punch recipe, imagined by Frank Cisneros, mixologist at Gin Palace in the East Village, is perfect for holiday gatherings.
Does Not Apply
11/23/2012
Embrace the flavors of autumn with one of these 13 libations—from a whiskey drink sweetened with boiled cider syrup to an effervescent spiced pear collins, each beverage is easy to prepare in large batches and adds a perfect touch to your Thanksgiving celebration.
Does Not Apply
10/05/2012
Spiced rum, with its notes of cloves, allspice, and vanilla, is complemented by the comforting fall flavors of spicy cinnamon, sweet, rich maple syrup, and warming apple cider in this cocktail inspired by autumn in Toronto.
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01/31/2012
Like any other food-oriented holiday, there are certain Super Bowl Sunday traditions that demand to be observed. Wings, pizza, and beer are must-haves, but instead of ordering in, we've got recipes that will take you through all four quarters of snacking and cheering.
Does Not Apply
01/27/2012
Bourbon mixed with lemon juice, grenadine, and splash of soda gives the classic Shirley Temple a decidedly grown-up twist.
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12/29/2011
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.
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12/21/2011
Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era cocktail. The recipe for this version comes from New York City bar and restaurant The Beagle.
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12/20/2011
This gluten-free sugar cookies recipe uses rice flour and cornstarch with no scale required.
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12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
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11/04/2011
Two simple ingredients, whiskey and cider syrup, combine to make a powerfully good drink.
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