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11/14/2012
Lemon-and-Herb-Roasted Vegetables
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/01/2011
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/19/2011
Sorrel Tea
Bright and citrusy, this drink is associated with Christmastime in Jamaica, but it's refreshing on any morning.
Issue #142
03/04/2013
Soy-Braised Kabocha Squash
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
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01/20/2012
Bourbon Chai
The rich, spicy warmth of chai is a perfect drink for a cold winter's day — and it's made even more warming with the addition of a bourbon like Maker's Mark, whose notes of clove, vanilla, and caramel marry perfectly with the ingredients in the chai.
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12/19/2011
Coconut Milk Caramels
This coconut milk caramels recipe comes from Lagos, Nigeria. The chewy candies use coconut milk, sugar, and a touch of salt.
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10/25/2011
Shredded Brussels Sprouts and Kale Salad
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
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10/21/2011
Crisp-Tender Brussels Sprouts in 7-Spice Broth
This is not a soup but a simply prepared vegetable side flavored by a light, flavorful broth. The sprouts' mellow creaminess is tempered by the spicy warmth of the liquid.
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