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03/08/2012
Chec Cu Nucă (Romanian Walnut Panettone)
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Issue #145
11/03/2011
Onion and Bacon Tart
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
Issue #142
10/06/2011
Challot (Challah Knots)
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
12/13/2011
Saffron Buns
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
Issue #125
10/13/2009
Oaxacan Stuffing
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
10/10/2008
Auvergne-Style Meat Loaf
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Issue #115
11/23/2012
Cream Cheese Cinnamon Rolls
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
Issue #114
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
05/07/2008
Boone Tavern’s Yeasty Rolls
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Issue #112
02/12/2008
Saint Joseph's Bread
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Issue #109
10/02/2007
Classic Stuffing
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
Issue #106
04/02/2007
Chive and Cheddar Biscuits
Sharp cheddar cheese is a good foil for the chives in these biscuits.
Issue #101
08/30/2007
Christmas Pudding with Custard Sauce
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
Issue #98
08/30/2007
Tuna–Noodle Casserole
This is an updated version of the great American casserole.
Issue #98
01/16/2008
Sour Cream Rolls (Sárközi Tejfeles Büjtök)
These soft and tangy rolls are the best when they're eaten still warm and gooey.
Issue #96
01/28/2008
Saffron Buns
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
Issue #93
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
10/23/2007
Du-Par's Steak Pot Pie
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Issue #90
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