|
23
results
|
||
|
Narrow Results
|
10/28/2012
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel.
Issue #151
09/11/2012
This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve.
Issue #150
10/11/2011
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
Issue #141
09/25/2012
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
10/07/2010
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
12/17/2009
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
Issue #126
12/13/2012
We love nibbling dark chocolate alongside a glass of red wine; the two flavors combined in a mug of hot chocolate is an unexpected treat.
Does Not Apply
12/04/2012
Steeping the pisco with rosemary and mint gives the spirit an aromatic, herbaceous quality similar in flavor to the South American herb Rica-Rica.
Does Not Apply
11/09/2012
Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this seasonal take on the classic Bellini
Does Not Apply
02/06/2012
The pureed pulp of the cacao pod has a flavor like a chocolate bar mixed with tropical fruit — perfect for a rich, but not too rich, cocktail.
Does Not Apply
11/16/2011
Fill your home with gemütlichkeit with this hearty German spread, perfect for any occasion on any chilly night. Slurp warming spoonfuls of beef marrow dumpling soup, followed by a course of ham steaks in a decadent hazelnut sauce flanked by traditional spätzle, and braised cabbage.
Does Not Apply
10/14/2011
Made with bold, American Cabernet in lieu of the traditional South American brandy, this complex and tantalizing cocktail is Napa Valley's take on the Pisco Sour.
Does Not Apply
09/14/2011
Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings.
Does Not Apply
12/13/2010
This recipe was developed by Andrew Hotis, general manager at Heirloom in New Haven. He says: "The Daisy Buchanan is based on the tried and true cocktail recipe: a base spirit, a bitter element, and a sweet element. I wanted this to feel seasonal — we're here in New England, and for me apples and pears are a no-brainer this time of year. It's a beautiful, elegant, feminine cocktail with the crispness of the apple skin balanced beautifully with Champagne. The garnish, the important fourth ingredient in any three-ingredient cocktail, is just a very wide cut of lemon peel, done not with a fancy bar tool but with a paring knife so it's a really rough cut. Dropped into the glass it's an aromatic element that punctuates the drink and gives a great look, a rustic contrast to the refined Champagne flute."
Does Not Apply
03/04/2010
Blue Hubbard squash pairs nicely with the slightly bitter flavor of the radicchio in this risotto recipe. If you can't find Blue Hubbard squash, you could easily substitute butternut squash. Continue...
Does Not Apply
Source: My Recipes
01/23/2010
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
Does Not Apply
Source: Houseboat Eats
12/18/2009
This seasonal dish is easy to make; just pour in the pomegranate juice with wine and some orange juice, and add fruit and chiles for a sweet and spicy braise. Continue...
Does Not Apply
Source: Bitchincamero
12/15/2009
Red squash is beautiful to cook with and is known for its thick and brightly orange-colored skin.
Does Not Apply
Source: Boing Boing
12/15/2009
This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with.
Does Not Apply
Source: Daily Candy
12/08/2009
Lamb is braised with lentils and tomatoes in a spice-rich broth for a hearty dinner. Continue...
Does Not Apply
Source: Culinary Disasters
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
