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11/14/2012
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives.
Issue #152
11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/01/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/14/2012
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
Issue #151
03/21/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
05/22/2012
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
Issue #148
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
12/20/2011
The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo.
Issue #144
12/16/2011
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
Issue #143
11/08/2011
The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.
Issue #143
11/08/2011
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs.
Issue #143
10/31/2011
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Issue #142
10/29/2011
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.
Issue #142
09/07/2011
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
Issue #140
06/17/2011
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
05/18/2011
Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika.
Issue #138
07/25/2012
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
Issue #133
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
04/20/2010
Our May 2010 issue is full of classic comfort foods like this delicious meat loaf. We based this recipe on one in Lobel’s Meat Bible by Stanley, Evan, Mark, and David Lobel (Chronicle Books, 2009). Continue...
Issue #129
05/29/2012
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.
Issue #123
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