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09/05/2012
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
Issue #150
09/15/2010
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
07/13/2010
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
Issue #131
05/25/2010
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Issue #130
09/05/2012
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
01/03/2012
Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue...
Issue #126
03/08/2010
This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue...
Issue #126
01/28/2013
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
Issue #125
10/13/2009
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Issue #124
07/13/2009
Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger.
Issue #122
03/20/2013
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
02/09/2010
The herb butter for these steaks (from Brooklyn's Marlow & Sons) is an adaptation of a classic accompaniment called maître d' butter. Continue...
Issue #119
07/19/2011
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Issue #118
01/05/2009
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Issue #117
07/13/2008
The best part of this dish is the sauce and bread; the shrimp come second.
Web Exclusive!
02/14/2008
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
Web Exclusive!
10/09/2008
This recipe for earthy, flavor-packed turnips is based on one belonging to Leah Chase, proprietor of Dooky Chase’s, in New Orleans.
Issue #115
09/07/2012
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
Issue #114
01/09/2010
Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. Continue...
Issue #114
09/13/2008
This recipe gives color and kick to a skillet of fried potatoes.
Issue #114
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