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09/17/2012
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Issue #149
02/20/2012
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Issue #145
02/11/2012
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Issue #145
02/11/2012
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Issue #145
01/16/2013
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
09/10/2011
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
11/30/2011
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
11/18/2010
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
Issue #134
01/05/2012
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Issue #132
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
12/23/2009
This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
Issue #125
11/11/2009
The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center.
Issue #125
10/13/2009
This sweet and citrusy dish can be served as a side or as a dessert.
Issue #124
10/13/2009
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Issue #124
10/13/2009
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
Issue #124
07/18/2008
Turmeric, cumin, chiles, and black mustard seeds give this dish a South Asian accent.
Issue #113
07/18/2008
Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions.
Issue #113
02/28/2008
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Issue #110
02/14/2008
Jasmine rice gives this rich pudding a thick, smooth texture.
Issue #109
08/23/2007
Lavender adds a delightful twist to this classic French dessert.
Issue #105
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