Soups & Stews (11)
Main Course (5)
Side Dish (5)
Former SAVEUR Executive Editor Christopher Hirsheimer does not view hash merely as a way to use leftovers, but rather as a particular treat worth cooking specially for.
SAVEUR consulting editor Christopher Hirsheimer created this recipe, akin to the lighter, simpler fruitcakes of her Scandinavian grandmother.
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
Light and scrumptious, this dessert expertly blends ripe pears with the scents of cinnamon and vanilla.
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.
Vermouth adds body and character to many dishes, especially ones with fish or chicken.