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03/20/2002
Corned Beef Hash
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.
Issue #17
11/15/2007
Fig and Almond Cake
SAVEUR consulting editor Christopher Hirsheimer created this recipe, akin to the lighter, simpler fruitcakes of her Scandinavian grandmother.
Issue #15
04/02/2002
Spinach and Ricotta Dumplings
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
Issue #12
05/19/2008
Snowpot Soup (Yukinabe)
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
Issue #11
09/10/2007
Gingered Pears
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.
Issue #10
03/13/2007
Pizza Margherita
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
Issue #7
01/19/2007
Spice House Pears
Light and scrumptious, this dessert expertly blends ripe pears with the scents of cinnamon and vanilla.
Issue #1
02/06/2007
Galician Meat and Vegetable Soup
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.
02/06/2007
Poached Sole with Vermouth
Vermouth adds body and character to many dishes, especially ones with fish or chicken.
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