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Narrow Results You've Selected: Winter Recipe Chill Medium Remove all Source Saveur (33) Main Ingredient Vegetables (10) Eggs (6) Fish (5) Fruit (4) Nuts (4) Show all... Pork (4) Beef (3) Chicken (3) Cheese (2) Chocolate (2) Duck (2) Potato (2) Bread (1) Game (1) Pasta (1) Rice (1) Turkey (1) Course Main Course (13) Dessert (12) Appetizers (4) Soups & Stews (3) Breakfast/Brunch (2) Show all... Condiments and Sauces (1) Cuisine American (9) French (8) English/Scottish (2) Spanish/Portuguese (2) Chinese (1) Show all... Classic (1) Eastern European/Russian (1) German (1) Indian (1) Italian (1) Japanese (1) Jewish (1) Other (1) Scandinavian (1) Southern/Soul Food (1) Vietnamese (1) Occasion Christmas (7) Thanksgiving (2) Cocktail Party (1) Easter (1) Passover (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Season:Winter,Topic:Recipe,Technique:Chill,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 09/03/2002 Burnt Cream with Black Truffles Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor. Issue #50 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 10/18/2000 Sweet-Dough Pies The ''yams'' in this recipe are actually orange sweet potatoes. Issue #43 10/23/2000 Apple and Rosemary Tarts with Lancashire Cheese The American custom of eating cheese with apple pie inspired this Henry Harris recipe. Issue #34 12/12/2007 Eggnog Tart Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert. Issue #31 03/08/2002 Butterscotch Pie Supreme Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997. Issue #28 03/14/2002 Duck Baked in a Crust of Herbs and Salt Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute. Issue #20 11/15/2007 Classic Fruitcake Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982). Issue #15 04/02/2002 Chuck's Three-Day Chowder Chuck’s three-day theory is based on his quest for clear fish stock. Issue #12 02/28/2007 Harvest Pork Loin Made from the bounty of the fall season, this dish is the epitome of hearty comfort food. Issue #8 02/13/2007 Aunt Gillie's Matzo Ball Soup Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder. Issue #5 01/23/2007 Wild Berry Tart Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land. Issue #4 01/23/2007 Gravlax with Blinis (Cured Salmon with Thin Pancakes) We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994) Issue #3 « Previous 1 2 Next »