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10/09/2008
Modern Mincemeat Pie
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
Issue #115
11/23/2012
Cream Cheese Cinnamon Rolls
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
Issue #114
02/28/2008
Mock Apple Pie
This classic American recipe uses a bit of cracker trickery.
Issue #110
02/12/2008
Caramel Pound Cake
Although this cake is denser than its classic cousin, the addition of brown sugar to the batter and icing lends it a delicious butterscotch flavor.
Issue #109
02/12/2008
Pound Cake
This recipe is for a lighter version of an old favorite.
Issue #109
12/19/2007
Coq au Vin
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Issue #108
08/23/2007
Spice-Braised Lamb Shanks with Lentils
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
02/18/2011
Indian Pudding
This dessert is rich, subtly spiced with cinnamon and ginger, and sweetened with molasses.
Issue #104
07/19/2007
The Captain's Chicken
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
Issue #104
03/01/2007
Chocolate Babka
This classic eastern European dessert is the ultimate coffee-break indulgence.
Issue #100
08/30/2007
Christmas Pudding with Custard Sauce
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
Issue #98
08/29/2007
German Spice Cookies (Pfeffernüsse)
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
Issue #98
09/04/2007
Thanksgiving Twofer Pie
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
Issue #97
09/04/2007
Mirliton Casserole
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Issue #97
09/04/2007
Rabbit Enchiladas with Red Mole
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
Issue #97
09/04/2007
Carrot Cake
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Issue #95
01/28/2008
Cornish Pasties
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
Issue #93
10/23/2007
Du-Par's Steak Pot Pie
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Issue #90
05/09/2007
Cheese Popovers
These light, oversized, beautifully puffed-up popovers put buttered rolls to shame.
Issue #90
11/19/2007
Apple Pie
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
Issue #88
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