Main Course (55)
Side Dish (12)
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
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 »
This classic American recipe uses a bit of cracker trickery.
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.
This recipe is for a lighter version of an old favorite.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
This dessert is rich, subtly spiced with cinnamon and ginger, and sweetened with molasses.
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.
This classic eastern European dessert is the ultimate coffee-break indulgence.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
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.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
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.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
These light, oversized, beautifully puffed-up popovers put buttered rolls to shame.
Simple and delicious, this recipe and brings out the sweet flavor of the apples.