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Narrow Results You've Selected: Chill Recipe Fall Remove all Source Saveur (84) About.com (1) Bryant Terry (1) California Walnuts (1) Fabulous Foods (1) Show all... Hogwash (1) Martha Stewart (1) My Recipes (1) One Perfect Bite (1) Sassy Radish (1) Tartelette (1) Tony Tahhan (1) Difficulty Easy (56) Medium (32) Hard (3) Main Ingredient Fruit (29) Vegetables (25) Eggs (11) Nuts (11) Pork (10) Show all... Cheese (9) Beef (8) Chicken (7) Fish (7) Bread (5) Chocolate (5) Potato (5) Duck (3) Pasta (3) Game (2) Turkey (2) Beans (1) Gin (1) Rice (1) Rum (1) Shrimp (1) Tomato (1) Vodka (1) Whiskey & Bourbon (1) Course Dessert (30) Main Course (19) Appetizers (14) Side Dish (14) Condiments and Sauces (8) Show all... Soups & Stews (7) Breakfast/Brunch (6) Salad (4) Beverages (3) Sandwich (2) Cuisine American (36) French (15) Italian (9) English/Scottish (7) Southern/Soul Food (7) Show all... Central/South American (3) Scandinavian (3) Eastern European/Russian (2) Australia/New Zealand (1) German (1) Gluten-Free (1) Greek (1) Indian (1) Japanese (1) Jewish (1) Mexican (1) Other (1) Tex-Mex (1) Vegan (1) Vegetarian (1) Occasion Christmas (17) Thanksgiving (13) Cocktail Party (5) Backyard BBQ (3) Easter (3) Show all... Birthday (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 = "Season:Fall"; var omni_prop8 = "Technique:Chill,Topic:Recipe,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 01/25/2008 Muesli This oat and nut cereal is delicious served with yogurt and fresh fruit. Issue #93 10/30/2007 Lemon Marmalade Cranberry Sauce A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade. Issue #79 10/30/2007 Pear and Currant Chutney This delicious chutney's flavor improves with age. Issue #79 03/01/2007 Madeira–Truffle Butter This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables. Issue #79 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 12/12/2005 Hansreudi's Family Salad We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us. Issue #78 11/17/2005 Cabbage Stuffed with Snails Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails. Issue #73 12/16/2009 Savannah-Style Artichoke Dip Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue... Issue #71 10/27/2005 Pheasant Terrine A country-style terrine topped with autumnal fruit jelly. Issue #70 09/09/2008 Rice Pudding with Cardamom and Pistachios Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common. Issue #68 09/23/2005 Marinated Zucchini Like most marinated vegetable dishes, this one is best made a day ahead of serving. Issue #64 10/30/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 10/03/2008 Beet and Walnut Salad This colorful salad is best served at room temperature. Issue #61 10/03/2008 Cold Beet Soup This recipe is an adaptation from the Auberge du Lion d’Or in Cologny, Switzerland. Issue #61 10/03/2008 Pickled Beets and Hard-Cooked Eggs In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack. Issue #61 08/30/2005 Duck Bresaola with Barlotti and Red Onion Jam You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets. Issue #59 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 10/17/2007 Mint Chutney This refreshing chutney is both sweet and spicy perfect for those hearty roasts. Issue #50 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 « Previous 1 2 3 4 5 Next »