American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Saveur Fall Remove all Difficulty Easy (266) Medium (97) Hard (5) Main Ingredient Vegetables (152) Fruit (70) Pork (51) Bread (36) Beef (31) Show all... Turkey (31) Nuts (30) Potato (27) Chicken (25) Cheese (23) Eggs (19) Fish (14) Pasta (14) Shellfish (14) Rice (12) Game (11) Beans (10) Tomato (9) Chocolate (8) Whiskey & Bourbon (7) Lamb (6) Shrimp (4) Wine (4) Duck (3) Rum (3) Gin (2) Vodka (2) Course Main Course (115) Side Dish (84) Dessert (82) Soups & Stews (39) Breakfast/Brunch (24) Show all... Appetizers (21) Condiments and Sauces (15) Beverages (10) Salad (8) Bread (6) Sandwich (3) Occasion Thanksgiving (118) Christmas (62) Cocktail Party (17) Easter (11) Backyard BBQ (8) Show all... Birthday (5) Passover (2) Technique Bake (136) Saute (77) Roast (66) Slow Cook (26) Chill (25) Show all... Fry (23) Stew (18) Poach (16) Grill/Barbecue (8) No Cook (7) Braise (6) Broil (6) Marinate (5) Steam (5) Brine (4) Freeze (1) Stir-Fry (1) Topic Recipe (388) 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 = "Cuisine:American,Source:Saveur,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/07/2010 Turkey in Mole Poblano This recipe comes from SAVEUR contributing editor Rick Bayless. Issue #133 10/07/2010 Boudin-Stuffed Turkey Breast We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants. Issue #133 01/05/2012 Vegetarian Chili Author Suketu Mehta gave us the recipe for this spicy, meat-free chili. Issue #132 09/17/2010 Chicken Noodle Soup Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio. Issue #132 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 12/17/2009 Port Wine Poached Pears The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne. Issue #126 12/23/2009 Savannah-Country Ham This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt. Issue #125 12/15/2009 Fresh Ham with Honey and Cloves This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze. Issue #125 11/11/2009 Pineapple–Chipotle-Glazed Ham The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center. Issue #125 11/22/2012 Brussels Sprouts with Chorizo Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable's earthy flavor. Continue... Issue #124 10/13/2009 Skillet-Roasted Turkey Breast This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year. Issue #124 10/13/2009 Cranberry Sauce Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce. Issue #124 10/13/2009 Grilled Turkey This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin. Issue #124 10/13/2009 Herbed Roast Turkey Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin. Issue #124 10/13/2009 Apple Pie This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar. Issue #124 10/13/2009 Curried Creamed Onions Luscious pearl onions are rendered complex by curry powder and Tabasco. Issue #124 11/16/2011 Baked Apples with Caramel Sauce This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best. Issue #123 09/06/2009 Pickled Shiitakes These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks. Issue #123 03/14/2010 Cod Cakes The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue... Issue #122 07/29/2009 Pavlova Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed. Issue #122 « Previous 1 2 3 4 5 . . .20 Next »