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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
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
04/02/2007
Agawam Chicken Pies
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
Issue #101
03/26/2010
Chicken Divan
In Lawton Mackall's Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a "runaway success dish year in, year out…sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot." Continue...
Issue #98
09/04/2007
Turkey Tetrazzini
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
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
01/25/2008
Roasted Poblano Meat Loaf
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
Issue #93
01/25/2008
Zucchini Tart with Feta
A savory tart of fresh zucchini, zesty tomato and creamy feta.
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
11/14/2005
After Farmers' Market Quiche
You can use any leftover cows' milk cheese to make this quiche.
Issue #83
12/15/2005
Shredded Beef with Mashed Potatoes
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Issue #79
12/17/2007
Viennese Christmas Goose
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
05/03/2007
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
03/12/2007
Beef and Guinness Pie
This is a hearty Irish variation on steak and kidney pie, made with the island nation’s most famous beer.
Issue #65
03/12/2007
Cabbage and Bacon Pie
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
Issue #65
09/26/2005
Eggplant Parmesan
We developed this recipe using several traditional ones for this famous Italian specialty.
Issue #65
07/05/2007
Baked Grouper
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Issue #58
03/01/2007
Traditional Sunday Roast
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
Issue #56
11/28/2007
Turkey with Spiced Ground Pork Stuffing
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
01/08/2008
Vermont Chicken Pie
This is a savory church supper staple in the mountains of Vermont.
Issue #54
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