Smitten Kitchen (6)
Coconut & Lime (2)
Simply Recipes (2)
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
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.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
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...
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
A savory tart of fresh zucchini, zesty tomato and creamy feta.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
You can use any leftover cows' milk cheese to make this quiche.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
This is a hearty Irish variation on steak and kidney pie, made with the island nation’s most famous beer.
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
We developed this recipe using several traditional ones for this famous Italian specialty.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This is a savory church supper staple in the mountains of Vermont.