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Narrow Results You've Selected: Winter Vegetables Saveur Remove all Difficulty Easy (271) Medium (175) Hard (14) Course Main Course (171) Side Dish (134) Soups & Stews (106) Appetizers (67) Condiments and Sauces (20) Show all... Salad (17) Dessert (11) Breakfast/Brunch (9) Bread (5) Sandwich (2) Beverages (1) Cuisine American (120) Italian (66) French (58) Vegetarian (31) Eastern European/Russian (25) Show all... 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Fry (40) Steam (22) No Cook (19) Marinate (16) Poach (16) Braise (15) Chill (15) Broil (11) Stir-Fry (11) Grill/Barbecue (8) Brine (2) Topic Recipe (483) 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 = "Source:Saveur"; var omni_prop8 = "Season:Winter,Main Ingredient:Vegetables,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 10/05/2011 Spiced Pumpkin Cake A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth. Issue #133 10/07/2010 Roast Turkey with Root Vegetables and Gravy This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan. Issue #133 02/01/2012 Roasted Cauliflower with Tahini Sauce Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish. Issue #132 09/28/2010 Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino) Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Continue... Issue #132 09/17/2010 Chicken Noodle Soup Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio. Issue #132 03/24/2011 Tuscan Bean Soup Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. Issue #129 02/22/2010 Winter Salad with Buttermilk Dressing Chef Suzanne Goin reinvents the Waldorf salad in this appetizer. Continue... Issue #127 01/01/2013 Hoppin’ John Soup This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Issue #125 11/11/2009 Ham and Parsley Terrine This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch. Issue #125 10/13/2009 Oaxacan Stuffing This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Issue #124 10/13/2009 Cabbage Kimchi Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi. Issue #124 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 10/13/2009 Kimchi Stew This traditional Korean stew makes good use of long-aged kimchi. Issue #124 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 07/13/2009 Pickled Serrano Chiles These chiles add tartness and heat to everything from tacos to scrambled eggs. Issue #122 07/13/2009 Corn Chowder This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in. Issue #122 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 « Previous 1 2 3 4 5 . . .25 Next »