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Birthday (2) 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 = "Difficulty:Easy"; var omni_prop8 = "Technique:Chill,Topic:Recipe,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 10/13/2009 Aunt Renée’s Gelatin Mold We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it. Issue #124 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 02/17/2009 Pickled Seaweed Salad This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook. Issue #118 02/17/2009 Marinated Artichoke Hearts We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes. Issue #118 01/05/2009 Worcestershire Sauce This delicious homemade version is bolder and bigger than its bottled cousin. Issue #117 01/05/2009 Sofrito This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America. Issue #117 01/05/2009 Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). Issue #117 04/05/2013 Muesli This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century. Issue #114 07/18/2008 Russian Pickled Watermelon These savory pickles are as gorgeous as they are delicious. Issue #113 07/18/2008 Sicilian Watermelon Pudding (Gelo di Melone) This sweet, cooling dessert is popular in the Sicilian capital, Palermo. Issue #113 07/18/2008 Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè) The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Issue #113 07/23/2012 Hungarian Chilled Cherry Soup (Meggyleves) This Hungarian dish is a dessert disguised as a soup. Issue #112 03/01/2010 Hollyhock Hill’s Fried Chicken When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue... Issue #112 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 05/07/2008 Piri-Piri Sauce This recipe is based on one by Jorge Jordão, the chef at Zambi, a restaurant in Maputo, Mozambique. Issue #112 05/07/2008 Kentucky Chess Pie A variation of this classic Southern custard pie, also known as Jefferson Davis pie, is served at Boone Tavern in Berea, Kentucky. Issue #112 04/21/2008 Pecan Pie When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal. Issue #111 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 04/10/2008 Lemon and Coriander Marinated Olives Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. Issue #111 02/29/2008 Black Currant–Flavored Fruit Salad This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin. Issue #110 « Previous 1 2 3 4 5 . . .15 Next »