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02/11/2012
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Issue #145
02/11/2012
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Issue #145
02/21/2012
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
12/19/2011
Typically steamed in intricately folded banana leaves, these Thai fish custards are baked in leaf-lined ramekins set in a water bath.
Issue #144
12/14/2011
Japanese ochazuke is just white rice steeped in green tea, and yet it's so much more.
Issue #144
12/19/2011
With roasted potatoes and spicy peppers, this specialty of Utica, New York, makes for a full-flavored side dish.
Issue #143
12/16/2011
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
Issue #143
11/09/2011
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
Issue #143
11/09/2011
This satisfying rice dish is great served alongside roast pork or pasteles.
Issue #143
11/08/2011
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
Issue #143
11/22/2011
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
Issue #142
11/14/2011
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Issue #142
11/07/2011
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
Issue #142
11/03/2011
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
Issue #142
11/01/2011
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/31/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/31/2011
Sweet, translucent roasted onions marry beautifully with the bechamel and Gorgonzola in this rich casserole.
Issue #142
10/29/2011
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.
Issue #142
10/27/2011
SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious.
Issue #142
10/19/2011
Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme.
Issue #142
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