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11/11/2009
Deviled Eggs
Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
Issue #125
11/11/2009
Gingerbread Cookies
Gingerbread cookies like these are popular in Sweden during the holidays.
Issue #125
11/11/2009
Chocolate Truffles
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Issue #125
11/11/2009
Pineapple–Chipotle-Glazed Ham
The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center.
Issue #125
12/23/2011
English Gingerbread Cake
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
Issue #124
10/13/2009
Cranberry Sauce
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
Issue #124
10/13/2009
Herbed Roast Turkey
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
Issue #124
10/13/2009
Apple Pie
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
01/08/2008
Hot Toddy
Warm up with this winter classic.
Web Exclusive!
02/21/2013
Philippine-Style Brioche
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Issue #116
11/24/2008
Salami and Chopped Egg Canapés with Fines Herbes Butter
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
Issue #116
11/24/2008
Ham Spread and Olive Canapés
This kitschy cocktail food of the 30’ is back for the holidays.
Issue #116
11/24/2008
Canapés with Chutney Butter
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
Issue #116
11/12/2008
Roquefort and Walnut Canapés
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
Issue #116
11/10/2008
Regent’s Punch
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
Issue #116
11/10/2008
Philippine Vegetable Stew
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
Issue #116
11/10/2008
Chicken Adobo
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
Issue #116
11/10/2008
Prawns in Coconut Milk
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
Issue #116
11/10/2008
Mexican Eggnog
Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays.
Issue #116
11/10/2008
Pandolce Alto
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
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