From SAVEUR Issue #135by Jody Adams Early on in our marriage, my husband and I ordered a whole striped bass baked in salt at Dalè, a Spanish restaurant in Somerville, Massachusetts. What theater! Keep reading »
by Anna Stockwell With all the cookies and baked goods that accompany the holiday season, this time of year can be particularly challenging for those who maintain a gluten-free diet. Silvana Nardone, mother of a gluten-intolerant son and author of the wheat-and-dairy-free cookbook Cooking for Isaiah, understands this frustration well; over on her blog Dishtowel Diaries, she's brightening the month of December with daily gluten-free cookie recipes from reputable bakers and food sites. She asked SAVEUR to participate in her Gluten-Free Holiday Cookie Countdown, and since we've got two staff members here in the SAVEUR offices who don't eat gluten, we leaped into action. Test kitchen assistant director Ben Mims worked magic on the Vanillekipferl (Vanilla Crescents) recipe featured in our December issue, swapping out the original wheat flour in favor of a blend of chickpea, chestnut, and rice flours. Keep reading »
Swept up by seasonal cookie mania, I spent half of yesterday cycling my oven through cookie sheets containing dozens and dozens of them — not gingerbread, or peppermint chip, but Oreos. The store-bought version is and probably always will be my favorite cookie, but I had a feeling it could only benefit from a homemade iteration. (I had a similar stroke of inspiration a few years ago with a wildly successful kluged-together version of DIY Nutter-Butters.) For my Oreos I used Sassy Radish's take on Smitten Kitchen's take on the version in the cookbook Retro Desserts; despite my initial recoil at the use of vegetable shortening in the creamy filling, the cookies were flawless, especially dunked in a glass of milk. Not just as good as childhood, they were better. —Helen Rosner
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
We've adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like.
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
by Anna StockwellWhen buying apples, it's easy to get stuck in a rut of choosing the same few apple varieties you grew up eating, but when there are so many local varieties available right now at the Greenmarket, it's worth expanding your apple horizons, which is why we sampled all 18 varieties we could get our hands on. See the full photo gallery »
by Tom Colicchio For many of us, there's a certain smell that we associate with the start of the workday. It might be the nutty aroma of that first cup of coffee, the gasoline vapor of a parking garage, or the antiseptic tang of an office lobby. When I walk through the doors of Colicchio & Sons, my restaurant in New York City's Chelsea neighborhood, it's yeast that I smell. Buttery, sweet, and welcoming, the scent of 500 baking Parker House rolls — the number we serve in a single night—hits me like a carb-loaded wave. Keep reading »