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How to Slow Cook, Slow Cooker Recipes, Tips and More
30 minute Mozzarella
Making cheese at home is interesting and fun.
Buttermilk Panna Cotta
This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream.
Corn Cooked in Milk with Chiles and Coconut
This unexpected variation on creamed corn comes from the Indian state of Gujarat.
Sardinian Gnocchetti with Tomato Sauce
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Grandmaw Peacock's Chicken and Rice
Cooking the chicken very slowly releases a pure, rich essence that infuses the rice. Short-grain rice makes the dish pleasantly pudding-like.
Daikon Radish with White Miso Sauce (Furofuki Daikon)
Other root vegetables, such as turnips, rutabagas, or parsnips, may be used for this dish.
Veal Cutlets with Avocado and Truffle Cream
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
Rice Noodle Pilaf
Versions of pilaf—the term encompasses a wide variety of seasoned rice or bulgur dishes—can be found throughout the Middle East and Central Asia. This pilaf is among the most basic in the Armenian kitchen.
We adapted this recipe from the Irish food authority Darina Allen's book The Complete Book of Irish Country Cooking (Penguin Studio, 1996).
Giant Beans in Tomato-Dill Sauce
This Mediterranean specialty, sold in take-out containers for years at Kalustyan's, is now served in the shop's café as well.
Jellied Consommé with Spring Vegetables
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
Puréed Sweet Potato Soup
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Portuguese Beef Stew
This recipe comes from a longtime Holy Ghost cook.
In the South, pot likker, the liquid that greens are cooked in, is often served on its own to be sipped like soup. Here, however, it is spooned right into the bowl with the greens.
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Cottage Street Bakery Dirt Bombs