Recipes from SAVEUR #143

All the recipes from our December 2011 issue.

Corned Beef Hash

Corned Beef Hash

This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It's elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points. This recipe first appeared in our December 2011 issue along with Adam Platt's story Heavenly Hash. Get the recipe for Corned Beef Hash »Todd Coleman
See the RecipeTodd Coleman
See the RecipeTodd Coleman

Buche de Noel (Yule Log Cake with Coffee Buttercream and Ganache)

This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See the recipe for Buche de Noel »Todd Coleman
See the RecipeTodd Coleman
Swedish Meatballs with Mashed Potatoes (Køttbullar mit Potatismos)

Swedish Meatballs with Mashed Potatoes (Køttbullar mit Potatismos)

In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves. Get the recipe for Swedish Meatballs with Mashed Potatoes (Køttbullar mit Potatismos) »Todd Coleman

Baccala Salad

This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.Todd Coleman

Braised Artichokes

Braised Artichokes
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.Todd Coleman

Calamari with Potatoes and Peas

Saveur kitchen assistant Alex Saggiomo shared his family's recipe for the classic Southern Italian dish, typically served for the Feast of the Seven Fishes. See the recipe for Calamari with Potatoes and Peas »Todd Coleman

Chicken Vesuvio

This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants. See the recipe for Chicken Vesuvio »Todd Coleman
Cioppino

Cioppino

This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.Barbara Ries

Escarole Soup

Escarole Soup
Escarole lends sweet depth to this comforting soup from former Saveur executive editor Dana Bowen.Todd Coleman
Johnny Marzetti

Johnny Marzetti

The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.Todd Coleman

Lasagne

This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. See the recipe for Lasagne »Todd Coleman
Lobster Fra Diavolo

Lobster Fra Diavolo

This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.Todd Coleman

Pasta con le Sarde

Further proof that the Sicilians really know what's up when it comes to preparing sardines.Todd Coleman
Rabbit Ragu with Garganelli

Rabbit Ragu with Garganelli

This flavorful ragu is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.Todd Coleman
Sausage and Peppers

Sausage and Peppers

Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal.Todd Coleman

Sauteed Sole with Olives

This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes. See the recipe for Sauteed Sole with Olives » Back to Italian America »Todd Coleman
Shrimp Scampi

Shrimp Scampi

This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. etG the recipe for Shrimp Scampi »Todd Coleman

Spaghetti and Meatballs

Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City; they're composed of pork, beef, and veal and flavored with four kinds of cheese. See the recipe for Spaghetti and Meatballs »Todd Coleman
Stuffed Calamari

Stuffed Calamari

Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.Todd Coleman
Utica Greens

Utica Greens

Utica greens, named for the New York town where Italian factory workers settled in the 1900s, is a sauté of escarole, bread crumbs, potatoes, and hot peppers.Todd Coleman
Whole Roasted Branzino with Fennel and Onions

Whole Roasted Branzino with Fennel and Onions

Onions and fennel provide a flavorful base for whole roasted fish.Todd Coleman
Christmas Goose with Stuffing

Christmas Goose with Stuffing

This holiday goose is served with a rice and bread stuffing studded with bacon, Brussels sprouts, and chestnuts.Todd Coleman
Goose Confit and Fig Salad

Goose Confit and Fig Salad

For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.Todd Coleman
Goose Liver Terrines

Goose Liver Terrines

A tart Concord grape gelee offsets the richness of these goose liver terrines.Todd Coleman
Rosemary Popovers

Rosemary Popovers

Goose fat enriches simple, airy popovers, which provide a wonderful savory complement to almost any meal.Todd Coleman

Turnips with Candied Bacon

Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat. See the recipe for Turnips with Candied Bacon »Todd Coleman
Cheese Fritters (Almojábanas)

Cheese Fritters (Almojábanas)

These fritters are a popular snack in Puerto Rico.Penny de los Santos
Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

This satisfying rice dish is great served alongside roast pork or pasteles.Penny de los Santos

Bacalaítos Fritos con Bacalao Guisado (Salt Cod Fritters)

Salt cod does double duty in this fritter topped with piquant cod salsa.Penny de los Santos
Puerto Rican Eggnog (Coquito)

Puerto Rican Eggnog (Coquito)

Coconut and rum flavor this tropical eggnog.Penny De Los Santos
Pickled Bananas (Guineos en Escabechea)

Pickled Bananas (Guineos en Escabechea)

Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.Penny de los Santos
Mashed Plantains with Tomato Sauce (Mofongo con Salsa de Tomate)

Mashed Plantains with Tomato Sauce (Mofongo con Salsa de Tomate)

Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.Penny De Los Santos

Pasteles

These flavorful tamales are sold from street stands during the holidays in Puerto Rico. See the recipe for Pasteles » Back to Puerto Rican Christmas »Penny de los Santos
Puerto Rican Roast Pork Shoulder (Pernil Asado)

Puerto Rican Roast Pork Shoulder (Pernil Asado)

We adapted the recipe for lechon, a roasted whole pig, for pork shoulder.Penny De Los Santos

Piononos (Meat Pies)

These fried pies are stuffed with classic picadillo. See the recipe for Piononos » Back to Puerto Rican Christmas »Penny de los Santos
Chicken and Root Vegetable Soup (Sancocho)

Chicken and Root Vegetable Soup (Sancocho)

This Puerto Rican chicken soup is hearty with starchy vegetables.Penny De Los Santos
Sofrito

Sofrito

This multipurpose seasoning base forms the foundation of numerous Puerto Rican dishes.Penny De Los Santos
Tostones

Tostones con Camarones Guisados (Plantain Fritters with Stewed Shrimp)

In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce. Get the recipe for Tostones con Camarones Guisados »Penny de los Santos

Rainbow Cookies

Almond pastry filling in place of the almond paste typically used to make these cookies results in a lighter, moister cookie.Todd Coleman

Puerto Rican Ham and Egg Sandwiches (Mallorcas)

Puerto Rican Ham and Egg Sandwiches (Mallorcas)
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin, in Spain.Penny De Los Santos