All the recipes from our December 2011 issue.
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 »
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 »
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) »
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
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 »
This garlicky chicken dish is a specialty of Chicago’s Italian-American restaurants. See the recipe for Chicken Vesuvio »
Escarole lends sweet depth to this comforting soup from former Saveur executive editor Dana Bowen. Get the recipe for Escarole Soup »
The bygone restaurant Marzetti’s in Columbus, Ohio, invented this cheesy noodle casserole.
This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. See the recipe for Lasagne »
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.
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.
Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal.
Sauteed Sole with Olives
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 »
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 »
Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.
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.
Whole Roasted Branzino with Fennel and Onions
Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions »
Christmas Goose with Stuffing
This holiday goose is served with a rice and bread stuffing studded with bacon, Brussels sprouts, and chestnuts. Get the recipe for Christmas Goose with Stuffing »
For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.
Goose fat enriches simple, airy popovers, which provide a wonderful savory complement to almost any meal.
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 »
This satisfying rice dish is great served alongside roast pork or pasteles.
Salt cod does double duty in this fritter topped with piquant cod salsa.
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
This Puerto Rican chicken soup is hearty with starchy vegetables.
This multipurpose seasoning base forms the foundation of numerous Puerto Rican dishes.
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce. Get the recipe for Tostones con Camarones Guisados »
Almond pastry filling in place of the almond paste typically used to make these cookies results in a lighter, moister cookie.
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. Get the recipe for Puerto Rican Ham and Egg Sandwiches (Mallorcas) »