The Ultimate Cake Guide

This simple recipe showcases the pure flavor of ripe avocados, and pairs perfectly with tortilla chips. See the recipe for Guacamole »

128 pasta gnocchi 125

We couldn’t resist creating a menu of our staff’s favorite Thanksgiving recipes—from Louisiana-style spinach madeleine and cheddar cheese biscuits to family heirloom recipes such as apple, sausage, and sage stuffing and Van Valkenburg hot slaw—updated with new classics including an autumn panzanella, sage-brined turkey, and brown butter walnut pie with sour whipped cream. This crowd-pleasing spread definitely has something for everyone. Get the full menu »
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Christopher Baker

Cedar-Smoked Salmon

UNITED STATES You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon. On board a friend’s boat in Alaskan waters, we improvised this method with strips from cedar logs. Back home, we substituted shakes of untreated aromatic cedar (sold by the bundle at lumberyards and hardware stores).
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Eric Janes

Bloody Martini

Puréed tomatoes, pepper-flavored vodka, and a pimento-stuffed green olive make the perfect hybrid of two bar staples, the Bloody Mary and classic martini. Get the recipe for Bloody Martini »
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Art Resource

New York Cocktail

This drink is one of our favorites to make with Rittenhouse rye whiskey. See the recipe for New York Cocktail »

Chocolate Cream Pie

A crunchy crust and pudding-like filling make this pie a standout.
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Christopher Hirsheimer
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Chris Granger
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Maura McEvoy
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lucy like whoa/Flickr
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Todd Coleman
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Penny De Los Santos
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sweet fine day
This rustic summer galette, a perfect use for July and August’s ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta. See the recipe for Leek and Zucchini Galette »
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Ben Fink

garlic scapes lg

Bananas Foster Milkshake

Caramel and rum are perfect partners for bananas in this thick and creamy milk shake, a riff on a classic New Orleans dessert; we got the idea for the shake from our friend Drew Curren, chef of 24 Diner in Austin, Texas. You can substitute a porter beer for the rum, if you like.
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Todd Coleman

Malted Caramel Shake

Indulge in a creamy, frosty blend of caramel and vanilla.

Vanilla Banana Black & White Milkshake

This recipe for a chocolate and banana layered shake is based on one in Thoroughly Modern Milkshakes (Norton, 2009) by Adam Ried. Get the recipe for Vanilla Banana Black & White Milkshake »
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Chow/ Kate Ramos
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Todd Coleman
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Todd Coleman
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Todd Coleman

Real Neapolitan Pizza

Tony Gemignani, Tony’s Pizza Napoletana, San Francisco “What separates real Neapolitan pizza from other styles? If you ask me, everything.” Read the complete SAVEUR 100 story »
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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André Baranowski
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Penny De Los Santos
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Penny De Los Santos
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André Baranowski
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André Baranowski
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André Baranowski

Pumpkin Pie with Brown Sugar-Pecan Crust

The crust is made with raw pecans, a flavorful counterpoint to the traditional spiced filling. Plus, this pie is naturally gluten-free.

Tequila Sunrise

The recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. See the recipe for Tequila Sunrise »
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André Baranowski

Filet a Salmon

It’s easy, and worthwhile, to filet your own salmon: not only is doing so far more economical than buying presliced filets, but the practice gives you access to all the tasty, overlooked parts of the fish, such as the belly, head, and collars. See How to Filet a Salmon »
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André Baranowski
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André Baranowski

Mulled Apple Cider

Steeped in cinnamon and cloves, this nonalcoholic potion lends a warm, fragrant note to chilly nights. Get the recipe for Mulled Apple Cider »
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Claudio Vitale
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Claudio Vitale
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Lisa Charles

Cobb Salad

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.

French Apple Tart

By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.
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Penny De Los Santos
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André Baranowski
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Penny De Los Santos

Henry C. Ramos’s Gin Fizz

A mix of orange flower water and gin gives this venerable New Orleans cocktail a floral character with hints of juniper, while an egg white and heavy cream give it frothy body. The longer you shake the cocktail, the frothier it gets. See the recipe for Henry C. Ramos’s Gin Fizz »
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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Michael Kraus
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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Christopher Hirsheimer
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro
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James Baigrie
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Caitlin Santomauro
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Caitlin Santomauro
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Caitlin Santomauro

Horchata with Chocolate and Pumpkin Seeds

Horchata, a cool, creamy drink popular across Latin America, is frequently made from ground almonds and rice. This decadent adaptation, spiked with cinnamon and dark chocolate, tastes rich and nutty and makes a delightful liquid dessert.
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Caitlin Santomauro
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Caitlin Santomauro

Book Club Sangria

This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.

Chico

This drink takes its ruby color from blackberry liqueur.
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Christopher Hirsheimer

Sour Cream Nachos

Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. See the recipe for Sour Cream Nachos »

Strawberry Milk Shake

This recipe is based on one in Thoroughly Modern Milkshakes by Adam Ried.
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Penny De Los Santos
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Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Our editorial assistant, Maria Xerakia (daughter of Andreas), writes: “My relatives here are crowding around the lamb, enjoying their handpicked petsa (skin) and psaxno (meat).” See the Recipe Anna Stockwell

Chocolate Cream Pie

A crunchy crust and pudding-like filling make this pie a standout.
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Ariana Lindquist
SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version. See the recipe for Pumpkin Pie »
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André Baranowski
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
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Todd Coleman
The Blue Margarita at Club No Minors in Houston gets its dazzling color from blue curaçao liqueur.
The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas.
Though toddies can be prepared with practically any alcohol, David Wondrich (an expert on the history of the American cocktail) makes a case that pot-stilled spirits, such as cognac, single-malt scotch, and some dark rums, ryes, and bourbons (like Woodford Reserve), produce the best results. See the recipe for Hot Toddy »

Tex-Mex Michelada

Lime juice, Worcestershire, and hot sauce add kick to this spicy lager refresher.
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Todd Coleman
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Todd Coleman
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See the recipe for Grilled Baby Artichokes »
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André Baranowski
Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.
Watermelon gives the Silver Coin Margarita, from Austin’s Fonda San Miguel, its refreshing kick. We recommend using Herradura Silver Tequila.
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Michael Kraus

Kentucky Club Margarita

This elegant shaken margarita is more tart than sweet.

Glogg

This traditional Swedish Christmas punch–spiked with red wine, port, and vodka–is not for the faint of heart. Our version, from noted chef Marcus Samuelsson, was inspired by his memories of the glogg his grandmother made in her kitchen in Goteberg, Sweden. See the recipe for Glogg »
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Russell Kaye

Sweet Iced Tea

Throughout the South, sweet tea is nothing to be taken lightly—most families have a preferred recipe, this is ours. Get the recipe for Sweet Iced Tea »
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Christopher Hirsheimer
The mixologist at Bar Americain who gave us this recipe had one thing in mind when creating this cocktail: to come up with something tropical, refreshing, and—most importantly—loaded with tequila.

Sidecar

This classic cocktail was likely invented at Harry’s New York Bar in Paris, circa 1931. See the recipe for Sidecar »
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Christopher Hirsheimer
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Reed Davis
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André Baranowski

Banana Daiquiri

The daiquiri is said to have been invented in Cuba in 1898. The banana daiquiri, however, was apparently first concocted some 50 years ago at St. Thomas’ Mountaintop bar in the U.S. Virgin Islands. See the recipe for Banana Daiquiri »
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Melanie Acevedo
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Classic Mint Julep According to cocktail historian David Wondrich, mint juleps were originally made with cognac. Bourbon was probably adopted as a substitute by Southerners after the Civil War. See the recipe for the Mint Julep » Back to Juleps for the Kentucky Derby » Andr¿ Baranowski
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Roger Sherman
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Brooke Slezak
This drink is a French favorite, pairing sweet seasonal strawberries with fruity red wine. We suggest using a young pinot noir or beaujolais.
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Christopher Hirsheimer
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Todd Coleman

Caipirinha

Some Brazilians substitute vodka for the fiery cachaça–sugarcane brandy–in this classic drink and call the result a caipiroska.
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Penny De Los Santos
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David Sawyer
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kthread/Flickr
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Simply Recipes
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Giuliano Hazan

See 10 more ideas for Champagne cocktails here »

Peel Peaches and Tomatoes

This simple, speedy blanching technique offers a clean and easy way to slip the skin right off your summer bounty. Watch the video » See a recipe for Vegetable Run-Up »
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Todd Coleman
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André Baranowski