Checkout, Log In, or RegisterWelcome back! Click the green button below to continue the checkout process.Complete RegistrationRecipesRoasted Cranberry SauceBy SAVEUR Editors53 minutes agoIn this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.RecipesRoasted Brussels Sprouts with BaconBy SAVEUR Editors1 hour agoBrussels sprouts are caramelized in rich bacon fat for an irresistible sweet-salty combination.RecipesCreamed Brussels SproutsBy SAVEUR Editors1 hour agoIndulge in this creamy Brussels spouts preparation that combines the best elements of creamed spinach with the holidays' favorite petite cabbage.RecipesCurried Brussels SproutsBy SAVEUR Editors1 hour agoThe Brussels sprouts here retain a hint of bite in the center, while garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.RecipesJamaican Jerk Roast TurkeyBy SAVEUR Editors1 hour agoA simple roast turkey is transformed into a thing of legend when slathered with a spicy, fragrant jerk sauce. Basting towards the end of roasting ensures a crisp, brown skin without overcaramelizing the sugars.RecipesSicilian CannoliSAVEUR Editors2 hours agoBubbly and crisp on the outside and creamy on the inside, these cannolis are even better when adorned with chocolate chips, pistachios, orange peel, and maraschino cherries.RecipesChicken PaprikashBy SAVEUR EditorsNovember 19, 2019This braised chicken dish with its earthy paprika-based sauce is based on a recipe from home cook Olga Kolozy.RecipesPortuguese Egg TartsSAVEUR EditorsNovember 18, 2019This Macanese version of the beloved treats teams all-butter puff pastry with a creamy custard filling.RecipesMacanese-Style Portuguese ChickenSAVEUR EditorsNovember 18, 2019The secret to this curried chicken and rice recipe is a can of condensed cream of chicken soup.RecipesRisotto Cacio e Pepe By SAVEUR EditorsNovember 13, 2019In this recipe, the broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture.
