Issue 15

Roast Beef

Roast Beef

By SAVEUR EDITORS
Genoese Skewers (Stecchi)

Genoese Skewers (Stecchi)

Fish and Vegetable Salad (Cappon Magro)

Fish and Vegetable Salad (Cappon Magro)

“Silk Handkerchief” Pasta with Pesto (Mandilli de Saea al Pesto Genovese)

“Silk Handkerchief” Pasta with Pesto (Mandilli de Saea al Pesto Genovese)

Stuffed Lettuce Leaves in Broth (Lattughe Ripiene in Brodo)

Stuffed Lettuce Leaves in Broth (Lattughe Ripiene in Brodo)

Crustless Potato and Green Bean Tart (Polpettone di Patate e Fagiolini)

Crustless Potato and Green Bean Tart (Polpettone di Patate e Fagiolini)

Lunch Bunch

Lunch Bunch

By DALE MCKENZIE BROWN
Mother’s Table

Mother’s Table

By PEGGY KNICKERBOCKER
A Prime Roast

A Prime Roast

Antico Pandolce Genovese (Old-Fashioned Genoese Sweet Bread)

Antico Pandolce Genovese (Old-Fashioned Genoese Sweet Bread)

An English New Year’s

An English New Year’s

By R.W. APPLE JR.
Apple Hat

Apple Hat

Wine From Truffle Country

Wine From Truffle Country

Classic Fruitcake

Classic Fruitcake

The Skinny On Suet

The Skinny On Suet

Sussex Pond Pudding

Sussex Pond Pudding

Rabbit Stew with Red Wine (Civet de Lapin)

Rabbit Stew with Red Wine (Civet de Lapin)

Golden Fruitcake

Golden Fruitcake

Horseradish Sauce

Horseradish Sauce

Fricassée de Cèpes avec Truffes (Cèpe Fricassee with Truffles)

Fricassée de Cèpes avec Truffes (Cèpe Fricassee with Truffles)

Rolled Fondant

Rolled Fondant

Fig and Almond Cake

Fig and Almond Cake

Yorkshire Pudding

Yorkshire Pudding

Preparing Cardoons

Preparing Cardoons

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