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March, 1999

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Aunt Polly’s Lamb Shanks

(Saveur, March, 1999)

Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
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$1,000 Peanut Brittle Cookies

(Saveur, March, 1999)

Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
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Apple Clafouti

(Saveur, March, 1999)

From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
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Beef Stock

(Saveur, March, 1999)

This basic stock can be used in a variety of dishes. We use it to poach salmon and to make consommé.
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Johnny Schmitt’s Potato Gratin

(Saveur, March, 1999)

A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
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Pan-Seared Bison Tenderloin with Herb Butter

(Saveur, March, 1999)

Bison, also known as buffalo, offers a richer flavor than beef tenderloin.
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Seared Salmon with Salsa Verde

(Saveur, March, 1999)

A delightful blend of fresh herbs enhances the look and flavor of fresh salmon.
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