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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Almond Paste Cookies

(Saveur, December, 2004)

These Genoan sweets are reminiscent of Turkish and Greek cookies.
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Baked Country Ham

(Saveur, December, 2004)

A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
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Bongo Bongo Soup

(Saveur, December, 2004)

This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup.
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Bourbon Balls

(Saveur, December, 2004)

These chocolatey confections are what author Shane Mitchell calls Southern truffles'boozy and bad to the bone.
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Brandy Butter

(Saveur, December, 2004)

This rich, booze-laced butter goes perfectly with Christmas pudding.
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Breakfast Biscuits

(Saveur, December, 2004)

The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
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Calcutta Chicken Curry

(Saveur, December, 2004)

This was a popular dish at Trader Vic's in Beverly Hills.
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Cheese Bings

(Saveur, December, 2004)

This Trader Vic's creation is an upscale version of ham croquettes popular in Spain and Latin America.
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Cheese Crackers

(Saveur, December, 2004)

We recommend using the best quality cheese available for these savory little homemade crackers.
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Chicken Cooked in Clay

(Saveur, December, 2004)

This recipe takes an ancient method and turns it into fun for the whole family.
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Chowchow

(Saveur, December, 2004)

This piquant condiment is served alongside the Calcutta-style curries at Trader Vic's.
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Christmas Pudding

(Saveur, December, 2004)

This rich, fruity pudding is a delicious holiday tradition throughout Britain.
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Crab Rangoon

(Saveur, December, 2004)

This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
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Edisto Eggnog

(Saveur, December, 2004)

This tasty concoction comes from Edisto Island in South Carolina.
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Gingerbread Cake

(Saveur, December, 2004)

This dessert is made with sweet sorghum syrup, which gives the cake a lighter texture than molasses does.
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Green Beans Almondine

(Saveur, December, 2004)

This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
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Javanese Lamb Sate with Peanut Sauce

(Saveur, December, 2004)

In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
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Lady Bird Johnson’s Pedernales Chili

(Saveur, December, 2004)

President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
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Lone Pine Pie

(Saveur, December, 2004)

This stellar pie comes from a little spot in Washington State called Lone Pine Fruit and Espresso, which Edge describes as looking like a cowboy bunkhouse of late-nineteenth-century vintage.
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Macaroni and Cheese with Country Ham

(Saveur, December, 2004)

A great recipe using leftover ham and biscuits from the holidays.
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Marinated Goat Cheese

(Saveur, December, 2004)

This marinated cheese is perfect with hearty, whole-grain country bread, thickly sliced and toasted.
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Meringues with Marrons Glacés and Whipped Cream

(Saveur, December, 2004)

This heavenly dessert is made with meringues and candied chestnuts.
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Pake Noodles

(Saveur, December, 2004)

These noodles are great for sopping up meat juices.
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Quince Paste

(Saveur, December, 2004)

The Genoa confectioners' shop Romanengo sells this confection as a teatime snack or a simple, light dessert.
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Rich Caramel Icing

(Saveur, December, 2004)

The perfect topping for cake or ice cream.
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