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Filomena’s Apple Cake from Recipes and Dreams from an Italian Life

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October, 2007

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appetizers(1) | beef(1) | cake(1) | chicken(1) | desserts(3) | fish(1) | fruit(1) | greens(1) | halibut(1) | lamb(1) | lobster(1) | main(7) | pasta(1) | pork(3) | sandwiches(2) | sauce(1) | sausage(1) | sides(6) | stew(2)

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Apple Lavender Tarte Tatin

(Saveur, October, 2007)

Lavender adds a delightful twist to this classic French dessert.
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Beets Two Ways

(Saveur, October, 2007)

In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
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Bread-Crusted Halibut with Leek Ragoűt and Red Pepper Purée

(Saveur, October, 2007)

This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
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Cauliflower Fritters

(Saveur, October, 2007)

These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
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Cavatielli

(Saveur, October, 2007)

Cavatielli are soft, gnocchi-like dumplings.
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Flaming Saganaki

(Saveur, October, 2007)

Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
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Helen’s Corn Cakes

(Saveur, October, 2007)

These corn cakes are a delicious alternative to corn bread.
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Helen’s Macaroni and Cheese

(Saveur, October, 2007)

This version of macaroni and cheese is made richer by the addition of evaporated milk.
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Italian Beef Sandwiches

(Saveur, October, 2007)

Found in beefstands all over Chicago, this favorite sandwich is a meat lover's dream.
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Izola’s Fried Chicken

(Saveur, October, 2007)

This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
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Lobster Thermidor

(Saveur, October, 2007)

This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
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Mustard Greens with Salt Pork and Spicy Vinegar

(Saveur, October, 2007)

This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
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Plum-Stuffed Pork Loin

(Saveur, October, 2007)

In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
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Polish Pork Hamburgers

(Saveur, October, 2007)

This is not your ordinary burger!
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Rose’s Famous Caramel Cake

(Saveur, October, 2007)

This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
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Sauerkraut and Smoked Pork Stew

(Saveur, October, 2007)

Bigos, or hunter's stew, is one of Poland's national dishes.
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Scarola

(Saveur, October, 2007)

Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
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Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis

(Saveur, October, 2007)

This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
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Spice-Braised Lamb Shanks with Lentils

(Saveur, October, 2007)

The lentils in this dish are simmered with clove'a traditional French flavoring for legumes.
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Stuffed Cabbage Rolls

(Saveur, October, 2007)

The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.
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Sunday Gravy

(Saveur, October, 2007)

This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
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