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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Saveur

MAGAZINE

December, 2008

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Narrow Display to Recipes with Tag:
appetizers(2) | beef(3) | bread(2) | canapes(1) | chicken(2) | desserts(1) | drinks(4) | fish(1) | holiday-baking(1) | lamb(1) | main(10) | pork(1) | sauce(1) | shrimp(1) | soup(1) | veal(1) | vegetarian(1)

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German Split Pea Soup

(Saveur, December, 2008)

This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
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Captain Radcliffe's Punch

(Saveur, December, 2008)

This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
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Chicken Adobo

(Saveur, December, 2008)

The adaptable preparation known as Adobo is often called the national dish of the Philippines.
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Duck Pâté

(Saveur, December, 2008)

Patience is the key to making this flavorful pâté.
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Filet Mignon with Bordelaise Sauce

(Saveur, December, 2008)

This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
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Flaming Punch

(Saveur, December, 2008)

The name of this flaming red wine punch translates from the German as punch glow bowl.
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Herb-Crusted Beef Tenderloin with Horseradish Sauce

(Saveur, December, 2008)

The perfect centerpiece to any holiday gathering.
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Homemade Demi-Glace

(Saveur, December, 2008)

This rich, concentrated sauce is well worth the time it takes to make it.
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Indian-Style Lamb Pot Roast

(Saveur, December, 2008)

Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt.
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Iraqi-Style Beef and Vegetable Stew

(Saveur, December, 2008)

This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
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Mexican Eggnog

(Saveur, December, 2008)

Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays.
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Milk Fudge with Fruit and Nuts

(Saveur, December, 2008)

These Mexican milk candies get their silky texture from sweetened milk.
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Pandolce Alto

(Saveur, December, 2008)

This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
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Philippine Vegetable Stew

(Saveur, December, 2008)

Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
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Philippine-Style Brioche

(Saveur, December, 2008)

Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
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Pork Noisettes with Charcutière Sauce

(Saveur, December, 2008)

Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes.
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Prawns in Coconut Milk

(Saveur, December, 2008)

This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
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Regent’s Punch

(Saveur, December, 2008)

This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
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Roquefort and Walnut Canapés

(Saveur, December, 2008)

This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
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Spiced Chicken and Chickpea Stew

(Saveur, December, 2008)

This dish, sometimes called thareed, is similar to chicken curry.
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Veal Paillards with Chasseur Sauce

(Saveur, December, 2008)

This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
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