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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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November, 2008

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Acadian Syrup Cake

(Saveur, November, 2008)

This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean’s Upperline restaurant and an avid home baker.
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Auvergne-Style Meat Loaf

(Saveur, November, 2008)

This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
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Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza

(Saveur, November, 2008)

This homemade pizza has a refreshing twist combining earthy broccoli rabe, pungent goat cheese and a zest of lemon.
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Brussels Sprouts Salad

(Saveur, November, 2008)

When shopping for brussels sprouts, look for small ones that have a bright green color.
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Cheese Curd Tart

(Saveur, November, 2008)

The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
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Chile-and-Cheese Dip

(Saveur, November, 2008)

A foolproof take on a party favorite.
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Coconut Squash Custard

(Saveur, November, 2008)

In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
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On November 6, 2008, 1:19 pm CAJung said:

Sangkhaya Mak Eu (coconut squash custard), a Laotian dessert in which sweet coconut custard is baked inside a hollowed-out kabocha squash. I can't get enough of kabocha in savory or sweet guises, so this recipe definitely caught my fancy.


Garlic Dumplings with Emmentaler

(Saveur, November, 2008)

These tiny egg-and-flour dumplings are the preferred comfort food in southwestern Germany.
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Green Beans with Pancetta and Mint

(Saveur, November, 2008)

This comparatively light green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens and mellows the beans.
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Jessica’s Spiced Pecans

(Saveur, November, 2008)

These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
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Lao Tomato Dip

(Saveur, November, 2008)

Charring the vegetables for this dip gives the dish a smoky flavor.
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Leah Chase’s Roasted Turkey

(Saveur, November, 2008)

The secret to this exceptionally juicy turkey is in the wrap.
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Minced Pork Salad

(Saveur, November, 2008)

This fragrant salad is a staple dish in Laos.
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Modern Mincemeat Pie

(Saveur, November, 2008)

The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
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Oyster Stew

(Saveur, November, 2008)

Rich and creamy oyster stew is a restaurant classic and a popular Thanksgiving first course in New Orleans.
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Oyster stuffing

(Saveur, November, 2008)

We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
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Potato, Fontina, and Oregano Pizza

(Saveur, November, 2008)

This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
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Prosciutto, Chile, and Onion Pizza

(Saveur, November, 2008)

Spicy, salty with just the right amount of earthy sweet, this homemade pizza makes for a perfect appetizer.
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Roasted Cranberry Sauce

(Saveur, November, 2008)

In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
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Sausages with French Green Lentils

(Saveur, November, 2008)

This hearty dish is a classic main course in the Auvergne region of France.
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Skillet-Cooked Potatoes and Cheese

(Saveur, November, 2008)

This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.
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On November 6, 2008, 1:20 pm CAJung said:

Truffade (skillet-cooked potatoes and cheese). Potatoes? Cheese? What's not to like? This is supposedly like a cross between mashed potatoes and scalloped potatoes. How can you go wrong with that?


Soppressata, Tomato, and Olive Pizza

(Saveur, November, 2008)

This homemade pizza is truly Italian with dry-cured salami, robust tomatoes and salty olives.
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Spinach-and-Artichoke Dip

(Saveur, November, 2008)

For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.
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Steamed Fish Mousse

(Saveur, November, 2008)

Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
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Stretch’s Chicken Savoy

(Saveur, November, 2008)

Walk into the Belmont Tavern in New Jersey, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately.
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On February 21, 2010, 9:53 am jlm said:

also saveur jlm, dog09


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