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Articles

FOODIE PAM

What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

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Cookbooks

HEATHER JONES

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

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From the Chef

SOPHIA MARKOULAKIS

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

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Cookbooks

PEGGY FALLON

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

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ChefLife

FOODIE PAM

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

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Saveur

MAGAZINE

November, 2009

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appetizers(1) | cake(1) | desserts(4) | eggs(1) | fish(2) | main(11) | pie(1) | pork(1) | pudding(2) | sandwiches(2) | sauce(1) | sausage(2) | shrimp(1) | sides(12) | stew(1) | thanksgiving(12) | turkey(4) | vegetarian(2)

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Apple Pie

(Saveur, November, 2009)

This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
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Aunt RenéE’S Gelatin Mold

(Saveur, November, 2009)

We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
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Brussels Sprouts With Chorizo

(Saveur, November, 2009)

Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable’s earthy flavor.
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Cabbage Kimchi

(Saveur, November, 2009)

Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
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Chile-Rubbed Roast Turkey

(Saveur, November, 2009)

A flavorful rub of chiles and garlic lends texture to the turkey’s skin.
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Cranberry Sauce

(Saveur, November, 2009)

Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
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Creamed Roasted Onions

(Saveur, November, 2009)

The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
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Curried Creamed Onions

(Saveur, November, 2009)

Luscious pearl onions are rendered complex by curry powder and Tabasco.
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Eggplant And Cucumber Salad Sandwich

(Saveur, November, 2009)

An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
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Eggs Poached In Tomato Sauce

(Saveur, November, 2009)

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day.
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English Gingerbread Cake

(Saveur, November, 2009)

This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum’s Rose’s Heavenly Cakes (Wiley, 2009).
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Falafel With Tahini

(Saveur, November, 2009)

The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior.
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Grilled Turkey

(Saveur, November, 2009)

This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
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Herbed Roast Turkey

(Saveur, November, 2009)

Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
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Hummus With Tahini

(Saveur, November, 2009)

This velvety dip takes its signature flavor from tahini, a nutty-tasting sauce of crushed sesame seeds.
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Jerusalem Mixed Grill

(Saveur, November, 2009)

A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
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Kimchi Pancakes

(Saveur, November, 2009)

These savory pancakes are flavored with ground pork and chopped kimchi.
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Kimchi Stew

(Saveur, November, 2009)

This traditional Korean stew makes good use of long-aged kimchi.
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Mexican Rice Pilaf

(Saveur, November, 2009)

We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
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Oaxacan Stuffing

(Saveur, November, 2009)

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
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Radish Kimchi

(Saveur, November, 2009)

Very large, firm daikon radishes are the best for making this classic kimchi.
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Rose Water Pudding

(Saveur, November, 2009)

This cool, sweet, and subtly flavored snack originated in Turkey.
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Sauerkraut

(Saveur, November, 2009)

A short fermentation period yields sauerkraut that is zingy and effervescent.
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Sauerkraut With Fish In Cream Sauce

(Saveur, November, 2009)


this Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
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Sauerkraut With Pork And Sausages

(Saveur, November, 2009)

This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
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