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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...

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...

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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Shrimp And Pickled Celery

(Saveur, November, 2009)

In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
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Skillet-Roasted Turkey Breast

(Saveur, November, 2009)

This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
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Squash Bread Pudding With Rum Sauce

(Saveur, November, 2009)

This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
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Stuffed Cucumber Kimchi

(Saveur, November, 2009)

Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
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Sweet Potatoes In Syrup With Guava

(Saveur, November, 2009)

This sweet and citrusy dish can be served as a side or as a dessert.
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Water Kimchi

(Saveur, November, 2009)

This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
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