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Cookbooks

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

November, 2009

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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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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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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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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 Stew

(Saveur, November, 2009)

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