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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...

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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

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October, 2009

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Tapenade

(Saveur, October, 2009)

This briny and bold-tasting Mediterranean sauce is ideal for roast lamb.
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Apricot Chutney

(Saveur, October, 2009)

This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
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Baked Apples with Caramel Sauce

(Saveur, October, 2009)

This recipe is based on one in Emily Luchetti’s Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
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Beet Stew with Lamb Meatballs

(Saveur, October, 2009)

For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
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Chicken Liver Crostini

(Saveur, October, 2009)

A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
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Chicken Tikka Masala

(Saveur, October, 2009)

The chicken in this dish is kept separate from the sauce until the end to preserve its succulence.
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Chile Rub

(Saveur, October, 2009)

This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.
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Cinnamon Coffee Cake

(Saveur, October, 2009)

Ground cinnamon gives the topping for this coffee cake its signature zing; the cake itself gets an extra boost of flavor from cinnamon extract.
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Cinnamon Hard Candies

(Saveur, October, 2009)

Cinnamon oil or extract gives these confections a tongue-tingling heat.
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Cinnamon Rice Pudding

(Saveur, October, 2009)

Either cassia or cinnamon will work in this dessert, but true cinnamon makes a more harmonious match.
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Cuban Pork Hash

(Saveur, October, 2009)

Serve this hash with warm corn tortillas and stewed black beans.
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Gnocchi with Brown Butter and Sage

(Saveur, October, 2009)

A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese.
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Herbed Tomato Tart

(Saveur, October, 2009)

Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful.
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Indonesian Chicken Curry

(Saveur, October, 2009)

In this dish, based on one in SAVEUR editor-in-chief James Oseland’s Cradle of Flavor (W. W. Norton, 2006), cinnamon and lemongrass give the silky sauce fragrance and spiciness.
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Lamb Chops with Mint Salsa Verde

(Saveur, October, 2009)

Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops.
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Lamb Navarin

(Saveur, October, 2009)

We based our version of this French lamb stew on a recipe used in courses at the French Culinary Institute in New York City.
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Lamb Salad

(Saveur, October, 2009)

Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.
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Lemon-Dill Marinade

(Saveur, October, 2009)

Fresh herbs marry beautifully with lamb in this easy-to-make marinade.
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Moussaka

(Saveur, October, 2009)

This traditional Greek casserole featuring spiced ground lamb and eggplant is based on a version made by Jim Botsacos, the chef-partner of the Greek restaurant Molyvos in New York City.
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Pasta with Spicy Tomato-Beer Sauce

(Saveur, October, 2009)

In Italy's Lombardy region, this puttanesca-style pasta sauce is often enriched with a bock-style beer.
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Pear and Walnut Tart

(Saveur, October, 2009)

Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won't burn.
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Pickled Shiitakes

(Saveur, October, 2009)

These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
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Pistou

(Saveur, October, 2009)

This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
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Potato Skordalia

(Saveur, October, 2009)

There are many versions of skordalia, a thick, garlicky Greek sauce; this one makes an excellent accompaniment to grilled lamb.
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Rack of Lamb with Rosemary and Thyme

(Saveur, October, 2009)

The classic presentation for a roast rack of lamb calls for frenching the meat: removing the layer of muscle and fat that extends to the end of the rib bones.
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