Saveur Magazine, December 2012 (#152)

  • Polish bow-tie fritters (Krusciki)

    Polish bow-tie fritters (Krusciki) (page 16)

    from Saveur Magazine, December 2012 (#152) Saveur Magazine, December 2012 (#152)

    • Categories: Fried doughs; Dessert; Christmas; Polish
    • Ingredients: all-purpose flour; sour cream; egg yolks; canola oil; confectioner's sugar
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Notes about Recipes in this book

  • Dolores's brokenhearted chicken

    • Foodelf on December 13, 2012

      Attracted by the compelling title, I made this dish and I'm completely enchanted. Its Spanish influence - the sherry and caramelized garlic made it completely addictive and the kitchen smelled like a dream. It is surprisingly sophisticated for a simple, quickly prepared dish and ideal for a mid-week dinner. Including prep, everything was ready in a little over an hour.

    • jayg312 on April 26, 2013

      Fantastic dish. All the ingredients are accessible and simple and the meal is easily prepared. With the main notes being parsley and garlic, it's hard to go wrong. Worked as leftovers, too.

  • Potato pancakes (Kartoffelpuffer)

    • Chris A on February 15, 2014

      Very solid, simple, and satisfying recipe. Very tasty with schmaltz added to the cooking oil.

  • Bavarian bread dumplings (Semmelknödel)

    • Aggie92 on August 31, 2016

      I thought these were really good and hubby said they were fabulous. May add just a bit more parsley and nutmeg next time. The flour really helped them to hold together during cooking (using a gentle boil, not a full rolling boil). I diced my rolls and the chunks were a bit too large so my dumplings were a bit ragged looking. Be sure and keep a bowl of water nearby when rolling, they are rather sticky and wetting your hands every other dumpling or so really helps. Can't wait to make these again!

  • Anise seed crescent cookies (Vanillekipferl)

    • innerharbors on October 27, 2024

      Delicious and easy to do. Note that the method confusingly says to add yolks after beating the sugar and butter, but you do indeed want to add two whole eggs

    • innerharbors on October 27, 2024

      Delicious and easy to do. Note that the method confusingly says to add yolks after beating the sugar and butter, but you do indeed want to add two whole eggs

  • Roast leg of lamb with apples and fennel

    • meggan on December 17, 2012

      Very good- I cooked medium by mistake and it was still delicious. I might have subbed out a better jam than the boring supermarket red currant jelly.

  • Lemon-and-herb roasted vegetables

    • meggan on December 17, 2012

      Very good - I added more potatoes and shallots and left out the fennel. The ginger adds pizazz.

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Reviews about Recipes in this Book

  • Published Dec 01 2012
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.

Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 20 James Beard journalism awards.