Source Spotlight: Saveur
Even the experts have favorite holiday dishes, those recipes that grace their tables season after season. If you’re looking to spice up your winter fare, try these time-honored and beloved eats, courtesy of Saveur. Start some new holiday traditions: switch ho-hum dinner options with the delectable, cozy, winter-worthy treats below.
(Get inspired by more great Saveur recipes—check out their feed in Pulse’s What’s New section now!)
Image Credit: Todd Coleman
Everyone has to have their goose cooked at least once in their lives. Take three days off, gather one or two kitchen-smart cooking partners, and get Zen about it. It will be a delicious milestone in your culinary life. —Betsy Andrews, Executive Editor
Flourless Peanut Butter Cookies
Image Credit: Anna Stockwell
I’m not much of a baker, so I usually leave the holiday dessert-making to others. But when I first tried the recipe for these flourless peanut butter cookies, I knew I had struck gold: Made with an entire jar of peanut butter and no flour, they are a cinch to make and appeal to pretty much everyone. —Anique Halliday, Senior Web Producer
Image Credit: Helen Rosner
This simple, sweet-tart, and rich red onion jam, made by cooking red onions in butter, sugar, vinegar, and Chambord for nearly an hour, is absolutely amazing. This recipe pairs it with grilled chicken (delicious!) but it’s also great with roasted pork, and it’s fantastic with cheese and charcuterie: I tend to make a big batch of the stuff so I have plenty to get through the holidays. —Karen Shimizu, Senior Editor
It’s not strictly a holiday dish, but the richness of finocchio al forno (fennel baked in cream) makes for a perfectly celebratory side dish. —Helen Rosner, Senior Web Editor
Image Credit: Todd Coleman
When I was living in San Francisco, there was nary a rainbow cookie to be found, so I resorted to baking, something I never do. This recipe made the California holiday season seem a little bit more like home. —Sophie Brickman, Associate Editor
Image Credit: Maxime Iattoni
We always have a big brunch after everyone opens their presents on Christmas morning. My mom makes a French toast casserole the night before, my dad is in charge of bacon and eggs, and my sister and I contribute odds and ends. This year I’ll be making these indulgent morning buns, because who can a cinnamon roll enriched with melty, messy Nutella? —Cory Baldwin, Assistant Web Editor
Image Credit: Todd Coleman
Our Italian Christmas issue from December 2011 remains one of my favorites. And the recipe I love most is one based on former executive editor Dana Bowen’s grandfather’s recipe for escarole soup. Comforting and complex, it’s a traditional Italian soup that everyone, Italian or not, should embrace as their own. —Keith Pandolfi, Senior Editor
Roast Lamb with Apple and Fennel
Image Credit: James Oseland
My family always cooks up some kind of grand lamb roast for Christmas Eve dinner. This year I’ll be roasting a leg of lamb glazed with red currant jelly and pomegranate molasses alongside whole apples and fennel, served scattered with fresh mint leaves. —Anna Stockwell, Assistant Web Editor
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