Chicken Marsala - SAVEUR - Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
We Can't Stop Thinking About Thomas Keller's Mac and Cheese
The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully.
Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles) by Saveur. This Sichuan dish—often better known by its Americanized name "kung pao chicken"—is full of flavor but only moderately spicy.
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An Award-Winning Cheesemonger Shows How to Make a Next-Level Cheese Plate