You'll find perfect recipes for entertaining this weekend in our latest publication SAVEUR: Easy Italian, an ebook for iPad, iPhone, and iPod touch that's available only in the Apple iBook store. It features 30 recipes for authentic classics like this Eggplant Caponata, a sweet and sour Sicilian spread, where caramelized onions and raisins add sweetness to earthy eggplant and bright basil — just the right thing to nibble with bread and a glass of rich red wine on cozy winter evening.
See the recipe for Eggplant Caponata »
It had been years since I'd given much thought to grenadine, that bright red fruity syrup made famous by the Shirley Temple, a childhood favorite. But then I recently had a Ward 8 — a classic whiskey cocktail whose original recipe calls for orange juice, lemon juice, and grenadine — and that splash of sweet grenadine had me intrigued. Keep Reading »
Photo: MacKenzie Smith
From SAVEUR Issue #144
I was first introduced to Knopf editor Judith Jones very shortly after I had submitted my first cookbook manuscript to her. This was the late 1960s. I did not know Judith, even by reputation, though I was cooking regularly from Julia Child's Mastering the Art of French Cooking. This, of course, was the book she had championed and persuaded Knopf to publish in 1961.
Judith seemed very proper. With her classic suits, neat pageboy, sensible shoes, and deep voice (which, much to my embarrassment, I'd often mistake for a man's when she'd answer the phone), she seemed to be the epitome of old-fashioned grace and civility. Keep reading »
The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk. See the recipe »
The other night I received an unexpected call from the pastry chef Jacques Torres, perhaps better known as Mr. Chocolate. It's last minute, he said, but would I come to a small dinner he's hosting at his factory on Hudson Street? An intimate dinner with friends means one thing to you and me, but for Torres, it's something different entirely. When I arrived, the first person I spied was Andre Soltner, the legendary chef-owner of Lutèce, peeling fennel bulbs and carrots in the vast warehouse space. And there was Sottha Khun, who was chef of Le Cirque while Torres was pastry chef there, darting in and out of other kitchen-related tasks. Dinner that night would consist of Torres's two non-chocolate specialties—a pan of seafood paella the size of a satellite dish (pictured), and an equally large striped bass that Torres, an avid fisherman, caught himself near New York's Verrazano bridge and then baked en croute. The evening ended with the popping of champagne corks, thick slices of praline mille feuille made by Torres's mentor, Louis Franchain, who was visiting from France, and a tasting of Torres's holiday chocolates, a box of sparkling, vividly colored baubles that left our lips covered in glitter. —Gabriella Gershenson
Gorgeous photos? Check. Engaging writing? Check. Seriously inspiring recipes, tips, and culinary curiosity? Check, check, and check. The best food blogs all seem to have a lot in common — but what separates them out are the strong personalities behind them. In our Sites We Love series, we sit down with some of our favorite bloggers to find out how they do it — and why it's as much fun for them as it is for us. This week's site we love is Zen Can Cook, where French-born private chef Stephane Lemagnen shares his thoughtful recipes, accompanied by some seriously appetizing photos. From elaborate desserts to the latest in sous vide cooking, Stephane documents it all. See what Stephane has to say about his site »
Photo: Stephane Lemagnen
East First Street in Los Angeles draws droves of ramen mavens, and it was while waiting for a coveted booth at Daikokuya, the perpetually crowded ramen joint, that I first wandered into Fugetsu-Do. Just a few doors down, this shop is known for their wagashi, softly doughy mochi with thick, creamy fillings. The Kito family has been making wagashi since the neighborhood's birth in the early 1900s, and today, third generation wagashi maker Brian Kito continues crafting traditional versions (like one stuffed with sweet red bean paste) along with more modern takes, like a peanut butter-filled version. And you don't have to go to L.A. to get it: Fugetsu-Do now sells their wagashi online.
Fugetsu-Do Wagashi, various available at Japan Super.
From SAVEUR Issue #144
Thank heavens for the recent bonanza of fish cookbooks. Relying on older books can be problematic: The world has changed, the seas have changed, and the kinds of fish that are abundant and available have certainly changed. Below are four titles released in 2011 and 2012 that help us make better choices—and more delicious fish dishes—than ever before. Keep reading »
Photo: Todd Coleman
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. See the recipe »
A sweet and festive thank you to all our readers who submitted recipes to our Home Cook Challenge Cookies contest. We're pleased to announce the winning recipe, submitted by reader Joanne Choi of the blog Week of Menus, who will be receiving a $500 gift card to Sur La Table. Her winning recipe is one that appeals to the sweet-toothed and salt-loving alike: a shortbread cookie bar topped with a rich honey-maple caramel and crushed salted pretzels. It's a rich, sweet treat perfect for an afternoon snack with a mug of tea. See the recipe for the Caramel Pretzel Bars — and join us in congratulating Joanne!
See the recipe for Caramel Pretzel Bars »
Photo: MacKenzie Smith
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