Really? Based on these recipes, 2012 was a very stodgy year. What happened to the good, clean recipes Saveur used to publish?
From poppy seed strudel to Amazonian pasta and shrimp casserole, this year at Saveur was rich with new revelations and rediscovered classics. Here's what we loved cooking best in 2012.
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Credit: Todd Coleman
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Shrimp FrittersThese simple fritters were a revelation for me, and I've been making them often since we published the recipe in our December issue. I'll serve them with a salad for dinner and then—if there are any leftover—with fried eggs for breakfast the next day. They're shockingly easy to make, and I love how they're both earthy and briny at once. —Anna Stockwell, Assistant Web EditorSee the recipe for Shrimp Fritters » |
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