In this issue
Issue #109[all previous issues]
Sort by: Recipes | Features
This Ligurian-style ravioli comes from Laura Schenone's book titled The Lost Ravioli Recipes of Hoboken.
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
Jasmine rice gives this rich pudding a thick, smooth texture.
Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails.
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors.
Qabili pilau is widely considered to be the national dish of Afghanistan.
Also called The 44 Cordial, this cocktail is concocted using 44 coffee beans, 44 tsp. of sugar and steeped for 44 days.
This creamy and rich recipe is based on one in Le Ricette Regionali Italiane (Solares, 1967).
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
These crumbly biscuit cookies owe their delicious texture to the addition of oodles of butter.
Making butter at home is a relatively simple process in which cream undergoes a seemingly magical transformation.
Slowly cooking green beans over low heat in a generous amount of butter renders them sweet and tender.