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Issue #126[all previous issues]
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A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance.
In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).
Use fine-grained bulgur for this refreshing, lemony salad.