In this issue
Issue #126
This snack calls for good-quality olive oil and a ripe tomato. Continue...
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.
This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...
Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue...
Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance.
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). See the recipe »
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).
This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother.
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Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue...
A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue...
This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue...
