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Issue #135[all previous issues]
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SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two.
This rich and elegant dish was inspired by a recipe from Boston chef Barbara Lynch.
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Chef Susur Lee describes learning how to make molten chocolate cake from Jean-Georges Vongerichten, plus recipe for molten chocolate cake.
Chef David Guas describes his favorite traditional New Orleans treats, crispy fried rice fritters that are the essence of Creole cooking. With photo and authentic recipe.
Chef Monica pope loves this parsley and pancetta salad from chef Marco Wile's casual pizzeria in Houston. Featured in the 2011 SAVEUR 100, with recipe and photo.
Chef Rick Moonen's favorite technique for cooking meat is braising, featured in the 2011 SAVEUR 100. How braising works, with photos, and a collection of 15 braised meat recipes.
Chef Daniel Humm of Eleven Madison Park writes about how much he loves granola. Featured in the 2011 SAVEUR 100. With photo and recipe for savory Provençal granola that includes basil, garlic, and Parmesan
With the addition of lemongrass, Los Angeles chef Sang Yoon brings a floral Southeast Asian note to boost the deep umami flavor of this luxurious Chinese sauce. Stir XO sauce into stir-fries or add it to a wok with fried crabs or shrimp.
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.