In this issue
Issue #143
The recipe for this spicy, fried bean curd comes from Plenty (Chronicle Books, 2011) by Yotam Ottolenghi.
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
With roasted potatoes and spicy peppers, this specialty of Utica, New York, makes for a full-flavored side dish.
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City.
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants.
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
