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Issue #135[all previous issues]
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Chef Stephen Kalt learned the secrets of this sweet-sour sauce, designed to balance the earthy flavors of game, while cooking under Daniel Boulud at Le Cirque.
by Susan Spicer. When you cook with lemon basil, people ask what it is because it's reminiscent of basil, but it's kind of unusual. It has a superbright, lemony flavor that mixes nicely with chives and tarragon and dill and frisée in a salad.
Visiting Cairo, chef Anita Lo is captivated by koshary, a vegetarian mixture of toasted pasta, rice, lentils, chickpeas, and fried onions doused in flavorful sauces.
Rabbit is a great starting point for cooks looking to extend their repertoire to butchering. All you need is a small, sharp paring knife and kitchen shears — and a rabbit.
When you hard-boil as many eggs as we did to test deviled egg recipes for the SAVEUR 100, you start to wonder what the best way is to peel the darned things. So we figured it out!
After a knife, there is no tool in a cook's hand more often than a spoon—for stirring, saucing, portioning, and, of course, tasting. One spoon boasts more passionate partisans than all others: the Gray Kunz spoon.
A step-by-step gallery for making Sara Moulton's French apple tart, in which uniform apple slices are fanned out in spirals that mimic the petals of a rose.
How to cook eggplant and salting eggplants for roasted eggplant recipes, with photos.
All the recipes featured in the 2011 SAVEUR 100.
Corned Beef and CabbageCorned Beef and Cabbage