In this issue
Issue #102
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
This rich, creamy dish takes its name from makhan, the Hindi word for butter.
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
This recipe employs a technique called bhoona, in which the meat, spices, and wet ingredients are stewed together until the mixture reduces and the main ingredient browns.
The invention of thousand island dressing is often attributed to Theo Rooms, a chef at the Blackstone Hotel in Chicago when it opened in 1910.
This smooth-textured, luscious side dish is excellent served with rice on naan.
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
André Baranowski, a regular SAVEUR photographer who grew up in western Poland, used to consume this beverage as prepared by his mother, Alicja, in the 1960s.
