In this issue
Issue #143[all previous issues]
Sort by: Recipes | Features
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder.
These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives.
This multipurpose seasoning base forms the foundation of numerous dishes in Puerto Rico.
Goose fat enriches these savory popovers.
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
This satisfying rice dish is great served alongside roast pork or pasteles.
These flavorful tamales are sold from street stands during the holidays in Puerto Rico.
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
A tart Concord grape gelée offsets the richness of these goose liver terrines.
Salt cod does double duty in this fritter topped with piquant cod salsa.
Coconut and rum flavor this tropical eggnog.
These frituras, or fritters, are a popular snack in Puerto Rico.
Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen.