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This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
This tart-sweet relish, which makes use of a bumper crop of late-summer produce, is the perfect condiment.
Seaweed and Dried Fish Broth
Dashi is an all-purpose savory stock that’s used in Japan to flavor many kinds of foods.
Double frying is the secret to outstanding fries.
A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
‘21’ Club Hamburger
John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger.
A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil.
Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.
This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami.
Cape Breton Potato Salad
Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad.
Homemade Sesame Seed Buns
These soft rolls are great all-purpose burger buns.
Mixed Green Salad with Sichuan Peppercorns
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
Truffled Brioche Buns
Flavored with shallots and black truffles, these buns fancy up any burger.
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Steak and Stilton Pies