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Oysters in Gelée
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Flatbreads with Two Toppings (Laganes)
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Greek Salad (Horiatiki)
This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. Continue...
Eggplant and Parsley Dip (Melintzanosalata)
Chiles lend heat to this smoky dip from Kea, Greece.
Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
Shrimp with Tomatoes and Feta (Garides Saganaki)
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Classic Carrot Cake
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
Stuffed Eggplant (Papoutsakia)
This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
Pantzaria me Skordalia (Roasted Beets with Garlic–Potato Spread)
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Kotopoulo me Dendrolivano (Rosemary Chicken)
Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish.
Grilled Sea Bass Wrapped in Fig Leaves (Lavraki Stin Schara)
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Rice Pudding Ice Pops (Paletas de Arroz con Leche)
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
Raspberries in Pink Champagne Gelée
These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries.
Spiced Carrot Layer Cake
Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake. Continue...
Greek Lasagne (Pastitsio)
This creamy casserole of pasta and meat is enjoyed throughout Greece. Continue...
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