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H'riss (Spiced Chicken and Wheat Porridge)
This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it's particularly delicious when made with chicken.
Mu'er Maodou Shala (Wood Ear Mushroom Salad with Edamame)
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
Salsa de Piña Picante (Spicy Fresh Pineapple Salsa)
Santibañez sees pineapple's firm texture and sweet-tart tang as perfect for salsa and an ideal foil for rich meats.
Salmon in Bengali Mustard Sauce
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
Gnocchi al Pesto (Potato Dumplings with Pesto)
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Carne Adobada (Red Chile and Pork Stew)
This hearty pork stew is a staple dish in New Mexico. Our recipe is based on one served at La Posta de Mesilla in Mesilla.
Sweet Corn and Black Raspberry Ice Cream
This recipe combines the silky flavor of corn with the tartness of black raspberries.
Blackstrap Praline Ice Cream
Recipe for Blackstrap Praline Ice Cream using a base from Jeni's Splendid Ice Cream.
Green Chile Cheeseburgers
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
Roasted Potatoes With Lavender
This recipe for roasted potatoes with lavender is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000).
Pesto-Rubbed Chicken with Panzanella
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
Busiate alla Trapanese (Corkscrew Pasta with Trapanese Pesto)
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
Trenette al Pesto (Trenette with Pesto, Green Beans, and Potatoes)
This classic Genoese dish combines basil pesto with the region's version of fettuccine, as well as string beans and potatoes.
This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping.
Jeni's Ice Cream Base
Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with this simple base.
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Recipe of the Day
Spinach Salad with Oregano Vinaigrette