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Assidat al-Boubar (Pumpkin Halvah)
Like many traditional Emirati desserts, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.
Pesto di Prezzemolo (Parsley Pesto with Anchovies)
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
Balaleet (Sweet Vermicelli and Eggs)
Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once.
Pesto di Rucola (Arugula Pesto)
This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes.
Bzar (Emirati Spice Mix)
This garam masala—like spice is a common Emirati flavoring: It's often blended with clarified butter or simply sprinkled into soups, stews, and other dishes.
Pesto Genovese (Classic Basil Pesto)
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
Pesto Rosso (Sun-Dried Tomato Pesto)
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta.
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.
Salsa de Tomatillo en Molcajete (Roasted Tomatillo and Serrano Salsa)
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken.
Garlic Scape Pesto
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
This cocktail, from Jim Meehan of PDT bar in New York City, uses Frangelico to accentuate the nuttiness of fresh coconut water.
Grüne Sosse (German-style Green Sauce)
Germany's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.
Pepita and Cilantro Pesto
Toasted pepitas (pumpkin seeds) give this Mexican-inspired pesto a warm, toasty flavor. Serve it with roasted squash or grilled fish.
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Roasted Cauliflower with Tahini Sauce