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With roasted potatoes and spicy peppers, this specialty of Utica, New York, makes for a full-flavored side dish.
Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce)
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
Guineos en Escabeche (Pickled Green Bananas)
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
Black Pepper Tofu
The recipe for this spicy, fried bean curd comes from Plenty (Chronicle Books, 2011) by Yotam Ottolenghi.
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
Sancocho (Chicken and Root Vegetable Soup)
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
This flavorful dish is a Feast of the Seven Fishes favorite.
Turnips with Candied Bacon
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
Tostones con Camarones Guisados (Plantain Fritters with Stewed Shrimp)
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Spaghetti and Meatballs
Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City.
Mallorcas (Puerto Rican Ham and Egg Sandwiches)
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants.
Rabbit Ragù with Garganelli
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
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Butter Saffron Cake