Skip to main content
RECIPE OF THE DAY e-newsletter
Storing & Preparing
Stocks & Sauces
Travel Advisory Board
Culinary Travel Awards
SIMPLE WEEKNIGHT MEALS e-newsletter
One Good Find
Tools & Products
Books & Reference
Wine & Drink
Wine & Drink
Wine & Drink Homepage
DINNER PARTY e-newsletter
Sweepstakes & Promotions
Taste of SAVEUR
Sites We Love
In the Magazine
Get the Digital Edition
Subscribe to SAVEUR
Sweet Potato Fries
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Quail with Fig Sauce
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish.
Waffle chips, called gaufrettes in France, are easiest to make using a mandoline equipped with a ruffled blade.
Shoestring Fried Potatoes
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
Slow-Cooked Beef with Herbs
An ancient culinary tradition all but forgotten in urban Peru until the 1980s, huatia—food baked in pits lined with hot stones—has been traced back at least to the Incas.
Cranberry Bean Soup
This hearty soup is full of beans, vegetables and fresh herbs.
Mashed Potato Cake with Tuna and Avocado
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Layered Pastry with Sweetened Milk Filling
The custardlike interior of this three-tiered cake is fresh or condensed milk reduced to a thick, sweet paste.
Lobster and Celery Root Salad
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Roasted Duck with Cider and Turnips
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
Cambodian Roasted Poussin
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
Sole with Cider Sauce
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Prepared Fish Sauce
This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.
Cured Beef Salad
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Page 1 of 2
GET THE NEWSLETTER
Recipe of the Day
Cottage Street Bakery Dirt Bombs