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This is the ultimate summer dessert, best made with the first crop of gooseberries.
Green Grapes Sautéed in Honey and Rosemary with Almonds
Peeling the grapes for this luxurious dessert at Apicius lets the fruit absorb the flavors of honey and rosemary. The restaurant removes only the largest seeds, but we suggest removing them all.
This rich soup is flavored with the leafy-green acidic herb native to both New England and Europe.
Eggplant in Garlic Sauce
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor.
Curry Herring Open-Faced Sandwiches
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
Strong-flavored fish, like bluefish or mackerel, go especially well with this sharp sauce.
Rolled Stuffed Flank Steak
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Squash Gnocchi with Meat Sauce
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Chopped Tomato Salad
This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Empanadas are a ubiquitous snack in Argentina.
Though rice and pasta are appreciated in Friuli, polente (polenta) is the basic starch; Friulians are even sometimes called polentoni.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Cranberry Bean and Pearl Barley Soup
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
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Roasted Cauliflower with Tahini Sauce