Saveur.com: New Recipes

Saveur.com: New Recipes http://www.saveur.com/rss_newrecipes.jsp Latest Recipes from saveur.com en-us Copyright @ 2012 Bonnier Corporation. All rights reserved. Fri, 03 Feb 2012 09:46:16 EST Fri, 03 Feb 2012 09:46:16 EST http://blogs.law.harvard.edu/tech/rss Saveur.com: New Recipes http://www2.worldpub.net/images/saveurmag/100-savuer_logo_rss.jpg http://www.saveur.com Orange-Scented Olive Oil Cake Recipe http://www.saveur.com/article/Recipes/Orange-Scented-Olive-Oil-Cake <img src="http://www2.worldpub.net/images/saveurmag/129-oragne-scented-olive-oil-cake400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Olive oil cake-photo" title="Olive oil cake"/> SERVES 10-12 INGREDIENTS2 oranges 2 1⁄3 cups sugar Unsalted butter, for greasing the pan 2 1⁄2 cups flour, plus more for pan 2 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla extract 4 eggs 6 tbsp. extra-virgin olive oil 1⁄4 cup fresh orange juice 1⁄4 cup confectioners' sugar Sea salt, for garnish INSTRUCTIONS1. Trim about 1⁄2" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh water. Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature. 2. Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup,... <a href="http://www.saveur.com/article/Recipes/Orange-Scented-Olive-Oil-Cake">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000082068 Fri, 03 Feb 2012 12:00:00 EST Chavela (Mexican Beer with Tomato Juice) http://www.saveur.com/article/Recipes/Chavela-cocktail <img src="http://www2.worldpub.net/images/saveurmag/7-chavela_400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Chavela-photo" title="Chavela"/> MAKES ONE COCKTAIL IngredientsLemon wedge Kosher salt, for rimming the glass 3 oz. tomato juice 6 dashes hot sauce, like Tabasco or Cholula 12 oz. bottle light-bodied Mexican beer, like Corona 1.5 oz. tequila (optional) Instructions Rub the lemon wedge around the rim of a glass; reserve the lemon wedge. Pour some sea salt out onto a plate, and rub the rim of the glass in the salt to coat. Fill the glass with ice, add tomato juice, hot sauce, and beer to fill. Drop in the lemon wedge. Serve with a shot of tequila, if you like. <a href="http://www.saveur.com/article/Recipes/Chavela-cocktail">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089723 Fri, 03 Feb 2012 12:00:00 EST Wild Rice Soup with Maple Syrup Recipe http://www.saveur.com/article/Recipes/Wild-Rice-Soup-with-Maple-Syrup <img src="http://www2.worldpub.net/images/saveurmag/7-SV136-Maple-Soup-400x505.jpg" align="left" style="padding:0 5px 5px 0;" alt="Wild Rice Soup with Maple Syrup-photo" title="Wild Rice Soup with Maple Syrup"/> SERVES 6 INGREDIENTS6 cups chicken stock 2/3 cup wild rice 1 cup finely chopped shallots 2 cups half-and-half 1/4 cup flour 2 tsp. fresh thyme leaves 1/2 tsp. freshly ground black pepper, plus more to taste 1 cup thinly sliced button mushrooms 2 tbsp. maple syrup Kosher salt, to taste Thinly sliced chives, for serving INSTRUCTIONSIn a 4-qt. saucepan, bring stock and rice to a boil over medium-high heat. Cover and cook, stirring, for 40 minutes. Add shallots and continue cooking until rice is tender, 5-10 minutes. In a small bowl, whisk half-and-half, flour, thyme, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes. Stir in maple syrup, salt, and pepper; divide soup between 6 serving bowls. Garnish with chives. <a href="http://www.saveur.com/article/Recipes/Wild-Rice-Soup-with-Maple-Syrup">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000087184 Thu, 02 Feb 2012 12:00:00 EST Roasted Cauliflower with Tahini Sauce Recipe http://www.saveur.com/article/Recipes/Roasted-Cauliflower-with-Tahini-Sauce <img src="http://www2.worldpub.net/images/saveurmag/7-SAV1010_great_mazas_P.jpg.jpg" align="left" style="padding:0 5px 5px 0;" alt="Roasted Cauliflower with Tahini Sauce-photo" title="Roasted Cauliflower with Tahini Sauce"/> SERVES 4-6 INGREDIENTS1/4 cup extra-virgin olive oil 4 tsp. ground cumin 2 heads cauliflower, cored and cut into 1 1/2'' florets Kosher salt and freshly ground black pepper, to taste 1/2 cup tahini 3 cloves garlic, smashed and minced into a paste Juice of 1 lemon Instructions1. Heat oven to 500°. Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25-30 minutes. 2. Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce. Also PicturedSalata Adas (Garlicky Lentil Salad) » <a href="http://www.saveur.com/article/Recipes/Roasted-Cauliflower-with-Tahini-Sauce">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000085294 Wed, 01 Feb 2012 12:00:00 EST Jamaican Jerk Chicken http://www.saveur.com/article/Recipes/jamaican-jerk-chicken <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-JerkChicken-400x569.jpg" align="left" style="padding:0 5px 5px 0;" alt="Jamaican Jerk Chicken-photo" title="Jamaican Jerk Chicken"/> SERVES 8 INGREDIENTS¾cup packed light brown sugar ¾ cup ground allspice ¾ cup minced scallions ½ cup peanut or canola oil ⅓ cup ground black pepper ¼ cup kosher salt ¼ cup minced ginger ¼ cup fresh lime juice 2 tbsp. soy sauce 1 tbsp. dried thyme 1 tsp. ground cinnamon 1 tsp. freshly grated nutmeg ½ tsp. ground cloves 8 cloves garlic, minced 3 Scotch bonnet or habanero chiles, stemmed and minced 2 3-4-lb. chickens, each quartered INSTRUCTIONS1. Combine sugar, allspice, scallions, oil, pepper, salt, ginger, juice, soy sauce, thyme, cinnamon, nutmeg, cloves, garlic, and chiles in a bowl. Add chicken; toss to coat in jerk marinade. Cover with plastic wrap; chill at least 6 hours, or overnight. 2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add chicken, skin side down; cook, turning once, until marinade forms a crust on the outside, about 8 minutes. Cover grill; continue cooking until cooked through, about 40 minutes. (Alternatively,... <a href="http://www.saveur.com/article/Recipes/jamaican-jerk-chicken">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089506 Tue, 31 Jan 2012 12:00:00 EST Spinach Cappellacci with Goat Ragandugrave; and Broccoli Rabe http://www.saveur.com/article/Recipes/spinach-cappellacci-with-goat-ragu <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-GoatRagu-400x264.jpg" align="left" style="padding:0 5px 5px 0;" alt="Spinach Cappellacci with Goat Ragandugrave; and Broccoli Rabe-photo" title="Spinach Cappellacci with Goat Ragandugrave; and Broccoli Rabe"/> SERVES 8 INGREDIENTSFOR THE PASTA:1 10-oz. package frozen spinach, thawed 14 egg yolks 2 cups flour, plus more for dusting ½ tsp. kosher salt, plus more to taste FOR THE RAGÙ: 6 tbsp. olive oil 12 oz. ground goat shoulder ¼ cup finely chopped carrot ¼ cup finely chopped celery ¼ cup finely chopped yellow onion 1½ tsp. tomato paste ¾ cup red wine 1 cup whole peeled canned tomatoes in juice, crushed by hand 1 cup chicken stock 1½ tsp. finely chopped thyme leaves 1½ tsp. finely chopped rosemary leaves ¼ tsp. crushed red chile flakes ¼ tsp. ground cumin ¼ tsp. ground coriander ¼ tsp. ground fennel 1 bay leaf Freshly ground black pepper, to taste ½ cup finely shredded broccoli rabe leaves 1 tbsp. unsalted butter Freshly grated Parmesan, to garnish INSTRUCTIONS1. Make the cappellacci: Squeeze spinach dry in paper towels and process with yolks in a food processor until smooth. Add flour and ½ tsp. salt; process until dough forms a ball around the blade.... <a href="http://www.saveur.com/article/Recipes/spinach-cappellacci-with-goat-ragu">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089515 Mon, 30 Jan 2012 12:00:00 EST Blood Orange Salsa http://www.saveur.com/article/Recipes/Blood-Orange-Salsa <img src="http://www2.worldpub.net/images/saveurmag/7-orange-salsa-400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Blood Orange Salsa-photo" title="Blood Orange Salsa"/> MAKES ABOUT 2 CUPS INGREDIENTS 2 blood oranges 1 ripe avocado, cubed 1/2 cup diced red onion 1/2 jalapeandntilde;o, seeded and minced 2 tbsp. chopped fresh cilantro 1 tbsp. fresh lime juice kosher salt INSTRUCTIONS 1. Using a serrated knife, slice the peel off the oranges removing as much white pith as possible. Place a mesh strainer over a small bowl; segment the oranges, letting the pieces fall into the strainer. Gently break up the segments into smaller pieces with your fingers. Set aside to drain. 2. In a medium bowl mix together the avocado, onion, jalapeandntilde;o, cilantro, lime juice and salt to taste. Add the orange pieces (discarding the juice) and gently stir to combine. Serve immediately. <a href="http://www.saveur.com/article/Recipes/Blood-Orange-Salsa">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089713 Mon, 30 Jan 2012 12:00:00 EST Classic Eggs Benedict Recipe http://www.saveur.com/article/Recipes/Classic-Eggs-Benedict <img src="http://www2.worldpub.net/images/saveurmag/626-114_eggs_benedict_300.jpg" align="left" style="padding:0 5px 5px 0;" alt="Classic Eggs Benedict-photo" title="Classic Eggs Benedict"/> SERVES 4 INGREDIENTS2 cups distilled white vinegar 2 1/2 tsp. kosher salt, plus more to taste 1 tbsp. vegetable oil 8 slices Canadian bacon 3 egg yolks 1 tbsp. plus 1 tsp. fresh lemon juice 1⁄4 tsp. Tabasco 8 tbsp. unsalted butter, melted 8 eggs, cracked into separate small bowls 4 English muffins, pulled apart by hand and toasted Paprika or cayenne, for garnish INSTRUCTIONS1. Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer. 2. Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat. 3. Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered. 4. Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide... <a href="http://www.saveur.com/article/Recipes/Classic-Eggs-Benedict">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000064737 Fri, 27 Jan 2012 12:00:00 EST Lady Shirley http://www.saveur.com/article/Recipes/Lady-Shirley <img src="http://www2.worldpub.net/images/saveurmag/7-bourbon-shirley-400.jpg" align="left" style="padding:0 5px 5px 0;" alt="bourbon shirley cocktail-photo" title="bourbon shirley cocktail"/> MAKES ONE DRINK INGREDIENTS1.5 oz. bourbon 1 oz. grenadine, such as Employees Only grenadine 1.5 oz. lemon juiceLemon peel, for garnish Soda water INSTRUCTIONSCombine bourbon, grenadine and lemon juice in cocktail shaker with ice. Shake vigorously and pour over ice-filled glass. Top with soda water and garnish with lemon peel. <a href="http://www.saveur.com/article/Recipes/Lady-Shirley">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089702 Fri, 27 Jan 2012 12:00:00 EST Sopa de Habas (Fava Bean Soup) http://www.saveur.com/article/Recipes/Sopa-de-Habas-Fava-Bean-Soup <img src="http://www2.worldpub.net/images/saveurmag/7-SAV138-Sopadehabas-400x600.jpg" align="left" style="padding:0 5px 5px 0;" alt="Sopa de Habas (Fava Bean Soup)-photo" title="Sopa de Habas (Fava Bean Soup)"/> SERVES 4 2 cups shelled, dried fava beans 1 ripe tomato, chopped 1 clove garlic, chopped 1/2 small yellow onion, chopped Kosher salt and freshly ground black pepper, to taste 1 tbsp. olive oil 1/4 tsp. crushed saffron threads 1/4 tsp. ground cumin Bring fava beans and 4 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium-low and cook, covered and stirring, until tender, about 40 minutes. Meanwhile, make the recado: Combine tomato, garlic, onion, salt, and pepper in a blender or food processor and puree; set aside. Heat oil in another 4-qt. saucepan over medium-high heat. Add recado and cook, stirring constantly, until it begins to thicken, about 5 minutes. Add the fava beans along with their cooking liquid, saffron, and cumi. Cook the beans, stirring occasionally, until flavors meld and beans are very tender and break up in the soup, about 10 minutes. <a href="http://www.saveur.com/article/Recipes/Sopa-de-Habas-Fava-Bean-Soup">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000087894 Thu, 26 Jan 2012 12:00:00 EST Oyster Po'boy http://www.saveur.com/article/Recipes/crabby-jack-oyster-poboy <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-OysterPoBoy-400x252.jpg" align="left" style="padding:0 5px 5px 0;" alt="Oyster Po'boy-photo" title="Oyster Po'boy"/> SERVES 4 INGREDIENTSCanola oil, for frying 2 tbsp. kosher salt, plus more to taste 1 tbsp. ground black pepper 1 tbsp. paprika 1 tbsp. garlic powder 1½ tsp. onion powder ¾ tsp. dried thyme ¾ tsp. dried rosemary ¾ tsp. dried oregano ¾ tsp. cayenne pepper ¾ tsp. chipotle chile powder 40 large oysters, shucked 2 cups yellow cornmeal 4 8″-long French bread rolls Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving INSTRUCTIONSPour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne, and chile powder in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes. Transfer to paper towels to drain, and sprinkle with salt. Spread insides of rolls with mayonnaise, and divide oysters among rolls; top with... <a href="http://www.saveur.com/article/Recipes/crabby-jack-oyster-poboy">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089509 Wed, 25 Jan 2012 12:00:00 EST Caramel Pretzel Bars http://www.saveur.com/article/Recipes/Caramel-Pretzel-Bars <img src="http://www2.worldpub.net/images/saveurmag/7-pretzel_candy_400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Caramel Pretzel Bars-photo" title="Caramel Pretzel Bars"/> MAKES 32 LARGE BARS IngredientsFOR THE SHORTBREAD: 1¼ cup all-purpose flour ¼ tsp. salt ½ cup (1 stick) unsalted butter, softened ⅓ cup brown sugar 1 tsp. vanilla extract FOR THE CARAMEL TOPPING: ¾ cup (1½ sticks) unsalted butter 1¼ cups light brown sugar ¼ cup honey ¼ cup maple syrup ½ tsp. salt 1 cup heavy cream6 cups (about 9 oz.) small pretzel twists, lightly broken up Instructions1. Make the shortbread: Position a rack in the center of the oven and preheat to 350°. Line a 9" x 13" baking pan with parchment paper, folding paper up and over the sides of the pan. In a small bowl, whisk together flour and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar at medium speed until combined, about 1 minute. Beat in the vanilla, change speed to low, and add the flour-salt mixture. Mix until crumbly, 10-15 seconds. Pat the dough evenly into the bottom of the parchment-lined pan, and prick dough all over with a fork. Bake 15-18 minutes, until just golden brown around... <a href="http://www.saveur.com/article/Recipes/Caramel-Pretzel-Bars">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089696 Wed, 25 Jan 2012 12:00:00 EST The Best Damn Meyer Lemon Cake Recipe http://www.saveur.com/article/Recipes/The-Best-Damn-Meyer-Lemon-Cake <img src="http://www2.worldpub.net/images/saveurmag/7-110_meyer_lemon_cake.jpg" align="left" style="padding:0 5px 5px 0;" alt="The Best Damn Meyer Lemon Cake-photo" title="The Best Damn Meyer Lemon Cake"/> SERVES 8 - 10 INGREDIENTS1 tbsp. butter, plus 8 tbsp. melted 2 tbsp. fine dry bread crumbs 1/2 cup whole blanched almonds 1 1/2 cups flour 1 tsp. baking powder 3/4 tsp. fine salt 1 1/3 cups plus 2 tbsp. sugar 2 eggs 1/2 cup milk, at room temperature 2 tbsp. lemon extract Zest and juice of 2 Meyer lemons INSTRUCTIONS1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside. 2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the... <a href="http://www.saveur.com/article/Recipes/The-Best-Damn-Meyer-Lemon-Cake">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000057540 Tue, 24 Jan 2012 12:00:00 EST Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce) http://www.saveur.com/article/Recipes/chicken-and-scallion-skewers-yakitori <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-ChickenScallionSkewers-400x662.jpg" align="left" style="padding:0 5px 5px 0;" alt="Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce)-photo" title="Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce)"/> SERVES 6-8 INGREDIENTS4 whole, bone-in chicken legs 2 cups mirin 2 cups soy sauce 1 cup dry sake 2 tbsp. packed dark brown sugar 2 tsp. freshly ground black pepper 16 large scallions, cut into 1″ lengths 5 cloves garlic, crushed 1 2″ piece ginger, peeled and thinly sliced INSTRUCTIONS1. Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool. 2. Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the... <a href="http://www.saveur.com/article/Recipes/chicken-and-scallion-skewers-yakitori">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089484 Mon, 23 Jan 2012 12:00:00 EST Gravadlax (Swedish Cured Salmon) http://www.saveur.com/article/Recipes/swedish-cured-salmon <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-Gravadlax-400x602.jpg" align="left" style="padding:0 5px 5px 0;" alt="Gravadlax (Swedish Cured Salmon)-photo" title="Gravadlax (Swedish Cured Salmon)"/> SERVES 6-8 INGREDIENTS2½ cups plus 2 tbsp. finely chopped dill 2 tbsp. kosher salt 2 tbsp. sugar 1 tbsp. ground white pepper ¼ tsp. ground cloves 1¼ lb. wild salmon, cut as 2 large filets 2 tbsp. Dijon mustard 2 tbsp. whole-grain mustard 1 tbsp. honey 1 tsp. white wine vinegar 1 tsp. canola oil Rye bread, for serving INSTRUCTIONS1. To make the cure mix: Combine 2½ cups dill, salt, sugar, pepper, and cloves in a bowl. Cut a piece of plastic wrap twice as long as the salmon filets and place it in the bottom and up the sides of an 11″ × 17″ baking dish; sprinkle over ⅓ of the cure mix. Place 1 salmon filet, skin side down over mix in dish and sprinkle with half the remaining mix; place remaining filet, skin side up, on top or first filet, and sprinkle with remaining mix. Wrap fish in plastic wrap and place a baking sheet on top; weight down with a cast-iron skillet or several heavy cans, and refrigerate, turning once a day, until salmon is cured throughout, about 5 days. Meanwhile, whisk together remaining dill, muscards, honey, vinegar, and oil in a bowl;... <a href="http://www.saveur.com/article/Recipes/swedish-cured-salmon">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089479 Fri, 20 Jan 2012 12:00:00 EST Bourbon Chai Cocktail http://www.saveur.com/article/Recipes/Bourbon-Chai <img src="http://www2.worldpub.net/images/saveurmag/7-chai_drink_400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Bourbon Chai-photo" title="Bourbon Chai"/> SERVES 8 IngredientsFOR THE CHAI: 8 bags black tea, paper and string removed 8 green cardamom pods, crushed 8 whole allspice berries, crushed 8 whole black peppercorns, crushed 8 whole cloves 3 star anise 2 whole cinnamon sticks ½ whole nutmeg, chopped 2" piece of fresh ginger, peeled and thinly sliced 1 vanilla bean, split and scraped, seeds and pod reserved 6 cups hot water 6 cups unsweetened almond milk ⅓ cup honey or agave 1 cup spice-forward bourbon, like Maker's Mark Directions1. Make the chai: In a 4-quart saucepan, combine tea, spices, ginger, and vanilla bean seeds and pod with 6 cups hot water. Bring to a simmer over medium-high heat and add almond milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain through a fine-mesh sieve or cheesecloth-lined strainer, pressing down on solids to extract flavors. 2. Transfer the chai to a heat-proof serving vessel (like an earthenware pitcher) and stir in bourbon. Alternately, ladle chai into 8 individual mugs and portion 1 oz. bourbon into... <a href="http://www.saveur.com/article/Recipes/Bourbon-Chai">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089684 Fri, 20 Jan 2012 12:00:00 EST Chorizo con Papas (Spiced Mexican Sausage with Potatoes) http://www.saveur.com/article/Recipes/chorizo-with-potatoes <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-Chorizo-400x516.jpg" align="left" style="padding:0 5px 5px 0;" alt="Chorizo con Papas (Spiced Mexican Sausage with Potatoes)-photo" title="Chorizo con Papas (Spiced Mexican Sausage with Potatoes)"/> SERVES 6-8 INGREDIENTSFOR THE CHORIZO:12 dried guajillo chiles, stemmed (available from Amazon) 8 dried chiles de árbol, stemmed 1 cup finely chopped cilantro ¼ cup apple cider vinegar 2 tbsp. paprika 2 tbsp. kosher salt 1½ tbsp. dried orégano, preferably Mexican 1 tbsp. ground black pepper 2 tsp. ground cumin 1 tsp. ground coriander 6 cloves garlic, finely chopped 2 lb. ground pork 8 oz. pork fatback, chilled and minced 2 lb. medium red-skinned potatoes, peeled and cut into 1" pieces ⅓ cup canola oil 1 medium yellow onion, finely chopped Kosher salt and freshly ground black pepper, to taste INSTRUCTIONS1. Make the chorizo: Heat both chiles in a 12″ skillet over medium-high heat; cook, turning, until toasted, about 5 minutes. Transfer chiles to a bowl and cover with 4 cups boiling water; let sit until soft, about 15 minutes. Drain chiles, reserving ¾ cup soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, coriander, and garlic; purée until smooth.... <a href="http://www.saveur.com/article/Recipes/chorizo-with-potatoes">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089470 Thu, 19 Jan 2012 12:00:00 EST Roasted Peppers and Anchovies http://www.saveur.com/article/Recipes/roasted-peppers-anchovies <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-RoastedPeppersAnchovies-400x281.jpg" align="left" style="padding:0 5px 5px 0;" alt="Roasted Peppers and Anchovies-photo" title="Roasted Peppers and Anchovies"/> SERVES 6-8 INGREDIENTS12 oil-packed anchovy filets 6 roasted red bell peppers, skins, stems, and seeds removed, cut into large strips ¼ cup roughly chopped flat-leaf parsley 2 cloves garlic 3 tbsp. extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste INSTRUCTIONSAlternately lay anchovy filets and strips of pepper on a serving platter in one layer. Combine parsley and garlic on a cutting board and finely chop together; sprinkle parsley-garlic mixture evenly over anchovies and peppers. Drizzle with oil and season with salt and pepper; let sit 10 minutes before serving to allow flavors to marry. <a href="http://www.saveur.com/article/Recipes/roasted-peppers-anchovies">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089487 Wed, 18 Jan 2012 12:00:00 EST Roasted Butternut Squash Salad with Cranberries and Candied Pecans http://www.saveur.com/article/Recipes/Roasted-Butternut-Squash-Salad-with-Cranberries-and-Candied-Pecans <img src="http://www2.worldpub.net/images/saveurmag/7-butternut-squash-salad-400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Butternut Squash Arugula Salad-photo" title="Butternut Squash Arugula Salad"/> SERVES 4-6 INGREDIENTS1 ½ cups butternut squash, peeled and cut into ½-inch cubes 5 tbsp. olive oil, divided Sea salt 2 tbsp. butter 2 tbsp. brown sugar ½ cup pecans 2 tbsp. red wine vinegar 2 tsp. honey Freshly ground black pepper 6 cups spinach or arugula leaves ½ cup dried cranberries INSTRUCTIONS 1. Preheat oven to 400 degrees. In a bowl combine squash cubes, 1 tablespoon olive oil and sea salt to taste, mixing thoroughly to coat squash with oil. Transfer squash to a rimmed baking sheet and roast for 20-25 minutes, until soft. Remove from oven and let cool. 2. Meanwhile, melt butter in a saucepan over medium heat. Once bubbling, stir in brown sugar, followed by pecans. Sauté pecans, stirring frequently, until coated with mixture, 7-10 minutes. Remove from heat and allow to cool completely. 3. Whisk vinegar, honey, remaining 4 tablespoons olive oil, salt and pepper to taste in a small bowl. Assemble salad: Combine arugula, squash, pecans and cranberries in a large bowl, drizzle dressing over and gently toss. <a href="http://www.saveur.com/article/Recipes/Roasted-Butternut-Squash-Salad-with-Cranberries-and-Candied-Pecans">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089681 Wed, 18 Jan 2012 12:00:00 EST Butternut Squash Pancakes with Maple Butter http://www.saveur.com/article/Recipes/Butternut-Squash-Pancakes-with-Maple-Butter <img src="http://www2.worldpub.net/images/saveurmag/7-butternut-squash-pancakes-400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Butternut Squash Pancakes-photo" title="Butternut Squash Pancakes"/> MAKES ABOUT 2 DOZEN INGREDIENTSFOR THE MAPLE BUTTER: 1 stick unsalted butter, softened 3 tsp. maple syrup ⅛ tsp. salt ½ tsp. cinnamon (optional) 2 cups all purpose flour 2 tbsp. sugar 2 tsp. baking powder ½ tsp. baking soda ¾ tsp. cinnamon ⅛ tsp. nutmeg ½ tsp. salt ¾ cup cooked and pureed butternut squash 1 ¼ cup milk ¼ tsp. cider vinegar 2 eggs ½ tsp. vanilla Unsalted butter or cooking spray, for frying INSTRUCTIONS1. Make the maple butter: Stir together all ingredients in a medium bowl until well combined. Transfer to a serving dish if desired and set aside. Extras can be stored, covered in the fridge. 2. Make the pancakes: in a medium bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt: set aside. In a large bowl,whisk together squash, milk, vinegar, butter, eggs and vanilla. Add drymixture to wet and stir until just thick and combined (lumps are okay atthis point). 3. Heat a pan or griddle over medium-low heat; melt a little butter to... <a href="http://www.saveur.com/article/Recipes/Butternut-Squash-Pancakes-with-Maple-Butter">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089682 Wed, 18 Jan 2012 12:00:00 EST Lemon Icebox Pie http://www.saveur.com/article/Recipes/silver-skillet-lemon-icebox-pie <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-LemonIceboxPie-400x537.jpg" align="left" style="padding:0 5px 5px 0;" alt="Lemon Icebox Pie-photo" title="Lemon Icebox Pie"/> SERVES 8 INGREDIENTS2 cups graham cracker crumbs ½ cup sugar 8 tbsp. unsalted butter, melted 2 cups fresh lemon juice 2 14-oz. cans sweetened condensed milk 2 egg yolks 16 vanilla wafers 1½ cups heavy cream, chilled 1 tsp. vanilla extract INSTRUCTIONSHeat oven to 400°. Process crumbs, sugar, and butter in a food processor until evenly combined. Transfer to a 9″ deep-dish pie dish, and press into bottom and up sides to create a thick crust; set aside. Combine juice, milk, and egg yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes. Pour into prepared crust; bake until crust is browned and filling is only slightly set, about 20 minutes. Place wafers around edge of pie, pushing them gently into filling; let cool. Freeze until set, at least 2 hours, or up to overnight. Whisk cream and vanilla in a bowl until stiff peaks form; spread evenly over pie and refrigerate until ready to serve. <a href="http://www.saveur.com/article/Recipes/silver-skillet-lemon-icebox-pie">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089522 Tue, 17 Jan 2012 12:00:00 EST Braised Lamb Shanks Recipe http://www.saveur.com/article/Recipes/Braised-Lamb-Shanks-1000068230 <img src="http://www2.worldpub.net/images/saveurmag/634-snacks-lamb_shank_480.jpg" align="left" style="padding:0 5px 5px 0;" alt="Braised Lamb Shanks-photo" title="Braised Lamb Shanks"/> SERVES 4 INGREDIENTS4 lamb shanks Kosher salt and freshly ground black pepper, to taste 3 tbsp. chili powder 2 tsp. ground coriander seed 2 tsp. ground cumin 1/4 tsp. ground cinnamon 4 tbsp. extra virgin olive oil 4 carrots, roughly chopped 4 ribs celery, roughly chopped 4 jalapeños, stemmed, seeded, and roughly chopped 2 medium onions, roughly chopped 10 cloves garlic, smashed 4 sprigs rosemary 4 sprigs thyme 1 cup balsamic vinegar 6 cups chicken broth 2 tbsp. corn starch INSTRUCTIONS1. Season lamb with salt and pepper to taste. Combine chili powder, coriander, cumin, and cinnamon in a small bowl. Season lamb with 21/2 tbsp. spice mixture; set remaining spice mixture aside. Heat oil in a 6-quart dutch oven over medium-high heat. Working in 2 batches, sear lamb shanks on all sides until browned, about 8 minutes. Transfer lamb to a plate; set aside. 2. Heat oven to 350˚. Return dutch oven to medium-high heat and add carrots, celery, jalapeños, onions, garlic, rosemary, thyme, and remaining spices. Stir occasionally, scraping up browned bits, until the... <a href="http://www.saveur.com/article/Recipes/Braised-Lamb-Shanks-1000068230">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000068230 Fri, 13 Jan 2012 12:00:00 EST Ada Clare Cocktail http://www.saveur.com/article/Recipes/Ada-Clare-Cocktail <img src="http://www2.worldpub.net/images/saveurmag/7-ada-clara-400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Ada Clara Cocktail-photo" title="Ada Clara Cocktail"/> MAKES ONE DRINK INGREDIENTSFOR THE SOUR MIX 1 egg white 1 cup sugar 2 cups freshly squeezed lemon juice 1 oz. rye whiskey 1 oz. Amaretto Cinnamon and sugar, for rimming the glass Twist of grapefruit zest, for garnish INSTRUCTIONS1. Make the sour mix: Beat the egg white until soft peaks form, then whisk in sugar, lemon juice, and 2 cups of water. This makes about five cups of sour mix, enough for 20 drinks. The mix will keep, refrigerated in an airtight container, for up to two weeks. 2. Rim the glass: In a small bowl, mix 2 parts sugar to one part cinnamon. Pour the mixture onto a plate. Pour some sour mix into a wind, shallow bowl. Dip the rim of a martini glass into the mix, then dip it into the cinnamon sugar to create a thin sugared ring. 3.Make the cocktail: In a cocktail shaker filled with ice, shake 2 oz. sour mix with the whiskey and amaretto. Shake vigorously until well-chilled. Pour into rimmed martini glass. Garnish with grapefruit zest. <a href="http://www.saveur.com/article/Recipes/Ada-Clare-Cocktail">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089678 Fri, 13 Jan 2012 12:00:00 EST Fennel Baked in Cream (Finocchio al Forno) Recipe http://www.saveur.com/article/Recipes/Fennel-Baked-in-Cream-Finocchio-al-Forno <img src="http://www2.worldpub.net/images/saveurmag/7-fennel-cream-400.jpg" align="left" style="padding:0 5px 5px 0;" alt="Finocchio al Forno (Fennel Baked in Cream)-photo" title="Finocchio al Forno (Fennel Baked in Cream)"/> SERVES 6 - 8 INGREDIENTS1 1⁄2 lbs. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into 1⁄2" wedges 2 cups heavy cream 1 1⁄2 cups finely grated Parmesan Kosher salt and freshly ground black pepper, to taste 4 tbsp. unsalted butter, cubed INSTRUCTIONS1. Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper. Transfer to a 3-qt. baking dish; dot with butter. Cover dish with foil; bake for 60 minutes. 2. Uncover baking dish; sprinkle with remaining Parmesan. Bake until fennel is tender, about 30 minutes. <a href="http://www.saveur.com/article/Recipes/Fennel-Baked-in-Cream-Finocchio-al-Forno">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000085226 Thu, 12 Jan 2012 12:00:00 EST Sauteed Cod with Pea Cream http://www.saveur.com/article/Recipes/sauteed-cod-pea-cream <img src="http://www2.worldpub.net/images/saveurmag/7-SAV144-CodwithPeaCream-400x628.jpg" align="left" style="padding:0 5px 5px 0;" alt="Sautandeacute;ed Cod with Pea Cream-photo" title="Sautandeacute;ed Cod with Pea Cream"/> SERVES 6 INGREDIENTS2½ lb. boneless, skinless cod filets, cut into 2″ chunks 1 tbsp. mustard seeds, lightly crushed 4 tbsp. unsalted butter 2 shallots, finely chopped 3½ cups fresh or frozen, thawed peasKosher salt and freshly ground black pepper, to taste ⅔ cup half-and-half 2 tbsp. olive oil Roughly chopped dill, to garnish INSTRUCTIONSSprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10″ skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée ¾ cup peas, half-and-half, and salt and pepper in a food processor; transfer to a 2-qt. saucepan and keep warm over low heat. Heat oil in a 12″ skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill. <a href="http://www.saveur.com/article/Recipes/sauteed-cod-pea-cream">Get the recipe >></a> http://www.saveur.com/article.jsp?ID=1000089512 Wed, 11 Jan 2012 12:00:00 EST