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Throughout Saveur.com, we proudly share "the best of the web"—handpicked links to our favorite recipes and articles, wherever they might live. Every site we link to becomes a "Site We Love." This is one of those sites; our links to it appear below.
Brining a turkey can be complicated: some people employ huge coolers and gallons of water to hold their turkeys, while others are left to brine birds in refrigerator drawers due to space constraints. But by simply dry-salting your turkey and leaving it in a sealable plastic bag in the fridge, you can achieve moist meat without the hassle or mess of brining.
Serve this cake alongside a dollop of whipped cream or sliced peaches and plums that have been spiked with vin santo.
Fava beans and artichokes add heft to a salad that's decorated heartily with delicate pea shoots.
Mustard seeds and turmeric spice up this quick and easy vegetable pickle.
Though it's as dark and viscous as motor oil, this drinkable brew is rich with the flavors of chocolate, caramel and coffee.
The Palazzo has the greatest concentration of restaurants by marquee chefs-including Mario Batali, Wolfgang Puck and Charlie Trotter-in the city.
This sugar snap pea soup from the Los Angeles Times is a breeze to make, as opposed to English pea soup.
Cardamom rounds out the high notes of Meyer lemons in this light ice cream.
