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05/25/2013
These Asian ribs are marinated in a pungent paste.
Issue #157
05/25/2013
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.
Issue #157
05/21/2013
Recipe for chicken infused with a zesty Cuban-inspired marinade and grilled flat on a plancha.
Issue #157
05/20/2013
This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq.
Issue #157
05/20/2013
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Issue #157
05/20/2013
This ultimate cheeseburger is topped with a tangy cream and vermouth sauce.
Issue #157
05/20/2013
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs.
Issue #157
06/13/2013
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Issue #156
04/11/2013
A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.
Issue #156
04/11/2013
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
04/11/2013
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/11/2013
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
04/11/2013
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella in this Neapolitan pizza recipe.
Issue #156
04/11/2013
A buttery pistachio purée bolsters this mortadella and mozzarella pizza.
Issue #156
03/21/2013
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Issue #155
03/21/2013
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
Issue #155
03/20/2013
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Issue #155
03/20/2013
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Issue #155
03/20/2013
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Issue #155
03/20/2013
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
Issue #155
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