Saveur.com - Authentic Recipes, Food, Drinks and Travel

37 results
Narrow Results You've Selected: Brine Remove all Source Saveur (28) Chez Pim (1) Chow (1) Cookography (1) For the Love of Cooking (1) Show all... Leite's Culinaria (1) Los Angeles Times (1) No Recipes (1) Smitten Kitchen (1) The Spice House (1) Difficulty Easy (18) Medium (10) Hard (3) Main Ingredient Vegetables (22) Pork (7) Bread (4) Fruit (4) Fish (3) Show all... Turkey (3) Chicken (2) Nuts (2) Tomato (2) Beef (1) Cheese (1) Eggs (1) Pasta (1) Shellfish (1) Shrimp (1) Course Side Dish (14) Main Course (10) Condiments and Sauces (8) Appetizers (7) Sandwich (4) Show all... Salad (1) Cuisine American (14) Middle Eastern (4) Eastern European/Russian (3) Gluten-Free (3) Italian (3) Show all... Moroccan (2) Southern/Soul Food (2) Vegetarian (2) African (1) Asian (1) Central/South American (1) Chinese (1) Classic (1) Mediterranean (1) Mexican (1) Scandinavian (1) Thai (1) Vegan (1) Vietnamese (1) Season Fall (10) Winter (7) Summer (6) Spring (1) Occasion Cocktail Party (5) Christmas (3) Thanksgiving (3) Backyard BBQ (2) Birthday (1) Topic Recipe (37) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Brine"; var omni_prop8 = "Technique:Brine"; var omni_pageName="saveur:"+omni_prop12; 01/30/2013 Chilled Sea Urchin and Farro Pasta The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria. Issue #153 10/19/2012 Preserved Lemons As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes. Issue #150 07/18/2012 Chiles Curtidos (Pickled Peppers) These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Issue #149 02/21/2012 Torshi-e Kalam (Pickled Cabbage and Dill) These spicy cabbage pickles offset the richness of roasted meat. Issue #145 02/21/2012 Torsh-e Liteh (Eggplant and Herb Pickle) Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews. Issue #145 02/21/2012 Torshi-e Piaz (Red Onion and Herb Pickles) These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes. Issue #145 12/17/2012 Conserva de Pimenta (Brazilian Pickled Chiles) These Brazilian pickled chiles are a classic condiment alongside rice and beans, roast pork, or fish. Issue #144 12/19/2011 Cha Ye Dan (Chinese Tea Eggs) Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China. Issue #144 09/26/2011 Pickled Shrimp Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs. Issue #141 04/14/2011 Pickled Blueberries Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries. Issue #137 03/21/2011 Sardine Sandwich With Horseradish Cream This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions. Issue #137 03/20/2011 Muffuletta At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich. Issue #137 03/20/2011 Roast Pork Sandwich Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City. Issue #137 03/18/2011 Banh Mi (Vietnamese-Style Sandwich) The baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich." Issue #137 10/07/2010 Sage-Brined Roast Turkey with Oyster Dressing New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters. Issue #133 09/04/2007 Brined and Roasted Turkey Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done. Issue #97 11/22/2005 Jersey-Style Smoked Brisket This is a recipe seven years in the making. Issue #74 01/09/2006 Yellow Hot Relish This condiment is great on any meat, but best on pork chops or steaks. It also can be made in large batches and kept in the fridge for up to 6 weeks. Issue #73 10/20/2005 Watermelon Pickle A Southern cook's beloved standby side dish. Issue #69 09/23/2005 Braised Breast of Pork with Cabbage Tommaso's calls this dish breast of pork carnevale. The cut of meat is found most easily in small butcher shops, especially Italian ones. Issue #64 « Previous 1 2 Next »