In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
Tangy, buttery, smoky, and salty—this sandwich has it all.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
These sweet and sticky pork chops go well with mashed potatoes.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
This rich, comforting dish is the perfect meal to eat on a cold winter night.
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup.
This is a warm and gooey version of the tuna salad sandwich.
These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast.
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
This simple recipe intensifies the flavor of ripe tomatoes.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.