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Cajun/Creole (6) Middle Eastern (6) Vegetarian (6) Classic (5) Asian (4) Greek (4) Japanese (4) German (3) Southwestern (3) Vegan (3) English/Scottish (2) Mediterranean (2) Simple (2) Thai (2) African (1) Australia/New Zealand (1) Chinese (1) Kid-Friendly (1) Moroccan (1) Other (1) Quick & Easy (1) Spanish/Portuguese (1) Season Summer (42) Fall (29) Winter (29) Spring (25) Occasion Christmas (11) Cocktail Party (9) Backyard BBQ (5) Thanksgiving (5) Easter (3) Topic Recipe (136) 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:Broil"; var omni_prop8 = "Technique:Broil"; var omni_pageName="saveur:"+omni_prop12; 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Issue #131 07/18/2010 Peppers Stuffed with Feta (Piperies Gemistes me Feta) This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted. Issue #131 04/12/2010 Vegetable Salad Soup 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. Issue #129 10/13/2009 Creamed Roasted Onions The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce. Issue #124 05/28/2010 Crab-Stuffed Jalapeños This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue... Issue #121 02/06/2010 Mango–Habanero Salsa Adding the mangoes after puréeing gives this salsa a chunky texture. Continue... Issue #121 12/24/2009 Oysters Gilhooley This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue... Issue #121 03/09/2009 Maque Choux and Shrimp This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans. Issue #119 02/04/2010 Veal Parmesan This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach. Continue... Issue #118 02/17/2009 Miso-Glazed Fish Here is an easy, delicious preparation for meaty swordfish steaks or mahimahi filets. Issue #118 02/23/2011 Potato, Fontina, and Oregano Pizza This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano. Issue #115 06/26/2010 Soppressata, Tomato, and Olive Pizza This homemade pizza is truly Italian with dry-cured salami, robust tomatoes and salty olives. Continue... Issue #115 03/23/2010 Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue.. Issue #115 10/10/2008 Lao Tomato Dip Charring the vegetables for this dip gives the dish a smoky flavor. Issue #115 10/10/2008 Prosciutto, Chile, and Onion Pizza Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course. Issue #115 10/09/2008 Spätzle (Garlic Dumplings with Emmentaler) These tiny egg-and-flour dumplings are the preferred comfort food in southwestern Germany. Issue #115 05/15/2010 Baked Eggs Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Continue... Issue #114 09/18/2012 Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Issue #113 07/18/2008 Italian Stuffed Clams Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. Issue #113 04/22/2011 Miso-Marinated Salmon with Green Sauce Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish. Issue #112 « Previous 1 2 3 4 5 . . .7 Next »