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07/06/2012
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
07/05/2012
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Issue #148
07/03/2012
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Issue #148
06/15/2012
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
06/13/2012
Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess.
Issue #148
06/12/2012
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Issue #148
06/08/2012
The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon.
Issue #148
06/06/2012
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
06/04/2012
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
05/22/2012
Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine.
Issue #148
05/22/2012
The classic combination of peach and raspberry won Minnesotan Jean Peno a blue ribbon for her scrumptious pie.
Issue #148
05/22/2012
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
Issue #148
05/22/2012
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
Issue #148
05/21/2012
Customarily served during the warmer season, but eaten year round in Sweden, these earthy, thin crackers are delicious topped with smoked or pickled fish, or sliced cheese.
Issue #148
05/16/2012
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Issue #147
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
04/03/2012
Mint and cucumber make this classic summertime drink extra refreshing.
Issue #146
03/17/2012
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
Issue #146
03/08/2012
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Issue #145
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