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04/05/2010
Garlic Confit
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
Issue #129
04/05/2010
Pesto
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
Issue #129
04/05/2010
Piri-Piri Prawns
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.

Issue #129
04/05/2010
Tapenade
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Issue #129
04/05/2010
Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
04/05/2010
Charmoula
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
Issue #129
04/20/2011
Russian-Style Farmers’ Cheese (Paskha)
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Issue #128
03/03/2011
Green Beans with Sesame Sauce
In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).
Issue #126
03/12/2010
Chocolate Cream Pie
A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue...
Issue #126
02/02/2010
Porchetta
Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue...
Issue #126
12/17/2009
Lemon Curd
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
Issue #126
12/16/2009
Herbed Olives
Use a mixture of firm brined olives to make this dish.
Issue #126
12/16/2009
Marinated Mushrooms
This easy appetizer can be served warm or chilled.
Issue #126
11/11/2009
Chocolate Truffles
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Issue #125
10/13/2009
Aunt Renée’s Gelatin Mold
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
Issue #124
03/09/2009
Chocolate Caramel Tart
When making this dessert, we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust.
Issue #119
03/09/2009
Stuffed Celery
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
03/09/2009
Vietnamese-Style Sautéed Beef
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
Issue #119
02/17/2009
Pickled Seaweed Salad
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
Issue #118
02/17/2009
Marinated Artichoke Hearts
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Issue #118
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