Cocktail Party (20)
Backyard BBQ (18)
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.
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
This beautifully spiced vegetable soup is made with reshteh, Iranian noodles.
Japanese ochazuke is just white rice steeped in green tea, and yet it's so much more.
The recipe for this spicy, fried bean curd comes from Plenty (Chronicle Books, 2011) by Yotam Ottolenghi.
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
A crust made with gingersnaps spices up this creamy, spicy dessert, a very autumn-appropriate take on classic cheesecake. The delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water — be sure to wrap the springform in a thorough layer of foil in order to keep the water out.
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.