Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Slow Cook (198) Grill/Barbecue (134) Roast (117) Stew (81) Marinate (75) Stir-Fry (69) Broil (67) Poach (67) Steam (62) Freeze (35) Braise (29) Brine (11) Microwave (1) Topic Recipe (3152) 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 = "Source:Saveur"; var omni_prop8 = "Difficulty:Easy,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/17/2013 Shrimp Mozambique This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. Issue #154 01/23/2013 Rajma (North Indian Kidney Bean Masala Stew) The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice. Issue #153 01/21/2013 Tantanmen (Sesame and Chile Ramen) We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat. Issue #153 01/17/2013 Marion Cunningham's Yeast-Raised Waffles A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp. Issue #153 01/14/2013 Sopa de Tortilla (Tortilla Soup) This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. Issue #153 01/11/2013 Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels) A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista. Issue #153 01/10/2013 Chocolate-Peanut Butter Pie Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas. Issue #153 01/09/2013 Salmon and Scallops à la Nage The aroma of a California bay leaf lends subtle sharpness to this essential French dish. Issue #153 12/17/2012 Mango Bread This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available. Issue #153 12/17/2012 Australian Flat White This Australian coffee drink gets its creamy consistency from plenty of finely frothed, steaming hot milk. Issue #153 12/17/2012 Granita di Caffè (Espresso Granita) Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily. Issue #153 12/17/2012 Kopi Jahe (Indonesian Coffee with Ginger) This rustic Indonesian coffee gets a spicy jolt from smashed ginger. Issue #153 12/17/2012 Hamantaschen (Jewish Holiday Cookies) These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round. Issue #153 12/17/2012 Big Red Cocktail Navy-strength gin, containing upward of 57 percent alcohol, gives this aromatic drink its kick. Issue #153 12/17/2012 Café Maria Theresia With its lavish orange notes, this sophisticated coffee drink is a classic treat in Viennese coffee houses. Issue #153 12/15/2012 Devils on Horseback In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon. Issue #153 12/15/2012 Stewed Tomatoes with Ham Steaks Sweet, stewed tomatoes are the perfect foil for fried ham steaks. Issue #153 12/15/2012 Fried Curly Parsley Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup. Issue #153 12/15/2012 Crispy Haddock Cakes These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes. Issue #153 12/15/2012 Keens' Steakhouse Prime Rib Hash Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe. Issue #153 « Previous 1 2 3 4 5 . . .158 Next »