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01/03/2011
From SAVEUR Issue #135by Floyd Cardoz This leafy green looks something like watercress but has a distinctive flavor—nutty, pealike, slightly peppery.Keep reading »
Issue #135
12/21/2010
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
Issue #135
11/18/2010
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
Issue #134
11/26/2012
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.
Issue #133
10/19/2010
In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing. Continue...
Issue #133
10/12/2010
Lost in Translation Monique Truong
Great Meals: Monique Truong relives the horror of Jell-O salad. Continue...
Issue #132
09/25/2010
Author Carolyn Forché gave us the recipe for this Lebanese lentil salad. Serve it with roasted lamb or grilled sausages. Continue...
Issue #132
09/15/2010
Joe's Stone Crab is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It's also a great dressing for sandwiches, salads, or other chilled seafood.
Issue #132
09/08/2010
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Issue #132
04/16/2013
This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano.
Continue...
Issue #131
07/13/2010
Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
Issue #131
05/09/2013
This dish is a refreshing adaptation of a more widely known version made with papaya.
Issue #130
07/24/2012
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
05/25/2010
Gone Green Georgia Freedman
Throughout Southeast Asia, cooks use tart, unripe mangoes to make everything from salads to curry dishes.
Issue #130
05/24/2010
When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.
Issue #130
05/24/2010
Cinnamon and allspice add distinctive flavors to this version of the classic Middle Eastern parsley salad.
Issue #130
04/12/2010
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
03/08/2010
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
Issue #128
07/17/2012
Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on.
Issue #127
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