|
1076
results
|
||
|
Narrow Results
Topic
Recipe (1076)
|
11/29/2011
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Issue #127
10/13/2009
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
01/20/2010
The chicken in this dish is kept separate from the sauce until the end to preserve its succulence. Continue...
Issue #123
09/08/2009
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
09/08/2009
Fresh herbs marry beautifully with lamb in this easy-to-make marinade.
Issue #123
09/07/2009
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Issue #123
04/14/2010
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue...
Issue #122
03/15/2010
The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue...
Issue #122
07/29/2009
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
Issue #122
07/13/2009
This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
Issue #122
07/13/2009
The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character.
Issue #122
04/13/2009
This soup is finished with a flourish of mint-and-chile-infused butter.
Issue #120
04/10/2009
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Issue #120
04/10/2009
This dish is a perfect garnish for falafel and is also delicious on its own.
Issue #120
04/10/2009
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
Issue #120
04/10/2009
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Issue #120
04/10/2009
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Issue #120
04/12/2010
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
