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

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Narrow Results You've Selected: Saute Remove all Source Saveur (733) New York Times (7) Orangette (7) Simply Recipes (7) Closet Cooking (6) Show all... 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Issue #131 03/28/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 05/25/2010 Razor Clams with Chiles and Garlic (navajas al ajillo) Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market. Issue #130 05/25/2010 Umbrian Flat Bread Sandwiches (Torta al Testo) These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich. Issue #130 05/25/2010 Yankee Fish Cakes These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts. Issue #130 04/22/2013 Spiced Beef Flatbread (Khima Chapati) This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet. Issue #129 08/26/2011 Linguine with Clams and Chiles As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue... Issue #129 03/24/2011 Tuscan Bean Soup Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. Issue #129 05/11/2010 Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule) Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue... Issue #129 04/05/2010 Ginger Crab (Mkamba Wa Tangawizi) Serve this dish with large pieces of the cracked crab right in the broth. Issue #129 02/15/2012 Spaghetti alla Carbonara To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. Issue #128 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 03/05/2010 Grilled Green Onions with Romesco Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Issue #128 05/03/2013 Crispy Duck with Udon Noodles The recipe for this entrée was given to us by Off the Shelf, a film catering company. Issue #127 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 01/03/2012 Orecchiette with Rapini and Goat Cheese Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue... Issue #126 09/06/2011 Ratatouille Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. Issue #126 03/18/2010 Shrimp Ravioli with Spinach and Ginger Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue... Issue #126 03/08/2010 Seafood Chowder This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue... Issue #126 02/26/2010 Brazilian Salt Cod Stew Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Continue... Issue #126 « Previous 1 2 3 4 5 . . .52 Next »