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Saveur (196)
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Recipe (196)
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10/18/2011
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
Issue #141
10/11/2011
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
Issue #141
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/26/2011
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Issue #141
08/15/2011
This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
Issue #140
06/23/2011
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Issue #139
06/15/2011
This trout dish turns smoky and succulent in a stove-top smoker.
Issue #139
06/13/2011
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Issue #139
06/09/2011
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
Issue #139
05/20/2011
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
05/20/2011
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
05/20/2011
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Issue #139
05/20/2011
This delicious chickpea soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers.
Issue #139
05/20/2011
These classic baked beans are a barbecue side-dish staple.
Issue #139
05/20/2011
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Issue #139
05/20/2011
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
08/28/2012
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
01/09/2011
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
Issue #136
11/22/2010
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
Issue #134
01/25/2013
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Issue #132
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