|
1813
results
|
||
|
Narrow Results
Topic
Recipe (1813)
|
08/10/2011
Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio.
Issue #140
08/09/2011
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
08/03/2011
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
Issue #140
08/03/2011
Recipe for Blackstrap Praline Ice Cream using a base from Jeni's Splendid Ice Cream.
Issue #140
08/03/2011
This recipe combines the silky flavor of corn with the tartness of black raspberries.
Issue #140
07/11/2011
Benjamin Jones of Clément rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country's national drink
Issue #140
07/11/2011
Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice.
Issue #140
07/11/2011
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Issue #140
07/11/2011
Germany's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.
Issue #140
07/11/2011
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.
Issue #140
07/11/2011
Meehan created this alternative to rum and Coke, utilizing lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through.
Issue #140
07/11/2011
"Trader Vic" Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink's complex flavor by layering two very different rums in the same drink.
Issue #140
07/11/2011
In this cocktail from Martin Cate of Smuggler's Cover in San Francisco, pot-still Jamaican rum, redolent of ripe banana, makes a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.
Issue #140
07/11/2011
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Issue #140
01/31/2013
This classic pudding dessert is a perfect finish to any barbecue meal.
Issue #139
07/26/2012
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib.
Issue #139
05/31/2012
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Issue #139
07/08/2011
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
Issue #139
06/23/2011
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Issue #139
06/17/2011
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
|
|
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.
