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03/05/2012
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Issue #145
02/21/2012
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.
Issue #145
02/18/2012
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/07/2012
Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with toppings ranging from onion sambol to a simple steamed egg.
Issue #145
02/22/2012
Three of these ultra-thin ¼"-thick pork chops for this dish, flavored with a caramel-lemongrass marinade, can be cut from one hefty American-style pork chop.
Issue #144
02/21/2012
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
01/19/2012
Fresh chorizo, without a casing, is simple to make; here, it features in a potato dish.
Issue #144
12/21/2011
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando's Super Tacos.
Issue #144
12/21/2011
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Issue #144
12/19/2011
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Issue #144
12/19/2011
Thinner and chewier than paratha or naan, these earthy Indian flatbreads are made with whole durum wheat flour.
Issue #144
12/14/2011
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Issue #143
12/08/2011
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
Issue #143
11/10/2011
These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives.
Issue #143
11/09/2011
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Issue #143
11/09/2011
These frituras, or fritters, are a popular snack in Puerto Rico.
Issue #143
11/09/2011
Salt cod does double duty in this fritter topped with piquant cod salsa.
Issue #143
11/09/2011
This satisfying rice dish is great served alongside roast pork or pasteles.
Issue #143
11/08/2011
Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano.
Issue #143
11/08/2011
This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It's elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points.
Issue #143
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