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Fry (133) Freeze (72) Slow Cook (64) Marinate (48) Broil (31) Roast (31) Steam (31) Poach (25) Stir-Fry (20) Stew (9) Braise (6) Brine (5) Topic Recipe (1449) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Summer"; var omni_prop8 = "Difficulty:Easy,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 04/25/2013 Japanese Pickled Cucumbers (Kyuri Zuke) The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991). Issue #130 07/24/2012 Panzanella (Bread and Tomato Salad) In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes. Issue #130 06/29/2012 Corn Relish This bright-tasting relish is one of our favorite uses for summer corn. Issue #130 09/02/2011 Pickled Tomatoes Whole pickled tomatoes are a perennial favorite in Russia. Issue #130 05/27/2011 Grilled Lobster with Cilantro-Chile Butter Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful. Issue #130 07/09/2010 Lemon-Thyme Lamb Chops (L’agneau grillé au thym) The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France. Issue #130 06/12/2010 Hungarian Sour Cherry Cake Sour cherries grow abundantly in Hungary and are a staple in the country’s markets in summer. This cake is typically served with coffee for breakfast. Continue... Issue #130 06/11/2010 Jerk Chicken This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. Continue... Issue #130 06/03/2010 Mexican-Style Roasted Corn The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Continue... Issue #130 05/24/2010 Roasted Tomatoes This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken. Issue #130 05/24/2010 Bacon-Wrapped Bluefish Fatty bluefish takes well to roasting and grilling. Issue #130 01/24/2013 Orange-Scented Olive Oil Cake In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake. Issue #129 02/14/2012 Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. Issue #129 04/04/2010 Piri-Piri Prawns Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.  Issue #129 04/04/2010 Tapenade Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce. Issue #129 11/29/2011 Noodles with Fried Scallions (Cong You Ban Mian) 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 09/06/2012 Blackberry Slump A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. Issue #126 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 03/12/2010 Chocolate Cream Pie A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue... Issue #126 12/17/2009 Pistachio Ice Cream Three-ounce Dixie cups work fine as the molds for this Indian dessert. Issue #126 « Previous 1. . . 5 6 7 8 9 . . .73 Next »