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Chill (89) Stew (68) Marinate (44) Steam (43) Grill/Barbecue (42) Poach (42) Braise (36) Broil (34) Stir-Fry (18) No Cook (14) Brine (10) Freeze (9) Topic Recipe (1264) Video (1) 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 = "Difficulty:Medium"; var omni_prop8 = "Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 04/05/2010 Tomato-and-Lime-Braised Fish (Samaki Wa Kukausha) Braising a whole fish in an aromatic liquid yields moist, flavorful flesh. Issue #129 02/29/2012 Sautéed Frogs’ Legs (Cuisses de Grenouille à la Provençale) This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City. Issue #128 02/21/2012 Cardamom Cream Puffs (Semlor) These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent. 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 04/20/2011 Russian-Style Farmers’ Cheese (Paskha) This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen. Issue #128 03/04/2010 Vietnamese Beef Noodle Soup (Pho Bo) Black cardamom gives this classic Southeast Asian dish a floral back note. 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 03/20/2010 Beet and Goat Cheese Napoleons These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Continue... Issue #127 03/18/2010 Moroccan Chicken With Carrot Purée A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. The recipe comes from the Los Angeles chef Suzanne Goin, who runs the acclaimed restaurant Lucques. Continue... Issue #127 02/15/2010 Chinese Chicken Salad Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue... Issue #127 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... 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 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 01/15/2010 Chicken Paprikash This braised chicken dish is based on a recipe we got from home cook Olga Kolozy. Continue... Issue #126 01/13/2010 Shrimp Bisque Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue... Issue #126 12/17/2009 Mushroom Sformato Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard. Issue #126 12/16/2009 Crawfish Étouffée A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. Issue #126 03/29/2013 Ham and Cheese Soufflés Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009). Issue #125 12/23/2009 Savannah-Country Ham This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt. Issue #125 11/11/2009 Spiced Chickpea-Flour Snacks These bite-size snacks consist of rolled-up chickpea-flour pancakes strewn with mustard seeds, cilantro, and fresh coconut. Issue #125 « Previous 1. . . 5 6 7 8 9 . . .64 Next »