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03/28/2012
Yucca-Crusted Red Snapper with a Black Bean Broth
Plugra's Yucca-Crusted Red Snapper with a Black Bean Broth
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10/21/2011
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
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10/21/2011
Sautéed Brussels Sprouts with Pancetta and Golden Sultanas
The thinly-sliced sprouts in this recipe soak up the flavor from rendered pancetta and golden sultanas bring out the vegetable's natural sweetness. Though it makes a great Thanksgiving side, its quick sauté time also makes it perfect for weeknight meals.
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09/30/2011
Almond-Flour Crab Cakes with Lemon Aioli
The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
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08/26/2011
Spicy Tomato Relish
This cool but spicy relish is the perfect partner for hot cornmeal-okra fritters.
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08/12/2011
Cold Curried Summer Squash Soup
The warming kick of curry lends depth and zing to this creamy chilled soup.
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06/30/2011
Peach-Raspberry Trifle
Recipe for Peach-Raspberry Trifle
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06/20/2011
Quinoa-Stuffed Pork Loin with Roast Radishes and Wax Beans
Stuff a pork loin with this gluten-free basil-and-grape quinoa dressing.
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06/09/2011
Quinoa Salad with Frisee, Eggplant, and Corn
This quinoa recipe combines gluten-free quinoa with sautéed eggplant and a light Asian lime vinaigrette.
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04/12/2011
Zucchini and Pasta Sandwich
This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts.
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03/29/2011
Pea Shoots with Shrimp, Bacon, and Chives
Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
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06/18/2010
Conserva of Spring Porcini, Fresh Ricotta and Braised Garlic Scapes
Chef Michael Tusk, of San Francisco's Quince Restaurant, celebrates the tastes of summer with this canapé of fresh porcini and garlic scapes conserva mixed with creamy ricotta.
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04/12/2010
Squab and Braised Peas
In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab.
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03/29/2010
Aginares Me Koukia (Artichokes and Fava Beans)
This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal.
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03/09/2010
Smashed Beets with Goat Cheese
We based this dish on one that appears in Seven Fires: Grilling the Argentine Way by Francis Mallmann (Artisan, 2009). Smashing the beets creates a flatter, craggier surface, allowing the vegetables to sear nicely in a cast-iron skillet.
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