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10/08/2012
Salmorejo (Spanish Chilled Tomato Soup)
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
08/27/2012
Casa Dragones Guacamole
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
08/23/2012
Cóctel de Mariscos (Seafood Cocktail)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
07/18/2012
Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
03/27/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
04/12/2009
Carrot and Daikon Pickle
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Issue #120
03/08/2009
Stuffed Celery
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
04/18/2010
Step-by-Step Guacamole
This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue...
Issue #104
05/31/2007
Cucumber and Salmon Rolls
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
Issue #103
03/01/2007
Beet and Sumac Salad
This Middle Eastern winter salad has a creamy, nutty taste and a delicious bite of onions, flavored with sumac and lemon.
Issue #100
12/07/2005
Tampico-Style Avocados
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
Issue #89
05/09/2007
Smoked Bluefish Pâté
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Issue #86
03/06/2007
Magical Muhammara
An exotic blend of spices, nuts, and tomato makes this dip something special.
Issue #85
12/12/2007
Belgian Endive Spears with Curried Crab Salad
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
03/06/2007
Avocados Stuffed with Shrimp Rémoulade
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
Issue #57
02/03/2009
Lobster Ceviche with Limestone Lettuce
A diverse mix of flavors inspires a deliciously tender lobster dish.
Issue #51
03/01/2002
Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
11/08/2000
Crab Louie
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
Issue #25
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