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07/12/2011
Busiate alla Trapanese (Corkscrew Pasta with Trapanese Pesto)
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
Issue #140
03/09/2009
Onions Three Ways
Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character.
Issue #119
02/17/2009
Angelo’s Marinara Sauce
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Issue #118
01/05/2009
Harissa
This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright.
Issue #117
01/05/2009
Hot Sauce
This homemade version is in a league of its own.
Issue #117
01/05/2009
Thai Red Curry Paste
This is one of the most versatile and flavorful curry pastes found in Thai cuisine.
Issue #117
10/10/2008
Lao Tomato Dip
Charring the vegetables for this dip gives the dish a smoky flavor.
Issue #115
07/21/2008
Figs in Brandy
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
Issue #113
07/18/2008
Foriana Sauce
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Issue #113
08/23/2007
Sunday Gravy
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
Issue #105
08/30/2007
Crab Apple Jelly
Tart and zesty, this condiment pairs well with hearty meats.
Issue #98
01/25/2008
Berry Jelly
A delicious way to enjoy summer berries all year long.
Issue #94
10/23/2007
Lucretia's Gravy
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
Issue #88
10/24/2007
Plum Chutney
This chutney is delicious served with everything from tuna fish sandwiches to grilled duck and quail.
Issue #87
12/06/2005
Black Currant Jam
Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked.
Issue #84
01/11/2006
Indian Clarified Butter
Ready-made usli (pure) ghee is available in Indian grocery stores, but making your own is easy, doesn't take long-and guarantees freshness and a sweet, lightly nutty flavor.
Issue #78
12/05/2005
Meat Glaze
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
Issue #75
10/24/2007
Brown Gravy
This down-home gravy recipe is a great accompaniment to fried chicken.
Issue #69
11/19/2007
Pan Gravy
Make this flavorful gravy using the drippings that remain in the pan after you've cooked the roast turkey.
Issue #62
12/10/2007
Dundee-Style Marmalade
This recipe was adapted from one dating back to 1842, published in The Book of Marmalade by C. Anne Wilson (St. Martin's/Marek, 1985).
Issue #55
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