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06/06/2012
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
03/17/2012
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
Issue #146
07/02/2012
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
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06/27/2012
Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa.
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06/06/2012
The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon.
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05/30/2012
Kick back and relax with his simple, Mediterranean-inspired early summer grilling menu.
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