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03/20/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/20/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/15/2012
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
09/12/2012
This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce.
Issue #150
09/11/2012
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Issue #150
09/04/2012
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
07/17/2012
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Issue #149
07/17/2012
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
06/08/2012
The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon.
Issue #148
12/14/2011
Japanese ochazuke is just white rice steeped in green tea, and yet it's so much more.
Issue #144
11/22/2011
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
Issue #142
11/14/2011
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Issue #142
11/07/2011
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
Issue #142
11/01/2011
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/31/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/19/2011
Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme.
Issue #142
10/19/2011
Fresh orange juice and plenty of mint enliven ordinary frozen peas in this easy side dish.
Issue #142
10/19/2011
Earthy rutabagas and aged Gruyére add intrigue to a classic potato gratin. Slicing the root vegetables with a mandoline and cooking the ingredients on the stove top before baking results in an especially luscious dish.
Issue #142
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