|
19
results
|
||
|
Narrow Results
|
05/10/2013
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Issue #156
03/20/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
02/20/2012
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
Issue #145
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
07/28/2011
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
08/15/2012
This simple salad is made with green beans, radishes, and a chile-infused honey.
Issue #93
10/25/2011
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
07/15/2011
This is a wonderful dish for the summer dinner table or a family gathering.
Issue #8
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.
Does Not Apply
05/31/2012
We took inspiration from falafel when developing these burgers — but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is light and rich in texture, with added depth from roasted garlic.
Does Not Apply
10/21/2011
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.
Does Not Apply
10/21/2011
This is not a soup but a simply prepared vegetable side flavored by a light, flavorful broth. The sprouts' mellow creaminess is tempered by the spicy warmth of the liquid.
Does Not Apply
10/21/2011
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.
Does Not Apply
09/30/2011
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.
Does Not Apply
07/07/2011
Developed as a salvage effort after a batch of long-grain rice failed to cook properly in a rice cooker, this bright, deep saute just might be an improvement on the original plan.
Does Not Apply
06/20/2011
Stuff a pork loin with this gluten-free basil-and-grape quinoa dressing.
Does Not Apply
06/09/2011
This quinoa recipe combines gluten-free quinoa with sautéed eggplant and a light Asian lime vinaigrette.
Does Not Apply
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
