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09/04/2012
Major Grey's Chutney
Order a curry in many Indian restaurants, and Major Grey's comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it's served, this Anglo-Indian condiment is scrumptiously sweet and tangy.
Issue #150
07/18/2012
Salsa de Piña (Fresh Pineapple Salsa)
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
Issue #149
06/08/2012
Zalata Amba (Chickpeas with Mango Pickle)
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
05/30/2012
Sombi (Coconut Rice Pudding)
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
Issue #147
05/04/2012
Saladu Awooka àk Mango (Avocado–Mango Salad)
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Issue #147
11/11/2011
Cranberry Salsa
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Issue #142
05/20/2011
Strawberry Compote
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
07/18/2011
Raspberry Freezer Jam
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Issue #52
06/12/2013
Chile-Spiced Strawberry Syrup
This versatile, spicy syrup is a great way to preserve summer strawberries.
Does Not Apply
08/29/2012
Melon au Porto
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
Does Not Apply
01/30/2012
Blood Orange Salsa
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
Does Not Apply