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01/23/2013
Rajma (North Indian Kidney Bean Masala Stew)
The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
Issue #153
09/12/2012
Fettuccine Alfredo
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
Penne alla Vodka
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.
Issue #150
07/09/2012
Crêpes with Mushrooms, Gruyère, and Spinach
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Issue #148
06/07/2012
Rigatoni in Tomato Sauce
Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon.
Issue #148
10/31/2011
Six-Onion Pizza
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Issue #142
10/19/2011
Vegetable Run-Up
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Issue #142
05/24/2013
Spicy Yuba Stir-Fry with Edamame
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City.
Issue #139
04/03/2013
Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue...
Issue #130
08/02/2012
Squash Blossom Pizza
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Issue #127
01/03/2012
Orecchiette with Rapini and Goat Cheese
Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue...
Issue #126
09/21/2011
Red Chile Enchiladas
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.
Issue #121
11/20/2012
Truffled Macaroni and Cheese
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
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10/03/2012
Pumpkin-Chickpea Curry
With warming notes of curry and cinnamon, this hearty vegetable curry—a recipe that test kitchen director Kellie Evans used to make while catering film and television shows—is perfect for a chilly fall or winter evening.
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07/02/2012
Greek Pasta Salad
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
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06/27/2012
Black Bean Burger with Salsa Fresca and Avocado Crema
Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger.
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06/27/2012
Quinoa Veggie Burger with Roasted Red Pepper Relish
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
Moroccan Pasta Salad
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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05/31/2012
Roasted Garlic Chickpea Burgers
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.
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04/11/2011
Garlicky Parsley Pesto Pasta
This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking."
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