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Broil (4) Freeze (4) Chill (3) Braise (1) Brine (1) Poach (1) Roast (1) Steam (1) Stew (1) Topic Recipe (65) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Summer"; var omni_prop8 = "Difficulty:Easy,Cuisine:Gluten-Free,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 11/15/2012 Okra Pickles 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 Celery Root Rémoulade 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 09/26/2012 Caprese Salad A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar. Issue #150 09/04/2012 Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette) This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time. Issue #150 09/04/2012 Sopa Fría de Aguacate (Chilled Avocado Soup) Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream. Issue #149 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 08/23/2012 Cóctel de Mariscos (Seafood Cocktail) This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts. Issue #149 08/09/2012 Pescado Encarcelado (Fish Stuffed with Pico de Gallo) This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well. Issue #149 07/18/2012 Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo) In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. Issue #149 07/16/2012 Requesón Revuelto (Ricotta Scramble with Tomatoes) This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread. Issue #149 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness. Issue #149 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. Issue #149 07/15/2012 Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup) Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth. Issue #149 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 06/15/2012 Poisson en Papillote (Red Snapper Baked in Packets) This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist. Issue #148 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 06/06/2012 Salade Niçoise 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 06/04/2012 Peek Gai Nam Daeng (Spicy Thai Chicken Wings) These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's. Issue #148 05/16/2012 Saladu Ñebbe (Black-Eyed Pea Salad) Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving. Issue #147 10/02/2011 Baba Ghannouj (Mashed Eggplant Spread) In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise. Issue #141 « Previous 1 2 3 4 Next »