Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Easy Chill Summer Main Course Remove all Source Saveur (10) The Noshery (1) www.zencancook.com (1) Main Ingredient Fish (4) Beef (2) Chicken (2) Shellfish (2) Shrimp (2) Show all... Bread (1) Eggs (1) Fruit (1) Rice (1) Tomato (1) Vegetables (1) Cuisine American (3) Italian (2) Mexican (2) African (1) Caribbean (1) Show all... Chinese (1) Other (1) Southern/Soul Food (1) Tex-Mex (1) Occasion Backyard BBQ (1) Easter (1) Topic Recipe (12) 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 = "Course:Main Course"; var omni_prop8 = "Difficulty:Easy,Technique:Chill,Season:Summer,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 02/14/2012 Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. Issue #129 04/05/2010 Piri-Piri Prawns Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.  Issue #129 03/01/2010 Hollyhock Hill’s Fried Chicken When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue... Issue #112 05/25/2012 Salmon Glazed with Rosemary- and Lemon-Infused Honey The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor. Issue #95 09/01/2005 Deep-Fried Prawns with Garlic Chile Sauce This dish is served at the elite China Club in Beijing. Issue #60 05/21/2007 Beef Ribs Beef ribs are chewier than pork ribs, but can be succulent if cooked correctly. Issue #27 06/18/2007 Sicilian Rice Timbale The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice. Issue #18 05/06/2002 Gus's Fried Chicken This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe. Issue #11 05/02/2007 Cactus Paddle Salad This recipe comes from Mexican Family Cooking by Aída Gabilondo. Issue #10 04/06/2012 Baja Ceviche Tostadas Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor. Does Not Apply 07/12/2010 Wild Striped Bass with Tangerines An unpretentious but dazzling flavor combination of tangerine and fish makes this dish from Zen Can Cook a winner. Also included is a delicious recipe for a bed of farro, black rice, and baby spinach. The pairing is wonderful. Continue... Does Not Apply Source: www.zencancook.com 05/20/2010 Red Snapper in Escabeche Sauce This Puerto Rico-influenced dish from The Noshery is a wonderful rendition of the classic marinade. Served cold, it can be made ahead of time for a fabulously flavored spring dish without turning on the stove. Continue... Does Not Apply Source: The Noshery