|
140
results
|
||
|
Narrow Results
|
11/13/2012
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Issue #152
03/21/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
09/10/2011
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
03/20/2011
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
08/30/2012
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
12/17/2010
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
12/17/2010
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
12/17/2010
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
12/17/2010
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
01/20/2010
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. Continue...
Issue #125
03/20/2013
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
06/24/2011
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Issue #119
10/09/2008
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
07/18/2008
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
02/04/2009
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
04/29/2013
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
04/18/2008
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Issue #111
|
|
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.
