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

14 results
Narrow Results You've Selected: Bread Broil Easy Recipe Remove all Source Saveur (12) Dishing Up Delight (1) One Perfect Bite (1) Course Appetizers (6) Sandwich (6) Main Course (5) Bread (1) Dessert (1) Show all... Soups & Stews (1) Cuisine American (6) Italian (4) French (2) English/Scottish (1) Gluten-Free (1) Show all... Greek (1) Vegan (1) Vegetarian (1) Season Winter (5) Fall (4) Spring (4) Summer (4) Occasion Christmas (1) Thanksgiving (1) 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 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Bread,Technique:Broil,Difficulty:Easy,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 10/10/2008 Prosciutto, Chile, and Onion Pizza Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course. Issue #115 04/29/2013 Pork Kebabs with Cucumber–Mint Yogurt Sauce 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 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. Issue #104 10/24/2007 Hot Brown This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel. Issue #81 10/24/2007 Tuna Melt This is a warm and gooey version of the tuna salad sandwich. Issue #69 09/01/2005 Chili Size This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served. Issue #60 03/08/2007 Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream. Issue #32 11/30/2007 Fish Stew in the San Benedetto Style A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone. Issue #31 10/21/2008 Carl's Gizmos This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair. Issue #28 05/09/2007 Onion–Cheese Puffs Simple and delicious, these tasty puffs are sure to please. Issue #15 11/07/2011 Marinated Sardine Crostini with Salsa Verde and Fennel Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini. Does Not Apply 05/19/2010 Greek-Style Flatbread Pizza This quick and easy recipe from One Perfect Bite is light and flavorful, perfect for spring and those of us on the go. Continue... Does Not Apply Source: One Perfect Bite 11/08/2009 Croque Madame Go for broke with grilled ham and cheese by topping the sandwich with creamy Mornay sauce and a perfectly fried egg. Continue... Does Not Apply Source: Dishing Up Delight