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

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Narrow Results You've Selected: Vegetables Condiments and Sauces Medium Recipe Remove all Source Saveur (13) Homebrew Chef (1) Cuisine American (4) Italian (2) Asian (1) Eastern European/Russian (1) French (1) Show all... Mediterranean (1) Mexican (1) Southern/Soul Food (1) Thai (1) Season Fall (3) Winter (3) Summer (2) Occasion Thanksgiving (2) Christmas (1) Technique Slow Cook (4) Chill (3) Roast (3) Saute (3) Brine (1) Show all... Broil (1) No Cook (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:Vegetables,Course:Condiments and Sauces,Difficulty:Medium,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 07/12/2011 Busiate alla Trapanese (Corkscrew Pasta with Trapanese Pesto) This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch. Issue #140 03/10/2009 Onions Three Ways Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character. Issue #119 01/05/2009 Harissa This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright. Issue #117 01/05/2009 Hot Sauce This homemade version is in a league of its own. Issue #117 01/05/2009 Thai Red Curry Paste This is one of the most versatile and flavorful curry pastes found in Thai cuisine. Issue #117 10/10/2008 Lao Tomato Dip Charring the vegetables for this dip gives the dish a smoky flavor. Issue #115 01/07/2008 Bolognese Meat Sauce This recipe came from the well known Simili sisters of Bologna. Issue #53 03/08/2002 Peppers in Tomato Sauce These peppers are eaten over veal cutlets or used as a pasta sauce. Issue #29 03/14/2002 Ground Pork and Chiles The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables. Issue #21 08/13/2007 Demi-Glace A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole. Issue #20 10/11/2007 Pumpkin Chips "Chips" is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture. Issue #15 01/23/2007 Port Sauce Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary. Issue #3 01/19/2007 Zapotec Pumpkin Seed Sauce With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat. Issue #1 03/24/2009 Doppelbock Wild Mushroom Gravy The beer in this stuffing recipe enhances the wild mushrooms, creating a deep, earthy flavor. Does Not Apply Source: Homebrew Chef