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Saveur (54)
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Easy (44)
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Recipe (54)
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03/19/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
03/19/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/15/2012
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
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
09/04/2012
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
07/17/2012
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Issue #149
11/22/2011
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
Issue #142
11/14/2011
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Issue #142
11/07/2011
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
Issue #142
10/31/2011
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/30/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/19/2011
Fresh orange juice and plenty of mint enliven ordinary frozen peas in this easy side dish.
Issue #142
10/19/2011
Earthy rutabagas and aged Gruyére add intrigue to a classic potato gratin. Slicing the root vegetables with a mandoline and cooking the ingredients on the stove top before baking results in an especially luscious dish.
Issue #142
10/19/2011
Eastern spices like cumin and cardamom add bright notes to this earthy, pleasantly chewy pilaf, enriched with pistachios and dried apricots. Serve this at Thanksgiving as a lighter alternative to traditional bread stuffing.
Issue #142
10/19/2011
This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples.
Issue #142
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/19/2011
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Issue #141
09/19/2011
Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.
Issue #141
02/01/2012
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Issue #132
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