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11/14/2012
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
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
10/23/2012
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
07/11/2012
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Issue #148
05/22/2012
Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine.
Issue #148
05/22/2012
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
Issue #148
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
03/17/2012
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
Issue #146
10/31/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
06/17/2011
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
06/10/2011
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
Issue #139
05/20/2011
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
05/20/2011
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
08/28/2012
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Issue #138
08/13/2012
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Issue #130
06/29/2012
This bright-tasting relish is one of our favorite uses for summer corn.
Issue #130
09/06/2009
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
Issue #123
05/27/2009
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
Issue #121
05/27/2009
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Issue #121
02/03/2010
When making the vinaigrette for this salad, use a crumbly blue cheese like cabrales or valdéon from Spain. Continue...
Issue #120
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