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04/15/2013
Brigtsen's Jalapeño Shrimp Coleslaw
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Issue #155
03/20/2013
Cajun Seafood Boil
This spicy seafood recipe is inspired by one served at Charlie's Seafood in Harahan, Louisiana.
Issue #155
08/27/2012
Casa Dragones Guacamole
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
06/06/2012
Salade Niçoise
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
05/15/2012
Rhubarb Pie
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
Grilled Chicken with Red Onion Jam
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
Issue #146
10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
08/10/2011
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio.
Issue #140
06/17/2011
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
06/09/2011
Tennessee-Style Mustard Coleslaw
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
Issue #139
05/20/2011
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Issue #139
05/20/2011
Cucumber Salad
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
06/29/2012
Corn Relish
This bright-tasting relish is one of our favorite uses for summer corn.
Issue #130
06/03/2010
Mexican-Style Roasted Corn
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Continue...
Issue #130
02/06/2010
Mango–Habanero Salsa
Adding the mangoes after puréeing gives this salsa a chunky texture. Continue...
Issue #121
05/27/2009
Cabbage and Radish Slaw
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
Issue #121
05/27/2009
Texas Caviar
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Issue #121
01/27/2009
Salsa Verde
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
Issue #121
11/22/2005
Jalapeno-Bacon Corn Bread Muffins
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
Issue #74
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