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03/20/2013
Rhubarb mousse, a sweet-tart, creamy dessert can be eaten chilled or frozen in ramekins.
Issue #155
03/20/2013
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Issue #155
03/19/2013
Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
Issue #155
09/05/2012
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
Issue #150
09/04/2012
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Issue #150
06/15/2012
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
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
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
09/14/2011
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
04/16/2013
This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano.
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Issue #131
05/09/2013
This dish is a refreshing adaptation of a more widely known version made with papaya.
Issue #130
04/03/2013
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish.
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Issue #130
03/28/2013
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
07/24/2012
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
03/05/2010
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Issue #128
11/29/2011
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Issue #127
10/13/2009
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
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