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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
09/05/2012
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
08/23/2012
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
07/11/2012
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Issue #148
07/06/2012
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
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
06/06/2012
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
05/22/2012
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
03/17/2012
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
Issue #146
08/09/2011
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
05/19/2011
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City.
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
01/22/2010
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
01/09/2010
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
Issue #119
03/09/2009
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
Issue #119
02/17/2009
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
Issue #118
02/18/2013
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
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