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04/15/2013
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
09/09/2012
Oysters Rockefeller were created in New Orleans, at the legendary Antoine's. The restaurant refuses to give a recipe, but we do know that neither bacon nor spinach is involved.
Issue #150
05/02/2012
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Issue #147
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
09/15/2010
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Issue #132
07/18/2010
This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.
Issue #131
04/12/2010
This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
Issue #129
10/13/2009
The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
Issue #124
02/06/2010
Adding the mangoes after puréeing gives this salsa a chunky texture. Continue...
Issue #121
03/09/2009
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
Issue #119
03/23/2010
We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue..
Issue #115
10/10/2008
Charring the vegetables for this dip gives the dish a smoky flavor.
Issue #115
10/10/2008
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
Issue #115
05/15/2010
Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks.
Continue...
Issue #114
09/18/2012
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Issue #113
04/29/2013
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
12/19/2007
These Croatian sausages are skinless and spicy.
Issue #108
11/06/2007
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
08/23/2007
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
Issue #105
07/13/2007
Tangy, buttery, smoky, and salty—this sandwich has it all.
Issue #104
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