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01/19/2001
Mint Sauce
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
03/21/2013
Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon
Roasting sunchokes brings out their sweet, nutty flavor.
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03/21/2013
Kohlrabi, Apple, and Watercress Salad with Sumac Yogurt Dressing
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
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03/21/2013
Cream of Parsley Soup with Fresh Horseradish
Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.
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04/27/2012
Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
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04/11/2011
Garlicky Parsley Pesto Pasta
This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking."
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