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11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
10/31/2011
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
05/13/2013
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
03/04/2013
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
Does Not Apply
02/05/2013
Tossing crisp-fried Brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and sriracha enlivens the old standby.
Does Not Apply
12/11/2012
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
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12/11/2012
Pungent robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer.
Does Not Apply
12/11/2012
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
Does Not Apply
11/20/2012
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
Does Not Apply
11/09/2012
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Does Not Apply
11/09/2012
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick.
Does Not Apply
11/09/2012
Bring out Brussels sprouts' cruciferous softness with this simple, savory preparation. Don't skimp on the salt: it lends depth and highlights the sprouts' natural sweetness.
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11/09/2012
The woody sweetness of maple syrup marries beautifully with sweet potatoes' bright acidity. With plenty of butter, this rich, decadent side dish elevates any cold-weather meal.
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12/02/2011
Infused with fragrant spices and aromatics, these pickled vegetables
are flavorful alternative to a traditional crudite platter.
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11/20/2011
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
Does Not Apply
10/21/2011
This is not a soup but a simply prepared vegetable side flavored by a light, flavorful broth. The sprouts' mellow creaminess is tempered by the spicy warmth of the liquid.
Does Not Apply
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