Saveur.com - Authentic Recipes, Food, Drinks and Travel

16 results
Narrow Results You've Selected: Fall Steam Medium Recipe Remove all Source Saveur (16) Main Ingredient Vegetables (12) Beef (4) Fish (3) Potato (3) Bread (2) Show all... Fruit (2) Pork (2) Beans (1) Cheese (1) Duck (1) Lamb (1) Shellfish (1) Tomato (1) Course Main Course (7) Side Dish (5) Soups & Stews (3) Dessert (2) Appetizers (1) Cuisine French (2) Irish (2) Moroccan (2) Spanish/Portuguese (2) American (1) Show all... Caribbean (1) English/Scottish (1) Indian (1) Italian (1) Japanese (1) Mexican (1) Occasion Christmas (1) Thanksgiving (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Season:Fall,Technique:Steam,Difficulty:Medium,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. Issue #102 03/12/2007 Corned Beef with Parsley Sauce, Champ, Mashed Carrots and Parsnips, and Broccoli To make this dish, ask your butcher for corned beef made with the “silverside” of the round. Issue #91 03/12/2007 Colcannon Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year. Issue #91 12/10/2007 Christmas Pudding This rich, fruity pudding is a delicious holiday tradition throughout Britain. Issue #80 11/17/2005 Cabbage Stuffed with Snails Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails. Issue #73 10/20/2005 Pumpkin Couscous This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert. Issue #69 10/04/2001 Boiled Fish with Onion Sauce and Fungi This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets. Issue #47 02/27/2002 Medallions' of Veal with Wild Mushrooms True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks. Issue #40 10/23/2000 Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras. Issue #35 03/08/2002 Porcini Caps Stuffed with Cheese and Ham This is a wonderful way to serve fresh porcini mushrooms. Issue #29 03/05/2002 Steamed Pork with Mamemiso In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan. Issue #27 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 11/14/2007 Pumpkin Pie Our best recipe for simple pumpkin pie made with a fresh pumpkin filling. Issue #15 05/02/2007 Soupy Black Beans with Dumplings This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans. Issue #12 02/06/2007 Spicy Mashed Vegetable Curry with Rolls This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.