|
173
results
|
||
|
Narrow Results
|
02/17/2013
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
Issue #154
09/05/2012
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
Issue #150
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
02/11/2012
This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream.
Issue #145
03/28/2013
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
05/25/2010
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Issue #130
05/11/2010
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York.
Continue...
Issue #129
03/05/2010
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Issue #128
04/13/2009
This soup is finished with a flourish of mint-and-chile-infused butter.
Issue #120
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
03/17/2009
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
Issue #117
07/13/2008
The best part of this dish is the sauce and bread; the shrimp come second.
Web Exclusive!
02/14/2008
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
Web Exclusive!
01/29/2008
This unique dish livens up plain chicken legs with tartness from the kumquat and saltiness from the olives.
Web Exclusive!
07/18/2008
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
04/18/2013
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
Issue #112
05/08/2008
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
05/08/2008
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
Issue #112
05/07/2008
Black olives lend this dish a pungency similar to Asian shrimp paste.
Issue #112
04/10/2008
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
