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

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Narrow Results You've Selected: Summer Central/South American Easy Saveur Remove all Main Ingredient Vegetables (8) Tomato (3) Fish (2) Beef (1) Fruit (1) Show all... Rum (1) Wine (1) Course Condiments and Sauces (4) Side Dish (4) Beverages (3) Main Course (3) Dessert (1) Show all... Soups & Stews (1) Occasion Cocktail Party (2) Technique No Cook (5) Saute (3) Chill (2) Marinate (2) Grill/Barbecue (1) Show all... Poach (1) Slow Cook (1) Stir-Fry (1) Topic Recipe (15) 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 = "Source:Saveur"; var omni_prop8 = "Season:Summer,Cuisine:Central/South American,Difficulty:Easy,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/16/2009 Sautéed Collard Greens These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South. Issue #117 11/06/2007 Caipirinha This sugarcane rum cocktail is Brazil's national drink. Issue #107 11/06/2007 Bahian Salsa This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice. Issue #107 12/20/2012 Rib-Eye Steaks with Chimichurri Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina. Issue #103 03/01/2007 Yuca Hervida (Boiled Yuca) Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico. Issue #100 03/01/2007 Sudado de Pescado (Huanchaco-Style Fish Stewed in Tomatoes and Chiles) This simple stew represents a typical way of preparing fish throughout northern Peru. Issue #100 03/01/2007 Cebiche de Mero al Estilo de Huanchaco (Grouper Ceviche) In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru. Issue #100 03/01/2007 Andean Yellow Chile and Epazote Salsa (Salsa de Ají Escabeche y Paico) Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking. Issue #100 10/23/2000 Italian-Style Eggplant Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too. Issue #35 10/23/2000 Chimichurri This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina. Issue #35 08/08/2007 Chilean Pepper Sauce Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best. Issue #14 09/10/2007 Dulce de Leche This delectable sauce is the quintessential Argentinean treat. Issue #10 12/04/2012 Andean Paella (Quinoa Paella) A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods. Does Not Apply 12/04/2012 Herb-Infused Pisco Sour Steeping the pisco with rosemary and mint gives the spirit an aromatic, herbaceous quality similar in flavor to the South American herb Rica-Rica. Does Not Apply 06/06/2012 Pisco Sour Peruvian pisco imparts a winey quality to this sour cocktail. Does Not Apply