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

12 results
Narrow Results You've Selected: Summer Central/South American Vegetables Recipe Remove all Source Saveur (9) Delicious Days (1) How To Cook a Wolf (1) Jane Spice (1) Difficulty Easy (10) Medium (2) Course Side Dish (5) Condiments and Sauces (3) Main Course (3) Appetizers (1) Salad (1) Show all... Soups & Stews (1) Occasion Backyard BBQ (1) Technique Saute (4) Marinate (2) No Cook (2) Stir-Fry (2) Chill (1) Show all... Poach (1) Slow Cook (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:Summer,Cuisine:Central/South American,Main Ingredient:Vegetables,Topic:Recipe"; 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 Bahian Salsa This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice. Issue #107 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 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 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 08/08/2007 Humitas Humitas, sometimes called tamales, are made with fresh corn—not dried, as tamales are. Issue #14 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 09/22/2010 Step-by-Step Tamales Gather friends and family together to make these gorgeous pork and beef tamales. Delicious Days' beautiful, step-by-step photos demystify the wrapping and filling process.Continue... Does Not Apply Source: Delicious Days 08/17/2010 Salsa Cruda Diana Kennedy has long been considered the matriarch of Mexican food, and her work is clear and doable. How to Cook a Wolf re-creates Mrs. Kennedy's simple, versatile, and refreshing salsa cruda. Continue... Does Not Apply Source: How To Cook a Wolf 04/18/2010 Spicy Beef Salad When we first saw this recipe on the blog Jane Spice, it reminded us of shredded beef preparations from Vietnam. But this recipe hails from Belize. Continue... Does Not Apply Source: Jane Spice