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Asian (6) Southern/Soul Food (6) Eastern European/Russian (5) Gluten-Free (5) Indian (5) Central/South American (4) Spanish/Portuguese (3) Chinese (2) German (2) Greek (2) Vegan (2) Australia/New Zealand (1) Cajun/Creole (1) Caribbean (1) Cuban (1) Irish (1) Japanese (1) Mediterranean (1) Middle Eastern (1) Moroccan (1) Other (1) Southwestern (1) Thai (1) Vietnamese (1) Occasion Easter (7) Backyard BBQ (4) Christmas (4) Thanksgiving (3) Cocktail Party (1) Topic Recipe (153) 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 = "Technique:Saute"; var omni_prop8 = "Season:Summer,Main Ingredient:Vegetables,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 09/19/2011 Aloo Gobi (Curried Cauliflower and Potatoes) Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices. Issue #141 03/19/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 02/17/2009 Skirt Steak with Artichoke and Potato Hash 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 03/16/2009 Sautéed Collard Greens These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South. Issue #117 04/12/2010 Green Beans with Pancetta and Mint This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also slightly sweetens the beans. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. Continue... Issue #115 04/17/2013 Figaretti’s 'Godfather II' Linguine 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 05/07/2008 Wok-Charred Long Beans with Black Olives Black olives lend this dish a pungency similar to Asian shrimp paste. Issue #112 03/17/2008 Kitfo This classic Ethiopian dish may be served either raw or cooked. Issue #110 11/06/2007 Gratinéed Oysters with Sauerkraut The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne. Issue #107 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 08/23/2007 Polish Pork Hamburgers This is not your ordinary burger! Issue #105 07/19/2007 The Captain's Chicken This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose. Issue #104 07/13/2007 Caponata (Sicilian Sweet-Sour Vegetables) This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins. Issue #104 05/31/2007 Parsi-Style Braised Greens This dish can be made with whatever greens are in season. Issue #103 05/07/2007 Mashed Smoky Eggplant with Tomatoes This smooth-textured, luscious side dish is excellent served with rice on naan. Issue #102 04/01/2007 Stewed Okra and Tomatoes Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time. Issue #101 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 08/29/2007 Anchovy Dip with Crudités (Anchoïade) This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables. Issue #98 09/04/2007 Rabbit Enchiladas with Red Mole These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese). Issue #97 « Previous 1 2 3 4 5 . . .8 Next »