Side Dish (5)
Soups & Stews (5)
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Whole pickled tomatoes are a perennial favorite in Russia.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
This easy-to-prepare first course captures the essence of summer.
An exotic blend of spices, nuts, and tomato makes this dip something special.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
The perfect summertime soup.
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
This simple sauce—its kick comes from horseradish, lemon, and Tabasco—goes with just about any seafood.