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

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Narrow Results You've Selected: Marinate Summer Medium Remove all Source Saveur (12) Main Ingredient Pork (4) Vegetables (4) Beef (3) Fruit (3) Lamb (3) Show all... Tomato (3) Duck (1) Fish (1) Potato (1) Shellfish (1) Course Main Course (11) Appetizers (1) Condiments and Sauces (1) Side Dish (1) Cuisine American (5) Asian (2) Southern/Soul Food (2) French (1) Greek (1) Show all... Mediterranean (1) Mexican (1) Moroccan (1) Tex-Mex (1) Occasion Backyard BBQ (1) Cocktail Party (1) Topic Recipe (12) 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 = "Difficulty:Medium"; var omni_prop8 = "Technique:Marinate,Season:Summer,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 05/20/2013 Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade. Issue #157 06/18/2013 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 08/23/2007 Spice-Braised Lamb Shanks with Lentils The lentils in this dish are simmered with clove—a traditional French flavoring for legumes. Issue #105 05/18/2012 Marinated Flank Steak Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving. Issue #103 03/06/2007 Grilled Pork Tenderloin with Jezebel Sauce Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why. Issue #78 10/17/2000 Fish Baked with Dried Okra Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it. Issue #43 12/04/2000 Stuffed Roast Suckling Pig This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays. Issue #16 02/28/2007 Barbecued Ribs Juicy and spicy, with just the right amount of smoke, these ribs will leave you craving more. Issue #11 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 07/13/2007 Khlea Khlea is a type of Moroccan preserved dried meat—a sort of North African confit. Issue #7 01/23/2007 Seppi's BBQ Shrimp with Lemongrass Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp. Issue #2 06/18/2010 3 Racks of Lamb Breast Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce. Does Not Apply