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

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Narrow Results You've Selected: No Cook Medium Remove all Source Saveur (12) New York Times (1) The Kitchn (1) Main Ingredient Vegetables (5) Eggs (4) Beef (2) Nuts (2) Shrimp (2) Show all... Bread (1) Cheese (1) Duck (1) Fish (1) Fruit (1) Pork (1) Shellfish (1) Course Appetizers (6) Dessert (4) Condiments and Sauces (2) Main Course (2) Salad (1) Show all... Side Dish (1) Soups & Stews (1) Cuisine American (3) French (2) Italian (2) Cajun/Creole (1) Central/South American (1) Show all... Eastern European/Russian (1) English/Scottish (1) Gluten-Free (1) Japanese (1) Southern/Soul Food (1) Spanish/Portuguese (1) Vietnamese (1) Season Summer (5) Spring (4) Winter (3) Fall (2) Occasion Christmas (1) Easter (1) Topic Recipe (14) 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:No Cook,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 06/14/2012 Tartare de Filet de Boeuf (Steak Tartare) This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand. Issue #148 04/20/2011 Russian-Style Farmers’ Cheese (Paskha) This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen. Issue #128 01/05/2009 Hot Sauce This homemade version is in a league of its own. Issue #117 03/01/2007 Chickpea Porridge with Chile Oil (Pepián de Garbanzos) This creamy, smooth chickpea purée takes on an intriguing spicy note when drizzled with chile oil. Issue #100 03/06/2007 Summer Roll with Dipping Sauce Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls. Issue #77 03/06/2007 Avocados Stuffed with Shrimp Rémoulade This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce. Issue #57 06/21/2007 Carpaccio This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. Issue #38 05/14/2007 Tiramisù This simple dessert has become so famous in America that it seems to appear on every menu in the land. Issue #38 12/04/2000 Crab Wrapped in Wakame Seaweed These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal. Issue #16 11/15/2007 Rolled Fondant Unlike French fondant, which is poured, this icing (of English origin) is rolled out into sheets, and hardens into a satiny-smooth finish. Issue #15 09/06/2007 Hudson Valley Foie Gras and Roasted Corn Soup This rich soup, full of flavor, is topped with a foie gras mousse. Issue #9 08/26/2002 Catalan Garlic Sauce Unlike aïoli, its Provençal cousin, allioli—one of the basic sauces in Catalan cuisine—is traditionally worked into an emulsion without eggs. Issue #5 11/19/2009 Smoked Almond Divinity Smoked almonds compliment this popular Christmas snack by cutting through the sweetness. Does Not Apply Source: The Kitchn 10/17/2008 Almond Carrot Salad Dan Barber's carrot-almond salad sings with fresh herbs, reminding us just how sweet and delicate carrots are. Does Not Apply Source: New York Times