|
62
results
|
||
|
Narrow Results
|
12/15/2012
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
Issue #153
12/04/2012
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
Issue #152
07/16/2012
These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
Issue #149
07/15/2012
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
Issue #149
06/04/2012
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
05/03/2012
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
Issue #147
03/23/2012
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
12/21/2011
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando's Super Tacos.
Issue #144
09/12/2011
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
07/11/2011
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Issue #140
07/11/2011
The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence.
Issue #140
04/12/2013
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
Issue #138
04/15/2011
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted.
Issue #138
03/21/2011
This Venezuelan specialty is sandwiched between two slices of crispy fried plantain.
Issue #137
03/21/2011
This recipe is an adaptation of Schnitzi Schnitzel Bar's chile-flecked "Spanish" schnitzel.
Issue #137
03/16/2010
The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sautéed in browned butter. Continue...
Issue #128
04/05/2010
Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Continue...
Issue #127
02/15/2010
Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue...
Issue #127
10/13/2009
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
Issue #124
04/13/2009
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
Issue #120
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
