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

63 results
Narrow Results You've Selected: Recipe Saute Side Dish Summer Remove all Source Saveur (47) Not Eating Out in NY (2) Cafe Lynnylu (1) Cookthink (1) Food Blogga (1) Show all... Furey and the Feast by Cynthia Furey (1) Giuliano Hazan (1) Kitchenography (1) Mediterranean Cooking in Alaska (1) NPR (1) New York Times (1) Orangette (1) Serious Eats (1) Spinach Tiger (1) The Bitten Word (1) The Daily Green (1) Difficulty Easy (53) Medium (10) Main Ingredient Vegetables (52) Pasta (10) Pork (5) Tomato (5) Fruit (4) Show all... Rice (4) Beans (3) Fish (3) Cheese (2) Shellfish (2) Chicken (1) Nuts (1) Potato (1) Cuisine American (20) Italian (11) Indian (6) Vegetarian (5) Gluten-Free (4) Show all... Greek (4) Asian (3) Central/South American (3) Mexican (3) Chinese (2) Eastern European/Russian (2) German (2) Spanish/Portuguese (2) Vegan (2) Cuban (1) French (1) Middle Eastern (1) Moroccan (1) Southern/Soul Food (1) Vietnamese (1) Occasion Backyard BBQ (4) Easter (4) Christmas (2) Thanksgiving (1) 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 = "Season:Summer"; var omni_prop8 = "Topic:Recipe,Technique:Saute,Course:Side Dish,Season:Summer"; 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 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 03/17/2009 Sautéed Collard Greens These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South. Issue #117 04/13/2010 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 07/18/2008 Watermelon Curry A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices. Issue #113 05/07/2008 Wok-Charred Long Beans with Black Olives Black olives lend this dish a pungency similar to Asian shrimp paste. Issue #112 04/17/2008 Bulgur Wheat with Tomato This recipe is a common Cypriot side dish to grilled and roasted meats. Issue #111 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 04/02/2007 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 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 08/15/2012 Green Bean and Radish Salad This simple salad is made with green beans, radishes, and a chile-infused honey. Issue #93 01/25/2008 Shallot Sambhar This spicy South Indian dish calls for the shallots to simmer until soft and sweet. Issue #93 01/25/2008 Grape Leaves Stuffed with Rice and Raisins This is a recipe for dolamades, an eastern European specialty. Issue #93 01/09/2006 Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled. Issue #75 12/17/2007 Cabbage and Noodles Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish. Issue #71 10/20/2005 Warm Potato Salad This tangy side dish, a variation on classic German potato salad. Issue #69 05/03/2007 Flour Tortillas When making these, remember that raw tortillas shrink a bit when they're cooked. Issue #68 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 04/19/2007 Fried Asparagus It is amazing what a little oil and heat can do for asparagus! Issue #50 « Previous 1 2 3 4 Next »