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08/27/2012
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
08/23/2012
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
08/14/2012
A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca.
Issue #149
07/18/2012
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
06/25/2012
This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor. Serve this savory bread as an appetizer or snack with chilled rosé.
Issue #148
05/22/2012
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe).
Issue #147
03/13/2012
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
03/12/2012
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Issue #145
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
02/18/2012
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
02/18/2012
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
Issue #145
02/21/2012
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
01/18/2012
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
01/10/2012
This recipe for Southwestern chili-topped corn chips comes from Mabel's Smokehouse, an Oklahoma-style barbecue restaurant in Brooklyn, New York.
Issue #144
12/19/2011
This silky, cumin-laced chickpea spread gets contrasting texture and a savory boost from mushrooms.
Issue #144
12/19/2011
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Issue #144
04/19/2013
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
Issue #142
11/08/2011
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
Issue #142
10/31/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/31/2011
Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.
Issue #142
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