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

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Narrow Results You've Selected: Spring Slow Cook Remove all Source Saveur (42) Star Chefs (2) Bell'Alimento (1) Cooking and Me (1) Delicious Days (1) Show all... La Tartine Gourmande (1) Lifestyle Food (1) Moosewood Restaurant (1) Orangette (1) Real Simple (1) The Jew and the Carrot (1) allrecipes.com (1) Difficulty Easy (34) Medium (17) Hard (1) Main Ingredient Vegetables (24) Fruit (14) Beans (8) Pork (6) Beef (5) Show all... Eggs (5) Rice (5) Fish (4) Pasta (4) Shellfish (3) Shrimp (3) Tomato (3) Cheese (2) Chicken (2) Lamb (1) Potato (1) Course Main Course (16) Side Dish (12) Soups & Stews (12) Dessert (8) Condiments and Sauces (5) Show all... Salad (4) Appetizers (3) Breakfast/Brunch (1) Cuisine American (22) Italian (9) French (6) Southern/Soul Food (4) Indian (3) Show all... Mexican (3) Mediterranean (2) Asian (1) Caribbean (1) Central/South American (1) Classic (1) Cuban (1) Eastern European/Russian (1) Greek (1) Irish (1) Moroccan (1) Other (1) Southwestern (1) Occasion Backyard BBQ (3) Easter (3) Christmas (1) Topic Recipe (54) 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 = "Technique:Slow Cook"; var omni_prop8 = "Season:Spring,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 11/02/2000 Confit of Oranges Filled with Orange Sorbet This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche. Issue #39 06/21/2007 Venetian-Style Rice and Peas This traditional dish is one of the recipes that, for us, defines the food of Venice. Issue #38 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 04/11/2007 Tomato Aspic This is a classic from the Woman's Industrial Exchange in Baltimore. Issue #37 10/24/2000 Shrimp and Octopus Cocktail Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz. Issue #36 10/19/2000 Dandelion-Lentil Soup Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May. Issue #34 10/19/2000 Aldo's Garden Linguine This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas. Issue #34 11/30/2007 Linguine with Lobster Sauce In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S. Issue #31 03/04/2002 Cream of Green Pea Soup To anyone who thinks of pea soup as canned sludge, this soup will come as a revelation, even today. Issue #26 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 11/07/2000 Dried Shrimp Cakes with Cactus Salsa This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico. Issue #25 07/03/2007 White Peaches Poached in Sauternes Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert. Issue #20 06/28/2007 Wild Berry Jam Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do. Issue #13 06/28/2007 Rhubarb–Ginger Jam Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam. Issue #13 03/23/2007 Strawberry Risotto This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May. Issue #6 01/27/2007 Vanilla Custard with Strawberries A blend of luscious vanilla-scented custard and sweet, juicy strawberries defines this dessert. Issue #5 01/19/2007 She-Crab Soup This traditional Lowcountry soup is considered Charleston’s signature dish. Issue #1 01/19/2007 Frogmore Stew Also known as Lowcountry boil, this is a great stew to prepare before crab season ends. Issue #1 01/19/2007 Lavender Honey Ice Cream This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence. Issue #1 02/29/2012 Menu: A New England Baked Bean Supper A hearty, New England style baked bean supper, with slow-cooked baked beans, soft Parkerhouse rolls, sliced ham, slaw, and apple pie. Does Not Apply « Previous 1 2 3 Next »