|
52
results
|
||
|
Narrow Results
|
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
11/01/2011
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes.
Issue #142
10/31/2011
Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.
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
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
01/30/2013
This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine. The sweet, spiced beets are seasoned with orange zest and mustard seeds, and make for a delicious accompaniment to roast meats or fish.
Issue #141
05/24/2013
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City.
Issue #139
02/01/2012
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Issue #132
09/19/2011
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Issue #131
06/27/2011
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Issue #127
07/26/2011
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Issue #68
07/06/2011
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Issue #26
07/15/2011
This is a wonderful dish for the summer dinner table or a family gathering.
Issue #8
07/31/2012
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
Issue #7
05/07/2013
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw.
Does Not Apply
04/24/2013
A classic burger and fries menu gets a vegetarian update.
Does Not Apply
03/04/2013
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
Does Not Apply
11/13/2012
A vegetarian chef explores the tradition of the meat-free Thanksgiving with a complete vegetarian menu.
Does Not Apply
11/09/2012
It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze.
Does Not Apply
|
|
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.
