|
469
results
|
||
|
Narrow Results
Topic
Recipe (469)
|
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
08/30/2012
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
12/20/2010
Chef Craig Koketsu of New York City's Park Avenue Winter, who is a big fan of Cheetos, uses the crunchy snack food as a garnish for broccoli served on a sauce made with Gouda and Parmesan cheeses.
Issue #135
12/20/2010
This recipe comes from chef Michel Richard of Citronelle restaurant in Washington, D.C. Richard recommends serving the Tater Tots, which he also calls "spuddies" with steak.
Issue #135
12/17/2010
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
12/17/2010
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
12/17/2010
Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.
Issue #135
12/17/2010
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
12/17/2010
The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish.
Issue #135
12/17/2010
Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us.
Issue #135
09/15/2010
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
04/03/2013
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish.
Continue...
Issue #130
06/29/2012
This bright-tasting relish is one of our favorite uses for summer corn.
Issue #130
05/24/2010
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
Issue #130
09/13/2012
The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.
Issue #129
09/15/2011
Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis.
Continue...
Issue #129
01/28/2011
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.
Issue #129
04/05/2010
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Issue #129
04/05/2010
Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
Issue #129
03/04/2010
Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.
Issue #128
|
|
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.
