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Tangy, buttery, smoky, and salty—this sandwich has it all.
This dish is at its best when made with extra-sweet corn.
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
This chilled summertime soup is smooth and sumptuous.
This sweet-tart jam is best served with matzoh.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
This aromatic stew is as pleasing to cook as it is to eat.
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).