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07/13/2007
Open-Face Avocado and Goat Cheese Sandwiches
Tangy, buttery, smoky, and salty—this sandwich has it all.
Issue #104
05/31/2007
Corn Pudding
This dish is at its best when made with extra-sweet corn.
Issue #103
09/21/2012
Spinach Salad with Hot Bacon Dressing
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Issue #102
05/07/2007
Watercress Salad with Ranch Dressing
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
Issue #102
05/07/2007
Chef's Salad with American French Dressing
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.
Issue #102
05/07/2007
Mixed Green Salad with Green Goddess Dressing
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
Issue #102
05/07/2007
Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
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.
Issue #102
04/01/2007
Stewed Okra and Tomatoes
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Issue #101
09/04/2007
German Coleslaw
In Milwaukee, coleslaw is an essential component of the traditional Friday night fish fry.
Issue #95
01/25/2008
Vichyssoise
This chilled summertime soup is smooth and sumptuous.
Issue #94
01/28/2008
Jennifer Hyman's Beet Jam
This sweet-tart jam is best served with matzoh.
Issue #92
11/19/2007
Coleslaw
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
Issue #88
05/09/2007
Smoked Bluefish Pâté
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Issue #86
03/06/2007
Crunchy Spring Salad
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.
Issue #83
03/06/2007
Salmon with Spring Vegetables
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
Issue #83
10/23/2007
Potted Lobster Stew
This aromatic stew is as pleasing to cook as it is to eat.
Issue #81
01/11/2006
Cassava Crackers
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Issue #81
12/15/2005
Vichyssoise
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Issue #79
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
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.
Issue #77
07/23/2007
Ranch Dressing
This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).
Issue #76
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