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05/30/2012
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
Issue #147
05/24/2012
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
05/22/2012
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe).
Issue #147
05/16/2012
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Issue #147
05/04/2012
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Issue #147
05/03/2012
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
Issue #147
04/17/2012
This spicy, cooked chile–and–tomato sauce is used to add a kick to virtually every dish in Senegal, especially accara and other fried street snacks. To make it spicier, simply add more habanero chiles or a pinch of cayenne.
Issue #147
03/11/2012
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Issue #145
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
02/21/2012
Topped with rose petals and golden raisins, this simple dip is an elegant condiment.
Issue #145
02/20/2012
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
Issue #145
02/20/2012
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Issue #145
02/10/2012
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Issue #145
02/07/2012
Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with toppings ranging from onion sambol to a simple steamed egg.
Issue #145
10/30/2012
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
11/11/2011
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Issue #142
10/31/2011
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
10/30/2011
Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.
Issue #142
10/30/2011
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
10/30/2011
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Issue #142
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