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MAY WE SUGGEST...
Stuffed chicken breasts, simple roast chicken, grilled chicken curry and more. 
MAY WE SUGGEST...
Delicious, easy-to-follow chicken recipes, including ones for brick chicken, tandoori chicken, and many more. 
MAY WE SUGGEST...
Family-style meals like Chicken Divan and Chicken Cacciatore that are easy to clean up. 
01/26/2011
From the pubby goodness of Beef and Guinness to the delicately spiced Middle Eastern kibbeh, few things are more comforting than the marriage of meat and pastry in a savory pie. Here, more than a dozen of our favorites.
06/22/2010
Yesterday marked the beginning of summer with the summer solstice, and we’ll be celebrating with a night of grilling and cocktails by the Hudson River. Fifteen of our favorite chefs will serve up some of their signature grill dishes, from flatiron steak to jerk chicken. Even if you can't join us, you can grill along with us from home with these mouthwatering recipes from our special guest chefs.
Continue...
05/08/2010
Warm chicken salad with arugula; stir-fried iceberg lettuce; and a traditional Caesar salad make up some of our 12 recipes for crispy summer greens.
04/05/2010
Zen and the Art of Hors d’Oeuvres Beth Kracklauer, Deputy Editor
Mom's repertoire of hors d'oeuvres was broad—everything from salty Smithfield ham buns to oysters Rockefeller—but the cheddar olive balls were my favorite for many reasons, not least of which was the fact that making them was much like playing with Play-Doh. Continue...
03/25/2010
Thick, rich Greek yogurt, typically made from sheep's milk, is the yogurt I love most. To be fair, thick yogurt isn’t the provenance of the Greeks. Thick or strained yogurt (from which the whey has been drained) is also used in Indian, Russian, Turkish, Nepalese, and Middle Eastern cooking. Continue...
03/23/2010
A Nigerian Lunch, from Memory Hunter Lewis, Kitchen Director
Our kitchen assistant Yewande Komolafe has cooked in professional kitchens up and down the East Coast. This week, however, she dipped back into childhood memories of her family’s kitchen in Lagos, Nigeria, to prepare an incredible lunch. Continue...
03/11/2010
Smooth-edge openers cut the can open from the side as opposed to the top, so the lid comes off with a smooth edge, rather than a jagged edge. Another advantage is that the cutting wheel never comes into contact with food, so less cleanup is involved. Continue...
03/04/2010
Wild Georgian Wines Karen Shimizu
After Georgian wine grapes are harvested, they're crushed and dumped—seeds, stems, skins, and all—into vast earthenware amphorae called kvevri, which are then buried up to their necks in the soil and sealed with wax. No laboratory yeasts are introduced to the process; the wine is shaped by the temperature of the earth and by the wild yeasts clinging to the grape. Continue...
02/24/2010
We're proud of SAVEUR's distinctive photography—but we know we're not the only talented photographers out there. So, for the first time in our history, we're inviting readers to sift through their work and send us their best images. You only have a few more days to enter the contest, so start submitting now! Continue...
02/11/2010
Leftover lasagna noodles, you plague both my pantry and me! I'm not a fan of ingredients that aren't versatile, and even after I've baked an enormous lasagna, I always seem to have extra pasta left over. Continue...
10/28/2009
Ever wonder what “free-range” or “natural” really means on an egg carton? Well, the Animal Welfare Approved folks are here to tell you. Check out their website for clear and concise descriptions of what you are getting when you buy organic pork or cage-free eggs. Continue...
09/14/2009
Not only does Craftbar serve some of the best chicken liver pâté in town, but the bartenders make a mean martini in the form of the Blonde Ambition. Continue...
09/10/2009
Blue crabs are a lazy fisherman’s delight. If you find the right spot, you can drop a crab trap with a couple of chicken bones in the morning and haul in at least a dozen live ones that afternoon. Continue...
09/02/2009
Chomposaurus is quite simply a site about meat—everything from meat politics to, say, the best steak in San Francisco. However, what really caught our attention were the tags labeled "Know Your Cow." Continue...
Sweet, fruity, rich recipes go perfectly with this sour, fizzy beer.
Classic Italian American Recipes
From Locro, an Argentine hominy soup that has many variations in Peru, Ecuador, and Bolivia, to Puchero, a pork, beef, and chicken soup that originally hails from Spain, these 8 vibrantly spiced and colored South American soups and stews are sure to keep you warm through winter's chill.
04/30/2012
Aloha, Vegas Brock Radke
With laid-back island tunes drifting overhead and photos of friends and family posted on the wall, this
strip-mall restaurant feels more like a weekend cookout. It smells like home, too, with chicken and fish
frying away, sweet and sour sauces simmering, and the light scent of our just-ordered poke salad— fresh,
raw ahi tuna tossed with sesame and furikake—tempting us to begin our meal.
Issue #146
12/31/2010
From SAVEUR Issue #135by Dan Barber A cookbook, or a book about what you're cooking? What's the difference? Margaret Visser's Much Depends on Dinner (McClelland and Stewart, 1986) said as much, long before the age of locavores. Equal parts history and gastronomy, Visser's book explores a prosaic American meal—roast chicken, corn on the cob, salad, and ice cream—and finds brilliance in the banal by looking at the stories behind the foods.Keep reading »
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