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A collection of recipes from SAVEUR issue #138.
Yehudit Mam's Mexico City Dozen: an insider's guide to where to eat in Mexico City, Mexico.
I get quite a number of e-mails from people asking me how to cook for mixed groups of friends—vegetarian, non-vegetarian, vegan, friends with allergies, and the like. If you are having a casual get-together, try setting out a special taco spread. Continue...
I've been trying to get my fill of watermelon before the season ends. While there are few things that make me happier than standing with a fat wedge of watermelon in hand, I'm always on the lookout for offbeat ways to work with these ruby-fleshed beauties. Continue...
Dry Creek Vineyards, Old Vine Zinfandel 2005 Paul Lukacs
Full of spicy, briary flavors, this harmonious zinfandel is a good partner for south-of-the-border dishes.
Paletas are a favorite frozen treat made in an assortment of unusual flavors throughout Mexico. Here, we share five of our favorites to make at home, including strawberry, mango-chile, tamarind, and more.
For the avid entertainer and home cook, no gift is more exciting than a new piece of servingware to use at the next dinner party or to bring fresh color to their everyday table. From colorful crystal cocktail glasses to traditional Mexican platters, these 15 gifts are sure to please your favorite host or hostess.
More than any other holiday, Thanksgiving is a day built on culinary ritual. Turkey, cranberry sauce, potatoes, and pies might be non-negotiable—but a little variation never hurts, so we've come up with 9 complete menus: A comforting Southern spread is ideal for feeding a hungry crowd, while a rustic California menu is perfect for a casually refined evening. Our Mexican-inspired feast will bring some spice to your table, and our vegetarian menu leaves no one missing the meat (you can even make it vegan with our suggested adaptations). And if there will be just two at the table this year, we've got the perfectly proportioned meal for you. Cook all the recipes from one menu, or mix and match!
We love pesto for its infinite versatility. From the traditional Ligurian version, to Mexican-inspired pepita and cilantro pesto, to a bright-tasting lemon and pistachio variety, these 11 types of pesto are delicious spread on crackers, tossed with pasta, or drizzled over grilled vegetables or meats.
Cool and creamy, icy and refreshing—there's no better way to cool off in the summer than a frozen dessert. Every culture seems to have its specialty: bright and fruity Mexican paletas, dense, luscious kulfi from India, the Thai-style coconut ice cream served on a hot dog bun that's known as pok pok.
LA Weekly’s Jonathan Gold recently ignited a firestorm of debate when he added the burrito to the already contentious NorCal vs. SoCal rivalry, calling San Francisco’s Mission burritos "monstrous things...filled with what would seem to be the entire contents of an entire margarita-mill dinner." Continue...
Visiting Mexico City not too long ago, I spent time with two women, Araceli Piña and Susana Rangel Gutierrez—neighbors, good friends, and great cooks. They live in Azcapotzalco, a community with ancient roots, once a leafy suburb of Mexico City, swallowed up years ago by the city's unremitting outward expansion, now a post-industrial urban neighborhood that not many tourists make it to. Cooking at home with Susana and Araceli, I got to know the two women a little bit better, and I asked a lot of questions about what food means to them and to their families. They seemed kind of amused by the whole thing, but happy to talk about what they love doing. Cooking, I found out, is what brought these two friends together in the first place—and what has provided them both, at different times, consolation, a livelihood, and a sure sense of their place in the world. I'm forever trying to get to the bottom of what makes a food culture like Mexico's so consistently excellent. How do Mexican cooks, from housewives to high-end chefs, receive and impart that incredible wealth of knowledge and skill? In the kitchens of these two extraordinary cooks—who happen to consider themselves perfectly ordinary—I set out to better understand.
This holiday season, take inspiration from around the world with these 25 international Christmas recipes, from sugar-dusted Polish bow tie fritters and the Puerto Rican Christmas staple pernil asado (roast pork shoulder), to tourtière, a rustic Canadian meat pie.
Gluten-Free Christmas Cookies Anna Stockwell
by Anna Stockwell With all the cookies and baked goods that accompany the holiday season, this time of year can be particularly challenging for those who maintain a gluten-free diet. Silvana Nardone, mother of a gluten-intolerant son and author of the wheat-and-dairy-free cookbook Cooking for Isaiah, understands this frustration well; over on her blog Dishtowel Diaries, she's brightening the month of December with daily gluten-free cookie recipes from reputable bakers and food sites. She asked SAVEUR to participate in her Gluten-Free Holiday Cookie Countdown, and since we've got two staff members here in the SAVEUR offices who don't eat gluten, we leaped into action. Test kitchen assistant director Ben Mims worked magic on the Vanillekipferl (Vanilla Crescents) recipe featured in our December issue, swapping out the original wheat flour in favor of a blend of chickpea, chestnut, and rice flours. Keep reading »