12 Inspiring Recipes
Sicilian Fennel Salad with Oranges, Arugula, and Black Olives
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can’t find wild chicory. See the recipe for Sicilian Fennel Salad with Oranges, Arugula, and Black Olives »
Syllabub
Oloroso sherry and cognac add a little zing to a classic whipped dessert–try adding a little raspberry purée or a few chopped white peaches. See the recipe for Syllabub »
Flat Iron Steak with Herb Butter
These juicy steaks are simple to prepare, needing only a quick sear in a hot iron pan. To simplify, prepare the herb butter in advance. Get the recipe for Flat Iron Steak with Herb Butter »
Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it's sliced. See this Recipe
Japanese-Style Linguini with Clams
This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat pasta. The mushrooms and seaweed lend the umami notes provided by pancetta in the original dish.
YUZU KOSHO
_ Tadashi Ono, Matsuri, New York City_ “It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma &emdash; everything.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »
Croque Madame
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a “madame” when a fried egg is placed on top.
Lobster Salad
Chef Jasper White’s lobster salad, a version of New England’s lobster roll filling, gets crunch from scallions and cucumber.
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