A collection of all the recipes published in the March 2011 issue of SAVEUR Magazine.
Mixed Seafood Grill
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Sicilians know seafood and they know pasta. It makes so much sense that they would make a great combination. Landon Nordeman
Cassava Custard (Bibingka)
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
Eggs and Scallions with Toasted Cassava Flour
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010).
This hearty soup is made with cassava, beef, chicken, and pork.
Meringue adds lightness and body to classic vanilla-scented tapioca pudding.
Don’t sweat the folding technique for this chewy, tomato and cheese pie. “The uglier your scaccia looks, the better it tastes,” says Roberta Corradin, who gave us the recipe. See Recipe For Tomato and Cheese Pie » Landon Nordeman
Maple Sugar Pie
When making this recipe for tarte au sucre d’erable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. See the recipe for Maple Sugar Pie »
Maple Syrup-Roasted Tomatoes
Maple syrup intensifies the sweetness of roasted tomatoes—serve these with toothpicks as an appetizer or use them to top salads, pizza, and pastas.
Maple Syrup Dumplings
The warm flavor of maple syrup enhances rich dumplings in a super-simple, comforting dessert.
Sweet and Sour Eggplant
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
This traditional stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.
Maple Rye Sour
Forget the sours of your teenage years; this sophisticated update uses maple syrup to temper rye whiskey, with fresh lemon and orange juices to brighten things up. Maple Rye Sour »