Food

Recipes from SAVEUR Issue #136

April 15, 2011

A collection of all the recipes published in the March 2011 issue of SAVEUR Magazine.

Saffron Rice Balls (Arancine) — No snack is as beloved in Sicily as these saffron-scented rice balls arancine filled with ragu.Landon Nordeman

These addictive chickpea fritters or panelle, are a classic Sicilian street food. See Recipe For Chickpea Fritters »Landon Nordeman

Roasted Artichokes (Carciofi Arrostiti) — Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted.Farideh Sadeghin

Dry-Cured Olives with Rosemary and Orange — These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour.Landon Nordeman

This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.Landon Nordeman

Sicilians know seafood and they know pasta. It makes so much sense that they would make a great combination.Landon Nordeman

Easter Lamb Pie — These moist lamb pies are popular in Sicily during Easter celebrations.Zoe Schaeffer

cannoli recipe — Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling Sicilian cannoli. This recipe comes from cookbook author Nick Malgieri.Landon Nordeman

See the RecipeTodd Coleman

Lentil Soup with Caraway and Minted Yogurt — In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup.Todd Coleman

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.Todd Coleman

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).Todd Coleman

Pão de Queijo — If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.Todd Coleman

Pork, Beef, and Chicken Soup (Puchero) — This hearty soup is made with cassava, beef, chicken, and pork.Todd Coleman

Tapioca Pudding — Meringue adds lightness and body to classic vanilla-scented tapioca pudding.Todd Coleman

Cassava with Garlic and Citrus In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats. See the recipe for Cassava with Garlic and Citrus » __Back to Taking Root: Cassava Claims Its Place On The American Table »_Todd Coleman

Roast Leg of Lamb with Potatoes — For this simple Sicilian Easter dish, cosciotto di agnello con patate, a leg of lamb is roasted over a bed of potatoes.Todd Coleman

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

Sicilian Cassata Cake recipe — Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.Landon Nordeman

St. Joseph's Day Fritters — These crunchy Sicilian fritters are topped with a cinnamon-ricotta filling.Todd Coleman

Maple Squares with Walnuts — Serve these chewy dessert squares in shallow bowls, with a pitcher of cream to be poured over the top.Todd Coleman

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 »Landon Nordeman

Maple syrup intensifies the sweetness of roasted tomatoes—serve these with toothpicks as an appetizer or use them to top salads, pizza, and pastas.Landon Nordeman

A rich, creamy mushroom and rice soup is balanced by the addition of sweet maple syrup. See the recipe for Wild Rice Soup with Maple Syrup »Landon Nordeman

Crepes with Maple Sugar & Syrup — These simple crepes, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.Landon Nordeman

The warm flavor of maple syrup enhances rich dumplings in a super-simple, comforting dessert.Landon Nordeman

Pho Bac — Beef bones and spices like anise, cinnamon, and cardamom, flavor broth for a rich, heady Vietnamese soup.Todd Coleman

Sweet and Sour Eggplant — This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.Landon Nordeman

See the RecipeTodd Coleman

Poulet Creole — This traditional stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.Todd Coleman

Maple rye sour cocktail — 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.Khushbu Shah

To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.Todd Coleman

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