Recipes from SAVEUR Issue #140

A collection of all the recipes published in SAVEUR Issue #140

Spiedies
Spiedies
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").Todd Coleman
Roasted Potatoes with Lavender
Roasted Potatoes with Lavender
Potatoes take on a floral, earthy note when they're tossed with dried lavender before roasting.Todd Coleman
Red Chile and Pork Stew (Carne Adobada)
Red Chile and Pork Stew (Carne Adobada)
A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores.Penny De Los Santos
Green Chile Cheeseburgers
Green Chile Cheeseburgers
These spicy burgers are topped with roasted New Mexico chiles and two kinds of cheese.Penny De Los Santos
Salmon in Bengali Mustard Sauce
Salmon in Bengali Mustard Sauce
For this recipe, skinless salmon filets are cooked in a spice-filled mustard sauce.Farideh Sadeghin
Chiltomate
Chiltomate
This fruity-spicy southeast Mexico staple is ideal on enchiladas or huevos rancheros.Todd Coleman
Guacamole Taquero
Guacamole Taquero
This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus.Todd Coleman
Salsa de Chipotle Quemado
Salsa de Chipotle Quemado
Toasting dried chiles until they're brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat.Todd Coleman
Salsa de Cacahuate y Chile de Arbol
Salsa de Cacahuate y Chile de Arbol
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.Todd Coleman
Roasted Tomatillo Salsa with Chipotle and Roasted Garlic
Roasted Tomatillo Salsa with Chipotle and Roasted Garlic
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.Todd Coleman
Salsa de Tomatillo y Piña
Salsa de Tomatillo y Piña
Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood.Todd Coleman
Salsa de Piña Picante
Salsa de Piña Picante
Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats.Todd Coleman
Roasted Tomatillo and Serrano Salsa (Salsa de Tomatillo en Molacajete)
Roasted Tomatillo and Serrano Salsa (Salsa de Tomatillo en Molacajete)
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.Todd Coleman
Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)
Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken.Todd Coleman
Chairman's Refresher
This cocktail, from Jim Meehan of PDT bar in New York City, uses Frangelico to accentuate the nuttiness of fresh coconut water. See the recipe for Chairman's Refresher »Todd Coleman
Eureka Punch
Eureka Punch
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.Todd Coleman
Flamingo
Flamingo
This alternative to rum and Coke uses lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through.Todd Coleman
Mai Tai
"Trader Vic" Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink's complex flavor by layering two very different rums in the same drink.Todd Coleman
The Naked Ape
The Naked Ape
Pot-still Jamaican rum is redolent of ripe banana, so it's a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.Todd Coleman
Petit Punch Vieux
Petit Punch Vieux
Benjamin Jones of Clement rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country's national drink.Todd Coleman
Zombie
The Zombie cocktail
Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice.Todd Coleman
Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji)
Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji)
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.Ariana Lindquist
Jiyou Jun Chao Ji
CHINA The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking--a technique called velveting (see Smooth Move)--to preserve its succulence. See the recipe for Jiyou Jun Chao Ji »Todd Coleman
Liang Ban
Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad. See the recipe for Liang Ban» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist
Meiwei Mogu Naiyou Dong Zhrou
This steamed egg custard is studded with gingery pork meatballs and topped with crispy fried chanterelles. See the recipe for Meiwei Mogu Naiyou Dong Zhrou» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist
Mo Gu Niantiao Tang (Mushroom Noodle Soup)
A homemade chicken broth flavored with ginger, garlic, and scallions, is the key to this soup's richness.Ariana Lindquist
WOOD EAR MUSHROOM SALAD WITH EDAMAME
Mu'er Maodou Shala
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.Ariana Lindquist
Xiachao Niugan Jun
Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist
Zhurou Chao Mogu
This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. See the recipe for Zhurou Chao Mogu» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist
Garlic Scape Pesto
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and chives. See the recipe for Garlic Scape Pesto»Todd Coleman
German-style Green sauce (Grune Sosse)
German-style Green sauce (Grune Sosse)
German's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.Todd Coleman
Pepita and Cilantro Pesto
Pepita and Cilantro Pesto
Toasted pepitas (pumpkin seeds) give this vibrant Mexican-inspired pesto a warm, toasty flavor.Todd Coleman
Pesto Calabrese
This spicy, southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping. See the recipe for Pesto Calabrese»Todd Coleman
Pesto di Noce (Walnut Pesto)
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. See the recipe for Pesto di Noce»Todd Coleman
Pesto di Pistacchio (Pistachio Pesto)
The rich flavor of pistachio is balanced with lemon zest in this bright-tasting sauce. Pistachio pesto is rather sweet, making it great with roasted vegetables. See the recipe for Pesto di Pistacchio»Todd Coleman
Parsley Pesto with Anchovies
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables, and with rich fish like mackerel.Todd Coleman
Pesto di Rucola (Arugula Pesto)
This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. See the recipe for Pesto di Rucola »Todd Coleman
Pesto Genovese
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. See the recipe for Pesto Genovese »Todd Coleman
Pesto Rosso (Sun-Dried Tomato Pesto)
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is best served with pasta. See the recipe for Pesto Rosso»Todd Coleman
Salsa Verde (Herb Sauce with Breadcrumbs)
Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats. See the recipe for Salsa Verde» [Back to Glorious Pesto »Todd Coleman
Corkscrew Pasta with Sicilian Pesto (Busiate alla Siciliana)
Corkscrew Pasta with Sicilian Pesto (Busiate alla Siciliana)
This flavorful pesto from Sicily is traditionally served with homemade busiate, a spiral-shaped pasta; you can substitute dried fusilli in a pinch.Todd Coleman
Butternut Squash Ravioli with Oregano-Hazelnut Pesto
Butternut Squash Ravioli with Oregano-Hazelnut Pesto
Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish.Todd Coleman
Crispy Calamari with Pesto Mayonnaise
Crispy Calamari with Pesto Mayonnaise
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for fried calamari, cauliflower, and chickpeas.Todd Coleman
Gnocchi al Pesto
Gnocchi al Pesto
Tender gnocchi tossed with a classic pesto genovese is a popular first course in Liguria.Penny De Los Santos
Pesto Focaccia
This version of Liguria's famed focaccia comes to us from Biagia Settepani, chef and co-owner of Pasticceria Bruno in New York City. See the recipe for Pesto Focaccia »Todd Coleman
Pesto-Rubbed Chicken with Panzanella
Pesto-Rubbed Chicken with Panzanella
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.Todd Coleman
Soupe au Pistou (Provençal Vegetable Soup with Pistou)
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. See the recipe for Soupe au Pistou »Todd Coleman
Trenette al Pesto
Trenette al Pesto
In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »Todd Coleman
Pesto Panna Cotta
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert. See the recipe for Pesto Panna Cotta » [Back to Glorious Pesto »Todd Coleman
Frozen Treat Inspiration
For more inspiration on making delicious frozen treats at home: See 25 Ice Cream and Gelato Recipes » See 6 Low-Tech Ways to Make Ice Cream » See Paletas: Mexican Ice Pops »Todd Coleman
Pumpkin Halvah (Assidat al-Boubar)
Pumpkin Halvah (Assidat al-Boubar)
Like many traditional Emirati desserts, luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.Todd Coleman
Sweet Vermicelli and Eggs (Balaleet)
Sweet Vermicelli and Eggs (Balaleet)
Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once.Jason Lowe
Spiced Chicken and Wheat Porridge (H'riss)
Spiced Chicken and Wheat Porridge (H'riss)
This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it's particularly delicious when made with chicken.Jason Lowe
Saffron-Flavored Fritters (Lgeimat)
Saffron-Flavored Fritters (Lgeimat)
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan.Jason Lowe
Shrimp and Rice Pilaf (Machbuss Rubian)
Shrimp and Rice Pilaf (Machbuss Rubian)
Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp. Get the recipe for Shrimp and Rice Pilaf (Machbuss Rubian) »Jason Lowe
Sweet Corn and Black Raspberry Ice Cream
Sweet Corn and Black Raspberry Ice Cream
This recipe combines the silky flavor of corn with the tartness of black raspberries.Todd Coleman
See the RecipeTodd Coleman
See the RecipeTodd Coleman
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around. In this recipe, the addition of roasted beets and poppy seeds lends the end product a festive hue and a bit of crunch. ‪Todd Coleman