Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work. Todd Coleman
A collection of all the recipes published in SAVEUR Issue #140
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”). Get the recipe for Spiedies »
This fruity-spicy southeast Mexico staple is ideal on enchiladas or huevos rancheros.
This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus.
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.
Martin Cate of Smuggler’s Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.
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.
“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.
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.
Petit Punch Vieux
Benjamin Jones of Clement rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country’s national drink.
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
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»
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.
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»
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»
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»
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.
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 »
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»
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 »
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.
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.