Recipes from SAVEUR Issue #146 Published Apr 3, 2012 8:00 AM Food SHARE All the recipes published in SAVEUR issue #146 Polish White Borscht (Bialy Barszcz) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Blueberry-Poppy Seed Squares (Borůvkový Koláč) The floral character of poppy seeds shines when paired with blueberries in this rich dessert. Get the recipe for Blueberry-Poppy Seed Squares (Borůvkový Koláč) » Poppyseed Strudel (Mak Pirog) Filled with a moist, sweet poppy seed paste, this rustic yeast-dough roulade is a comfort food eaten throughout Eastern and Central Europe. Tagliatelle with Poppy Seeds and Prosciutto Poppy seeds lend their toasty aroma to a creamy pasta dish based on one served by chef Matthew Accarrino at SPQR in San Francisco. Get the recipe for Tagliatelle with Poppy Seeds and Prosciutto » Ropa Vieja (Cuban-Style Shredded Beef) This version of ropa vieja is made with beef and accented with olives and capers. These fried chicken wings are bathed in a sweet red chile and miso sauce. Panang Chicken Curry Basil and kaffir lime brighten this chicken curry that’s full of complex flavors but deceptively easy to make. See the recipe for Panang Chicken Curry » Gan Shao Xia (Sweet and Sour Shrimp) Delightfully sweet and tangy, these Shanghainese shrimp take under ten minutes to prepare. See the recipe for Gan Shao Xia » Grilled Chicken with Red Onion Jam A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken. Michael Richard’s Deviled Eggs Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar. Porterhouse With Lemon-Thyme Butter A thyme-infused butter enhances the flavor of this skillet-seared steak. See the recipe for Porterhouse With Lemon-Thyme Butter » Rao’s Spaghetti with Marinara Sauce This Italian-American classic is adapted from the version served at Rao’s in Las Vegas. See the recipe for Rao’s Spaghetti with Marinara Sauce » Landon Nordeman Langoustine Pasta Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. Get the recipe for Langoustine Pasta » White Cheddar Macaroni and Cheese Sun-dried tomatoes and chopped ham turn up the flavor in this baked pasta. Get the recipe for White Cheddar Macaroni and Cheese » See the Recipe Todd Coleman Blueberry and Basil Margarita Fresh blueberries give a delightful twist to this margarita. Scarlet Starlet The Libertine Rosemary brings an herbal note to this whiskey drink. Tiki Bandit This version of a classic tiki drink mixes two kinds of rum with a variety of fruit juices and syrups. Get the recipe for Tiki Bandit » See the Recipe Todd Coleman See the Recipe Todd Coleman See the Recipe Todd Coleman Miso-Mustard Butter Sauce This sauce has an intense umami flavor and a mustardy zing. MORE TO READ RELATED These Cool Local Bottle Shops Champion Unorthodox Winemakers Discover small batches, quirky blends, biodynamics, and “drink-now” bottles from an irreverent group of somms and wine sellers. READ NOW RELATED A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines Cookbook author Laurel Evans on the growers and grapes to look out for. RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process.