Recipes from SAVEUR Issue #146

The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.

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) »

Filled with a moist, sweet poppy seed paste, this rustic yeast-dough roulade is a comfort food eaten throughout Eastern and Central Europe.

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 »

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.

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 »

Delightfully sweet and tangy, these Shanghainese shrimp take under ten minutes to prepare. See the recipe for Gan Shao Xia »

A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.

Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.

A thyme-infused butter enhances the flavor of this skillet-seared steak. See the recipe for Porterhouse With Lemon-Thyme Butter »

Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. Get the recipe for Langoustine Pasta »

Sun-dried tomatoes and chopped ham turn up the flavor in this baked pasta. Get the recipe for White Cheddar Macaroni and Cheese »

Fresh blueberries give a delightful twist to this margarita.

Scarlet Starlet

Rosemary brings an herbal note to this whiskey drink.

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 »

This sauce has an intense umami flavor and a mustardy zing.