Recipes from SAVEUR Issue #146

All the recipes published in SAVEUR issue #146

White Borscht (Bialy Barszcz)

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.Todd Coleman
Blueberry-Poppy Seed Squares (Borůvkový Koláč)

Blueberry-Poppy Seed Squares (Borůvkový Koláč)

The floral character of poppy seeds shines when paired with blueberries in this rich dessert.
Poppyseed Strudel (Mak Pirog)

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.Maxime Iattoni
Tagliatelle with Poppy Seeds and Prosciutto

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.Maxime Iattoni
Ropa Vieja (Cuban-Style Shredded Beef)

Ropa Vieja (Cuban-Style Shredded Beef)

This version of ropa vieja is made with beef and accented with olives and capers.Todd Coleman
Chile-Miso Chicken Wings

Chile-Miso Chicken Wings

These fried chicken wings are bathed in a sweet red chile and miso sauce.Todd Coleman

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 »Todd Coleman
Sweet and Sour Shrimp

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 »Todd Coleman
Grilled Chicken with Red Onion Jam

Grilled Chicken with Red Onion Jam

A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.Helen Rosner
Michael Richard's Deviled Eggs

Michael Richard's Deviled Eggs

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

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 »Todd Coleman
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
Shrimp

Langoustine Pasta

Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. Get the recipe for Langoustine Pasta »Todd Coleman
White Cheddar Macaroni and Cheese

White Cheddar Macaroni and Cheese

This macaroni and cheese is flavored with sun-dried tomatoes and chopped ham.James Oseland
See the RecipeTodd Coleman
Blueberry and Basil Margarita

Blueberry and Basil Margarita

Fresh blueberries give a delightful twist to this margarita.Todd Coleman
Scarlet Starlet

Scarlet Starlet

This cocktail brightens up smoky scotch with vanilla cognac liqueur and hibiscus and strawberry syrups.Todd Coleman
The Libertine

The Libertine

Rosemary brings an herbal note to this whiskey drink.Todd Coleman
Tiki Bandit

Tiki Bandit

This version of a classic tiki drink mixes two kinds of rum with a variety of fruit juices and syrups.Todd Coleman
See the RecipeTodd Coleman
See the RecipeTodd Coleman
See the RecipeTodd Coleman

Miso-Mustard Butter Sauce

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