SAVEUR 100 Recipes

Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Baked Oysters with Bacon and Spinach
Baked Oysters with Bacon and Spinach
These baked oysters are a lighter take on the traditional oysters Rockefeller.Todd Coleman
Pickled Jalapeño Deviled Egg
Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.Todd Coleman
Deviled Eggs with Smoked Trout
Shredded smoked trout and adds an intense layer of flavor in this take on a classic deviled egg. See the recipe for Deviled Eggs with Smoked Trout »Todd Coleman
Fried Oysters with Spicy Rémoulade
Fried Oysters with Spicy Rémoulade
Oyster shells act as a natural serving platter for these crispy fried oysters with a creamy, spicy sauce.Todd Coleman
Highland Oysters Mignonette
Oysters' aphrodisiac fame comes from their suggestive shape and briny flavor. Rumor has it that Casanova, the great 18th century Venetian lover, used to dine on 50 oysters a day.Todd Coleman
Mobile-Style Oysters
Mobile-Style Oysters
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.Todd Coleman
MORTADELLA SMEAR
_ Jonathan Gushue, Langdon Hall, Cambridge, Ontario_ "The mortadella smear, one of several 'smears' on the menu, was easily among the best things I've ever eaten." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman
Parsley and Pancetta Salad
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.Todd Coleman
Southern-Style Deviled Eggs
The secret to making these addictive Southern deviled eggs is the addition of Durkee Famous Sauce and sweet pickle relish. See the recipe for Southern-Style Deviled Eggs »Todd Coleman
Corned Beef and Cabbage
Corned Beef
The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two. Get the recipe for Corned Beef and Cabbage »Todd Coleman
Fish Tacos with Roasted Tomato Salsa
Fish Tacos with Roasted Tomato Salsa
Charred tomatoes and chiles add a deep smoky note to the salsa for these fresh fish tacos—either flounder or halibut works well.Todd Coleman
YUZU KOSHO
_ Tadashi Ono, Matsuri, New York City_ "It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it's fascinating. It has spice, fragrance, aroma &emdash; everything." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman
Kielbasa
Kielbasa
These juicy smoked sausages are made with a blend of beef chuck and pork belly or shoulder.Todd Coleman
KOSHARY EL TAHRIR
_ Anita Lo, Annisa, New York City_ "pour on a little of the garlic-vinegar and tomato-pepper sauces that sit on every table, and you've got some seriously delicious comfort food." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman
BRAISING
_ Rick Moonen, RM Seafood, Las Vegas_ "It was years later that I learned that the technical term for what Mom was doing by simmering those ingredients in a little liquid was braising -- and it's since become one of my favorite techniques." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman
Pasta with Tomato Sauce and Eggplant (Pasta alla Norma)
Pasta with Tomato Sauce and Eggplant (Pasta alla Norma)
This simple pasta dish is made with tomatoes and eggplant.Todd Coleman
Pizza Margherita
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco. See the recipe for Pizza Margherita »Todd Coleman
Salt-Roasted Sea Bass with Celery Salsa Verde
Salt-Roasted Sea Bass with Celery Salsa Verde
Encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts.Todd Coleman
Spelt Spaghetti with Kombu and Onion Broth
Caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking, fortify the broth in this deeply-flavored dish. See the recipe for Spelt Spaghetti with Kombu and Onion Broth » Todd Coleman
Stuffed Rabbit with Cabbage
Stuffed Rabbit with Cabbage
To make this nose-to-tail dish, a whole boned-out rabbit is stuffed with the meat from the legs, wrapped in cabbage leaves and speck (smoked prosciutto), and roasted, while the bones are used to make a jus.Todd Coleman
Sweetbreads with Chestnuts and Parsnips
Sweetbreads with Chestnuts and Parsnips
This elegant preparation of poached and pan-seared sweetbreads served over wilted escarole with a port wine–cream sauce, comes from Boston chef Barbara Lynch.Todd Coleman
See the RecipeTodd Coleman
Butter-Braised Kohlrabi
Butter-Braised Kohlrabi
Kohlrabi, with its turniplike flavor, takes well to a slow simmer on the stove with chicken stock, butter, and thyme.Todd Coleman
TATER TOTS
_ Michel Richard, Citronelle, Washington, D.C._ "I first had Tater Tots years ago at a breakfast place on a visit to New York, and I've since bought the frozen kind at the supermarket. They remind me of a crispy potato dish we do in France called pommes dauphines" Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman
Calas (Fried Rice Fritters)
Calas (Fried Rice Fritters)
These sweet fried rice fritters are a traditional New Orleans treat.Max Iattoni
French Apple Tart
French Apple Tart
By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.Todd Coleman
OVALTINE
_ John Sundstrom, Lark and Licorous, Seattle_ "I call it malted milk with terroir, because of its unique mineral flavor" Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman
Shortbread Cookies (Punitions)
Shortbread Cookies (Punitions)
Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.Todd Coleman
Salted Caramels
Salted Caramels
Michael Laiskonis, executive pastry chef at New York City's Le Bernardin, gave us the recipe for these caramel candies.Todd Coleman
Fig Syrup
Fig Syrup
This sweet and sour gastrique is an ideal accompaniment to grilled quail or roast duck.Todd Coleman
Provençal Granola
Provençal Granola
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad.Todd Coleman
BOOZY HOT SAUCE
Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches. See the Tequila Hot Sauce recipe »Todd Coleman
HOME-MADE XO SAUCE
_ Sang Yoon, Father's Office, Los Angeles_ "Making it is a real labor of love; you have to let the dried seafood soak up water before finely chopping it with the aromatics and cooking the mixture to incorporate the flavors. But it's so worth it." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman
Canale Torino
Canale Torino
This refreshing aperitif is a mixture of Aperol, dry vermouth, and triple sec.Todd Coleman
Irish Coffee
Irish Coffee
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that's a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. Get the recipe for Irish Coffee »Todd Coleman
Molten Chocolate Cake »
Molten Chocolate Cake
Intensely chocolatey with a molten truffle chocolate center, these small cakes are based on chef Jean-Georges Vongerichten's signature dessert. Get the recipe for Molten Chocolate Cake »Laura Sant