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.
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.
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.
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
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 »
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.
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.
_ 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 »
French Apple Tart
By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.
Shortbread Cookies (Punitions)
Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.
This sweet and sour gastrique is an ideal accompaniment to grilled quail or roast duck.
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.
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 »
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 »
This refreshing aperitif is a mixture of Aperol, dry vermouth, and triple sec.
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 »