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