This simple recipe showcases the pure flavor of ripe avocados, and pairs perfectly with tortilla chips. See the recipe for Guacamole » Luca TrovatoAndré BaranowskiWe couldn’t resist creating a menu of our staff’s favorite Thanksgiving recipes—from Louisiana-style spinach madeleine and cheddar cheese biscuits to family heirloom recipes such as apple, sausage, and sage stuffing and Van Valkenburg hot slaw—updated with new classics including an autumn panzanella, sage-brined turkey, and brown butter walnut pie with sour whipped cream. This crowd-pleasing spread definitely has something for everyone. Get the full menu » Vanessa ReesChristopher BakerUNITED STATES You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon. On board a friend’s boat in Alaskan waters, we improvised this method with strips from cedar logs. Back home, we substituted shakes of untreated aromatic cedar (sold by the bundle at lumberyards and hardware stores). Christopher HirsheimerEric JanesPuréed tomatoes, pepper-flavored vodka, and a pimento-stuffed green olive make the perfect hybrid of two bar staples, the Bloody Mary and classic martini. Michael KrausArt ResourceThis drink is one of our favorites to make with Rittenhouse rye whiskey. Todd ColemanA crunchy crust and pudding-like filling make this pie a standout. Michael KrausChristopher HirsheimerChris GrangerMaxime IattoniMaura McEvoylucy like whoa/FlickrTodd ColemanPenny De Los Santossweet fine dayBen FinkNew York TimesCaramel and rum are perfect partners for bananas in this thick and creamy milk shake, a riff on a classic New Orleans dessert; we got the idea for the shake from our friend Drew Curren, chef of 24 Diner in Austin, Texas. You can substitute a porter beer for the rum, if you like. Caitlin SantomauroTodd ColemanIndulge in a creamy, frosty blend of caramel and vanilla. André BaranowskiThis recipe for a chocolate and banana layered shake is based on one in Thoroughly Modern Milkshakes (Norton, 2009) by Adam Ried. André BaranowskiChow/ Kate RamosTodd Coleman_ Tony Gemignani, Tony’s Pizza Napoletana, San Francisco_ “What separates real Neapolitan pizza from other styles? If you ask me, everything.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items » Todd ColemanTodd ColemanAndré BaranowskiPenny De Los SantosPenny De Los SantosAndré BaranowskiAndré BaranowskiAndré BaranowskiThe crust is made with raw pecans, a flavorful counterpoint to the traditional spiced filling. Plus, this pie is naturally gluten-free. Anna StockwellThe recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. See the recipe for Tequila Sunrise » Penny De Los SantosAndré BaranowskiIt’s easy, and worthwhile, to filet your own salmon: not only is doing so far more economical than buying presliced filets, but the practice gives you access to all the tasty, overlooked parts of the fish, such as the belly, head, and collars. See How to Filet a Salmon » André BaranowskiSteeped in cinnamon and cloves, this nonalcoholic potion lends a warm, fragrant note to chilly nights. Russell KayeClaudio VitaleClaudio VitaleLisa CharlesLos Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on. André BaranowskiBy carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart. Todd ColemanAndré BaranowskiPenny De Los SantosA mix of orange flower water and gin gives this venerable New Orleans cocktail a floral character with hints of juniper, while an egg white and heavy cream give it frothy body. The longer you shake the cocktail, the frothier it gets. See the recipe for Henry C. Ramos’s Gin Fizz » Penny De Los SantosCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroChristopher HirsheimerCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroJames BaigrieCaitlin SantomauroCaitlin SantomauroCaitlin SantomauroHorchata, a cool, creamy drink popular across Latin America, is frequently made from ground almonds and rice. This decadent adaptation, spiked with cinnamon and dark chocolate, tastes rich and nutty and makes a delightful liquid dessert. Sarah KarnasiewiczCaitlin SantomauroCaitlin SantomauroThis sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s. Michael KrausThis drink takes its ruby color from blackberry liqueur. Michael KrausChristopher HirsheimerHere is a simple but tasty snack of melted cheese, beans, and tortilla chips. See the recipe for Sour Cream Nachos » Laurie SmithThis recipe is based on one in Thoroughly Modern Milkshakes by Adam Ried. André BaranowskiPenny De Los SantosAndreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Our editorial assistant, Maria Xerakia (daughter of Andreas), writes: “My relatives here are crowding around the lamb, enjoying their handpicked petsa (skin) and psaxno (meat).” See the Recipe Anna StockwellA crunchy crust and pudding-like filling make this pie a standout. Michael KrausAriana LindquistSAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version. See the recipe for Pumpkin Pie » Evan SklarAndré BaranowskiThe Blue Margarita at Club No Minors in Houston gets its dazzling color from blue curaçao liqueur. André BaranowskiThe prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas. André BaranowskiThough toddies can be prepared with practically any alcohol, David Wondrich (an expert on the history of the American cocktail) makes a case that pot-stilled spirits, such as cognac, single-malt scotch, and some dark rums, ryes, and bourbons (like Woodford Reserve), produce the best results. See the recipe for Hot Toddy » Sarah KarnasiewiczLime juice, Worcestershire, and hot sauce add kick to this spicy lager refresher. Michael KrausWhether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See the recipe for Grilled Baby Artichokes » André BaranowskiAndré BaranowskiWatermelon gives the Silver Coin Margarita, from Austin’s Fonda San Miguel, its refreshing kick. We recommend using Herradura Silver Tequila. André BaranowskiMichael KrausThis elegant shaken margarita is more tart than sweet. Michael KrausThis traditional Swedish Christmas punch–spiked with red wine, port, and vodka–is not for the faint of heart. Our version, from noted chef Marcus Samuelsson, was inspired by his memories of the glogg his grandmother made in her kitchen in Goteberg, Sweden. See the recipe for Glogg » Christopher HirsheimerRussell KayeThroughout the South, sweet tea is nothing to be taken lightly—most families have a preferred recipe, this is ours. Michael KrausChristopher HirsheimerThe mixologist at Bar Americain who gave us this recipe had one thing in mind when creating this cocktail: to come up with something tropical, refreshing, and—most importantly—loaded with tequila. Debbie SnowA London dry gin can stand up to a lot more vermouth than you might suspect. The original 1910s-era formula for this iconic drink demonstrates that fact elegantly.This classic cocktail was likely invented at Harry’s New York Bar in Paris, circa 1931. See the recipe for Sidecar » Christopher HIrsheimerChristopher HirsheimerReed DavisAndré BaranowskiThe daiquiri is said to have been invented in Cuba in 1898. The banana daiquiri, however, was apparently first concocted some 50 years ago at St. Thomas’ Mountaintop bar in the U.S. Virgin Islands. See the recipe for Banana Daiquiri » Christopher HirsheimerMelanie AcevedoClassic Mint Julep According to cocktail historian David Wondrich, mint juleps were originally made with cognac. Bourbon was probably adopted as a substitute by Southerners after the Civil War. See the recipe for the Mint Julep » Back to Juleps for the Kentucky Derby » Andr¿ BaranowskiRoger ShermanThis drink is a French favorite, pairing sweet seasonal strawberries with fruity red wine. We suggest using a young pinot noir or beaujolais. Christopher HirsheimerChristopher HirsheimerTodd ColemanSome Brazilians substitute vodka for the fiery cachaça–sugarcane brandy–in this classic drink and call the result a caipiroska. Tuca ReinesPenny De Los SantosDavid Sawyerkthread/FlickrSimply RecipesGiuliano HazanMaxime IattoniTodd Coleman
