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Featured by SAVEUR Editors

By Oct 24, 2000
Recipes

Beef Tongue in Tomatillo Sauce

This is one of the best dishes served at the Maxwell Street market in Chicago. Beef Tongue in Tomatillo Sauce...
By Oct 24, 2000
Recipes

Chanterelle Risotto

John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto. Chanterelle...
By Oct 24, 2000
Recipes

Squid on the Griddle

In her Lidia’s Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a...
By Oct 24, 2000
Recipes

Spit-Roasted Kid Goat

Bastianich uses a motor-driven rotisserie to keep the meat slowly spinning so that it cooks evenly over the hot coals....
By Oct 23, 2000
Recipes

Simmered Egg Yolk with Maple Syrup

This miraculous amuse-bouche, or ”palate pleaser”, is served at Arpege. Simmered Egg Yolk with Maple Syrup This miraculous amuse-bouche, or...
By Oct 23, 2000
Recipes

Sorrel Sauce

When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin...
By Oct 19, 2000
Recipes

Father Sal’s Tenerumi Soup

Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we...
By Oct 18, 2000
Recipes

Hot and Sour Cabbage

Try this gently pickled cabbage with Congee. Hot and Sour Cabbage Try this gently pickled cabbage with Congee. Yield: serves...
By Oct 18, 2000
Recipes

Minced Chicken in Lettuce Cups

This dish is based on a famous Cantonese recipe for squab. Minced Chicken in Lettuce Cups This dish is based...
By Oct 17, 2000
Recipes

Dried Favas Stewed with Onions and Tomatoes

In Crete, as elsewhere in Greece, ”fava” is a dish of stewed yellow lentils, not fava beans at all—but favas,...