Recipes by Course

Mesquite bean ice cream

Mesquite Bean Ice Cream

By Rocky Barnette
Corn fritters

Rhode Island Johnnycakes

By SAVEUR Editors
Kira Aluwa - Cardamom, cashew, and condensed milk squares

Kiri Aluwa (Sri Lankan Milk Toffee)

By Samantha Fore
Molly O'Neill's LongHouse granola

Molly O’Neill’s LongHouse Granola

By Ellen Gray
Collard Chowder

Collard Green Chowder

By Matthew Register
Ceviche de Atún con Piña

Ceviche de Atún con Piña

By Carlos Raba
Corn fritters

Perkedel Jagung (Indonesian Corn Fritters)

By SAVEUR Editors
Rabbit Sauce Piquant

Justin Wilson’s Rabbit Sauce Piquant

By SAVEUR Editors
Indonesian Sambal Tomat

Indonesian Sambal Tomat

By Lara Lee
Stir-Fried Cabbage with Bacon

Stir-Fried Cabbage With Bacon

By Grace Young
Indonesian Sambal Tomat

A Sauce for Every Fritter

By SAVEUR Editors
Corn fritters

Shane Mitchell’s Southern Corn Fritters

By Shane Mitchell
Fabiola Santiago, Tiffany Carter, Nafy Flatley, Karla Rosales-Barrios, Reyna Maldonado, Veronica Salazar

The Ladies of La Cocina Pick Their Saveur 100 Entries

By SAVEUR Editors
Mint-Cilantry Chutney

Mint-Cilantro Chutney

By Romy Gill
Mojo Picon sauce

Canarian Mojo Picón

By Mónica R. Goya
Antelope Scottadito (Italian-Style Antelope Chops with Garlic, Rosemary, and Anchovy)

Antelope Scottadito (Italian-Style Antelope Chops With Garlic, Rosemary, and Anchovy)

By Jean-Paul Bourgeois

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