Is dad a meat and potatoes man? SAVEUR magazine rolls out its 18 Father’s Day favorites, including porterhouse steak and rib eye steak with chimichurri sauce accompanied by roasted or mashed potatoes. Recipes for Asparagus and artichokes make good side dishes, but don’t forget dessert. Try chocolate cake, carrot cake, caramel cake, or black forest cherry torte.
Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish.
Get the recipe for Grilled Rib Eye with Sweet-Hot Pepper Sauce »
Adapted from Robbin Gourley’s
(Doubleday, 1994), this time-tested recipe for moist chocolate layer cake has a velvety crumb and rich chocolate icing—the perfect birthday treat for your favorite chocolate-lover. Cakewalk Get the recipe for Very Moist Chocolate Layer Cake »
Rosemary-infused honey gives this dish a sweet and aromatic flavor.
Get the recipe for Salmon Glazed with Rosemary- and Lemon-Infused Honey »
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
Get the recipe for Garlic and Red-Miso Porterhouse »
How to Make the World’s Most Buttery Biscuits »
Double-frying chicken wings is the secret in Korean recipes to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in “The Other KFC” for our March 2010 issue.
Get the recipe for Korean Fried Chicken »
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
Get the recipe for Beer-Battered Onion Rings
Bacon adds smoky dimension to this stir-fry, a quick late-night snack from chef Tadashi Ono. It’s easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables.
Get the recipe for Bacon and Shrimp Fried Rice
Chunky romanesco brings out the beefiness in this sandwich.
Flavored with molasses, maple syrup, and rum, the classic New England bean dish is simple to prepare; all it takes is time. Serve it with hearty brown bread to mop up its flavorful sauce.
The classic Chinese pork and chive dumpling.
Get the recipe for Shui Jiao (Pork and Chive Dumplings) »
Surprisingly airy and light, this cake could have been a souffle in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Swathed in velvety cream cheese frosting and a cloud of sweet white coconut, this version of the classic was developed for us by Judy Haubert.
Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting
This rich, creamy chocolate pudding pie is pure nostalgia.
Two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate.
Sirio Maccioni, the well-known restaurateur of
Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »
This buttery cake slathered with rich caramel icing has earned local fame on Chicago’s South Side—it’s one of our favorites to make for special occasions.
Get the recipe for Rose’s Famous Caramel Cake
In Korea, lettuce is often used as a crisp wrapper for bulgogi (marinated beef). In this recipe, sweeter pickled onions take the place of spicy kimchi.
Get the recipe for Grilled Flank Steak with Coca-Cola-Pickled Onions »
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes.
Get the recipe for Crème Fraîche Mashed Potatoes »