Great Recipes from Famous Movies

SAVEUR magazine takes a look at all the great recipes to come out of famous films from Eat Pray Love and Babette's Feast to Big Night and Julie & Julia.

Cacio e Pepe Pasta Sauce

Eat Pray Love: Cacio e Pepe Pasta Sauce

As Eat Pray Love author Elizabeth Gilbert says, "Italians take every ingredient they know and make a feast of it." According to her, "there are few ways to create happiness more efficiently than by cooking for yourself and others." In honor of the movie staring Julia Roberts, we chose perhaps one of the most famous simple Roman pasta sauces, made with black pepper and aged Pecorino Romano. It is sure to restore your appetite for life! Buon appetito. See this RecipePenny De Los Santos
Chocolate Truffles

Chocolat: Chocolate Truffles

Romance, political uprising, and lust are all part of what Chocolat portrays on the screen. This recipe for rich, dark chocolate truffles gives you a small taste of life's little passions. See this RecipeTodd Coleman
Mac 'n' Cheese

Soul Food: Mac 'n' Cheese

Meals help keep families together. That message is evident in the movie Soul Food, where Big Mama creates mountains of goodness that her entire family enjoys on Sunday evenings--dishes that even one of the greatest Southern cooks, Edna Lewis, would praise. Taylor Takes a Taste celebrates both of these Southern cooks with his version of macaroni and cheese. See this RecipeTaylor Takes a Taste
Special Ramen

Tampopo: Special Ramen

Deliriously joyous and seductive, Tampopo is a rush to find the perfect noodle, blending sex, food, and comedy; what more could one want? Here is Nibbledish's ramen inspiration. See this RecipeNibbledish
Veal Chops with Rose Petal Sauce

Like Water for Chocolate: Veal Chops with Rose Petal Sauce

The movie Like Water for Chocolate has been called "seductively delicious." While it may not make you jump enraptured from the dinner table into the arms of an awaiting bandit, this movie-inspired recipe for veal chops with rose petal plum sauce from Eddybles will certainly leave you smiling with delight.Eddybles

Big Night: Timpano

Inspired by the movie Big Night, Proud Italian Cook decided to make this famous dish herself. The rich and filling dish may consist of 10 to 20 layers, and some Southern Italian towns hold competitions to decide which cook makes the best one. As it was in the movie, the dish is the star of any meal. See this RecipeProud Italian Cook
Scallops with Saffron Sauce

No Reservations: Scallops with Saffron Sauce

An American remake of the movie Mostly Martha, this film, set in New York City, delivers one of the most important lines found in any food movie: "It's the recipes that you create yourself that are the best." Here, Start Cooking re-creates No Reservations's signature dish of scallops in saffron sauce--and it's surprisingly quick and easy.Start Cooking
Sopa de Tortilla

Tortilla Soup: Sopa de Tortilla

In the movie Tortilla Soup, the father cooks elaborate meals that his adult daughters reluctantly attend. However, in their search for fulfillment his children discover that sometimes their own family gave them the completion they sought. Often made with leftovers, this recipe for Sopa de Tortilla from Seasoned Fork finds the perfectly spicy equilibrium that we all seek.Seasoned Fork

Ratatouille: Ratatouille

Traditionally, ratatouille is a French Provençal dish of stewed vegetables that, while tasting marvelous, often look somewhat muddy as the colors bleed together. Not so in the movie Ratatouille, where the dish is presented in Technicolor glory. Smitten Kitchen has created a ratatouille that is as beautiful and tasty as the one in the film. See this RecipeSmitten Kitchen
Oysters with Pomegranate Vinaigrette

Vatel: Oysters with Pomegranate Vinaigrette

This movie's over-the-top sensuous culinary feast reaches gastronomic heights. My French Kitchen serves up these beautiful oysters with pomegranate vinaigrette as an homage to the Sun King that we can all enjoy at home. See the RecipeMy French Kitchen
Figs with Jamon and Goat Cheese

Jamon, Jamon: Figs with Jamon and Goat Cheese

In the movie Jamon, Jamon, love, infidelity, and a duel to the death using legs of ham might cause you never to look at pork in the same way again. But let Nami Nami's elegant, delicious, and deceptively simple appetizer combining rich figs, creamy goat cheese, and salty ham erase any bad memories. See this RecipeNami Nami
Taiwanese-Style Clams

Eat Drink Man Woman: Taiwanese-Style Clams

The bounty of Eat Drink Man Woman was incredible: more than 100 different recipes were used during the film, many of which required years of kitchen training to prepare. However, this delicious Taiwanese recipe from Rasa Malaysia shows that making gourmet Chinese cooking doesn't have to be difficult. See this RecipeRasa Malaysia
Quail in Puff Pastry

Babette's Feast: Quail in Puff Pastry

Almost impossibly expensive and difficult to re-create, the title meal in Babette's Feast was a grand gesture of gratitude. Molly O'Neill, writing for the New York Times, simplified the movie's main dish so that a home cook could relish the experience.KPNV
Julie & Julia: Boeuf a la Bourguignonne

Julie & Julia: Boeuf a la Bourguignonne

Julie & Julia is the most-talked-about food movie in recent times, and at its center is Julia Child's classic boeuf a la bourguignonne. Although the Julie Powell blog, on which the movie was based, has long been taken down, other savvy food bloggers have taken hold of the dish and transformed it. Here is the Savory Shutter's Julia Child experience. See the RecipeChristopher Hirsheimer
Chocolate Sauce

Willy Wonka: Chocolate Sauce

Sweets for the sweet, and a decadent end to a meal, this rich chocolate sauce is perfect drizzled over cake or ice cream--or, in Willy Wonka's case, used to captivate his audience. See this RecipeGonzalo Galavis
Pork Bao

Dim Sum Funeral: Pork Bao

Celebrations of the stages of life bring us together; in Dim Sum Funeral, estranged siblings reunite over food. Here, former SAVEUR kitchen director Corinne Trang shares her family's recipe for delicious pork buns. See this RecipeMark Seelen
Eggplant in Garlic Sauce

The Joy Luck Club: Eggplant in Garlic Sauce

The focal point of The Joy Luck Club is the strength of women and family, and this spicy Sichuan dish, which is delicious either hot or cold, will keep your own family coming back to the table. See this RecipeJohn Kernick
Thanksgiving Turkey

What's Cooking?: Thanksgiving Turkey

The flick presents four multicultural Los Angeles families who create and consume the quintessential American Thanksgiving meal. As in this brined turkey recipe from Lynne Rossetto Kapser, the movie had depth of flavor and surprisingly pleasant tartness. See the recipe for What's Cooking?: Thanksgiving Turkey »Landon Nordeman
Duck Pate in Pastry

Who Is Killing the Great Chefs of Europe?: Duck Pate in Pastry

Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pate in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table. See this RecipeChristine Fleurent
Jacques Pepin's Apple Tart

La Grand Bouffe: Jacques Pepin's Apple Tart

This classic comedy, in which four friends arrange a weekend of indulgence and gastronomic decadence, is a must-see for any film foodie. During the weekend they enjoy an enormous apple tart baked in the shape of a voluptuous woman's rear. We present master chef and arbiter of true French cooking Jacque Pepin's own apple tart recipe. See this RecipeTodd Coleman
Italian Gnocchi

Mostly Martha: Italian Gnocchi

In the movie Mostly Martha, two disparate personalities vie for control of the kitchen. But they agree on the making of gnocchi together, and from there a romance blooms. As Chef Martha says, "Gnocchi have to be prepared with great care, that's all. With gnocchi you have to take your time." Good advice to consider while making our recipe for gnocchi with brown butter and sage. We recommend you use real Parmigiano-Reggiano. See this RecipeTodd Coleman