Recipes From SAVEUR's April Issue

Zurich’s taverns serve up generous portions of cordon bleu, golden-fried veal or pork cutlets stuffed with savory ham and gooey Emmentaler or Gruyere cheese. Get the recipe for Zurich Cordon Bleu »

Rhubarb Mousse

This sweet-tart creamy dessert can be eaten chilled or frozen in ramekins. Get the recipe for Rhubarb Mousse »

Spiced Braised Rhubarb

Rhubarb Granita

Strawberries give color and sweetness to a simple and refreshing rhubarb granita. Get the recipe for Rhubarb Granita »

Rhubarb Tarte Tatin

Egg Foo Yung

This lacy golden omelette with a filling of ground pork, shrimp, bean sprouts, and scallions was originally created as a special occasion dish. See the recipe for Egg Foo Yung »

Brennan’s Turtle Soup

A touch of sherry heightens the flavor of a rich, silky turtle soup thick with tomatoes—a throwback dish in most other places, but not in New Orleans.

Brigtsen’s Oysters Bienville

Chef Frank Brigtsen’s version of this classic New Orleans oyster dish includes bacon, ham, and sherry for fuller flavor.

Brigtsen’s Pan-Fried Drum Fish with Shrimp Diane Sauce

Local drum fish are served in a butter-enriched sauce at Brigtsen’s in New Orleans. Red snapper works just as well. See the recipe for Brigtsen’s Pan-Fried Drum Fish with Shrimp Diane Sauce »

Cajun Seafood Boil

This spicy boil is inspired by one served at Charlie’s Seafood in Harahan, Louisiana.

Casamento’s Charbroiled Oysters

These Parmesan-topped oysters can also be grilled. See the recipe for Casamento’s Charbroiled Oysters »

Commander’s Palace Shrimp & Tasso Henican

Red pepper jelly and pickled okra and onions add piquancy to this dish.

Crawfish Etouffée

Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. Get the recipe for Crawfish Etouffée »

Mr. B’s Barbecued Shrimp

Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish.

Mr. B’s Gumbo Ya-Ya

This dark-roux gumbo originates in Cajun country. Get the recipe for Mr. B’s Gumbo Ya-Ya »

Oysters Rockefeller

This ubiquitous New Orleans dish was invented at Antoine’s in 1889. Get the recipe for Oysters Rockefeller »

Tommy’s Pompano en Papillote

Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy’s Cuisine.

Upperline’s Oysters St. Claude

Fried oysters are paired with a garlicky sauce in a toothsome appetizer served at Upperline, a restaurant in New Orleans’ Uptown neighborhood. Get the recipe for Upperline’s Oysters St. Claude »

Brennan’s Bananas Foster

Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan’s.

Brennan’s Eggs Hussarde

This take on eggs Benedict incorporates a rich red wine sauce.

Brigtsen’s Scallops with Sweet Potato Puree and Onion Marmalade

Sweet potato puree and onion marmalade enhance the natural sweetness of scallops in this dish. Get the recipe for Brigtsen’s Scallops with Sweet Potato Puree and Onion Marmalade »

Brigtsen’s Jalapeño Shrimp Coleslaw

Creamy seafood coleslaw is the perfect accompaniment to Creole-spiced seafood.

Brigtsen’s Oysters LeRuth

Sweet crabmeat and shrimp enrich the stuffing of these broiled oysters.

Brigtsen’s Jalapeño Shrimp Cornbread

Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. Get the recipe for Brigtsen’s Jalapeño Shrimp Cornbread

Brennan’s Brandy Milk Punch

This creamy cocktail is a New Orleans brunch mainstay. It features an aromatic cognac named for the French emperor Napoleon Bonaparte that’s aged at least five years.

Sazerac

The Sazerac—a combination of rye, absinthe, sugar, and Peychaud’s bitters—is the official cocktail of New Orleans.

Hotel Monteleone’s Vieux Carre

This classic New Orleans cocktail, made with rye, cognac, vermouth, and Benedictine, was invented at Hotel Monteleone.

Arnaud’s French 75

This elegant libation is served at the historic bar attached to Arnaud’s restaurant, which dates to the late 1800s.

Arnaud’s Café Brûlot Diabolique

Our simplified version of the flaming coffee cocktail served at Arnaud’s in New Orleans uses strong black coffee spiced with whole cloves.

Georgian Cheese and Egg Bread (Acharuli Khachapuri)

Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot–tear off the crust and dunk it in the well of cheese and egg. Get the recipe for Cheese and Egg Bread (Acharuli Khachapuri) »

Amolesili Lobio (Stewed Red Beans and Walnuts)

A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew. See the recipe for Amolesili Lobio »

Fried Eggplant with Walnut Sauce (Badridzhani Nigvsit)

Tender fried eggplant sandwiches pesto-like walnut sauce in this appetizer recipe. Get the recipe for Fried Eggplant with Walnut Sauce (Badridzhani Nigvsit) »

Chicken with Walnut Sauce (Katmis Satsivi)

A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken dish.

Khashlama (Veal and Sour Plum Stew)

Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region. Get the recipe for Khashlama (Veal and Sour Plum Stew»

Cheese and Mint Stuffed Dumplings (Khinkali Qvelit)

These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round. Get the recipe for Cheese and Mint Stuffed Dumplings (Khinkali Qvelit) »

Spinach and Walnut Salad (Pkhali)

Almost any vegetable can be substituted for spinach in this vegetarian appetizer sprinkled with pomegranate seeds. In Georgia, roasted beet and green bean versions are common.

Recipes From SAVEUR’s April Issue

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