The SAVEUR 100: Recipes & Techniques

Kielbasa
Kielbasa
These juicy smoked sausages are made with a blend of beef chuck and pork belly or shoulder.Todd Coleman
DRY ROASTED VEGETABLES
Dry Roasted Vegetables
_ Roberto Santibañez, Fonda, New York City_ "Instead of coating vegetables with oil and sticking them in a hot oven, Mexican cooks roast them without oil until they're nicely browned." Read the complete SAVEUR 100 story »Todd Coleman
tater tots
Tater Tots
_ Michel Richard, Citronelle, Washington, D.C._ "I first had Tater Tots years ago at a breakfast place on a visit to New York, and I've since bought the frozen kind at the supermarket. They remind me of a crispy potato dish we do in France called pommes dauphines" Read the complete SAVEUR 100 story »Todd Coleman
Parsley and Pancetta Salad
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.Todd Coleman
Canale Torino
Canale Torino
This refreshing aperitif is a mixture of Aperol, dry vermouth, and triple sec.Todd Coleman
Salt-Roasted Sea Bass with Celery Salsa Verde
Salt-Roasted Sea Bass with Celery Salsa Verde
Encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts.Todd Coleman
Boozy Hot Sauce
Boozy Hot Sauce
Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches. See the Tequila Hot Sauce recipe »Todd Coleman
Corned Beef and Cabbage
Corned Beef and Cabbage
The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two.Todd Coleman
Shortbread Cookies (Punitions)
Shortbread Cookies (Punitions)
Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.Todd Coleman
Fig Syrup
Fig Syrup
This sweet and sour gastrique is an ideal accompaniment to grilled quail or roast duck.Todd Coleman
Carnival Food
Carnival Food
_ Martin Picard, Au Pied de Cochon, Montreal_ "The machines are used to make fast food, but instead of using artificial flavors, I use real flavors. I make a cotton candy with cranberry juice that I mix with maple sugar." Read the complete SAVEUR 100 story »Chris Tan (Kaya)
Deviled Eggs
Deviled Eggs
Carolynn Spence, Chateau Marmont, Los Angeles "It's a fairly labor-intensive little treat, but well worth the effort." Read the complete SAVEUR 100 story »Todd Coleman
Neapolitan Pizza
Real Neapolitan Pizza
Tony Gemignani, Tony's Pizza Napoletana, San Francisco "What separates real Neapolitan pizza from other styles? If you ask me, everything." Read the complete SAVEUR 100 story »Todd Coleman
Irish Coffee
Irish Coffee
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that's a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. Get the recipe for Irish Coffee »Todd Coleman
Home-Made XO Sauce
Home-Made XO Sauce
Sang Yoon, Father's Office, Los Angeles "Making it is a real labor of love; you have to let the dried seafood soak up water before finely chopping it with the aromatics and cooking the mixture to incorporate the flavors. But it's so worth it." Read the complete SAVEUR 100 story »Todd Coleman
Salted Caramels
Salted Caramels
Michael Laiskonis, Le Bernardin, New York City "My taste, however, is for the seemingly simple things, where a few ingredients add up to something way beyond the sum of their parts. Case in point: soft salted caramels." Read the complete SAVEUR 100 story »Todd Coleman
Granola
Granola
Daniel Humm, Eleven Madison Park, New York City "I exercise every morning, and then I have a monstrous day in front of me. Granola gives me energy." Read the complete SAVEUR 100 story »Todd Coleman
French Apple Tart
French Apple Tart
By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.Todd Coleman
Pot of braised meat
Braising
Rick Moonen, RM Seafood, Las Vegas "It was years later that I learned that the technical term for what Mom was doing by simmering those ingredients in a little liquid was braising -- and it's since become one of my favorite techniques." Read the complete SAVEUR 100 story »Todd Coleman
Mortadella Smear on Bread
Mortadella Smear
Jonathan Gushue, Langdon Hall, Cambridge, Ontario "The mortadella smear, one of several 'smears' on the menu, was easily among the best things I've ever eaten." Read the complete SAVEUR 100 story »Todd Coleman
Calas (Fried Rice Fritters)
Calas (Fried Rice Fritters)
These sweet fried rice fritters are a traditional New Orleans treat.Max Iattoni
Molten Chocolate Cake
Molten Chocolate Cake
Susur Lee, Lee Restaurant, Toronto "It was the first time I had ever tasted his famous molten chocolate cake. I loved the soft sponginess of the cake's outer layer, similar to the texture of our Asian moon festival cake, but the best thing for me was the surprise inside…" Read the complete SAVEUR 100 story »Maxime Iattoni
Tomato Sandwiches
Tomato Sandwiches
Daniel Holzman, The Meatball Shop, New York City "A quirky guy with a comb-over and a dry sense of humor, John carried packets of salt in the pocket of his blazer in case he happened upon a ripe tomato. " Read the complete SAVEUR 100 story »Todd Coleman