Food

The SAVEUR 100: Recipes & Techniques

January 5, 2011

Kielbasa — These juicy smoked sausages are made with a blend of beef chuck and pork belly or shoulder.Todd Coleman

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 — _ 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 — Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.Todd Coleman

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 — Encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts.Todd Coleman

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 — 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) — Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.Todd Coleman

Fig Syrup — This sweet and sour gastrique is an ideal accompaniment to grilled quail or roast duck.Todd Coleman

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 — 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 — 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 — 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 — 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 — 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 — 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 — By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.Todd Coleman

Pot of braised meat — 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 — 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) — These sweet fried rice fritters are a traditional New Orleans treat.Max Iattoni

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 — 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

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