Shakers, descendants of an 18th-century Christian ascetic movement, believe that when you eat, you should "shaker your plate"—finish every last crumb. That's easy to do when you're having a slice of this sweet-tart, sunny pie—a specialty of the Ohio branch of the Shaker community—with its flaky, buttery crust and marmalade-like citrus filling. Get the recipe for Shaker Lemon Pie ». Andre Baranowski
For 20 years we’ve traveled the world, collecting recipes for the most iconic dishes—a joyful hunt that’s at the core of SAVEUR. More than simply delicious, these classics are edible archives of culture and history, a way to deepen our understanding of place by performing the same techniques, working with the same ingredients, and reveling in the same flavors as countless cooks before us. Packed between the covers of our new book, The New Classics Cookbook, are a thousand of these beloved recipes, drawn from our ever-expanding collection of global dishes. Here’s a taste.
Roast Chicken with Saffron and Lemon
Salade Lyonnaise
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. extra virgin olive oil
8 oz. frisée, torn into bite-size pieces
1 tbsp. white wine vinegar
4 eggs INSTRUCTIONS 1. Boil bacon and 1 cup water in a 12″ skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates. 2. Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into a ramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.
Irish Stew
2 lb. russet potatoes, peeled and cut crosswise into thirds
2 tbsp. roughly chopped parsley
7 carrots, halved crosswise
2 medium yellow onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1½ cups fresh or frozen peas INSTRUCTIONS Heat oven to 250°. Toss lamb, potatoes, parsley, carrots, onions, salt, pepper, and 2 cups water in an 8-qt. Dutch oven; bring to a simmer. Transfer to oven and bake, covered, until lamb is just tender, about 2 hours. Stir in peas; continue to bake, covered, until lamb is very tender, about 30 minutes more. Let sit 20 minutes before serving.
3 tbsp. olive oil
1 bay leaf
1 clove garlic, minced
½ small onion, minced
1 tbsp. minced parsley
½ tsp. dried oregano
¼ tsp. dried thyme
1 (28-oz.) can whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground black pepper, to taste FOR THE VEAL:
½ cup flour
4 eggs, beaten
1½ cups bread crumbs
8 (2-oz.) veal cutlets, pounded ⅛ thick
Kosher salt and freshly ground black pepper, to taste
½ cup olive oil
8 slices provolone cheese
¾ cup grated parmesan
2 tbsp. roughly chopped parsley INSTRUCTIONS 1. Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes. 2. Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate. Heat 2 tbsp. oil in a 12″ skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon ⅓ cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1½ tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley. Andre Baranowski
