Recipes from The New Classics Cookbook

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
Roast Chicken with Saffron and Lemon
Roast chicken is a classic dish all over the world. In this beautiful version from Spain, the bird is rubbed with musky, floral saffron and stuffed with lemons and fresh rosemary before being popped in the oven.Andre Baranowski
Salade Lyonnaise
Salade Lyonnaise
Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. The salad gets an extra hit of pork flavor from emulsifying the vinaigrette with bacon fat; breaking the yolks into the greens adds even more richness. SERVES 4 INGREDIENTS 5 slices thick-cut bacon, cut into ½"-thick strips
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.
Andre Baranowski
Crumpets
Crumpets
A delectable British treat, these springy pancakes are molded in a shallow ring on the griddle and pan-fried until golden. They get their distinctive nooks and crannies—ideal for a slick of jam and butter—from a yeast-based batter boosted with baking soda.Andre Baranowski
Irish Stew
Irish Stew
In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. SERVES 6 - 8 INGREDIENTS 3 lb. boneless lamb stew meat (preferably from the neck and shoulder), cut into 1" pieces
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.
Andre Baranowski
Lady Baltimore Cake
Lady Baltimore Cake
This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties.Andre Baranowski
shaker lemon pie, Saveur The New Classics Cookbook, lemon pie recipes
Shaker Lemon Pie
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. SERVES 8 INGREDIENTS FOR THE FILLING:
2 cups sugar
½ tsp. kosher salt
2 large lemons, zested and thinly sliced, seeds discarded
4 eggs
4 tbsp. unsalted butter, melted
3 tbsp. flour FOR THE CRUST:
1½ cups flour, plus more
10 tbsp. unsalted butter, cubed and chilled
2 tbsp. vegetable shortening
1 tsp. kosher salt
5 tbsp. ice-cold water INSTRUCTIONS 1. Start the filling: Toss sugar, salt, and lemon zest and slices in a bowl; cover with plastic wrap and let sit at room temperature for 24 hours. 2. Make the crust: Pulse flour, butter, shortening and salt in a food processor into pea-sized crumbles. Add water; pulse until dough forms. Divide dough in half and flatten into disks; wrap in plastic wrap and chill 1 hour. 3. Finish the filling and bake the pie: Heat oven to 425°. Whisk eggs in a bowl until frothy. Whisk in melted butter and 3 tbsp. flour; stir into reserved lemon mixture. On a lightly floured surface, roll 1 disk dough into a 12" round; fit into a 9" pie plate. Trim edges using a knife, leaving 1" dough overhanging edge of plate; pour in filling. Roll remaining disk dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges and cut 5 steam vents in the top crust. Bake until crust is golden, about 30 minutes. Reduce oven to 350°; bake until golden brown, 25–30 minutes. Let cool completely before serving.
Andre Baranowski
Veal Parmesan
For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden. SERVES 4 INGREDIENTS FOR THE SAUCE:
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
The Moonwalk
Moonwalk Champagne Cocktail
The drink—an enlivened combination of grapefruit juice, orange liqueur, and a hint of rose water, topped with bubbly—was the first thing astronauts Neil Armstrong and Buzz Aldrin sipped upon returning to earth.Andre Baranowski