SAVEUR MAGAZINEFor people who view the world food-first.
Rocky Road Brownies
A cakey brownie loaded with yummy: gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate.
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Rye’s Red Chili
Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili.
Crab and Fennel Stew
Meaty crab legs are cooked in their shells in a fragrant tomato-based broth in this robust stew.
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Olive Oil Braised Vegetables
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies.
Alice Medrich’s House Truffles
These truffles are enriched with egg yolks—Medrich’s special touch.
Fried Anchovy-Stuffed Zucchini Blossoms
Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried.
Steakhouse Chicken Parmesan
Meaty tomato sauce and gooey mozzarella blanket tender breaded chicken cutlets in this recipe.
Chocolate Cake with Fudge Icing
A moist chocolate cake with dense fudgy icing that’s best when warm.
Laced with cinnamon, lemon, and Angostura bitters, this gin-based drink is a brisk, warming twist on a toddy.
Hot Milk Cake
Scalded milk produces a moist texture in this simple dessert, an ivory-hued cake that’s so straightforward it’s often referred to, even in vintage cookbooks, as “old-fashioned.”
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