SAVEUR MAGAZINEFor people who view the world food-first.
Spotted in the wild: the May issue! Do you have your copy yet?
Today’s #lunch: a smoked-meat trifecta from @DinosaurBQ. Barbecue heaven!
Fresh-baked dark-chocolate cherry cookies!
Who’s ready for funnel cake?
Ham and Cheese Soufflés
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around./p>
Get the recipe: http://bit.ly/12dh6dy
Photo: André Baranowski
Trenette al Pesto (Trenette with Pesto, Green Beans, and Potatoes)
The classic Genoese dish combines basil pesto with the region’s version of fettuccine, as well as string beans and potatoes.
Get the recipe: http://bit.ly/Z4Lgmw
Photo: Todd Coleman
Sweet Miso Corn Cakes with Basil Parsley Pesto
The addition of sweet white miso updates a traditional corn cake recipe.
Get the recipe: http://bit.ly/13P7ZEO
Photo: Leah Koenig
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor.
Get the recipe: http://bit.ly/10mVsTQ
Photo: Brooke Slezak
Radicchio with Pappardelle
Salty pancetta and sautéed onion soften the radicchio’s bitter notes.
Get the recipe: http://bit.ly/12bk7im
Photo: Christopher Hirsheimer
This version of Liguriar’s famed focaccia is topped with pesto, tomatoes, olives, and onions.
Get the recipe: http://bit.ly/13OZXvF
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