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From the Chef

SOPHIA MARKOULAKIS

In Season: Figs

Figs are sexy. Actually figs are sex. Well, that is, according to Bunny Crumpacker's The Sex Life of Food: When Body and Soul Meet to Eat, who cites...

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Cookbooks

FOODIE PAM

Everyday Japanese with Harumi

Japanese food has always seemed a bit out of reach to me; out of reach in my kitchen that is.  I enjoy eating it out, but making my own...

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Cookbooks

HEATHER JONES

Most Kids have been back in school for a good month or two (depending what part of the country you live in), and I’m sure they are already moaning...

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From the Chef

HEATHER JONES

The Frugal Foodie: Cooking From the Freezer

September is one of my favorite months, for me it marks the beginning of a new year more so than the month of January. I would imagine it has...

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ChefLife

HEATHER JONES

Chefs' Holidays: David Kinch

California has become known as home to some of the best chefs and food visionaries in the world, including Thomas Keller, Alice Waters, and now Chef David Kinch.  Chef...

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Saveur

MAGAZINE

November, 2009

October

Index

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appetizers(1) | cake(1) | desserts(4) | eggs(1) | fish(2) | main(11) | pie(1) | pork(1) | pudding(2) | sandwiches(2) | sauce(1) | sausage(2) | shrimp(1) | sides(12) | stew(1) | thanksgiving(12) | turkey(4) | vegetarian(2)

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Apple Pie

(Saveur, November, 2009)

This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
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Aunt RenéE’S Gelatin Mold

(Saveur, November, 2009)

We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
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Brussels Sprouts With Chorizo

(Saveur, November, 2009)

Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable’s earthy flavor.
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Cabbage Kimchi

(Saveur, November, 2009)

Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
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Chile-Rubbed Roast Turkey

(Saveur, November, 2009)

A flavorful rub of chiles and garlic lends texture to the turkey’s skin.
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Cranberry Sauce

(Saveur, November, 2009)

Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
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Creamed Roasted Onions

(Saveur, November, 2009)

The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
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Curried Creamed Onions

(Saveur, November, 2009)

Luscious pearl onions are rendered complex by curry powder and Tabasco.
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Eggplant And Cucumber Salad Sandwich

(Saveur, November, 2009)

An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
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Eggs Poached In Tomato Sauce

(Saveur, November, 2009)

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day.
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English Gingerbread Cake

(Saveur, November, 2009)

This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum’s Rose’s Heavenly Cakes (Wiley, 2009).
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Falafel With Tahini

(Saveur, November, 2009)

The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior.
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Grilled Turkey

(Saveur, November, 2009)

This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
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Herbed Roast Turkey

(Saveur, November, 2009)

Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
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Hummus With Tahini

(Saveur, November, 2009)

This velvety dip takes its signature flavor from tahini, a nutty-tasting sauce of crushed sesame seeds.
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Jerusalem Mixed Grill

(Saveur, November, 2009)

A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
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Kimchi Pancakes

(Saveur, November, 2009)

These savory pancakes are flavored with ground pork and chopped kimchi.
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Kimchi Stew

(Saveur, November, 2009)

This traditional Korean stew makes good use of long-aged kimchi.
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Mexican Rice Pilaf

(Saveur, November, 2009)

We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
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Oaxacan Stuffing

(Saveur, November, 2009)

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
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Radish Kimchi

(Saveur, November, 2009)

Very large, firm daikon radishes are the best for making this classic kimchi.
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Rose Water Pudding

(Saveur, November, 2009)

This cool, sweet, and subtly flavored snack originated in Turkey.
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Sauerkraut

(Saveur, November, 2009)

A short fermentation period yields sauerkraut that is zingy and effervescent.
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Sauerkraut With Fish In Cream Sauce

(Saveur, November, 2009)


this Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
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Sauerkraut With Pork And Sausages

(Saveur, November, 2009)

This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
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