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“Everything” Flatbread Crackers from Crackers & Dips

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Saveur

MAGAZINE

Summer, 1994

September/October

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Aïoli

(Saveur, Summer, 1994)

This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.
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Anglerfish Grilled in Fig Leaves

(Saveur, Summer, 1994)

This recipe is simple and elegant, with a hint of sweetness thanks to the fig leaves.
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Artichoke and Mushroom Soufflé

(Saveur, Summer, 1994)

No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg.
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Black Mole Sauce

(Saveur, Summer, 1994)

Contrary to popular opinion, there's more to mole than 'chicken in chocolate sauce.'
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Brioche Perdu

(Saveur, Summer, 1994)

The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
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Charleston Shrimp Breakfast

(Saveur, Summer, 1994)

This hearty Lowcountry breakfast is a delicious, satisfying way to start the day.
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Floating Islands

(Saveur, Summer, 1994)

Cool and creamy, this classic French dessert is both delicious and beautiful.
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Frogmore Stew

(Saveur, Summer, 1994)

Also known as Lowcountry boil, this is a great stew to prepare before crab season ends.
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Hot and Sweet Red Pepper Dip with Walnuts and Pomegranates

(Saveur, Summer, 1994)

Also known as muhammara, this dip is popular in Middle Eastern cuisines.
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Lavender Honey Ice Cream

(Saveur, Summer, 1994)

Delicate and sweet, with a hint of lavender, this ice cream is popular in Haute Provence.
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Little Red Mole Sauce

(Saveur, Summer, 1994)

Like its brick-red color, this mole'a specialty in Oaxaca, Mexico'is fiery, robust, and savory.
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Marinated Vegetable and Herb Salad

(Saveur, Summer, 1994)

Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
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Miss Daisy’s Red Rice

(Saveur, Summer, 1994)

A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious.
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Onion Sausage and Beans

(Saveur, Summer, 1994)

Black beans give this dish a twist on traditional Lowcountry fare.
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Pâté in a Pastry Crust

(Saveur, Summer, 1994)

A well-made pâté in pastry crust is one of the glories of traditional French cooking.
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Pineapple Sorbet

(Saveur, Summer, 1994)

After a spicy meal, the bright and simple taste of this sorbet is quite refreshing.
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Poor Man’s Rabbit

(Saveur, Summer, 1994)

Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
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Quail with Aunt Min’s Gravy

(Saveur, Summer, 1994)

The Lowcountry custom of cooking with the bounty of the land'here, quail and pecans'inspired this dish.
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Rose Hip Tea

(Saveur, Summer, 1994)

This pleasant tea is loaded with vitamin C'just the thing to take care of whatever ails you.
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Salt Cod and Vegetables

(Saveur, Summer, 1994)

This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
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Seafood Cocktail Sauce

(Saveur, Summer, 1994)

This simple sauce'its kick comes from horseradish, lemon, and Tabasco'goes with just about any seafood.
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She-Crab Soup

(Saveur, Summer, 1994)

This traditional Lowcountry soup is considered Charleston's signature dish.
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Shrimp Pilau

(Saveur, Summer, 1994)

This rich, savory Lowcountry 'per-loo' is a Charleston favorite.
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Spice House Pears

(Saveur, Summer, 1994)

Light and scrumptious, this dessert expertly blends ripe pears with the scents of cinnamon and vanilla.
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Squash Blossom Soup

(Saveur, Summer, 1994)

Squash blossoms impart a delicate flavor and color to this delicious soup.
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