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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Saveur

MAGAZINE

Summer, 1994

September/October

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breakfast(1) | chicken(1) | cod(1) | crab(2) | desserts(7) | dressing(1) | drinks(1) | fish(2) | frozen(2) | main(8) | poultry(1) | quail(1) | rabbit(1) | salad(1) | sauce(5) | sausage(2) | shrimp(3) | sides(1) | soup(2) | vegetarian(2)

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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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