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Saveur

MAGAZINE

March, 1997

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Narrow Display to Recipes with Tag:
(4) | beef(4) | bread(1) | chicken(1) | drinks(1) | eggs(1) | halloween(1) | lamb(2) | main(7) | misc(1) | sides(6) | soup(1) | stew(1)

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Anchovy Butter

(Saveur, March, 1997)

These salty little fish impart a unique flavor to an otherwise simple butter.
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Artichoke and Lamb Stew

(Saveur, March, 1997)

This flavorful stew intricately melds rich meat, delicate artichoke hearts, and Middle Eastern spices.
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Artichokes in Cilantro and Pomegranate Sauce

(Saveur, March, 1997)

In northern Syria, cilantro and pomegranate molasses are used to flavor many local dishes like this one.
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Artichokes with Scrambled Eggs

(Saveur, March, 1997)

In Syria, this simple breakfast dish is usually served as a homey scramble.
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Braised Artichokes and Fava Beans

(Saveur, March, 1997)

This dish is a typically Middle Eastern celebration of the bounty of spring.
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Braised Artichokes with Carrots, Peas, and Fava Beans

(Saveur, March, 1997)

This vibrant dish combines the best vegetables of spring.
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Chicken Skewers

(Saveur, March, 1997)

A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
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Colbert Butter

(Saveur, March, 1997)

This zesty butter is a flavorful combination of fresh lemon juice, tarragon, and parsley.
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Fried Artichoke Hearts with Taratur Sauce

(Saveur, March, 1997)

This unusual dish is from Damascus, Syria, where it is a local favorite.
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Greek Easter Bread

(Saveur, March, 1997)

This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries.
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Greek Easter Soup

(Saveur, March, 1997)

This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
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Grilled Filet of Beef with Pepper Sauce

(Saveur, March, 1997)

A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
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Herb Butter

(Saveur, March, 1997)

A compound, or flavored, butter is one of the best and easiest ways to finish a steak.
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Panfried Flank Steak

(Saveur, March, 1997)

Patience is the secret to this recipe: If the pan is sufficiently heated, a dark crust will form to seal in the juices perfectly.
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Peas Braised with Dill and Onions

(Saveur, March, 1997)

The liberal use of olive oil makes this a surprisingly light and sweet side dish.
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Roast Lamb with Potatoes

(Saveur, March, 1997)

This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
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Roquefort Butter

(Saveur, March, 1997)

Rich and robust, this compound butter is the perfect complement to meats or vegetables.
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Spanakópitta

(Saveur, March, 1997)

This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
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Steak au Poivre

(Saveur, March, 1997)

This dish is said to have originated in the 19th century in the bistros of Normandy.
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Steak Diane

(Saveur, March, 1997)

This classic of continental cooking is known for its rich peppery sauce.
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Syrian Spice Mix

(Saveur, March, 1997)

This ground spice mixture'which varies from cook to cook'is basic to many Middle Eastern cuisines.
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White Spider

(Saveur, March, 1997)

This elegant, uncommon drink (essentially a sidecar made with gin) is an interesting alternative to run-of-the-mill cocktails.
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