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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

September/October, 1998

July/August

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Narrow Display to Recipes with Tag:
appetizers(1) | clams(1) | desserts(2) | fish(2) | fruit(2) | ham(2) | lobster(1) | main(4) | pickles(1) | sides(9) | soup(1)

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Apples from the Dacha

(Saveur, September/October, 1998)

This recipe of preserved apples can be used as a filling for pies and blinis.
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Baked Bluefish

(Saveur, September/October, 1998)

This preparation is a delicious, easy alternative to grilling bluefish.
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Bonac Clam Chowder

(Saveur, September/October, 1998)

Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
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Bonacker-Style Clam Fritters

(Saveur, September/October, 1998)

Well-known food editor Craig Claiborne called this recipe Americana, pure and simple.
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Country Ham

(Saveur, September/October, 1998)

A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.
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Cucumber Pickles

(Saveur, September/October, 1998)

Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
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East End Clam Pie

(Saveur, September/October, 1998)

This dish is a traditional specialty of the East End of the Hamptons.
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East Hampton Corn Pudding

(Saveur, September/October, 1998)

This pudding is a delicious way to showcase East Hampton's fabled sweet corn.
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Fried Country Ham with Redeye Gravy

(Saveur, September/October, 1998)

Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
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Grilled Bluefish

(Saveur, September/October, 1998)

Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries.
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Lisa’s Blackberry Cobbler

(Saveur, September/October, 1998)

The freshest, sweetest berries make this cobbler irresistible.
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Lobster Bake

(Saveur, September/October, 1998)

This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
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Marinated Eggplant

(Saveur, September/October, 1998)

Although Russians do can marinated eggplant, experts here don't recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative.
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Peppers in Tomato Sauce

(Saveur, September/October, 1998)

These peppers are eaten over veal cutlets or used as a pasta sauce.
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Russian Sauerkraut

(Saveur, September/October, 1998)

Pickling has long been a way to cope with chronic food shortages in Russia. Here is one of their favorite recipes using this method.
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Scalloped Tomatoes

(Saveur, September/October, 1998)

Here's a delicious way to use fresh, juicy tomatoes from your garden or the local farmers' market.
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Tomatoes and Onions

(Saveur, September/October, 1998)

Canning allows you to enjoy of the flavors of summer all winter long.
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Yellow Squash

(Saveur, September/October, 1998)

An easy way to preserve the fresh flavor of summer squash.
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