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Saveur

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September/October, 2000

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beef(2) | breakfast(1) | chicken(1) | desserts(2) | eggplant pepprs(1) | fruit(1) | main(4) | misc(1) | pudding(1) | salad(1) | scallops(2) | sides(6)

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Bea Conner’s Lightly Baked Scallops

(Saveur, September/October, 2000)

On Nantucket, bay scallops'a culinary staple as far back as anyone can remember'are the ultimate convenience food.
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Beef Curry

(Saveur, September/October, 2000)

Kerala's Muslims make this hearty curry for Ramadan and other special occasions.
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Beef Stroganoff

(Saveur, September/October, 2000)

This classic Russian dish became popular in the United States during the 1950s.
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Berry Tart

(Saveur, September/October, 2000)

Vibrant in color, this gorgeous tart is a delicious ending to any meal.
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Coriander Chicken

(Saveur, September/October, 2000)

This recipe is typical of the kind of dish Christians will offer to Muslim and nonvegetarian Hindu friends and neighbors.
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Cucumber with Black-Eyed Peas

(Saveur, September/October, 2000)

This flavorful dish from South India uses its beloved coconut three ways.
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Eggplant-Stuffed Peppers

(Saveur, September/October, 2000)

Grilling or oven-roasting bell peppers caramelizes them, turning them sweet, soft and versatile making this dish irresistible.
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Fresh Green Beans with Coconut

(Saveur, September/October, 2000)

This vegetable dish from South India is a dry curry made with a single type of vegetable.
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Ghee

(Saveur, September/October, 2000)

Ghee is a nutty-tasting clarified butter commonly used in Indian cooking.
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Green Gram Beans with Coconut

(Saveur, September/October, 2000)

Legumes, known collectively as dhal, are'along with rice'the staff of life in south India, providing protein in a vegetarian diet.
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Mixed Vegetables with Coconut and Tamarind

(Saveur, September/October, 2000)

These fragrant vegetables are a classic Kerala Hindu dish.
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Noodle Pudding

(Saveur, September/October, 2000)

The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts.
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Peppers and Onions

(Saveur, September/October, 2000)

We love Italian sausage piled high with peppers and onions on a hard roll.
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Rice-Flour Pancakes

(Saveur, September/October, 2000)

A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
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Seared Scallop Salad with Ponzu Sauce

(Saveur, September/October, 2000)

The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works very well in this recipe.
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