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Chicken Fried Steak

(Saveur, August/September, 2005)

This dish got its name simply because it is cooked the same way as fried chicken.
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Ouisie’s Chicken Fried Steak with Pepper Gravy in Biscuits

(Saveur, August/September, 2005)

This recipe is a clever and tasty version of the Southern classic.
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Peanut Butter Swirl Ice Cream

(Saveur, August/September, 2005)

For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
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Smoked Bluefish Pâté

(Saveur, August/September, 2005)

SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
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