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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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appetizers(2) | bread(1) | cherry soup(1) | chicken(1) | desserts(2) | drinks(6) | fruit(1) | kychesspie(1) | main(6) | pasta(1) | pie(1) | rolls(1) | salmon(6) | sauce(2) | sides(1) | soup(3) | turkey(1)

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Blue Margarita

(Saveur, June/July, 2008)

The Blue Margarita at Club No Minors in Houston gets its dazzling color from blue curaçao liqueur.
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Boone Tavern’s Spoonbread

(Saveur, June/July, 2008)

This creamy-centered corn bread pudding rises like a soufflé.
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Boone Tavern’s Yeasty Rolls

(Saveur, June/July, 2008)

This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
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Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon

(Saveur, June/July, 2008)

Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
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Classic Shaken Margarita

(Saveur, June/July, 2008)

This recipe proves that simple can be delicious.
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Figaretti’s Godfather II Linguine

(Saveur, June/July, 2008)

This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti’s in Wheeling, West Virginia.
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Frozen Margarita

(Saveur, June/July, 2008)

A recipe from the inventor of the machine-made frozen margarita.
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Gravlax

(Saveur, June/July, 2008)

This satiny delicacy brings out the best in salmon.
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Hollyhock Hill’s Fried Chicken

(Saveur, June/July, 2008)

This recipe comes from a family-style chicken dinner restaurant in Indianapolis.
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Hungarian Chilled Cherry Soup

(Saveur, June/July, 2008)

This Hungarian dish is a dessert disguised as a soup.
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On June 12, 2010, 4:16 am quinanfamily said:

This soup is very close to the one they used to serve at the Cafe Budapest in Boston many years ago. It is delicious and very easy to make.


Kentucky Chess Pie

(Saveur, June/July, 2008)

A variation of this classic Southern custard pie, also known as Jefferson Davis pie, is served at Boone Tavern in Berea, Kentucky.
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Mustard–Dill Sauce

(Saveur, June/July, 2008)

This is the perfect partner to gravlax.
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Piri-Piri Sauce

(Saveur, June/July, 2008)

This recipe is based on one by Jorge Jordão, the chef at Zambi, a restaurant in Maputo, Mozambique.
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Prickly Pear Margarita

(Saveur, June/July, 2008)

This legendary margarita comes from bartender Ruben Bernal at Las Carnarias restaurant in San Antonio.
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Russian Salmon Soup

(Saveur, June/July, 2008)

This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
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Salmon à la Nage

(Saveur, June/July, 2008)

Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
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Salmon Tartare on Potato Crisps

(Saveur, June/July, 2008)

This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
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Sangria Margarita

(Saveur, June/July, 2008)

Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.
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Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter

(Saveur, June/July, 2008)

Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
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Strongbow Inn’s Turkey Noodle Soup

(Saveur, June/July, 2008)

Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
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Watermelon Margarita

(Saveur, June/July, 2008)

Watermelon gives the Silver Coin Margarita, from Austin’s Fonda San Miguel, its refreshing kick.
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Wok-Charred Long Beans with Black Olives

(Saveur, June/July, 2008)

Black olives lend this dish a pungency similar to Asian shrimp paste.
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