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Articles

FOODIE PAM

What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

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Cookbooks

FOODIE PAM

DIY Delicious

It started simply enough.  I got a mixer with a dough hook and started making my own bread. It tasted great and I enjoyed making it which got me...

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From the Chef

SOPHIA MARKOULAKIS

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

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Cookbooks

HEATHER JONES

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

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ChefLife

FOODIE PAM

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

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Saveur

MAGAZINE

April, 2010

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A Stirring Revelation

(Saveur, April, 2010)

Despite James Bond’s preference, the best martinis are not shaken.
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Braided Cardamom Bread (Pulla)

(Saveur, April, 2010)

This cardamom-spiced bread is eaten with coffee or tea in Finland.
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Braised Artichoke Hearts With Mint (Carciofi Alla Romana)

(Saveur, April, 2010)

This classic antipasto calls for mint, a popular herb in Roman kitchens.
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Broccoli With Garlic And Hot Pepper (Broccoli Strascinati)

(Saveur, April, 2010)

This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.
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Browned Butter Collard Greens

(Saveur, April, 2010)

Bruce and Eric Bromberg, the authors of Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, 2010), invented this recipe for crisp-tender, quick-cooked collards when they ran out of spinach at their restaurant Blue Ribbon and substituted collards instead.
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Bucatini With Spicy Tomato Sauce (Bucatini All’Amatriciana)

(Saveur, April, 2010)

This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
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Cardamom And Pop Punch

(Saveur, April, 2010)

Bartender Phil Ward, of Mayahuel in New York City, developed this cardamom-spiked cocktail to pair with white rum.
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Cardamom Chicken Curry

(Saveur, April, 2010)

Author Monica Bhide uses both green and black cardamom to flavor this curry.
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Cardamom Cream Puffs (Semlor)

(Saveur, April, 2010)

These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.
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Cardamom–Ginger Crunch

(Saveur, April, 2010)

SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand.
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Cheese And Pepper Pasta (Cacio E Pepe)

(Saveur, April, 2010)

Less is more in this elemental pasta dish, which takes on spiciness from cracked pepper toasted in oil.
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Chicory In Anchovy Sauce (Puntarelle In Salsa Di Alici)

(Saveur, April, 2010)

Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.
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Fennel Baked In Milk (Finocchio Con Latte Al Forno)

(Saveur, April, 2010)

In this creamy dish, the fennel is braised in milk until it becomes tender.
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Fisherman’S Paella (Paella A La Marinera)

(Saveur, April, 2010)

This paella is popular along Spain’s coasts.
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Garlic Chives With Pork (Cang Ying Tou)

(Saveur, April, 2010)

For this quick, boldly flavored dish, known as “fly’s head”, look for garlic chives whose buds are still intact.
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Gin Fix

(Saveur, April, 2010)

A fix, otherwise known as a “fix-up,” can be made with brandy, rum, whiskey, or gin.
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Gnocchi Alla Romana

(Saveur, April, 2010)

The recipe for these flat semolina gnocchi is an adaptation of one in David Downie’s Cooking the Roman Way (HarperCollins, 2002).
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Grilled Green Onions With Romesco

(Saveur, April, 2010)

Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
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Kabocha Squash With Ginger (Chao Nan Gua)

(Saveur, April, 2010)

This fragrant dish can be made with several different kinds of squash; we’ve found that kabocha squash and butternut work best.
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Martinez

(Saveur, April, 2010)

In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top.

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Mixed Paella (Paella Mixta)

(Saveur, April, 2010)

This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
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Northern Fried Chicken

(Saveur, April, 2010)

The fried chicken at the Blue Ribbon restaurants in New York City boasts extra-crunchy skin thanks to a matzo meal crust.
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Original Dry Martini

(Saveur, April, 2010)

A London dry gin can stand up to a lot more vermouth than you might suspect. The original 1910s-era formula for this iconic drink demonstrates that fact in a remarkably suave cocktail.
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Paella With Rabbit And Snails (Paella Valenciana)

(Saveur, April, 2010)

This Valencia-style paella is based on a recipe in Jeff Koehler’s La Paella (Chronicle, 2006).
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Pakistani Lamb Biryani

(Saveur, April, 2010)

This recipe comes from SAVEUR kitchen assistant Ambreen Hasan, a native of Karachi, Pakistan.
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