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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

March, 2010

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(1) | appetizers(1) | bread(1) | breakfast(2) | chicken(4) | drinks(2) | duck(1) | eggs(2) | fish(3) | main(7) | pasta(2) | pizza(1) | salad(8) | sides(3)

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Angeli Caffe’s Focaccia

(Saveur, March, 2010)

Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flat bread, which she tops with ’nduja, a spreadable Italian cured meat.
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Barbacoa Cocktail

(Saveur, March, 2010)

Julian Cox, a bartender at the Los Angeles restaurant Rivera, gave us the recipe for this colorful cocktail, which takes its smoky flavor from puréed chipotle chiles in adobo and its sweetness from ginger syrup.
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Beet And Goat Cheese Napoleons

(Saveur, March, 2010)

These elegant appetizers come from Wolfgang Puck’s Spago.
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Chinese Chicken Salad

(Saveur, March, 2010)

Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue...
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Cobb Salad

(Saveur, March, 2010)

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.
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Creole-Style Fried Fish

(Saveur, March, 2010)

This recipe was given to us by the writer Lonnée Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
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Crispy Duck With Udon Noodles

(Saveur, March, 2010)

The recipe for this entrée was given to us by Off the Shelf, a film catering company.
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Eggplant Spread

(Saveur, March, 2010)

Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.
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Fennel And Herb Phyllo Pastries (Hortopita)

(Saveur, March, 2010)

These Greek pastries unite a buttery crust with bright-tasting fennel and feta.
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Fish Tacos

(Saveur, March, 2010)

Adding beer to the batter will help the fish for these tacos fry up golden brown.
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Huevos Rancheros

(Saveur, March, 2010)

Based on a recipe from La Abeja, a restaurant on LA’s east side, these fried eggs smothered in tomato sauce can be eaten morning, noon, or night.
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Jar Restaurant’s Chopped Salad

(Saveur, March, 2010)

A French- or Japanese-style mandoline works best for thinly slicing the vegetables in this chopped salad, which is based on a dish served at Jar Restaurant in Los Angeles.
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Kale And Avocado Salad

(Saveur, March, 2010)

Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
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Keppler’s Special

(Saveur, March, 2010)

This breakfast dish is popular at the Sugar Shack, in Huntington Beach.
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Korean Fried Chicken

(Saveur, March, 2010)

Double frying is the secret to achieving the delicate, crackly crust that is the hallmark of this popular specialty.
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Lemon And Rosemary Chicken (Pollo Arrosto)

(Saveur, March, 2010)

Evan Kleiman of Angeli Caffe gave us the recipe for this simple, aromatic roast chicken.
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Leon Salad

(Saveur, March, 2010)

Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
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Marinated Octopus Salad

(Saveur, March, 2010)

We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it’s often sold cleaned and frozen in 1- to 2-pound packages.
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Masa Cakes With Spicy Slaw (Pupusas Con Curtido)

(Saveur, March, 2010)

These stuffed corn-masa cakes are the national dish of El Salvador.
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Moroccan Chicken With Carrot Purée

(Saveur, March, 2010)

A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. The recipe comes from chef Suzanne Goin.
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Noodles With Fried Scallions (Cong You Ban Mian)

(Saveur, March, 2010)

Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang’s Kitchen in San Gabriel, California. Continue...
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Persian Zucchini Frittata (Kuku Kadoo)

(Saveur, March, 2010)

Noura Samimi, a home cook in Manhattan Beach, serves this dish with rice.
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Puka Punch

(Saveur, March, 2010)

Dark or white rum may be substituted for any of the rums in this recipe from LA’s Tiki-Ti bar.
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Shirazi Salad

(Saveur, March, 2010)

Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
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Squash Blossom Pizza

(Saveur, March, 2010)

This recipe, inspired by Pizzeria Mozza, yields a crisp, chewy crust.
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