Main Course

Squid Ink Pasta Recipe With Bottarga Butter

Chef Josh DeCarolis of Mother & Sons Trattoria in Durham, North Carolina makes this dramatic pasta dish using fresh squid ink tonnarelli, though squid ink spaghetti alla chitarra or even dried squid ink spaghetti both make suitable substitutes. In season, the chef recommends using fresh San Marzano tomatoes , but any other ripe, juicy tomatoes …

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Rye’s Red Chili Recipe | Saveur

This robust chili is inspired by one served during wintertime at Rye KC in Leawood, Kansas. If you like, crumble cornbread on top or serve it on the side. This recipe first appeared in our August/September 2013 Heartland issue with the story Mom and Populist. Find this recipe in our cookbook: SAVEUR: Soups and Stews. …

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Tamarind Rice Recipe | Saveur

Depending on where in South India it comes from, tamarind rice is known variously as puliyogare, pulihora, puliyodarai, or puli sadam. Although its registers may shift—fewer ingredients, fluctuating quantities of spice, the addition or subtraction of cashews and coconut—the paste is traditionally built on tamarind, red chile, mustard, coriander, curry leaves, and dal. Most Indian …

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Mussels with Pale Ale and Spicy Aïoli Recipe

While we highly recommend sourcing Montauk Brewing Co.‘s Driftwood Ale, any English-style pale ale will work for these herb-infused steamed mussles from Eli Sussman. Don’t forget plenty of crusty bread—as anyone who loves mussels will tell you, the best part of enjoying the dish is sopping up the heady, aromatic jus that collects at the …

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Moroccan-Style Honey-Braised Lamb Shanks Recipe

Lamb shanks are braised for hours with a sweet sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at Mansouria in Paris. For a more aesthetic presentation, french-cut the shanks. (Frenching is the culinary term for removing meat, fat, and sinew to reveal the clean bone.) The North African spice blend ras …

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Meatball Couscous with Raisins and Zibibbo Recipe

Zibibbo is the Sicilian name for the grape variety Muscat of Alexandria, also known as moscato. It is said the grape was brought to the island from North Africa by Arabs who primarily cultivated grapes for raisins which they used in their cooking.  In the 13th century, Norman conquerors expelled any Sicilian Muslims who would …

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Red Lentil Soup Recipe with Squash (Shorabit Jarjir)

Protein-rich red lentils and hearty butternut squash are transformed into a silky soup; served with flatbread, it’s a simple and comforting main course. Check out all of our soup recipes here. Featured in: “Heart of Palestine.” Red Lentil and Squash Soup (Shorabit Jarjir) Protein-rich red lentils and hearty butternut squash are transformed into a smooth …

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Roast Turkey with Celery-Root Stuffing and Giblet Gravy

In this crispy-skinned Thanksgiving turkey recipe from chef and cookbook author Mary Sue Milliken, celery root (also known as celeriac) lends earthy dimension to the cozy classic stuffing. Reserve the bird’s giblets and neck for making your own stock, which can be used in Milliken’s rich white wine and mushroom gravy. Do not be tempted …

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