“This is the quintessential Korean household dish,” says chef Esther Choi, who grew up eating kimchi jjigae around four times a week. “It would be my last meal on Earth if I had to pick one.” The warming, spicy stew is extremely versatile: According to custom, you can use any protein you want. In this …
Kimchi Jjigae Recipe (Korean Kimchi Stew with Pork Belly) Read More »
This spicy Cajun boil, inspired by one served at Charles Seafood in Harahan, Louisiana, has been a reader favorite since it first graced our pages in 2013. The key to a good boil is making sure your ingredients don’t overcook. Start with your vegetables and spices, then layer in your seafood last. Cajun Seafood Boil …
Cajun Boil Recipe (Louisiana Seafood Boil)| Saveur Read More »
The lamb chops in this recipe—adapted from one by the legendary Italian cookbook author Marcella Hazan—should be cooked only briefly, to a still-vibrant, warm pink. If cooked for too long, the meat loses its juice and turns an unappetizing gray. Find this recipe in our cookbook, SAVEUR: Italian Comfort Food Equipment Calabrian Lamb Chops with …
Calabrian Lamb Chops with Tomatoes, Peppers, and Olives Recipe Read More »
Toasty, day-old country bread gets a second act in this sweet and garlicky Italian salad. Panzanella embodied the “waste not, need not” lifestyle of Tuscan villagers and originally featured onions before the 20th century. Nowadays, sweet, ripe summer tomatoes take center stage. The simple ingredients of this dish benefit from finding peak-season produce. Serve alongside …
Summer Panzanella Recipe Bread and Tomato Salad) Read More »
This campfire favorite is a spectacular way to show how tasty (and easy to cook) mussels are. Prince Edward Island is blessed with a thriving cultured-mussel fishery. Since this particular shellfish travels so well, about 99 percent of them head off-island, some no doubt to a store near you. Guests at the Inn at Bay …
Oysters are always the life of the party. To heat up an extra-special occasion, Canadian chef Michael Smith coaxes a hot wood fire into a warm bed of coals, then roasts local Prince Edward Island oysters directly in the embers. Lovage—a bright green, celery-like herb with sweet anise notes—is a striking addition to the “Love …
In Lexington, North Carolina, smoked pork shoulder is often shredded and served with a tart tomato-based sauce. Any successful barbecue relies on two things: heat and smoke. Use a kettle grill, bullet smoker, or even a gas grill. Don’t skimp on aromatic fruitwood chips, which seal their sweet smoke flavor in the pulled pork. And …
Pectin—a naturally occurring polysaccharide in fruit—is what makes jam gel. Different fruits naturally contain more or less pectin, so, while you never need to worry about a Seville orange marmalade or quince jelly getting a proper set (unless you undercook or overcook them), some low-pectin fruits, like cherries and pears, don’t gel so easily. High-pectin …
In this offbeat cabbage slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. If you’re looking for a way to balance out all the meaty (or not meaty) things you’re grilling, check …
This take on okroshka, a classic summer soup named after the Russian word kroshit, meaning “to crumble,” uses tangy kefir or buttermilk as a base and is filled with heaps of torn fresh herbs. Grated horseradish and spicy mustard add a gentle backnote to the soup. If you can’t find quail eggs or don’t have …
Okroshka Recipe (Chilled Buttermilk Soup with Herbs) Read More »