Blog Posts by Saveur

Todd ColemanSwordfish with Olives and Capers
This dish matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
SERVES 4

INGREDIENTS
4 swordfish steaks (about 6 oz. each and ⅜" thick), skin removed
Kosher salt and freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
2 cloves garlic, thinly sliced
½ cup large green olives, such as cerignola, pitted and roughly chopped
3 tbsp. salt-packed capers, soaked and drained
¼ tsp. crushed red chile flakes
2 tbsp. roughly chopped flat-leaf parsley
1 tbsp. fresh lemon juice

RELATED: 10 Simple Fall Dinners »

INSTRUCTIONS
1. Season swordfish with salt and pepper. Heat oil in a 12" skillet over high heat. Working in two batches, add swordfish and cook, flipping once, until golden brown and medium rare, about 3 minutes. Transfer swordfish to a plate, leaving oil in skillet.

2. Reduce heat to medium; add garlic and cook, stirring, until soft,

Read More »from Simple Weeknight Meals: Swordfish with Olives and Capers, and More

Todd ColemanThe Reuben
The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.
SERVES 4

INGREDIENTS
½ cup mayonnaise
1 tbsp. American chili sauce
1 tbsp. finely chopped parsley
1 tsp. finely grated yellow onion
½ tsp. prepared horseradish
¼ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
8 tsp. unsalted butter, softened
8 slices rye bread
8 slices Swiss cheese
2 cups drained sauerkraut
1 lb. thinly sliced corned beef

RELATED: Summer Meals in 20 Minutes »

INSTRUCTIONS
1. Whisk together mayonnaise, chili sauce, parsley, onion, horseradish, Worcestershire, salt, and pepper in a medium bowl. Set Russian dressing aside.

2. Working on a cutting board, spread 1 tsp. butter on each slice of bread; turn over and top with Russian dresssing. To 4 of the slices add 2 slices of cheese, ½ cup sauerkraut, and 4 oz. corned beef each. Top each with remaining bread

Read More »from Simple Weeknight Meals: Reuben Sandwiches and Smashed Beets with Goat Cheese

Todd ColemanCroque Madame (Ham and Cheese With Fried Egg)
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy béchamel, becomes a madame when a fried egg is placed on top. The dish works well for breakfast, lunch, or dinner!
SERVES 6

INGREDIENTS
3 tbsp. unsalted butter
3 tbsp. flour
2 cups milk
12 oz. Gruyère, grated
½ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste Freshly grated nutmeg, to taste
12¾"-thick slices pain de mie or Pullman bread, toasted
6 tbsp. Dijon mustard
12 thin slices baked ham
2 tbsp. canola oil
6 eggs

RELATED: Easy 2-Ingredient Sandwiches »

INSTRUCTIONS
1. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6-8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and

Read More »from Simple Weeknight Meals: Croque Madame and Roasted Tomatoes

Whether you pick your own or buy them at the local farmers' market, celebrate apple season with a four-course meal showcasing everyone's favorite fall fruit.
​ THE MENU

The Menu

• Ciderhouse Whiskey
• Fennel, Sunchoke, and Apple Salad
• Cheese Bread
• Winter Squash and Apple Soup
• Pork Loin with Apples, Cider, and Calvados
• Roasted Potatoes
• French Apple Tart
• Vanilla Ice Cream

Planning Tips

1. Making a beautiful French apple tart is easier than you might think. It all comes down to a simple slicing technique-follow the step-by-step instructions in our gallery »

2. Cube up some rye bread and toast with olive oil on a skillet for croutons to garnish the squash and apple soup.

3. Calvados, an apple brandy distilled from cider, hails from France's Normandy region. For more on the delicious amber spirit see our article »

4. Got leftovers? Make sandwiches

Read More »from MENU: An All-Apple Dinner

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The sandwich is the ultimate exercise in edible gestalt: Great vegetables, cheeses, meats, and breads make, in the aggregate, something so much more wonderful than any one ingredient alone. While there's a time and a place for ten-ingredient Dagwoods and double-decker club sandwiches, there's a particular magic to be found in the very simplest sandwiches. These nine sandwich variations call for just two ingredients each (plus bread, of course, and the occasional grind of pepper); they are, in our opinion, the very pinnacle of lunchtime perfection. See 9 two-ingredient sandwiches in the gallery »

RELATED: See A Dozen Classic Cookie Recipes »

Tomato & Avocado
Sweet, juicy heirloom tomatoes and slices of just-ripe avocado work in perfect harmony no matter what you serve them on, but a slice of seven-grain bread adds a perfect amount of texture and crunch.

MAKES ONE SANDWICH

INGREDIENTS
2 slices seven-grain bread
1 tsp. mayonnaise
3 slices ripe tomato (about ½ a medium-sized Read More »from Perfect Pairs: Two-Ingredient Sandwiches

Gather your loved ones and escape from the busy chaos of the back-to-school season with this simple, kid-friendly Sunday supper. Classic meatballs are braised with tomatoes and served over pasta with fresh baguette to soak up the savory sauce, while vibrant peas, tossed with lettuce and green garlic, look gorgeous alongside a hearty bowl of honey-glazed carrots. Finish off the meal with a festive homemade sundae of silky peanut butter swirl ice cream smothered in an array of homemade toppings.
​ THE MENU

• Four-Hour Baguette
• Classic Meatballs
• Fresh Peas with Lettuce and Green Garlic
• Orange and Honey-Glazed Carrots
• Peanut Butter Swirl Ice Cream
• Homemade Ice Cream Toppings

MORE ABOUT THIS MENU

1. Plot out your prep time to make things easier come meal time: the meatballs need to chill for 1 hour before cooking, then you can start the carrots 15 minutes after the meatballs go into the oven to have them finish

Read More »from A Sunday Supper for the Whole Family

Landon NordemanFettuccine Alfredo
A classic Italian pasta sauce of creamy butter and savory parmesan cheese, Alfredo is a virtually effortless crowd-pleaser.
SERVES 4-6

INGREDIENTS
1 lb. dried fettuccine
½ lb. unsalted butter (2 sticks)
½ lb. finely grated parmesan (about 3¼ cup)

RELATED: How Make Foolproof Fettuccine »

INSTRUCTIONS
1. Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.

2. Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving ¾ cup pasta water, and place the pasta over the butter on the platter.

3. Sprinkle grated parmesan over the pasta and drizzle with ¼ cup of the reserved pasta water.

4. Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in

Read More »from Simple Weeknight Meals: Fettuccine Alfredo and Grilled Eggplant with Basil Vinaigrette

André BaranowskiSalmon Steaks with Tarragon
Salmon is quickly broiled on a bed of roasted tomatoes and onions, yielding tender, flavorful steaks in just five minutes.
SERVES 4

INGREDIENTS
½ cup extra-virgin olive oil, plus 4 tbsp.
2 large yellow onions
4 medium tomatoes
16 cloves garlic, smashed
10 sprigs each of fresh thyme and oregano, plus ½ tbsp. each of fresh thyme and fresh oregano, roughly chopped
Kosher salt and freshly ground black pepper
4 10-oz. salmon steaks
4 thin slices of lemon
2 tbsp. fresh tarragon
2 tbsp. Pernod

RELATED: Light, Summery Shrimp Recipes »

INSTRUCTIONS
1. Heat oven to 450°. Line a baking sheet with aluminum foil and grease it with ¼ cup of the olive oil. Cut onions into ¼"-thick rings; cut tomatoes into ½" slices. Spread the onions and the tomatoes out on the baking sheet to form a bed for the salmon steaks. Tuck garlic and sprigs of fresh thyme and oregano between vegetables and drizzle with

Read More »from Simple Weeknight Meals: Salmon Steaks with Tomatoes and Tarragon + Seasonal Squash Tart