Blog Posts by Saveur

Todd ColemanGreek-Style Rosemary Chicken
Skillet-braised chicken gets its robust flavor from a simple sauce of white wine, fresh herbs, and lemon juice.
SERVES 2-4

INGREDIENTS
4 whole skin-on chicken legs
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour, for dredging
1⁄4 cup extra-virgin olive oil
1 cup white wine
3 sprigs fresh rosemary
2 fresh bay leaves
Juice of 1 lemon

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INSTRUCTIONS
1. Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess. Heat oil in a 12" skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1½ cups water and bring to a boil.

2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove

Penny De Los SantosGreen Chile Cheeseburgers
These cumin-seasoned burgers get their heat from a spicy mayonnaise sauce and whole-roasted New Mexican chiles.
SERVES 4

INGREDIENTS
2 lb. ground chuck
1 tbsp., plus 1½ tsp. New Mexico chile powder
1½ tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
⅓ cup mayonnaise
2 tbsp. ketchup
4 cloves roasted garlic, mashed to a paste
2 tbsp. canola oil
6 roasted New Mexico chiles, peeled, stemmed, seeded, and roughly chopped
4 slices cheddar cheese
4 slices Swiss cheese
4 brioche buns, split and toasted

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INSTRUCTIONS
1. In a bowl, combine chuck, 1 tbsp. chile powder, cumin, and salt and pepper; form into four 8-oz. patties and chill. Whisk remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.

2. Heat oil in a 12″ cast-iron skillet over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on

Entertain a small crowd with an indulgent spread layered with the spices of Morocco, including chicken roasted with preserved lemons, salads made with sweet peppers or tomatoes, creamy eggplant smothered in the tart North African marinade charmoula, and more. All of these dishes can be prepared ahead and served cold or at room temperature, perfect for serving as a picnic or a buffet dinner.
​ The Menu

• Lemon and Coriander Marinated Olives
• Pita Bread
• Chicken with Preserved Lemon and Green Olives
• Pistachio Sauce
• Eggplant Smothered with Charmoula
• Moroccan Pasta Salad
• Moroccan Tomato Salad
• Moroccan Potato Salad
• Sweet Pepper Salad
• Pomegranate Meringue Rose Tart
• Moroccan Mint Tea

1. Traditional preserved lemons, called hamad mraquade in Moroccan, have a mellow, edible rind-but take a month to pickle. To get a similar flavor in only a week, check out

André BaranowskiPork Kebabs with Cucumber-Mint Yogurt Sauce
These flavorful pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat. (Marinate overnight for a quick and easy preparation come dinnertime.) The pork shoulder in this recipe can be either broiled or grilled.
SERVES 4

INGREDIENTS
FOR THE KEBABS
2 cups red wine
2 tsp. dried oregano
2 tsp. ground cumin
2 tsp. kosher salt, plus more to taste
1 tsp. dried thyme
1⁄2 tsp. ground cinnamon
6 cloves garlic, smashed
2 lbs. pork shoulder, cut into 1 1⁄2" cubes
Freshly ground pepper, to taste

FOR THE YOGURT SAUCE
1 cucumber (about 12 oz.)
1 1⁄2 cups yogurt
1⁄2 cup chopped fresh mint leaves
2 tbsp. extra-virgin sesame oil or extra-virgin olive oil
2 cloves garlic, finely chopped
Kosher salt, to taste

FOR THE GARNISH
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped
4 pita breads, warmed

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Michael KrausSome people shrink at the idea of feeding 50 guests at once; I live for it. I serve gougères and canapés at dressy holiday fêtes, big trays of pulled pork and mac-and-cheese to indoor picnickers, and cookies and punch to late-night dance revelers.

Of the get-togethers I host, the most popular food-themed gathering of the year is the BLT party. Yes, that's right: BLT-as in bacon, lettuce, and tomato sandwiches. It only happens once a year, when colorful peak-season tomatoes are abundant and piles of frilly lettuce can be purchased from the farmer's market for a song.

It's an easy and economical way to entertain a big group-most everything can be prepped in advance and the one task that might need to be kept for party time (cooking the bacon) is a simple one that doesn't need constant monitoring.

How to calculate how much food you'll need per person:

1/3-1/2 lb. bacon
1/3 loaf of bread
2/3 tomato
1/7 head of lettuce

About a month before the party, I order bacon from my favorite

Todd Coleman Shrimp Scampi
This simple seafood pasta gets its bold flavor from garlic, shallots, and red chile flakes.
SERVES 4

INGREDIENTS
5 tbsp. unsalted butter
2 tbsp. olive oil
1 lb. medium shrimp, peeled, deveined, tails attached
Kosher salt and freshly ground black pepper, to taste
¼ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
1 tsp. lemon zest
1 lb. thin spaghetti, cooked
¼ cup roughly chopped parsley

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INSTRUCTIONS
1. Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside.

2. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes.

3. Add pasta,

As summer winds down, make the most of August with a menu inspired by breezy afternoons on the Maine coast. Beach-friendly fare like lobster salad rolls, tangy corn relish, potato salad, and honey chocolate chip cookies are perfectly portable classics; spiked iced tea served in a mason jar lends a festive note.



The Menu

• Lobster Salad on a Roll
• Fusilli with Scampi, Cranberry Beans and Peas
• Watermelon and Tomato Salad
• Corn Relish
• Potato Salad with Red Onion
• Honey Chocolate Chip Cookies
• Gluten-free Peanut Butter Cookies
• Back Porch Tea

1. Everything in this menu can be made at least a day before your picnic - except for the watermelon salad, which is best made as close to serving as possible. Pack the vinaigrette, tomatoes, watermelon, and herbs in separate containers and combine them all just before eating.

2. The lobster salad can be made up to three days ahead of time; pack the rolls separately and assemble the

A much beloved figure in our culinary history, Julia Child ignited many a home cook's Francophilia, so much so that her name is practically synonymous with French cuisine in America. In honor of her birthday (she'd be 100 today!), we've put together a menu of classic French favorites: lemony sole in butter sauce, tender asparagus topped with Julia's blender hollandaise, fluffy pommes soufflées, and a rich chocolate mousse from Mastering The Art of French Cooking.



The Menu

• Kir Royale
• Gougères
• Leek and Potato Soup
• Sole à la Grenobloise
• Pommes Soufflées
• Asparagus with Hollandaise Sauce
• Grated Carrot Salad
• Chocolate Mousse

1. To drink, French wine is a must! Try a sauvignon blanc from Sancerre or Pouilly Fumé; the grape's minerality complements the white fish, without competing with the buttery sauce. Or a crisp white Burgundy from Chablis will convert any "anything but