Blog Posts by Saveur

Succulent tacos, spicy salsas, and slow-simmered rice and beans - these classic Mexican dishes are some of what we love most about the country's cuisine. Gather friends to savor the summer with cool and creamy avocado soup, pan-fried crabs smothered in a smoky chipotle sauce, juicy carne asada tacos, frosty margaritas, and more authentic recipes from Saveur's Mexico Issue.



The Menu

• Agua de Jamaica (Sweet Hibiscus Drink)
• Classic Shaken Margarita
• Salsa Roja (Tomato and Chile Salsa) and chips
• Sopa Fría de Aguacate (Chilled Avocado Soup)
• Chalupas Poblanas (Thick Tortillas Fried with Salsa)
• Tacos de Carne Asada (Grilled Steak Tacos)
• Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
• Arroz a la Mexicana (Mexican-Style Red Rice)
• Frijoles de Olla (Stewed "Pot" Beans)

1. Many of the ingredients for these recipes, if not available in your neighborhood, can be ordered online through sites like marxfoods.com or

From deviled eggs to spinach salad, sautéed fingerling potatoes or barbecued trout, bacon makes everything better! Smoky, savory, crunchy, and utterly impossible to resist, bacon tastes great in each of these 20 summer-perfect recipes. See 20 summery recipes with bacon »

André BaranowskiSpinach Salad with Bacon Dressing
During the 19th century (and perhaps before), German-Americans used the flavorful dressing to coat dandelion greens. In the States, the bitter greens were eventually supplanted by spinach.

SERVES 4 - 6

INGREDIENTS
1 lb. spinach
6 strips bacon, roughly chopped
2 shallots, finely chopped
1⁄3 cup malt vinegar
1 tbsp. dijon mustard
2 tsp. sugar
Salt and freshly ground black pepper
1⁄2 cup fresh chives, chopped
2 tbsp. chopped fresh savory

RELATED: 14 Summery Pastas »

INSTRUCTIONS
1. Wash and trim spinach; transfer to a bowl.

2. Cook bacon in a small pot over medium-high heat, stirring often, until crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a paper

Penny De Los SantosMoroccan Chicken with Carrot Purée
A mix of spicy, sweet, and bitter flavors gives this harissa-brushed chicken its distinctive character.
SERVES 6

INGREDIENTS
6 boneless skin-on chicken breasts, pounded ¾" thick
16 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
4 cups chicken broth
2 lbs. carrots, cut into ¼" rounds
1 large white onion, minced
1½ cups fresh orange juice
4 tbsp. unsalted butter
2 peeled oranges, segmented
¾ cup plus 2 tsp. harissa
2 tsp. sherry vinegar
3 oz. dandelion greens
¾ cup pitted oil-cured black olives, roughly chopped
2 shallots, thinly sliced

RELATED: The Best Chicken Recipes From Around the World »

INSTRUCTIONS
1. Put chicken into a dish; drizzle with 3 tbsp. oil; season with salt and pepper. Set aside. Bring broth to a boil in a 6-qt. pan over medium-high heat. Add carrots; cook until tender, 15-20 minutes. Drain. Heat ½ cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4-5 minutes. Add

Todd ColemanSautéed Sole with Olives
Mild, buttery sole is ready in a matter of minutes, perfectly balanced by a zesty topping of olives.
SERVES 8

INGREDIENTS
⅓ cup olive oil
¼ cup pitted kalamata olives
¼ cup pitted green olives
2 tbsp. finely chopped parsley
1 tbsp. finely chopped garlic
1 tbsp. balsamic vinegar
2 tsp. capers, rinsed
2 anchovy filets
1 tomato, cored and chopped
Kosher salt and freshly ground black pepper, to taste
8 4-oz. fillets sole or flounder

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INSTRUCTIONS
Combine 2 tbsp. oil, olives, parsley, garlic, vinegar, capers, anchovies, tomato, and salt and pepper in a food processor and pulse until finely chopped; set tapenade aside. Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add sole; cook, turning once, until golden brown and cooked through, about 5 minutes. Top each fillet with tapenade before serving.

RELATED: 12 Great Summer Steaks »

André Baranowski Shirazi Salad
This refreshing chopped salad is a

As the beginning of August quickly approaches, one thing is on everyone's mind: the end of summer. For most, this means last-minute weekend trips, longer nights spent outside, and a curious wonder at how quickly the past few months flew by. In this rush to savor the last weeks of sunny warmth, relishing the season is generally preferable to getting tied-up in the kitchen. But this doesn't mean sacrificing satisfying, flavorful meals! Whether you're tucked away at home or relaxing in a beach-side getaway, make the most of August with these 15 recipes for quick, summery meals. Each takes 20 minutes or less to prepare, from grill-friendly fare like lobster with cilantro butter or garlicky pork kebabs, to simple stovetop dishes like tagliatelle with poppy seeds and prosciutto or a spicy yuba stir-fry with edamame. See 15 Recipes for Summer Meals in 20 Minutes »

André Baranowski Rib-Eye Steaks with Chimichurri
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado

Anna StockwellWhile sorting through books for an upcoming move, I came upon my husband's cache of Agatha Christie mysteries and have been devouring them all summer. My favorites were written during the 1920's and 1930s, a period that roughly coincides with the heyday of the cocktail. While Christie's characters aren't heavy drinkers, they do like their gin: pink gin, double gin, gin fizz. In The Murder at the Vicarage, the fussy Mrs. Ridley describes her reaction to hearing a gun shot: "Clara had to bring me a glass of damson gin!" And here's Tony Marston, pausing on his way to an island retreat in And Then There Were None: "Heaps of time! . . . He'd have a gin and ginger beer. Fizzing hot day!" Given his fate, poor Mr. Marston should have stayed for a second and missed his ferry to Indian Island.

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No wonder I've been craving gin cocktails. While I've never met a gin drink I didn't like, it's the French 75 I turn to when I want something that's pretty to look at,

With the 2012 Summer Olympics around the corner, we've been giving some extra thought to the host country's cuisine. Little seems more emblematic of English food than traditional countryside fare. So while you may not have coveted tickets to the London games - or a summer cottage in the hills of Britain - you can still go on holiday with this menu for a pastoral English luncheon. These dishes are all best served cold, making them perfect for a garden buffet. A classic pork pie is great topped with a generous dollop of tangy mustard, while an onion and bacon tart compliments the earthy sweetness of chilled pea and basil soup. Poultry confit and figs tossed over peppery arugula round out the spread, best enjoyed with a cold English ale. And be sure to leave room for the summer pudding, studded with lush berries that lend the dessert a stunning red hue.



The Menu

• English Pork Pie
• Onion and Bacon Tart
• Cold Pea and Basil Soup
• Confit Salad
• Selection of

Maxime IattoniWhen I think about lavender, rarely does it come up as anything more than a simple, pretty flower with a relaxing scent and therapeutic qualities. It's perfect for a luxurious bubble bath, and a beautiful pop of purple color to any garden. But this shrub's tendency to be grouped together with the other soap scents does a disservice to its culinary strength: a relative of the mint family that's not uncommon in Provençal cookery, lavender deserves a permanent place in your pantry.

RELATED: Surprising Ways to Use Watermelon »

The flower's light, dusky flavor makes for a spectacular infusion in simple syrup, a mixture that's a cinch to put together and which has quickly turned into one of my kitchen staples. Two of my favorite recipes include a refreshing lavender honey sorbet and rich and creamy lavender fudge. It's also perfect in a drink, particularly paired with a nice dry gin. While gin can be hit or miss with certain mixers, its juniper-scented undertones play off nicely