Blog Posts by Saveur

  • MENU: A Sunday Gumbo Supper

    A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.


    1. A good roux, the slow-cooked mixture of flour and fat, is the founodation of a flavorful, thick gumbo. For tips and tricks, see our Q&A with Chef John Besh ».

    2. Acadian syrup cake is traditionally served with a sauce made of satsumas, a citrus fruit native to Louisiana, but you can easily replace navel oranges if satsumas are not available.

    3. For more Louisiana recipes, stories, and

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  • The Only Wing Recipe You'll Ever Need

    For residents of Buffalo, New York, where I was born, true Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves 2,000 pounds of wings each day. -Denise Mickelsen, from "Wings of Desire" (April 2006)
    This recipe is part of a collection. See all 150 classic recipes every cook should know »

    SERVES 4

    Peanut oil, for frying
    4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
    12 tbsp. margarine
    1 cup hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce
    1 ⅓ cups chunky blue cheese dressing
    4 ribs celery, halved lengthwise, then cut crosswise into 3″ sticks

    1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels,

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  • Have You Tried Making Apple Betty?

    A cross between bread pudding and apple crumble, the Apple Brown Betty is a humble dessert made from day-old bread and sweetened fresh fruit (sometimes with berries instead of apples). In honor of National Apple Betty Day, we're serving up a batch with fresh whipped cream tonight! For the best betty, we consulted SAVEUR contributor Marion Cunningham, author of The Fannie Farmer Cookbook (Knopf, 1990). She passed this along with the advice that you won't need the lemon juice if your apples are flavorful.

    RELATED: 20 Easy Casserole Recipes »

    2 cups fresh dry bread crumbs
    5 tbsp. melted butter
    1 1⁄2 lbs. tart apples, peeled, cored, and cut into 1⁄4" slices
    ½ cup brown sugar
    1⁄2 tsp. cinnamon
    Juice and grated rind of 1⁄2 lemon (optional)
    Heavy cream

    RELATED: 10 Simple Fall Dinners »

    1. Preheat oven to 350°. Butter a 1 1⁄2-quart casserole or a 9" baking dish, preferably with a lid.

    2. Lightly toss crumbs and melted butter together in a medium bowl. Spread

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  • 5 Things You Can Only Get in Memphis

    Kerry Crawford
    Memphis has always been known for its slow-cooked, dry rub barbecue ribs. While they may be reason alone to visit the city, don't write Memphis off as a barbecue town-the local food scene is about so much more than pork. In the three years that I've run I Love Memphis, my blog about the best things to see, do and eat in town, I've experienced Memphis' culinary diversity fork-first, everywhere from street-side tamale stands to James Beard Award-winning restaurants. Local chefs do a lot of things well, but they really shine when elevating a regular food (like a simple doughnut or a burger) into something revelatory. Here are several regular foods turned incredible that you can only get in Memphis. -Kerry Crawford

    RELATED: Saveur's Favourite Tomato Recipes »

    1. Homeroom Chicken and Grids from Lunchbox Eats
    Chef Kaia Brewer's school cafeteria-themed diner is popular for its selection of soul food inspired sandwiches, like the Homeroom Chicken and Grids, her take on the classic Southern

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  • Simple Weeknight Meals: Spaghetti Carbonara and Broccoli Strascinati

    Todd ColemanSpaghetti Carbonara
    To make this dish the traditional way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. If you can't find pancetta, bacon works just as well.
    SERVES 4

    3 tbsp. extra-virgin olive oil
    4 cloves garlic, peeled and crushed
    10 oz. pancetta (or bacon), cut into ½″-long x ¼″-square strips
    ⅔ cup white wine
    1 lb. dried spaghetti
    ⅔ cup finely grated Parmesan
    ¼ cup finely grated pecorino Romano
    2 tbsp. finely chopped parsley
    2 eggs
    Kosher salt and freshly ground black pepper, to taste

    RELATED: Pear Recipes »

    1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.

    2. Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente,

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  • MENU: A Hearty Oktoberfest Dinner

    Oktoberfest is just as much about hearty, warming German fare as it is about foamy mugs of beer. Host your own festive fall feast with homemade sausages, satisfying barley soup, and a decadent black forest cake.


    RELATED: Family-Friendly Pasta Dishes »

    Planning Tips

    The Sprecher Oktoberfest is perfect to pair with this rich menu. Clean and balanced, with a velvety mouth-feel and a lavish, creamy head, this medium-brown lager delivers traditional caramel-malt sweetness followed by crisp, nutty notes and a lingering bitterness.

    The earlier in advance you make the black forest cake, the better. The cake, soaked in brandy, improves in flavor the longer it sits. For step-by-step photo instructions, see our gallery »

    Nothing goes with freshly-baked rye bread better

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  • Simple Weeknight Meals: Swordfish with Olives and Capers, and More

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

    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 »

    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,

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

    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 »

    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

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  • Simple Weeknight Meals: Croque Madame and Roasted Tomatoes

    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

    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 »

    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

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  • MENU: An All-Apple Dinner

    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 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

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