Blog Posts by Saveur

  • Greek Mac and Cheese and More Simple Weeknight Meals

    Todd ColemanMONDAY: Greek Mac and Cheese
    Studded with spinach and topped with feta cheese, this savory casserole is a fun alternative to traditional mac and cheese.

    SERVES 8-10

    3 slices crustless white bread, torn into small pieces
    9 tbsp. unsalted butter, melted
    Kosher salt, to taste
    8 oz. hollow pasta, preferably elbow macaroni
    ¼ cup flour
    3 cups milk
    4 cups grated gruyere cheese (about 12 oz.)
    ¾ tsp. ground cinnamon
    ⅛ tsp. freshly grated nutmeg
    Freshly ground black pepper, to taste
    2 tbsp. extra-virgin olive oil
    8 large shallots, finely chopped
    16 oz. baby spinach, roughly chopped
    8 scallions cut into ¼"-thick rounds
    ⅓ cup roughly chopped fresh dill
    1¾ cups crumbled feta (about 8 oz.)

    RELATED: Summery Side Dishes »

    1. Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. (You can substitute store-bought

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  • Veggie Burgers that Don't Taste like Cardboard

    Quinoa Veggie BurgerQuinoa Veggie BurgerWhether we're at a restaurant or a weekend barbecue, it always breaks our hearts just a little to get a veggie burger that's little more than a dry, beige puck. There's absolutely no reason the vegetarian option can't be just as flavorful, savory, and robust as its carnivorous counterpart - if not even more of a gastronomic delight.

    These four veggie burgers are worthy occupants of any bun - no faux-meat here, just fantastically delicious combinations of beans, vegetables, legumes, and grains. From an earthy, rich portobello patty (that's miles beyond a standard mushroom-cap-on-a-bun scenario) to a subtly spiced quinoa burger to a Southwestern-inspired black bean burger, these patties are truly perfect. See our four favorite veggie burger recipes in the gallery »

    RECIPE: Quinoa Veggie Burger with Roasted Red Pepper Relish
    Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and - the ingredient that really

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  • A You Tried Belgian Beer? a Beginner's Guide

    Belgian ales are full flavored and complex. Rich, dark dubbels, or "doubles," are named for their copious malts, which lend them potency. Even stronger are golden tripels. Like dubbels, these are abbey beers, originally brewed by monks. On the bitter side are Belgian strong ales, potent versions of hoppy pale ales. Flanders' wine-like, sourred ales are cask-aged. So are Brussels' tart, funkylambics, and blended lambics, called gueuzes, fermented with wild yeasts they contain wheat and malted barley. Wheat is also used in witbier, or white beer, a light, often spiced, brew. Wallonia's dry, fruity saisons are named after the French word for "season," a reference to the winter brewing and summer imbibing of these farmhouse ales.

    Duvel Golden Ale

    Juicy, yeasty, hoppy, and potent--an exemplary Belgian strong ale--but with a pale hue, brilliant white head, and crispness that make it seem lighter than it is.

    Related: Food and Beer Pairings: Hefeweizen

    Westmalle Dubbel

    A dark,

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  • Easy Blueberry Dessert for Summer

    You know the phrase easy as pie? Cobblers, slumps, and crisps (like the blueberry slump, pictured here) are even easier than pie, but just as tasty - instead of pie crust, these summer desserts are topped with a sweetened crumb or biscuit topping, meaning much less work for the chef. You can make a crisp or cobbler with almost any kind of fruit, from peaches to apples to blackberries, but at this time of year we're partial to fresh-picked blueberries.

    RECIPE: Blueberry Slump
    A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a "slump," "grunt," or "cobbler," depending on who you're asking.

    SERVES 8

    2 cups flour
    1 ¾ cups sugar, plus more for sprinkling
    4 ½ tsp. baking powder
    1 tsp. kosher salt
    4 tbsp. unsalted butter, cubed and chilled
    1 ¼ cups milk
    1 ½ lb. blueberries
    1 cup fresh orange juice
    ¼ cup fresh lemon juice
    Vanilla ice cream, for serving

    RELATED: A Fool-Proof Guide for Making Your Own Ice Cream »

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  • Homegrown Hot Dogs: 30+ Great Supermarket Finds

    Hot dogs, whether tucked in a bun at the ballpark or served on a stick at the state fair, are a great American summertime tradition. Fierce regional loyalties still shape the hot dog business: Many of the dogs produced in this country are made by local, often family-owned businesses, and flavors and styles vary widely from place to place.


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  • Building the Perfect Burger

    Whether eaten in the backyard, at a linen-draped table, or behind the weel of a car, our passion for the hamburger - perhaps the greatest of American culinary inventions - never dims. To help you celebrate this classic in all its glory this Independence Day, we've put together a guide to building the perfect burger: With endless variations of crunchy, gooey, and tangy-sweet toppings, numerous methods of preparation, and seemingly infinite choices for meat and buns, the perfect burger is absolutely anything you want it to be. What's more, we've got 25 recipes for some of the finest burgers we've ever tasted. Photo: Michael Kraus

    Sometimes we crave lean burgers; other times, we want the handheld equivalent of a dry-aged steak. See our guide to hamburger meat in the gallery »

    You can make a very tasty burger using nothing but salt and pepper, but adding other seasonings to ground beef opens up worlds of possibilities. See our favorite seasonings in the

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  • Summer Grilling: Jerk Chicken

    We love jerk sauce for its versatility: Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning can be used as a rub on pork, beef, fish, and vegetables-but our favorite way to use jerk sauce is on chicken. Allspice, ginger, cinnamon, and thyme lend fragrance to the complex paste in which the meat marinates before it's cooked; scallions and citrus give it sharpness and tang; and plenty of black pepper and Scotch bonnet chile add heat.

    RELATED: BBQ Tips from the Pros »

    This recipe first appeared in the 2012 SAVEUR 100, with the article Jerk. SERVES 8

    ¾ cup packed light brown sugar
    ¾ cup ground allspice
    ¾ cup minced scallions
    ½ cup peanut or canola oil
    ⅓ cup ground black pepper
    ¼ cup kosher salt
    ¼ cup minced ginger
    ¼ cup fresh lime juice
    2 tbsp. soy sauce
    1 tbsp. dried thyme
    1 tsp. ground cinnamon
    1 tsp. freshly grated nutmeg
    ½ tsp. ground cloves
    8 cloves garlic, minced
    3 Scotch bonnet or habanero chiles, stemmed and minced
    2 (3 to 4-lb.)

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  • Poolside Classics: The Frozen Piña Colada

    A sultry combination of coconut, pineapple juice, and rum, the iconic frozen piña colada is practically synonymous with summer. While the origins of the beloved beach cocktail are shaky, the most credible theory states that the drink was introduced in San Juan, Puerto Rico, by a hotel bartender in 1954. Encouraged to create a new signature drink, Ramon Marrero of the Caribe Hilton's Beachcomber Bar the added cream of coconut to the already-popular combination of pineapple and dark rum. Oila! A classic was born.

    We like to mix ours with two types of rum and a splash of aromatic bitters for extra depth of flavor. Be sure to garnish with a cocktail umbrella!

    See 20 Classic Poolside Cocktails »



    3 oz. pineapple juice
    2 oz. cream of coconut, such as Coco Lopez
    ½ oz. light rum
    ½ oz. dark rum
    3 tbsp crushed, canned pineapple
    2 tbsp. half-and-half
    2 dashes Angostura bitters
    3 cups ice cubes
    2 Maraschino cherries, to garnish
    2 wedges of pineapple, Read More »from Poolside Classics: The Frozen Piña Colada
  • Ice Cream Flashback: Strawberry Shortcake Eternal (Shine Supper Club)

    Good Humor Strawberry Shortcake BarGood Humor Strawberry Shortcake BarWhat child can resist the siren of the ice cream truck? SAVEUR's Marne Setton looks back on her favorite frozen treat. What are your ice cream truck memories? Share them in the comments!!

    The other day, I found a small box of strawberry-flavored happiness in the SAVEUR staff freezer, and it brought on a flashback.

    RELATED: Drinks to Beat the Heat »

    It's Saturday in 1972 and I hear an ice cream truck's tinny song in the near distance. I ask mom for a quarter and hop on my only mode of transportation: a purple, banana-seated bike with chopper-style handlebars. I pause at the intersection by our house and perk up my ears like a wild animal on the hunt. The sound is on the move again, headed away from me. I pedal after it and just a few blocks away I find the beat-up old Gold Humor truck parked on the side of the road, surrounded by kids who had similarly Pavlovian responses to a mobile loudspeaker blasting Turkey in the Straw.

    RELATED: Ice Cream Flavors from Crazy to Classic »

    I toss

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  • Host an Ice Cream Social

    In our version of a classic all-out ice cream smorgasbord, endless combinations await: a scoop of dark chocolate topped with a drizzle of coffee liqueur; rich peanut butter swirl with a spoonful of gooey marshmallow sauce; fresh peach ice cream topped with a few strawberries; or a simple scoop of vanilla with hot fudge and candied nuts. It's an indulgent party that will delight adults and kids alike.

    The Menu

    More About This Menu
    1. The coffee liqueur takes a month to complete, but the results are well worth it. The longer it sits, the more the sweetness will mellow. If you're short on time, you can drizzle storebought

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