• adrienneyoung on October 07, 2013

  One of the best Saveurs of the year. Adore...

Notes about Recipes in this book

• Iraqi yellow spice rubbed chicken (Djaj bil bahar il-asfar)

  • TrishaCP on June 30, 2013

    I don't think this dish is worth the trouble of procuring all of the spices needed because the end result was a bit bland. Part of the problem is that the recipe uses all of the rub, and honestly, it is too much. It creates a too-thick coating that didn't burn on the grill, but didn't seem to improve the flavors of the spices either. (It muddied the flavors.) I think this probably needed some lemon juice (added at the end to marinade, or to squeeze over the cooked chicken?) to brighten the flavors. So overall, not terrible, but I probably won't make this again.

• Mint and aleppo pepper marinated chicken kebabs (Tavuk kebabi)

  • TrishaCP on June 09, 2013

    Delicious! Didn't have the Turkish sweet red pepper paste, so subbed Harissa (a tbsp.) and date syrup (maybe two tsp) and reduced the red pepper flakes to about 1/4 tsp. Not sure if my subs were close to the intent of the missing ingredient, but they tasted really good.

  • Breadcrumbs on June 09, 2013

    Substitute oregano for the mint. Also, note that Turkish sweet red pepper paste is very similar in ingredients to Hungarian sweet red pepper paste which seems to be more widely available. In any event, there's also a recipe online to make the Turkish version here: http://www.foodnetwork.co.uk/recipes/turkish-red-pepper-paste-ru294358.html

  • twoyolks on July 15, 2013

    I made my own red pepper paste via this recipe:http://www.turkishcookbook.com/2006/04/red-pepper-paste.php The kebabs mainly ended up tasting like hot pepper. None of the other flavors came through. They weren't bad but there are better kebabs out there.

• Grilled rib eye with sweet-hot pepper sauce

  • babyfork on July 16, 2015

    My rating is for the sauce, since I didn't do the basting with beef fat for my ribeye steaks. This is a delicious sauce to go with any grilled steak and nice because you can easily make it ahead and serve at room temperature. I followed the recipe except that I substituted jarred pimento peppers for the pickled sweet cherry peppers. I used some of my homemade pickled cherry bomb peppers for the hot cherry peppers called for. Made twice so far and will make again!

• Thai grilled chicken with sweet chile sauce

  • twoyolks on July 20, 2013

    The chicken mostly tastes of cilantro. The sauce is too sweet and not sour enough.

• Adobo chicken under a brick

  • adrienneyoung on June 20, 2013

    This was dinner tonight. As usual, the chicken went up in flames. All my chickens seem to go up in flames. Sigh. But, like so many saveur's recipes, it's a keeper. Yum. Make sure to salt appropriately.

  • peaceoutdesign on April 03, 2015

    Very moist inside with crispy skin (yum) and loved the lemon slices but the marinade needs a bit of work

  • adrienneyoung on June 11, 2017

    Made again after a long hiatus: the chicken really needs to be salted ahead of time, or else the paste needs to be salted quite hard. It's a good recipe, though. Worthy.

• Spice-rubbed chicken with duck sauce

  • RuthGo on June 10, 2013

    For my taste this felt overly spiced. If I made it again, I think I would do either the cayenne or chili but not both.

• Korean grilled beef ribs (Kalbi)

  • jayg312 on June 18, 2013

    Tried this and the short ribs were very tough, despite a short amount of time on the grill. Will try and marinate for longer than 45 minutes.

• Strawberry Pimm's cup

  • TrishaCP on June 09, 2013

    I love a good Pimms Cup and this version with strawberries was sublime. (Used a bit more ginger ale than called for in the recipe.). Definitely use very ripe strawberries.