Saveur Magazine, Jan/Feb 2013 (#153): The Saveur 100

  • Devils on horseback

    Devils on horseback (page 78)

    from Saveur Magazine, Jan/Feb 2013 (#153): The Saveur 100 Saveur Magazine, Jan/Feb 2013 (#153)

    • Categories: Appetizers / starters
    • Ingredients: baguette bread; bacon; scallions; oysters; parsley
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Notes about Recipes in this book

  • Duarte's cream of artichoke soup

    • Rinshin on April 06, 2014

      I live only about 45min to 1 hr away by car and had the pleasure of having this soup since early 80's. This soup is very good but quite expensive. More to the point about the cost later. The ingredient list states frozen artichoke hearts. I used fresh chokes because they are in season now and I can purchase baby and medium small 20 for $1.00. I trimmed all the hard leaves first and made that into stock since I really wanted a concentrated taste of artichokes without using the chicken stock. Everything else I followed the recipe except the use of milk instead of cream. Since this soup is reduced by third, I really don't think they use cream because of the cost and milk is perfectly fine since it is reduced. The taste is great and since I used trimming to make the stock instead of chicken stock, the taste is more artichoky which I love. Some recipes use flour/butter mixture but this recipe does not and I think it makes the difference for getting the choke taste.

  • Alsatian bacon and onion tart (Tarte flambée)

    • twoyolks on January 28, 2014

      The actual recipe is here: http://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart

  • Marion Cunningham's yeast-raised waffles

    • chawkins on May 26, 2013

      Best waffle ever. Good thing they need a lot of pre-planning (overnight rise) or I'll be eating these more often than I should.

  • Penne Bolognese

    • lorloff on November 14, 2015

      Fantastic made solely with ground pork added 4 sushito peppers. Used canned manzano tomatoes and triple spring tomato past and a handful of fresh thyme from the garden. Since basil season had ended I used dried basil from penzies and doubled the conversion amount.

  • Chocolate-peanut butter pie

    • twoyolks on March 16, 2020

      The pie is a really great mix of chocolate, peanut butter, and whipped cream. However, the ordering of the peanut butter and chocolate layers makes little sense as the chocolate is denser and firm while the peanut butter is looser. The chocolate should be on the bottom and the peanut butter in the middle. The crust is fine but really doesn't work all that well with this pie. I think a chocolate crumb crust would go much better.

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  • Published Jan 01 2013
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

p>Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.

Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 20 James Beard journalism awards.