Saveur Magazine, Aug/Sep 2013 (#158): Special Issue: Best Comfort Food

  • Apricot-almond tart

    Apricot-almond tart (page 18)

    from Saveur Magazine, Aug/Sep 2013 (#158): Special Issue: Best Comfort Food Saveur Magazine, Aug/Sep 2013 (#158)

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; potato flour; butter; almond meal; apricots; apricot preserves
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Notes about Recipes in this book

  • Cucumber-pepper slaw, Roper-style

    • Rinshin on April 21, 2014

      The final product does not look anything like the picture to the right. I used English cucumber so no need to seed it. The sliced cucumbers remained half moon shape. We have something like this in Japan called cucumber sunomono without the added cheese, peppers, basil, or olive oil, but the taste was very reminiscent of that. The use of rice vinegar is what sets this apart from many western style salads. I liked this very much. It was a fusion style of Japanese, Greek and some Southwest flavors from the hot peppers. Served with chicken fried steak from the same issue and baked asparagus with parmesan cheese. Wonderful with pinot grigio.

  • Fresh pea and corn salad

    • nicolepellegrini on June 10, 2019

      I cut the amount of sugar used in half and I'm glad that I did - it was perfectly sweet enough as I made it and I can only think it would have been way too sweet if I used the listed amount. That said, this was really tasty and a perfect way to enjoy fresh spring peas and corn. It would make a great BBQ side dish.

  • Green bean and peach salad

    • MissKoo on July 01, 2020

      These flavors pair beautifully -- blanched and shocked green beans, caramelized onions, and sautéed peaches. Perfect side dish with grilled meat-fish-chicken. And good eye appeal too. Will be making again.

  • Chicken-fried steak with sausage gravy

    • Rinshin on April 21, 2014

      I have my favorite chicken-fried recipe, but I'm always on the lookout for one that may up my favorites. This one was not it. The meat was bland because nothing was done to it before dredging in the buttermilk mixture and into flour. Very little flavor. Also, the crust did not adhere too well on one side. The gravy was bland too.

  • Iced sugar cookies

    • Rutabaga on December 07, 2015

      I used only the icing recipe, which I paired with another sugar cookie recipe from Saveur (partly because the other recipe made enough cookies that I only needed to double it to make the large number that I needed). This icing is dead simple, and ideal if you don't want to deal with the potential difficulties that come with royal icing. It doesn't dry out too quickly in the bowl, and contains no egg.

  • Blue-ribbon pecan pie

    • twoyolks on November 24, 2017

      This was a nice pecan pie but wasn't special.

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  • Published Aug 01 2013
  • Format Magazine
  • Page Count 112
  • Language English
  • Countries United States

Publishers Text

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.