Saveur Magazine, November 2013 (#160)

  • Creamy watercress dip

    Creamy watercress dip (page 16)

    from Saveur Magazine, November 2013 (#160) Saveur Magazine, November 2013 (#160)

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Thanksgiving; Vegetarian
    • Ingredients: watercress; cottage cheese; mayonnaise; chives; parsley
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Notes about Recipes in this book

  • Pan-seared trout with pecan brown butter sauce

    • EdM on February 21, 2020

      Great flavor, but butter and nuts sauce made it overly fatty/greasy when added to rainbow trout cooked in butter. And, blending butter sauce is a mess, not easy.

  • Spiced pecans

    • twoyolks on November 27, 2013

      http://www.saveur.com/article/recipes/spiced-pecans

  • Pear and ginger pie with streusel topping

    • ashallen on October 19, 2022

      Great flavors (mace, ginger, pear) that are a nice of change of pace from cinnamon-flavored pies at this time of year. I don't always like mace but I liked it here. Excellent crust - the cornstarch worked great. Not overly sweet and great with or without ice cream. Recipe says to use 8 medium pears which I interpreted as 3.33 lb (untrimmed) - that amount just fit in a ruffle-edged 9-inch Pyrex plate. Recipe says to bake ~1 hour, but my streusel was pale and the center was only 160F at that point despite starting out with room temperature ingredients. I baked an additional 30 minutes to get the center to 200-205F and brown the streusel and crust well. Pears were very soft by that point but slices still held their shape when cut. Pie definitely oozes juice as it bakes! Recipe instructions provide just the bare bones for making pie - if you'd like tips on pie-making, you'll want to look elsewhere...

  • Roasted onion and chestnut compote

    • ellabee on November 15, 2013

      See also post at The Bitten Word: http://www.thebittenword.com/thebittenword/2013/11/roasted-onion-and-chestnut-compote.html

  • Sweet and sour red cabbage

    • twoyolks on December 13, 2013

      This was mostly sour with almost no sweet flavor. There also wasn't enough cooking liquid to cook for the entire hour listed.

  • Chocolate ginger chess pie

    • meggan on November 27, 2020

      Maybe I am weakling but whisking the filling by hand did not provide the light and fluffy texture this probably needed - mixed by hand, this was a very dense pie. Good flavor though.

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Reviews about Recipes in this Book

  • Roasted onion and chestnut compote

    • Bitten Word

      ...we hate that we didn't double this recipe. Our guests gobbled down this compote. It is a rich, earthy wonder. It's just the sort of decadence that's called for at Thanksgiving.

      Full review
  • Published Nov 01 2013
  • Format Magazine
  • Page Count 108
  • 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.