Saveur Magazine, December 2013 (#161)

  • Molten spiced chocolate Cabernet cakes (page 7)

    from Saveur Magazine, December 2013 (#161) Saveur Magazine, December 2013 (#161)

    • Categories: Cakes, small; Dessert
    • Ingredients: dark chocolate; butter; Cabernet Sauvignon wine; confectioner's sugar; ground cinnamon; ground ginger
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Notes about Recipes in this book

  • Beer-braised pork belly

    • nicolepellegrini on September 09, 2018

      Followed this precisely as far as cooking the pork belly, then substituted spinach and apples for the arugula and pears (since that's what I had on hand.) Definitely a dish that comes together as all ingredients are combined, and the sum is greater than the individual parts. The SO really liked this, so I declare it a winner.

  • Crispy duck breasts with glazed carrots

    • Barb_N on February 26, 2023

      I made the duck and sauce but not the carrots. This got rave reviews and was likened to a fine restaurant. Other than mastering the technique to cook the breasts correctly (I follow Serious Eats guidance) it is a piece of cake.

  • Pappardelle with duck sugo

    • wodtke on March 28, 2014

      Made 3/27/14. Exceptionally good, great depth of flavor. Used small duck bought at Asian market and labeled "Buddhist Duck." I didn't really want to know that ducks have religions. Anyway, because duck was small had to use both legs and breasts, adding the breasts after the legs had cooked for a while. Worked well. Also used a couple squirts of lemon juice to brighten up the sauce, which is incredibly rich. Takes maybe 2 1/2 hours to make, 1 1/2 of which is not active.

  • Gascon-style flan (Gâteau Millasson)

    • thekitchenchronicles on December 10, 2013

      This was a very simple recipe to pull together and my gateau came out looking just like this picture. Would make a fine ending to a rustic dinner- some sweetened whipped cream is key, though, in making this a little more dessert-like.

  • Sour eggplant and lentil stew (Rumaniyya)

    • AnitaNgaire on November 23, 2024

      Absolutely delicious. I wonder if it's possible to use a bit less oil; it separated out from the leftovers

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  • Published Dec 01 2013
  • Format Magazine
  • Page Count 100
  • 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.