Saveur Magazine, Jan/Feb 2014 (#162): The Saveur 100

  • Korean mung bean pancakes with dipping sauce (Bindaeduk cho kanjang)

    Korean mung bean pancakes with dipping sauce (Bindaeduk cho kanjang) (page 80)

    from Saveur Magazine, Jan/Feb 2014 (#162): The Saveur 100 Saveur Magazine, Jan/Feb 2014 (#162)

    • Categories: Pancakes, waffles & crêpes; Sauces, general; Appetizers / starters; Korean
    • Ingredients: dried mung beans; pork loin; kimchi; mung bean sprouts; scallions; garlic; soy sauce; white vinegar
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Notes about Recipes in this book

  • Carbone's garlic bread

    • jzanger on February 12, 2020

      All garlic bread is awesome, but this one may be perfect! Eat it in big chunks alongside meatballs and a salad and be happy.

  • Eggs baked with smoked salmon (Oeufs en cocotte au saumon fumé)

    • twoyolks on February 03, 2014

      The combination of smoked salmon, egg, and horseradish compliment one another. However, this wasn't particularly easy to eat which meant that rarely would the same flavor be in the same bite. It was hard to get individual pieces of the salmon and the soupyness of the cream and eggs meant that it didn't adhere to the salmon.

  • Wayne Thiebaud's spaghetti with mizithra cheese

    • Rutabaga on October 23, 2018

      I love spaghetti with mizithra cheese and browned butter (a la The Old Spaghetti Factory), and this is a nice way to dress that dish up and make it a little more substantial. And while this version is heartier, it uses less butter than the other versions I've made, making it feel a little less artery-clogging. It's a quick, easy, and very tasty supper when served with a simple vegetable side.

  • Brown butter tart with blackberries

    • twoyolks on January 13, 2017

      This was alright. The tart dough was nice but I didn't get a lot of brown butter flavor. It was a nice technique to make an easy tart dough that's also easy to put into a tart pan. The custard was a bit bland. It's better with a vanilla bean than with vanilla extract. The blackberries I had were mediocre so they didn't help the recipe. The recipe does call for significantly more blackberries than could be used in the tarts.

  • Danish red berry pudding with cream (Rodgrod med flode)

    • thekitchenchronicles on June 15, 2014

      I don't get it and I should have known better...it's like eating a bowl of jelly with a dollop of whipped cream.

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  • Published Jan 01 2014
  • 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.