Saveur Magazine, March 2014 (#163)

  • Coconut lime preserves

    Coconut lime preserves (page 18)

    from Saveur Magazine, March 2014 (#163) Saveur Magazine, March 2014 (#163)

    • Categories: Jams, jellies & preserves; Cooking ahead
    • Ingredients: coconut milk; sugar; limes; powdered pectin; unsweetened coconut
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Notes about Recipes in this book

  • Cucumber yogurt dip (Tzatziki)

    • twoyolks on November 17, 2015

      This is one of the best tzatziki's I've eaten (including in Greece). The extra steps and ingredients really work here. This tzatziki is best as a dip.

  • Fish stew with aïoli (Bourride)

    • Rinshin on May 08, 2014

      Excellent recipe. Used halibut and shrimp. Wonderful with crusty bread and green salad. This was quite easy to make. I used combo crab and clam broths and pinot grigio for white wine.

  • Peach date bars

    • thekitchenchronicles on April 27, 2014

      I really wanted to love these, but I think something might have been wrong with the ratio of filling to crumb, as written? 4 cups of filling to 1 cup flour + 1 cup oats makes a bar that is pretty much like eating peach jam with a few crumbs stuck on top. I'd consider trying again and cutting the filling in half...

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  • Published Mar 01 2014
  • Format Magazine
  • Page Count 96
  • 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.