Saveur Magazine, Jun/Jul 2014 (#166)

  • Papa's favorite Wild West hamburger

    Papa's favorite Wild West hamburger (page 18)

    from Saveur Magazine, Jun/Jul 2014 (#166) Saveur Magazine, Jun/Jul 2014 (#166)

    • Categories: Sandwiches & burgers; Main course
    • Ingredients: ground beef; ham; dry red wine; cheddar cheese; capers; tart apples; parsley; soy sauce; ground sage; India relish; Beau Monde seasoning; scallions; tomatoes; carrots; yellow onions; hamburger buns
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Notes about Recipes in this book

  • Plymouth gin tonic

    • twoyolks on June 16, 2016

      I made this with regular gin but it basically tasted like tonic with a hint of strawberry. The strawberries weren't sweet enough to compliment the tonic.

  • Seeded buttermilk bread (Filmjölkslimpa)

    • Rutabaga on February 22, 2015

      I was thrilled to try this recipe; I love the whole grain, seeded breads of northern Europe, but they're hard to find in the U.S. Now that I've made this and found how easy it is - no more than 15 minutes of work! - I can see there's no need to look for it on the grocery store shelf. It's wonderful spread with butter, jam, cream cheese, or Norwegian Snofrisk cheese, and perfect for elegant open faced tea sandwiches. Even my three-year-old can't wait to eat it topped with "cream" for breakfast.

  • Grilled ginger-marinated flank steak

    • Frogcake on November 25, 2018

      Delicious. My flank steak marinated for four hours. I would definitely make this again.

  • Corzetti pasta with dried mushroom ragu

    • apattin on January 08, 2019

      Too many dried mushrooms. Used 1/2 the amount and it was very good. You'll have to cook it longer and maybe add a bit of cornstarch at the end to get a thicker consistency.

  • Italian sidecar

    • twoyolks on December 31, 2022

      Correct link: https://www.saveur.com/article/recipes/italian-sidecar-cocktail/

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  • Published Jun 01 2014
  • Format Magazine
  • Page Count 98
  • 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.