Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Braised green cabbage with slab bacon

    • Gio on March 19, 2015

      http://www.saveur.com/article/recipes/braised-cabbage-with-slab-bacon

  • Vietnamese shredded chicken salad

    • kari500 on June 18, 2021

      Loved this. Bumped up the amounts a bit thanks to Delys. Didn’t have the herbs and it was still good. One very large jalapeño instead of serranos, and added maybe 3/4 cup thinly sliced cucumber and some peanuts. Served with sliced ciabatta. Great summer meal.

    • Delys77 on May 26, 2021

      This comes together easily and is a good healthy choice. Full of veggies and fairly low in fat/sugar. For us we polished off a full recipe for a family of 3 so we would likely want to augment this if we made it again. The flavour of the fish sauce is quite forward so in our case we did mix with some steamed rice for the little one as he found the scent a little off putting. Once it was mixed in to something else no problem. Spice wise I did just 1 serrano but I think two would be fine, even with the little one.

    • twoyolks on January 19, 2016

      The dressing is bright and complements the other ingredients well. I'd make a finer julienne of carrots in the future than I did. I also used savoy cabbage instead of napa cabbage which worked but wasn't the best choice. In a half recipe, I used a jalapeno instead of a serrano and there was barely any heat in the salad.

  • Simple chicken stew

    • TrishaCP on March 17, 2019

      This is a great recipe if you have diners that don’t want to be challenged by really strong flavors- it is subtle but with good depth of flavor. I also replaced the water with chicken stock, and used dried rosemary and thyme in place of fines herbs. I used tarragon vinegar but the tarragon flavor was negligible, so I would get some fresh tarragon in there next time too.

    • amoule on May 19, 2016

      I made this for a sick friend and her family, avoiding wine-based recipes because I wasn't sure that the kids would like a wine-based stew. Wow, it was good! I thought it might be too bland but it was delicious. I did make two substitutions: I used a quart of chicken broth in place of water and I used some fresh rosemary and fresh thyme instead of the dried fines herbs, because I had the former and not the latter. I'm sure dried herbs would work as well.

  • Irish cream

    • TrishaCP on January 01, 2019

      This was incredible! I think we will never buy Irish Cream again. We made a couple tweaks, replacing half of the heavy cream with half and half and using iced coffee concentrate instead of the coffee granules. We used Tullemore Dew as the whiskey.

    • amoule on January 30, 2017

      http://www.saveur.com/article/recipes/homemade-irish-cream

  • Stuffed cabbage rolls (Holishkes)

    • apattin on May 17, 2020

      Way too sweet and rice was not cooked. Not doing again.

  • Classic basil pesto (Pesto Genovese)

    • wcassity on July 10, 2021

      Nice, classic

    • valbe on September 15, 2021

      Perfect on top a simple tomato pasta sauce (plus some bell red pepper) over gemelli pasta.

  • Canlis salad

    • wcassity on July 26, 2015

      Full-bodied, rich, salty salad - sort of a BLT salad. Tasty. The herbs make it special and unlike the typical salad flavor profile.

  • Hungarian goulash (Gulyásleves)

    • Delys77 on June 09, 2021

      Not bad overall, but I just don't love chuck in a stew. I think this would be much better with short ribs. lots of good veggies though. Also careful of your paprika, mine was not smoked but hot and the result was quite fiery.

  • Feta cheese spread

    • Delys77 on June 09, 2021

      I agree with twoyolks, this was quite tangy, but also very good.

    • twoyolks on August 08, 2015

      The spread makes a good dip for serving pita breads with. Depending on the level of tang of the feta, this can end up quite tangy.

  • Grilled fish tacos with creamy chipotle sauce

    • Delys77 on June 09, 2021

      These were very easy. The spice rub was nice, and the spritz of lime at the end was lovely. The shredded cabbage, crema, and pico de gallo work really well for a healthy meal. I did sub some fire roasted salsa for the pico de gallo in a few of the tacos. They were a bit more wet but I also appreciated the extra moisture other than the dripping. Crema is very nice but I think too thick so would be better with regular yogurt or thin with some milk.

  • Sloppy Joe's

    • Delys77 on May 31, 2021

      This wasn't bad and came together easily but the ketchup flavour is too forward. I made this because my little one had never had a sloppy joe and I thought he might like it, which he did, but for adults I think it probably too sweet.

  • Egg noodles with beef and Chinese broccoli (Lo mian)

    • Delys77 on June 09, 2021

      We increased everything by about 50% as this was a one dish meal. Also out of Gai Lan so used cabbage. Overall quite good. We used fresh noodles that were already cooked so skipped the simmer step and just use the soy/oyster combo with a splash of stock while stir frying the noodles at the end. Quite good.

    • twoyolks on November 29, 2015

      The flavor of this was good but it was very salty.

  • Margarita

    • twoyolks on April 07, 2016

      The margarita was strong on the sour without enough sweetness to balance it.

  • Filone

    • twoyolks on April 05, 2016

      This is a rather bland bread with a tight crumb, despite the recipe promising an open, ciabatta like crumb. The crust also gets very hard with the long baking time.

  • Shopsin's pumpkin pancakes

    • twoyolks on November 02, 2015

      The pancakes were fine but they taste more of pumpkin spice than actual pumpkin.

  • The best damn Meyer lemon cake

    • twoyolks on April 17, 2017

      This cake is all about the lemon flavor, which is omnipresent without being too sour. However, the flavor of the cake overall is a bit one-noted from the lemon.

  • Stewed pattypan squash with tomatoes

    • twoyolks on August 08, 2015

      Cooking the onion and squash at a high temperature for as long as was called for is difficult without having anything burn.

  • Zucchini fritters (Kolokitho keftedes)

    • twoyolks on August 08, 2015

      These are by far the best zucchini fritters I've ever made. The recipe states it serves 4: 2 of us ate the entire batch and would've gone for me. They're really addictive.

  • Barbecue spaghetti

    • twoyolks on February 13, 2016

      This tasted like pulled pork in barbecue sauce over spaghetti.

  • New Orleans red beans & rice

    • twoyolks on March 16, 2020

      I think this was a nice red beans and rice and, while there's good flavor, it doesn't quite rise to the level I was hoping for. I cut back on the cayenne and Tabasco and it was still pretty spicy.

  • Potato skordalia

    • twoyolks on August 08, 2015

      This tastes a lot like aioli but obviously has a potato base. Whisking in the olive oil was rather difficult and it's hard to keep it in an emulsion.

  • Baked feta

    • twoyolks on June 08, 2016

      This was very simple but also a nice way to jazz up feta. I suspect that this recipe is highly dependent on the quality of the feta used. The cheese melts and browns a little. It helps to mellow the bite of the feta a bit.

    • stockholm28 on May 31, 2015

      I liked this. It is hardly a recipe (feta drizzled with olive oil, sprinkled with red pepper and baked in foil). I used aleppo pepper.

  • Greek salad (Horiatiki)

    • twoyolks on November 17, 2015

      This is a good rendition of a classic Greek salad. It would be at home in any Greek taverna.

    • GiselleMarie on March 06, 2020

      Excellent! This is very easy and very tasty. I used thinly sliced leeks in place of the onion but otherwise followed the recipe. I recommend using Stella brand feta cheese that comes in a big chunk because its flavor is far superior to any other brand, especially the crumbles, which don’t taste like much of anything. I’ll be making this salad often!

  • Grilled lobster with garlic-parsley butter

    • twoyolks on October 16, 2017

      The garlic and chile pepper overpower the flavor of the lobster.

  • Korean fried chicken wings (Yangnyeon dak)

    • twoyolks on December 13, 2019

      The batter makes for a very crunchy, thin crust around the chicken wings. The sauce is also really good.

  • Mitzi's chicken fingers

    • twoyolks on July 26, 2016

      These are nicely flavored chicken fingers that are relatively simple to make (other than frying). The dipping sauce is nice.

  • Chicken tikka masala

    • twoyolks on October 23, 2015

      I managed to not quite follow the directions for the recipe so that probably affected how it turned out a bit. I would've liked more spice flavor in the sauce and the whole spices put into the spice gave it an unpleasant texture.

    • yassoma on December 06, 2020

      I made this twice, except for the second time I made sure I used chicken thighs and add a bit of liquid smoke to the marinade and some oil. I broiled the chicken on a rack till it's charred on high. Way, way better. I also add a pinch of sugar to the sauce and a squeeze of lemon at the end.

  • Mustard & white wine braised chicken

    • twoyolks on October 26, 2016

      This was simply alright. The chicken was a bit bland. The sauce wasn't great. The grainy Dijon mustard was just awkward to eat. I much prefer David Lebovitz's version of chicken with Dijon mustard.

    • rpepper on May 28, 2016

      Excellent. This will become a favorite

  • Blueberry slump

    • meggan on June 02, 2017

      This recipe is always a hit and super easy. I whip it up every time I need a quick dessert from our cache of frozen blueberries.

  • Red pesto (Pesto rosso)

    • hirsheys on June 11, 2021

      Delicious and interesting version of pesto. Note to self: the full amount of anchovy does not overwhelm - just adds nice umami. Don't be scared to use!

  • Greek mac & cheese

    • hirsheys on May 23, 2021

      This is delicious. A fuss to make and I think the sauce could be used on far more pasta. That’s said, this Mac and cheese won a Mac and cheese cook off I went to in 2014 and it was well deserved.

  • Helen Corbitt's chicken salad

    • hirsheys on June 08, 2021

      Overall, I found this WAY overdressed and frankly, pretty boring. I added some tarragon and green onion after a bit to try to make it more interesting, but was pretty underwhelmed. Won’t make this one again (but might pull out Ina’s recipe, which I remember liking and I think was similar...)

  • Spinach with fresh Indian cheese (Saag paneer)

    • hirsheys on June 13, 2021

      Underwhelming. Not enough spicing or flavor. Also, this version of the recipe doesn't explain anything about what to do with the paneer. Far prefer version from 660 curries.

  • Croque-monsieur

    • hirsheys on July 17, 2021

      This recipe serves 6, so I estimated amounts a bit to make this for 1. The recipe is pretty basic and easy. Only changes I made were cutting down the amounts and using challah instead of pain de mie. It came out delicious - a great tasting dinner that took surprisingly little time to put together. Looking forward to trying it with an egg later this week.

  • Rosemary-rubbed beef tenderloin

    • chawkins on April 17, 2016

      Simple ingredients and great flavor. Timing for medium rare was spot on.

  • French lentil salad (Salade de lentilles)

    • Kattancock on September 06, 2020

      Classic and very good. Definitely best when freshly made.

  • Moonwalk

    • Yildiz100 on December 22, 2017

      Not bad but not a keeper either. Needs more bitter to balance the sweet and the rosewater is completely undetectable.

  • Paprika-spiced cauliflower soup (Karfiolleves)

    • PinchOfSalt on March 09, 2015

      I used a 50-50 mixture of hot and regular paprika to get just the right amount of heat. This was a huge hit with some meat-loving friends, even when I revealed that the recipe is vegetarian. Also note that in addition to link provided, you can also find the recipe as published online by Saveur here: http://www.saveur.com/article/Recipes/Karfiolleves-Paprika-Spiced-Cauliflower-Soup

  • Valencian-style mussels (Clochinas Valencianas)

    • amoule on October 31, 2016

      This is easier than dialing the phone for pizza delivery. You don't even need to chop a shallot. The flavor of the smoked paprika works very well with the mussels. However, there are so many mussel recipes that I like better than this one that I wouldn't do it again.

  • Amazing five-hour duck

    • amoule on November 02, 2018

      I've made this several times and it is the ultimate crispy duck recipe. It needs to be served with a fruity chutney or something similar, but you'll never get duck crispier or with more fat rendered off. Be sure to clear the fat from the roasting pan frequently.

  • Brazilian cheese bread (Pão de queijo)

    • amoule on January 12, 2016

      What's unusual about this recipe is that every other version of this bread is gluten-free, but this one includes 2/3 cup of flour.

  • Monte Cristo

    • wodtke on April 24, 2017

      Great success. Delicious combo of sweet and savory. Best to use whole slices, rather than bits, of ham. Also used bits of chicken breast, same point, should have been one whole slice. Would help hold the sandwiches together. Times given were perfect for cooking.

  • Hoppin' John

    • babyfork on January 03, 2016

      A nice version of Hoppin' John. I used the ingredients listed, but omitted the crushed red pepper because I didn't want it to be too spicy for my daughter. I did use the jalapeno, but made sure to get rid of all the seeds. It didn't turn out too spicy at all, so I would add it in the future. I added more chopped ham than called for. Also, I reduced the amount of water added at the end and cooked the collard greens separately as I didn't want it to be too soupy.

  • Baking-powder biscuits

    • Katielang on October 07, 2017

      Infinitely more delicious but nearly as easy as a mix, especially if you use a box grater to shred the cold butter before you mix it in. I used evaporated milk soured with cider vinegar in place of the buttermilk. I was curious about the small yield (6 biscuits) but found it made 7 giant biscuits. These were buttery and tender but had a nice exterior crunch. Served with sawmill gravy, also from this cookbook.

  • Sawmill gravy

    • Katielang on October 07, 2017

      This was part of a Saturday morning “I don’t want to go to the store” breakfast, so I made some substitutions. It was really delicious. I liked the vinegar and pepper, which I was initially skeptical about. They added another dimension to the gravy. Served with baking powder biscuits, also from this book. Very delicious and will be repeated often. Changes: omit bacon, used Gimme Lean veggie sausage, oil, liquid smoke. Used evaporated milk instead of fresh milk/cream, added fresh sage and sautéed mushrooms that needed cooking.

  • Salmon & scallops à la nage

    • GiselleMarie on January 17, 2020

      The sauce wouldn’t thicken, so I added an additional 1/4 cup of cream. It still wouldn’t thicken, so I stirred in a solution of 1/2 tsp. cornstarch and 1 tsp. of water.

  • Stir-fried shrimp with snow peas

    • GiselleMarie on February 28, 2020

      Instead of just snow peas, I used half snow peas and half sliced mushrooms because that’s what I had in my refrigerator. I was a little apprehensive about using the full amount of chile-garlic sauce because my husband grew up on Cantonese food and he doesn’t like anything too spicy. Both he and I thought this dish was wonderful! If I make it for a group that includes my grandchildren, I’ll probably omit the chile-garlic sauce for a milder version. I will make this again!

  • Chinese chicken salad

    • GiselleMarie on March 08, 2019

      This makes A LOT, enough to fill two very large salad bowls. I followed the recipe exactly, and my family really liked this, but the chicken is kind of a minor player. Unless you’re trying to eat super-light, you might want to consider this a side dish, albeit a very good one, that would fit in well as part of a larger meal.

  • Classic coleslaw

    • GiselleMarie on June 03, 2020

      This is a very basic coleslaw with a short list of ingredients. There is very little dressing, which might appeal to some people, but it’s also lacking in flavor. My favorite coleslaw recipe is from the New McCall’s Cookbook published in 1973. It calls for horseradish and lemon juice and is the best recipe ever! Still, I like to experiment with new recipes to make sure the

  • Kale & avocado salad

    • GiselleMarie on May 10, 2020

      This is a wonderful-tasting and a wonderfully basic salad! It’s made from ingredients I always have on hand but it’s so good that it seems like something special. I used organic sunflower kernels in place of hemp seeds because that’s what I had in my cupboard, and I served them on the side because my husband isn’t fond of anything “seedy,” but in my opinion, the sunflower seeds add another delicious dimension to this dish. We had leftover Chinese food for dinner tonight but we needed another vegetable. I thought the citrus-soy sauce dressing would go well with the ginger and oyster sauce flavors in our takeout food, and it did! Honestly, I can’t think of anything this salad wouldn’t complement.

  • Perfect quiche crust

    • GiselleMarie on April 03, 2020

      This was all right but I like my regular recipe better (All About Home Baking, published by the Consumer Services Department of General Mills Corporation, 1933, p. 96). I should have followed the directions to use a food processor, but I made the dough in my KitchenAid mixer instead because I always make pie crust in it and it’s easier to clean. This was fairly easy to roll out and move into the quiche dish, but it wasn’t as tender as my regular recipe. To be fair, I will try this again using my food processor and re-evaluate.

  • Rhubarb-strawberry pie

    • GiselleMarie on June 10, 2020

      I considered using another pie crust recipe because I thought this one that calls for oil would have a greasy taste. It didn’t at all! In fact, it baked beautifully and tasted delicious. If you’re out of butter and want to make a homemade pie crust, this is a good one to try. The filling is also very good, and with vanilla ice cream, this dessert was a real treat on a spring night.

    • GiselleMarie on June 10, 2020

      This oil pie crust doesn’t taste greasy at all. The rhubarb-strawberry filling is very good too!

  • Caribbean oxtail stew

    • katiesue28 on May 05, 2020

      The taste and smell of the gravy was absolutely delicious, though my oxtails were less meaty than I wanted. Overall, I just don't think oxtail is for me. A bit too fatty and difficult to eat. I would like to try this again with just some beef stew meat.

  • Lowcountry shrimp paste

    • pattyatbryce on November 19, 2018

      So good - and not sure if the grits recipe is in this book, but it is in Genius Recipes. Together they are perfection.

  • Watermelon rind pickles

    • hbakke on June 25, 2021

      Hmm, not sure how to rate these. I've never had watermelon pickles, so I didn't know what to expect. These are very sweet and sticky with a clove taste. I don't like them at all, but maybe I'm not a connoisseur of watermelon rind pickles. The brine could use quite a bit of salt in my opinion. Not a repeat for me.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52

    2015 Piglet Community Pick. ...truly a classic that deserves a spot on any cook’s shelf. It is a valuable resource that I know I will refer to over and over again as I cook my way across the globe.

    Full review
  • ISBN 10 1616287357
  • ISBN 13 9781616287351
  • Linked ISBNs
  • Published Oct 28 2014
  • Format Hardcover
  • Page Count 624
  • Language English
  • Countries United States
  • Publisher Weldon Owen
  • Imprint Weldon Owen

Publishers Text

From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence.

Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life.

The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, use young ginger for the best flavor) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion.

Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, and professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people.



Other cookbooks by this author