Saveur Magazine, November 2014 (#169)

  • Navy bean pie

    Navy bean pie (page 18)

    from Saveur Magazine, November 2014 (#169) Saveur Magazine, November 2014 (#169)

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; coconut-flavored evaporated milk; dried navy beans; sugar; butter; vanilla extract; ground cinnamon; nutmeg
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Notes about Recipes in this book

  • Irish barmbrack

    • TrishaCP on February 15, 2021

      Easy to make and quite good.

  • Julia Child's garlic mashed potatoes

    • Rutabaga on November 26, 2015

      Despite the large quantity of garlic in this dish, cooking it slowly in butter and bechemel mellows the flavor, permeating but not overwhelming the potatoes. As one would expect, these potatoes are quite rich. I find a small serving quite filling. Next time, I will use the smallest setting on my ricer, instead of the middle option, as I found the potatoes were not quite as smooth as I had hoped they would be, although the ricer of course eliminated any large, hard lumps.

  • Roasted garlic focaccia

    • twoyolks on November 21, 2016

      This is a great idea with rather poor execution. The roasted garlic goes really well on focaccia. However, this focaccia doesn't have much flavor. The crumb on the focaccia is too tight for good focaccia. Additionally, there isn't enough roasted garlic and it tends to sit on top of, not in the focaccia so it falls off very easily or burns during cooking.

  • Apple-cranberry relish

    • twoyolks on November 17, 2015

      This was too tart. It was close to inedible because of the tartness.

  • Macaroni au gratin

    • Rinshin on May 06, 2016

      Just the way we like our macaroni au gratin. I don't like overly cheesy mac and cheese and prefer ones made with plenty of bechamel or mornay sauce. The inside was very creamy and outside crispy. I added some sliced sausages and leftover steamed brussels sprouts. Mine was ready in 40 min instead of 45 min.

    • chawkins on January 24, 2022

      I made a quarter of the recipe in a loaf pan and use gruyere. Delicious, creamy interior with a great crust. The nutmeg and clove flavor were quite prominent.

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  • Published Nov 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.