Saveur Magazine, November 2015 (#178)

  • Manhattan-style clam chowder

    Manhattan-style clam chowder (page 21)

    from Saveur Magazine, November 2015 (#178) Saveur Magazine, November 2015 (#178)

    • Categories: Soups; American
    • Ingredients: top neck clams; salt pork; bay leaves; white onions; bottled clam juice; canned tomatoes; baking potatoes; slab bacon; celery; thyme; marjoram
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Notes about Recipes in this book

  • Ruth Reichl's cream biscuits

    • Rutabaga on December 23, 2015

      These biscuits have a very soft crumb. I used cake flour, as I did not have tipo 00. Freezing the biscuits before baking was something new for me, but it's an excellent idea if you want to make them in advance. The dough is also very quick to prepare. Mine we somewhat larger than the recipe recommends (I only made 9 biscuits total), but were pretty standard sized biscuits, although unfortunately they didn't rise very much. I'm not sure if that is just the nature of this recipe. All in all they are quite nice, with a touch of elegance to them, but buttermilk biscuits are still my favorite.

  • "Creamed" collard greens with peanut butter and chile

    • Foodycat on November 07, 2022

      Excellent flavour, but maybe I didn't cook my greens enough, because I couldn't get them to puree smooth.

  • Apple and kale salad with black-sesame maple cashews

    • Rutabaga on October 27, 2017

      I'd really been looking forward to trying this salad, but was rather disappointed with the results. The main issue is that the dressing is simply too sweet for our taste - and I only used half the sugar called for! To be fair, I used Chinese black rice vinegar, which may be sweeter than Shanxi vinegar (I've no idea), and apple cider can vary greatly in sweetness. I recommend leaving out the sugar entirely, adding it only to taste if needed. A little bit of a spicy kick - just a hint - would also be welcome here, so maybe add a half teaspoon of sriracha. We did all love the maple cashews, which I made using regular white sesame seeds instead of black. As a final note, this really made a lot of dressing for the amount of salad. You could probably get by with half the amount, unless you've packed those four cups of kale extra tightly.

  • Pumpkin pie with graham cracker crust and pepita-sage brittle

    • Gonzomema on January 19, 2016

      The peptic-sage brittle is worth making on it's own! Not sure I'd make homemade graham crackers for the crust again. I think store bought would be good too.

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  • Published Nov 01 2015
  • Format Magazine
  • Page Count 90
  • 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.