Saveur Magazine, December 2015 (#179)

  • Latkes with chopped liver and pickled onions

    Latkes with chopped liver and pickled onions (page 16)

    from Saveur Magazine, December 2015 (#179) Saveur Magazine, December 2015 (#179) by Noah Bernamoff

    • Categories: Chutneys, pickles & relishes; Breakfast / brunch; Hanukkah; Jewish
    • Ingredients: distilled vinegar; black peppercorns; yellow mustard seeds; allspice berries; whole cloves; bay leaves; white onions; schmaltz; chicken livers; yellow onions; quatre-épices; hard-boiled eggs; scallions; baking potatoes; matzo meal; duck eggs
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Notes about Recipes in this book

  • Semolina-coconut cake with orange and rose waters (Basbousa)

    • TonyInSeattle on January 30, 2023

      OK, but not great… The texture was much denser than other semolina cakes I’ve made and the syrup flavor was not very enticing (and I used the recommended Carlo rose and orange blossom waters). Would not make again.

  • Vanilla wreath cookies

    • twoyolks on December 15, 2015

      These were extremely difficult to shape. I tried to use a piping bag but it was nearly impossible to get the cookie out. I switched to a cookie press and it was hard to get the cookie to detach from the press. These cookies become very hard after cooling.

  • Cinnamon sugar cookies

    • twoyolks on December 15, 2015

      This are a pretty basic, not too sweet sugar cookie. Unfortunately, there just wasn't enough cinnamon flavor from the cinnamon topping to really call these cinnamon sugar cookies.

    • meggan on February 02, 2016

      I agree with twoyolks - pretty boring.

  • Honey and spice cookies

    • meggan on February 02, 2016

      I froze the dough and then tried to cut these out later but the dough didn't really behave. Taste-wise they were ok but they are not going to knock anyone's socks off.

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  • Published Dec 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.