Saveur Magazine, Jan/Feb 2016 (#180)

  • Chicory and herb salad with apple, pomegranate, and creamy miso dressing

    Chicory and herb salad with apple, pomegranate, and creamy miso dressing (page 12)

    from Saveur Magazine, Jan/Feb 2016 (#180) Saveur Magazine, Jan/Feb 2016 (#180) by Kim Alter

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Winter; Vegetarian
    • Ingredients: vegetable oil; shallots; fresh ginger; yuzu juice; white miso; olive oil; Parmigiano Reggiano cheese; chile oil; apples; ginger beer (alcohol); pomegranate seeds; chicory; cilantro
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Notes about Recipes in this book

  • Three-beet salad with orange-yogurt dressing

    • michalow on September 24, 2020

      Beautiful, with wonderful textural contrasts. Each beet preparation (raw, pickled, and roasted) adds something, but the dish is still very good if you streamline by choosing only two of these. Would like to try adding some ginger to the orange yogurt next time.

  • Bitter melon and tofu stir-fry with pork belly and eggs

    • Dannausc on October 01, 2022

      I used pork shoulder in place of the pork belly as that’s what I had on hand. It was actually quite good. (I’m not a fan of bitter melon but my wife is.) The salting method really helped cut some of the bitterness. We both liked it quite a lot and my wife is already asking when I’m going to make it again. Made with bitter melon from my garden.

  • Noodles in dashi with miso-coated pork belly

    • evas on March 26, 2018

      I love this recipe! So warming and great on a rainy day.

    • meggan on January 14, 2020

      Had to sub in angel hair for somen but it was delicious.

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  • Published Jan 01 2016
  • Format Magazine
  • Page Count 82
  • 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.