Saveur Magazine, March 2016 (#181)

  • Sprouted chickpea socca with herb salad and yogurt

    Sprouted chickpea socca with herb salad and yogurt (page 14)

    from Saveur Magazine, March 2016 (#181) Saveur Magazine, March 2016 (#181)

    • Categories: Pancakes, waffles & crêpes; Salads; Main course; French; Vegetarian
    • Ingredients: Aleppo pepper; coriander seeds; cumin seeds; cilantro; chickpea flour; scallions; arugula; basil; parsley; mint; Greek yogurt; chickpea sprouts
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Notes about Recipes in this book

  • Lamb shanks in red wine with creamy eggplant

    • twoyolks on April 06, 2016

      The reduced braising liquid was good. The lamb shanks themselves were dry and lacked flavor. The eggplant-bechamel mixture was just odd. It wasn't clear if it was a side or a sauce. There was very little eggplant flavor in it, mostly the bechamel and cheese.

  • Skillet-braised Swiss chard

    • twoyolks on July 02, 2020

      I really enjoyed the interplay of the sweetness from the sugar and the acidity from the tomatoes. This reminded me of a less earthy version of braised collared greens.

    • shrinkrap on July 19, 2021

      I added some jarred Calabrian chilis.

  • Soba salad with lemon-miso vinaigrette

    • thekitchenchronicles on July 25, 2017

      Great light dinner or lunch. Lots of good texture and flavor. Dressing is nice and bright. Looks fab on a plate with all the colors of the various salad ingredients. Wrote it up here: http://www.thekitchenchronicles.com/2017/05/02/soba-salad-with-lemon-miso-vinaigrette/

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  • Published Mar 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.