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Saveur Magazine, March 2016 (#181)

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Notes about this book

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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.

  • 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.