Saveur Magazine, Jun/Jul 2016 (#184)

  • Chimayó chile rub

    Chimayó chile rub (page 28)

    from Saveur Magazine, Jun/Jul 2016 (#184) Saveur Magazine, Jun/Jul 2016 (#184) by Adam Perry Lang

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: Chimayo chile powder; garlic salt
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  • "A little jolt" rub

    • Frogcake on July 24, 2016

      Great rub,which we used on sirloin tip steaks. You can't really taste the coffee in my opinion. It does impart a deep, smoky chocolate flavour though. This is one of my go-to rubs for sure!

  • Roasted and fresh tomato pie

    • Rinshin on September 12, 2016

      5 or 6 steps plus using garden tomatoes that should deliver A+ taste, but instead it was only fair to good. I did appreciate the fact this pie was not so sweet like some Southern style tomato pies I've made in the past. If following the direction for this pie, there is no way the top of the pie gets that nicely browned look without broiling as a last step and I did have to do that to finish the pie off or it would have looked quite anemic. For much simpler steps, Susy Middleton's tomato tart delivers fantastic taste and texture.

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  • Published Jun 01 2016
  • Format Magazine
  • Page Count 130
  • 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.