Saveur Magazine, Dec 2016/Jan 2017 (#186)

  • Chestnut tortellini with shallots and sage

    Chestnut tortellini with shallots and sage (page 40)

    from Saveur Magazine, Dec 2016/Jan 2017 (#186) Saveur Magazine, Dec 2016/Jan 2017 (#186)

    • Categories: Pasta, filled; Main course; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: all-purpose flour; chestnut flour; eggs; ricotta cheese; unsweetened chestnut purée; nutmeg; shallots; lemons; sage
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Notes about Recipes in this book

  • Braised beef shank with roasted radishes and flaxseed relish

    • bwehner on March 04, 2017

      This was very good & different. The flax seed relish was very unique. A nice recipe for lightened up fare.

  • Spicy stir-fried pork belly (Jeyuk bokkeum)

    • Jmolaei on December 22, 2017

      Hard to not burn the bits of onion, ginger & garlic. They were incinerated in the pan. Flavor good though.

  • Scallion pancakes (Pajeon)

    • Rinshin on January 12, 2017

      This was much more doughy than many other versions of pajeon I've made from other sources. The picture of the recipe shows crisp and thinner pancakes so I believe the water to flour/cornstarch ratio is off here. I would have liked some type of seafood added to the batter too. I did add more liquid to the dough as I made them, but the taste just was not there.

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  • Published Dec 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.