Saveur Magazine, Apr/May 2017 (#188)

  • Homemade masa (page 24)

    from Saveur Magazine, Apr/May 2017 (#188) Saveur Magazine, Apr/May 2017 (#188)

    • Categories: Mexican; Vegan; Vegetarian
    • Ingredients: dried corn; hydrated lime (calcium hydroxide)
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  • Fried shredded beef empanadas (Empanadas de deshebrada de res)

    • Dannausc on May 21, 2018

      I couldn’t get the mass right so I just used the meat in tacos. The meat and sauce was very tasty.

  • Chicken Basquaise

    • Dannausc on May 21, 2018

      It was so good! Definitely worth a repeat! I couldn’t find puquillo peppers so I used half roasted red peppers and half cherry peppers. Really, really good and flavorful!

    • apattin on October 21, 2018

      Used chicken sausages and thighs (6 large ones cut in half, no skin) 2 med tomatoes, 1 cup wine and 1 cup chix broth and paprika. Also put the thyme and bay leaf after browning the meat. Garlic was chopped and added at the end of the onion/ shallot step. Delicious.

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  • Published Apr 01 2017
  • Format Magazine
  • Page Count 78
  • 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.