Saveur: The New Comfort Food: Home Cooking from Around the World by The Editors of Saveur Magazine and James Oseland

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    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: sourdough bread; Comté cheese
    • Categories: Salads; Egg dishes; Appetizers / starters; French
    • Ingredients: slab bacon; eggs; shallots; frisée
    • Categories: Fried doughs; Snacks; Thai
    • Ingredients: sugar; garlic; ground cayenne pepper; dried mushrooms; rice vermicelli noodles; ground pork; shrimp; fish sauce; shallots; white pepper; spring roll wrappers; peanut oil
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: artichokes; lemons; breadcrumbs; pecorino Romano cheese; parsley; garlic
    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: ground beef; ground pork; breadcrumbs; parsley; eggs; garlic; all-purpose flour; olive oil; yellow onions; leeks; bay leaves; beef stock; white wine
    • Categories: Side dish; Hanukkah; Jewish; Vegetarian
    • Ingredients: yellow onions; potatoes; chives; matzo meal; white pepper
    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: cilantro; white onions; jalapeño chiles; avocados; tomatoes
    • Categories: Pies, tarts & pastries; Snacks; Argentinian
    • Ingredients: lard; all-purpose flour; ground beef; yellow onions; dried red pepper flakes; ground cumin; smoked paprika; scallions; dried oregano; green olives
    • Categories: Pies, tarts & pastries; Main course; Greek; Vegetarian
    • Ingredients: olive oil; scallions; garlic; Swiss chard; dill; mint; parsley; feta cheese; phyllo pastry
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: assorted mushrooms; parsley; Italian bread
    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking for a crowd; Italian
    • Ingredients: frozen puff pastry; Parmigiano Reggiano cheese; canned anchovies; cherry tomatoes; parsley; chives; dried oregano; nutmeg
    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; garlic; tahini; sumac; parsley
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: slab bacon; beef chuck; carrots; yellow onions; celery; tomato paste; beef stock; red wine; bouquet garni; button mushrooms; pearl onions; parsley
    • Categories: Soups; Canadian; American
    • Ingredients: corn; bacon; thyme; celery; yellow onions; bay leaves; milk; new potatoes; basil
    • Categories: Soups; German
    • Ingredients: bacon; onions; celery; carrots; celery root; parsley; thyme; bay leaves; split peas; smoked ham hocks
    • Categories: Soups; French
    • Ingredients: white wine; sherry; butter; yellow onions; parsley; thyme; bay leaves; beef stock; baguette bread; Gruyère cheese; Parmigiano Reggiano cheese
    • Categories: Soups; Jewish
    • Ingredients: dill; cilantro; garlic; yellow onions; celery; carrots; turnips; parsnips; whole chicken; seltzer water; dried dill; matzo meal
    • Categories: Chili; Main course; American
    • Ingredients: beef chuck; onions; garlic; tomato paste; dried oregano; chile powder; ground pequin chiles; paprika; ground cumin; masa harina
    • Categories: Soups; Thai
    • Ingredients: lemongrass; chicken stock; kaffir lime leaves; straw mushrooms; nam prik; shrimp; fish sauce; Thai chiles; scallions; limes
    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: parsley; celery; garlic; carrots; red onions; canned tomatoes; kale; borlotti beans; ciabatta bread
    • Categories: Stews & one-pot meals; Main course; Polish
    • Ingredients: dried porcini mushrooms; smoked bacon; fatback; pork butt; kielbasa sausages; allspice berries; smoked pork shoulder; bay leaves; yellow onions; tomato paste; sauerkraut; beef stock
    • Categories: Egg dishes; Main course; Italian; Vegetarian
    • Ingredients: pecorino Romano cheese; parsley; dried oregano; eggs; yellow onions; new potatoes; red peppers; ricotta cheese
    • Categories: Egg dishes; Breakfast / brunch; American
    • Ingredients: Canadian bacon; egg yolks; Tabasco sauce; butter; eggs; English muffins; paprika
    • Categories: Egg dishes; Stews & one-pot meals; Breakfast / brunch; Middle Eastern; Vegetarian
    • Ingredients: Anaheim chiles; yellow onions; garlic; paprika; ground cumin; canned tomatoes; eggs; feta cheese; parsley
    • Categories: Egg dishes; Breakfast / brunch; Mexican; Vegetarian
    • Ingredients: tomatoes; heavy cream; yellow onions; limes; corn tortillas; eggs

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Notes about Recipes in this book

  • Red-chile chicken enchiladas

    • krusso119 on December 14, 2012

      Excellent recipe, my family loved them. The only reason I gave it 4 1/2 stars instead of 5 is that the amount of chicken it calls for seems like a ridiculously small amount for a big pan of 16 enchiladas. The recipe calls for the meat from 2 chicken legs and I used the better part of a 4 lb. rotisserie chicken. And because I used a rotisserie chicken I had no left over cooking liquid from cooking the legs that the recipe calls for, so I used chicken broth to soak the chiles in and make the sauce from. Worked out great.

  • Sweet-and-sour pork chops (Maiale in agrodolce)

    • jumali on August 30, 2011

      I'll make this over and over--simple prep and delicious.

    • JKDLady on September 13, 2015

      I found this quite boring. I rate this a 2. I put the wrong rating in, but I am not allowed to change it.

  • Spring rolls with chile-garlic sauce (Boh biah tote)

  • Ricotta and roasted pepper frittata (Frittata con ricotta e peperoni)

    • TrishaCP on June 06, 2015

      I made this on a weeknight because I had all of the ingredients on hand. I used jarred peppers so it came together pretty quickly. The flavor profile is pretty classic, and it was a perfectly fine but not very memorable meal. I have other frittata recipes that I enjoy much more, so probably will not return to this one.

  • Katharine Hepburn's brownies

    • TrishaCP on June 10, 2013

      This brownie recipe is pretty well-known. (I vaguely recall that it is in one of the Gourmet cookbooks too.) The key here is that it uses very little flour (only 1/4 cup)- which makes for extremely fudgy brownies that I believe are best eaten after cooling. Cakey brownie fans, this is NOT the recipe for you.

  • Chicken paprikash with dumplings (Papriká csirke)

    • TrishaCP on August 15, 2012

      I can't comment on the dumplings as I didn't make them, but the chicken paprikash was great just with simply boiled potatoes. Savory and absolutely comfort food in every sense of the term. I was generous with the paprika (heaping tablespoonfuls) and I think that's the way to go.

    • JKDLady on June 04, 2014

      I found this to be pretty boring, and I used part semi-sweet paprika. It was also difficult to eat the meat on the bone with all the sauce. The dumplings were too hard/chewy so I must have cooked them too long. I would try 5 minutes instead of the 6-8. Maybe I made them too small. I ended up with 51 of them. No one in the family particularly cared for this, and the leftover sauce did not improve with age.

  • Chicken tikka masala

    • Lu1950s on March 08, 2013

      Yum! I subbed crushed tomatoes for the whole tomatoes. I had to use ground coriander and cumin because I didn't have the seeds. The "paste" was more like a liquid slurry. The end product was still good. Served with naan.

    • JKDLady on September 13, 2015

      There were several cooking techniques that I liked in this recipe. I especially liked the way the chicken was cooked. It was seared without being overcooked, and it was so fast. Mine took 8 minutes instead of 5. I also liked straining the tomato seeds. I will use that tip more often. I find the seeds so bitter and crunchy. My paste was also very liquidy, so I added a bit more garam masala, but it still was not a paste. I did use the whole seeds, but I wish I hadn't. The texture was all wrong with the rest of the dish. I only had 3/4 cup of cream, and that was enough for us.

  • Figaretti's "Godfather II" linguine

    • Lu1950s on March 08, 2013

      Subbed parmesan reggiano for the Asiago cheese. I've left out the mussels and increased the shrimp and it was delicious.

  • Woody DeSilva's champoinship chili

    • wcassity on January 01, 2012

      Thick, hearty and spicy. But a bit too one-note.

  • Orecchiette with rapini and goat cheese

    • wcassity on January 01, 2012

      Our absolute family favorite. I frequently make it with kale instead of broccoli rabe. My toddlers request this a couple of times a month. They love noodles and the creamy, tangy sauce. I mix the cheese in versus dropping it on top.

  • Tapas-style meatballs (Albondigas en salsa)

    • JKDLady on September 13, 2015

      This was good, but I thought too much oil. I also think I would add a bit more flour and cook it more. We found the sauce too thin. This also makes very large meatballs. I would make them smaller. I do agree this is a good recipe. I served them over egg noodles for a main meal. It reminded me somewhat of Swedish meatballs.

  • Creamy corn chowder

    • JKDLady on September 17, 2015

      This is a delicious soup. I missed the step of puréeing the soup. This was an important step, I think, in terms of making the soup look better. The taste was wonderful, but I did comment that it wasn't the prettiest soup. I then reread the recipe and noticed the puréeing instruction. I was worried that I should have used whole milk instead of 1%, but it didn't matter. I can't wait to make this again - using all the instructions!

  • German split pea soup (Erbsensuppe)

    • babyfork on October 01, 2018

      This was pretty similar to other split pea soup recipes I have made with the difference being the addition of celery root. This was very tasty and I would make again. I did puree about 3/4 of the soup and mix it with the remainder. Go easy on the salt in the beginning as the smoked ham hocks are salty. Then taste after cooking and adjust.

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Reviews about this book

  • Oregonian

    The food and faces add luscious context to the accessible recipes, which for the most part use easy-to-find ingredients, even in the more exotic dishes.

    Full review

Reviews about Recipes in this Book