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

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Notes about Recipes in this book

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

  • 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.

  • Woody DeSilva's champoinship chili

    • wcassity on January 01, 2012

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Chicken paprikash with dumplings (Papriká csirke)

    • 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.

    • 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.

  • 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.

  • 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.

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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

  • ISBN 10 0811878015
  • ISBN 13 9780811878012
  • Published May 01 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Curated by James Oseland, executive editor of Saveur magazine, this collection of recipes, stories and over 200 stunning photographs delves into the vast spectrum of regional and international cuisines that have shaped what Americans consider classic comfort food today.

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