Saveur Magazine, November 2010 (#133)

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    • Categories: Beverages / drinks (no-alcohol)
    • Ingredients: sugar; fresh ginger; lemons
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  • Piquant corn bread
    • Categories: Bread & rolls, savory
    • Ingredients: cornmeal; all-purpose flour; chile powder; ground cumin; cheddar cheese; buttermilk; cilantro; jalapeño chiles; red peppers
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  • Young coconut cream pie
    • Categories: Pies, tarts & pastries; Dessert; Thai
    • Ingredients: all-purpose flour; butter; sugar; eggs; coconut; coconut milk
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  • Swordfish with olives and capers (Pesce spada alla ghiotta)
    • Categories: Main course; Italian
    • Ingredients: swordfish; canned tomatoes; green olives; capers; chile flakes; parsley
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  • Ethiopian collard greens (Ye' abesha gomen)
    • Categories: Side dish; Ethiopian
    • Ingredients: black cardamom pods; fenugreek; nigella seeds; Thai chiles; fresh ginger; collard greens
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  • Lonnée's collards
    • Categories: Side dish; American South
    • Ingredients: chicken stock; collard greens; chile flakes
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  • Collard greens, cornmeal, and sausage soup (Sopa de fuba)
    • Categories: Soups; Brazilian
    • Ingredients: cornmeal; kielbasa sausages; chicken stock; collard greens; scallions
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  • Collard greens salad with peanut vinaigrette
    • Categories: Salads; Dressings & marinades; Side dish; Vegetarian
    • Ingredients: raw peanuts; grapeseed oil; smoked paprika; apple cider vinegar; shallots; carrots; baby collard greens; black-eyed peas; Fresno chiles; eggs; cilantro
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  • Indonesian-style collard greens curry (Gulai sayur)
    • Categories: Curry; Main course; Indonesian; Vegan; Vegetarian
    • Ingredients: turmeric; shallots; garlic; Thai chiles; fresh ginger; lemongrass; peanut oil; coconut milk; collard greens
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  • Kashmiri collard greens (Haak)
    • Categories: Rice dishes; Main course; Middle Eastern; Vegan; Vegetarian
    • Ingredients: turmeric; ground coriander; ground fennel; ground cumin; ground fenugreek; Kashmiri chile powder; collard greens; fresh ginger; jaggery sugar; basmati rice
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  • Colicchio & Sons' Parker House rolls
    • Categories: Bread & rolls, savory; American
    • Ingredients: active dry yeast; barley malt syrup; all-purpose flour; store-cupboard ingredients; fleur de sel
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  • Celery root rémoulade (Céleri-rave rémoulade)
    • Categories: Salads; Appetizers / starters; French; Vegetarian
    • Ingredients: egg yolks; grapeseed oil; celery root; parsley
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  • Snails in garlic-herb butter (Escargots à la Bourguignonne)
    • Categories: Appetizers / starters; French
    • Ingredients: butter; parsley; Cognac; garlic; shallots; snail shells; canned snails
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  • Steak Tartare (Tartare de filet de boeuf)
    • Categories: Appetizers / starters; French
    • Ingredients: beef tenderloin; egg yolks; capers; parsley; red onions; Thai chiles; sherry vinegar
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  • Coddled eggs with chanterelles (Oeufs cocotte aux girolles)
    • Categories: Egg dishes; Appetizers / starters; French; Vegetarian
    • Ingredients: garlic; spinach; chanterelle mushrooms; heavy cream; eggs; baguette bread
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  • Bistro French fries (Bistro pommes frites)
    • Categories: Side dish; French
    • Ingredients: duck fat; canola oil; potatoes
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  • Potato galette (Galette de pomme de terre)
    • Categories: Side dish; French
    • Ingredients: potatoes; duck fat; parsley
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  • Roast duck with olives (Canard aux olives)
    • Categories: Main course; French
    • Ingredients: fennel seeds; parsley; black peppercorns; bay leaves; thyme; chicken wings; Muscovy duck; yellow onions; chicken stock; dry white wine; tomato paste; green olives
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  • Calf's liver with parsley, garlic, and fried potatoes (Foie de veau en persillade avec pommes de terre)
    • Categories: Main course; French
    • Ingredients: potatoes; grapeseed oil; bacon; veal livers; butter; parsley; garlic
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  • Braised beef cheeks (Joues de boeuf confites)
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef cheeks; thyme; dry red wine; bay leaves; onions; celery; whole cloves; beef stock; calf feet; button mushrooms; bacon; conchiglie pasta; pearl onions; carrots; parsley
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  • Pan-fried steaks with mustard cream sauce (Pavés du mail)
    • Categories: Sauces for meat; Main course; French
    • Ingredients: beef flat iron steaks; Cognac; heavy cream; Dijon mustard; parsley
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  • Roast chicken (Poulet rôti)
    • Categories: Main course; French
    • Ingredients: whole chicken; watercress
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  • Braised veal breast with artichokes (Tendron de veau avec artichauts)
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: veal breast; garlic; thyme; sage; yellow onions; celery; rosemary; tomatoes; white wine; veal stock; artichoke hearts; lemons; scallions
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  • Grilled turbot with white wine and butter sauce (Turbot aux beurre blanc)
    • Categories: Sauces, general; Main course; Cooking for 1 or 2; French
    • Ingredients: butter; shallots; bay leaves; thyme; heavy cream; turbot; parsley
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  • Turkey with sauerkraut, Riesling, and pork sausages
    • Categories: Sauces, general; Main course; Cooking for a crowd; Thanksgiving
    • Ingredients: juniper berries; garlic; parsley; thyme; whole cloves; bay leaves; duck fat; onions; Riesling wine; slab bacon; sauerkraut; tart apples; whole turkey; bacon; knackwurst sausages; new potatoes
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Notes about this book

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Notes about Recipes in this book

  • Ethiopian collard greens (Ye' abesha gomen)

    • Vanessa on December 20, 2011

      I came upon this recipe because I had some KILLER collards at an Ethiopian restaurant in (wait for it) Myrtle Beach SC. Who knew? Since I live in SC, I've eaten a lot of collards, and cooked a lot of collards (and other sturdy greens), but I have never really been satisfied with any method I've tried. However, the result of this recipe was something that caught something of the incredible essence of those greens in Myrtle Beach. I did overdo the spices a bit - I thought that 1/8 teaspoon couldn't possibly be enough. But of course it would have been - this recipe is from Saveur after all. Definitely something to try again. And something to make for New Years here in SC.

    • bernalgirl on March 28, 2012

      Delicious. I've made this with beet greens, too, and decreased the cooking time. The flavor combination is lovely.

    • meggan on October 16, 2014

      I would add less water as it dulled the flavor of the spice butter.

  • Collard greens, cornmeal, and sausage soup (Sopa de fuba)

    • bwehner on November 27, 2016

      This had such unique flavor & complexity for a very easy soup. We enjoyed it! I added some fresh October beans which I needed to use. Delicious!

    • dinnermints on May 20, 2018

      Delicious! We sautéed an onion and a bunch of garlic in the leftover sausage oil before adding the stock. I was sure it wouldn’t take 40 min. to cook the cornmeal, but...it did. And we tried to be careful with tempering the eggs, but they separated anyhow. No matter, we loved it.

  • Turkey in mole poblano

    • Shelmar on November 24, 2020

      Time consuming. I did parts on three days, about 7-8 hours of time. This made a lot of mole compared to what I needed. Could have used a 12 quart pan. Ok, but since I have made better Bayless moles before, I am unlikely to make this again. On a positive note, the leftovers made the best Turkey mole enchiladas!

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  • ISSN 1075-7864
  • Published Nov 01 2010
  • Format Magazine
  • Page Count 120
  • Language English
  • Countries United States