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May 24, 2007 07:07 PM

Favorite recipes from Saveur magazine?

Another thread on Saveur on the media board reminded me that I've been wanting to do this for a while...

I'm willing to bet that a lot of other people have years of Saveur magazines but only make a handful of recipes out of them. A lot of their recipes are labor intensive and/or require esoteric ingredients, so it does take extra motivation to test them out. What are your favorites (if possible, please note the issue and page! Saveur's online archives are spotty, so it does pay to have the old issues.)

Lasagne (fresh spinach pasta, bolognese, bechamel) - Issue 53 (Sept/Oct 2001), pg 56-60
Pizza di Patate (Sullivan Street Bakery's recipe) - Issue 79 (November 2004). pg 58

On the other thread, amyzan cited a Thai catfish larb recipe, which I immediately went and dug up:
Laab Pla Duk - Issue 67 (June/July 2003) pg 57
It looks fantastic... I think I'm going to have to try it... I need a charcoal grill, though.

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  1. What! You don't have a charcoal grill and you call yourself an AMERICAN? You should move to France!

    One of my favorite Saveur recipes was one I can't find anymore. It was before the main spread in the mag. It was an, I think, an Egyptian (or Lebanese) lentil soup with some kind of bitter green. I think it was dandilion greens but it might have been escarole. The spices were North Africanish. It was quite simple and absolutely delicious. It appeared at least 5 years ago.

    Btw, my son got me a Saveur mag in French. It was quite interesting and had lots of good recipes and articles on what we'd call unusual places: Macedonia, for one.
    I've never been able to find it again. I think he bought it in Seattle, but it might have been Berkeley.

    1 Reply
    1. re: oakjoan

      I think I found it - there's a recipe for "Dandelion-Lentil Soup" in issue 34 (April1999) pg 34. It involves cooking a cup of lentils in 9 cups of water until tender, then sauteeing onion, garlic, red chile, and grated ginger together for 10 minutes. The mixture is added to the lentils, along with dandelion greens, lemon juice, cumin, salt and pepper and cooked until the greens are tender.

    2. > I'm willing to bet that a lot of other people have years of Saveur magazines but only make
      > a handful of recipes out of them. A lot of their recipes are labor intensive and/or require
      > esoteric ingredients, so it does take extra motivation to test them out.

      Indeed! That's the very reason why I decided to unsubscribe recently. I do enjoy the travel stories, but the best of the lot are compiled in the Best Food Writing anthology every year, so I figure I'll get my fix there.

      That said, there is a single recipe I've made several times - it's the Japanese chicken & potato curry (Wafuu Curry) recipe from issue #99 (Feb. 2007), page 47.

      Still time-consuming (about an hour and a bit) but only one exotic ingredient (the Japanese curry powder) which my local Korean-Japanese grocery store carries. I've enjoyed this dish in restaurants over the years and am thrilled that I can now make it at home. I've also adapted it for other veggies (broccoli & zucchini) and it comes out well too.

      1. I have ten years of them strewn about my house and it drives me crazy to find old recipes. There online recipe archives are terrible! But if I can find it I will post the recipe for Burmese Fish and Tomato Curry. Really good. I also second the Wafuu Curry recipe. Another favorite is Nai Nai's Breakfast Noodles. A morning favorite in my house.

        5 Replies
        1. re: jdm

          I used to photocopy the index page of every issue and put them in a binder for reference - I stopped doing a few years ago (laziness) and have now resorted to grabbing a stack of 4 or 5 issues, and scanning the key words on the spines, hoping one of them triggers a memory. It's getting pretty inefficient, though... I thinking about restarting the photocopied index thing again.

          I found your fish curry recipe though : Ngar Si Byan (Fish and Tomato Curry), issue #66 (April/May 2003). Do you remember which story Nai Nai's Breakfast Noodles was with?

          1. re: daveena

            I think that it was in an article about Hong Kong. I will search for it tonight. I do the same "search the spine" browse as well. Not always successfully. I know that I am way too lazy to photo copy the index, but that is a great idea!

            1. re: daveena

              Wow! Found it on the fourth try!
              Issue No. 85, June/July 2005
              The recipe is concommitant with a book review and is on page 24.
              Note, I usually triple or quadruple the sauce and keep it in a jar in the fridge. I also use just about any kind of noodle, not just the won ton skins.
              I also add chopped green onions for a little color.
              Enjoy them.

              1. re: daveena

                the only problem with your latter method is as you get older the memory slips
                take that from exp. lol

              2. re: jdm

                Burmese Fish and Tomato Curry, April/May 2003 issue, #66, Page 63,

              3. I've enjoyed Saveur because it usually tells me how and why the food is what it is. I'm an Alton Brown fan for that reason.
                Two favorite recipes from Saveur are the Key Lime Pie (Simple and authentic) from #48, Jan/Feb 2001. It's made with egg yolks, condensed milk & key limes. No green food coloring or jello. I've also enjoyed the the Tex-Mex Cheese Enchiladas from #58, April 2002. Again simple, authentic ingredients.
                I ended up copying them into the word processor to share and so I don't soil the magazine.
                Lots of other recipes are just waiting in my collection for the right time.

                5 Replies
                1. re: Phood

                  If you could, please post the cheese enchilada recipe! I went to my recipe file to pull that out a couple of months ago and it was gone, gone, gone. I searched for it online, but to no avail. I've been making it for years, since it first appeared in 2002. The best enchiladas, ever.

                  1. re: smr33

                    Serves 4 to 6

                    • 4 cups chicken stock
                    • 4 large ancho chiles, stemmed and seeded
                    • 1 ¾ cups corn oil
                    • 1 large yellow onion, peeled and chopped
                    • 3 cloves garlic, peeled and chopped
                    • 2 tbsp flour
                    • 4 tsp. ground cumin
                    • 1 ½ tsp dried oregano
                    • salt and freshly ground black pepper
                    • 2 corn tortillas
                    • ¾ lb. monterey jack cheese, grated.

                    1. Put stock and chiles into a medium pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chiles are soft, about 10 minutes. Remove pot from heat and set aside.
                    2. Heat 2 tbsp of the oil in a medium skillet over medium-high heat. Add two-thirds of the onion and cook, stirring often, until they begin to soften; 3-5 minutes. Transfer to a blender, add chiles, 1 cup of the cooking liquid, and garlic, puree to a smooth paste and set aside.
                    3. Heat 2 tbsp of the oil in a large skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 3-5 minutes. Add chile paste, cumin, oregano, and the remaining cooking liquid and season to taste with salt and pepper. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 30 minutes, Keep warm over lowest heat
                    4. Preheat oven to 400º. Heat the remaining 1 ½ cups oil in a deep medium skillet over medium heat until hot but not smoking. Quickly fry tortillas 1 at a time, turning once, for about 2 seconds per side, then dip them into chile sauce to coat well. Transfer tortillas to a large plate as done, scatter bottom third of each with about ¼ cup of the cheese, then roll to completely encase cheese, Arrange rolled tortillas, seam side down, in a large baking dish, into a single layer, Spoon the remaining chile sauce over tortillas and sprinkle with the remaining cheese and onions. Bake until cheese melts, about 10 minutes.

                    1. re: Phood

                      Many, many thanks. These are absolutely the best enchiladas. Worth every greasy step!

                      1. re: Phood

                        Should the above recipe read "12 corn tortillas", not "2"? Thanks if anyone knows.

                  2. All of the recipes in Coleman Andrews's article on cast iron skillets, #42, p. 76. Fagioli Lessi (basic white beans, Tuscan style), #46, p. 98, except I cook then very slowly in the oven. And my very favorite, which I can't find at the moment, the Indiana persimmon pudding, which even made with the Japanese things is the best damn dessert in the world. There are others that I've used and loved, and every so often I'll get lost in a pile of back issues and find something wonderful I'd forgotten, but these are the ones I go back to over and over.

                    And "people who live in France don't BBQ?" made me laugh - my father-in-law used to import Le Creuset BBQ grills, the instruction sheet for which was an abomination. I told him I'd rewrite and illustrate one for him; he asked me what I'd charge for that, and I said, "This grill!" Turns out he got the better end of the bargain - it was a very good instruction sheet and a nearly useless grill. I don't think it sold very well either.

                    2 Replies
                    1. re: Will Owen

                      Second the fagioli recipe. There are several, actually - one for the basic bean preparation, and then a couple that use those beans as components in grander things. Both the tuna salad and the stew with sausage are fantastic, in that simple whole-is-more-than-sum-of-parts way.

                      1. re: Will Owen

                        Persimmon Pudding (5-time prize winner in Mitchell, Indiana) is in the December 2000 issue, #47, Page 32.