These puttanesca-style noodles from Italy’s Lombardy region are enriched with a dark lager.
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]]>In this easy pasta dish, based on one served at Birrificio Italiano, a brewery and restaurant in Italy’s Lombardy region, the puttanesca-style sauce is enriched with Bibock, the brewery’s bock-style beer.
- 3 Tbsp. extra-virgin olive oil
- ¼ cup salt-packed capers, rinsed
- 8 garlic cloves, smashed and peeled
- 8 oil-packed sun-dried tomatoes, roughly chopped
- 6 oil-packed anchovy fillets, roughly chopped
- 4 red Fresno chiles, seeded and roughly chopped
- 4 gherkins, roughly chopped
- 2 red onions, roughly chopped
- One 28-oz. can whole peeled tomatoes
- 12 oz. bock beer
- ¾ cup kalamata olives, pitted and halved
- Kosher salt and freshly ground black pepper
- 1 lb. long pasta, such as linguine or scialatielli
- 8 caper berries, for garnish
- 2 Tbsp. finely chopped flat-leaf parsley, for garnish
Instructions
- To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions and cook, stirring occasionally, until the ingredients are browned, about 20 minutes. Add the tomatoes and beer and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 1½ hours. Transfer the sauce to a blender and pulse until smooth, then scrape it back into the pot and place over low heat. Stir in the olives and season to taste with salt and black pepper.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving a little cooking water, then transfer the pasta to the sauce and toss to combine. Stir a little pasta water into the sauce to loosen if needed. Garnish with caper berries and parsley and serve.
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Tender dumplings meet silky, molten Gruyère and crispy fried onions in this German classic.
The post Käsespätzle (Cheese Spaetzle) appeared first on Saveur.
]]>This satisfying German pasta dish is adapted from the one served at Spatenhaus an der Oper in Munich. The trick to transforming the soft dough into delicate, tender dumplings is well-aerated eggs and and mastering the delivery of batter into the boiling water. Consider picking up an easy-to-use spätzle-maker, or use a bowl scraper and a colander or a potato ricer to extrude the batter directly into the pot.
Featured In “Learn to Make Spätzle: Germany’s Favorite Comfort Food” by Benjamin Kemper.
- 1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
- 1½ tsp. kosher salt, divided, plus more
- 1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
- 1 cup vegetable oil
- 3 Tbsp. unsalted butter
- 5 large eggs
- Pinch freshly grated nutmeg
- 1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
- 2 Tbsp. finely chopped chives
- Freshly ground black pepper
Instructions
- In a small bowl, stir together 2 tablespoons of the flour and ½ teaspoon of the salt. Add the sliced half of the onion and toss to coat.
- To a medium skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the sliced onions (leave the excess flour behind) and fry, using tongs to stir occasionally, until crisp and golden brown, 9–10 minutes. Transfer to a paper towel-lined plate and set aside. Transfer the oil in the skillet to a heatproof bowl and cool completely before discarding. Wipe the skillet clean with paper towels and set aside.
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, return the skillet to the stove and place over medium heat. Add the butter. When it has melted and the foam begins to subside, add the chopped half of the onion and cook, stirring occasionally, until soft and translucent but not yet browned, 8–9 minutes. Remove from the heat and set aside.
- In a large bowl, whisk the eggs until very frothy. Add the nutmeg and the remaining flour and salt and whisk to a uniform, thick batter. Continue whisking until bubbles slowly rise to the surface when you stop whisking, about 2 minutes more.
- When the water begins to boil, place a spätzle maker or a heat-resistant colander with large holes over the pot. Pour the batter onto the spätzle maker or colander. Working quickly, use a bowl scraper or rubber spatula to force the all of the batter through the holes. Immediately stir the water gently to separate any stuck pieces. When the water returns to a boil, cook the spätzle for 2 minutes, then drain them and rinse well under cold water.
- Return the large skillet with the chopped onions to the stove and place it over medium-high heat. When the onions begin to sizzle, add the spätzle and cheese. Stir until the spätzle is hot and the cheese is fully melted. Season to taste with salt, then transfer to a large bowl or four small plates. Top with the chives and reserved fried onions, sprinkle with black pepper, and serve immediately.
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No slime here! This vegetarian main is all crisped edges and spicy sauce.
The post Bhindi Masala (Okra Stir-Fry) appeared first on Saveur.
]]>When people think of okra, they often think of slime and goo, but I’m here to tell you that, with the right technique, the tender green pod might become your new favorite vegetable.
Growing up in Pakistan, okra was always golden and crisp but also tender, robed in a saucy masala of juicy tomatoes and velvety onions. I still make it this way in my New York kitchen whenever I return from the farmers market with a bag of okra. Following my mom’s recipe, I start with a base of garlic, ginger, chile powder, and turmeric. Then I add the onions and fried okra and simmer everything to meld the flavors.
Sadly, I can’t always find okra at my local farmers market, but a bag of the frozen stuff from the Indian supermarket works great in a pinch. It comes stemmed and sliced, which saves me time in the kitchen; I just cook it a little longer and don’t deep-fry it (the extra water makes it splatter).
When buying fresh okra, look for medium pods that are bright green, dry, unblemished, and no longer than your index finger: The bigger, the tougher is the rule I go by. Okra is surprisingly inexpensive and will keep for about four days, refrigerated in a paper towel-lined produce bag. You can use any extra okra in this Caribbean-Style Sautéed Okra recipe, which is a personal favorite.
To clean okra, give the pods a rinse, then spread them on a kitchen towel. (They soak up water, so it’s important that they be as dry as possible to ensure proper crisping.) With some quick prep, this stir-fry comes together in no time. I encourage you to sop it up with roti (flatbread), like chapatis or parathas, or to ladle it over basmati rice.
- ¾ cup vegetable oil
- 1 lb. okra, stemmed and cut into 1-in. lengths (5 cups)
- 3 garlic cloves, coarsely chopped
- 1 large white onion, thinly sliced
- 1 Tbsp. ginger paste
- 1 tsp. Indian red chile powder, or cayenne pepper
- 1 tsp. garlic paste
- 1 tsp. ground turmeric
- 1 tsp. kosher salt, plus more
- 2 medium plum tomatoes, cut into wedges
- Steamed basmati rice or roti, for serving
Instructions
- To a large, wide pot over medium-high heat, add the oil. When it’s shimmering and begins to smoke, add the okra and fry, stirring continuously, until softened and browned, 10–15 minutes. Using a slotted spoon, transfer to a plate. To the empty pot, add the garlic and onions and cook, stirring frequently, until the onions are translucent, 4–6 minutes. Add the ginger paste, chile powder, garlic paste, turmeric, and salt and cook until fragrant and beginning to brown, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have softened, 4–6 minutes. Stir in the reserved okra and continue cooking until the tomatoes have broken down, 2–3 minutes more. Season to taste with salt and serve hot with rice or roti.
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Give cornmeal a summer makeover with a simple salad and a bright herb sauce.
The post Creamy Polenta with Chimichurri and Tomatoes appeared first on Saveur.
]]>While polenta is often associated with wintery comfort foods, SAVEUR contributing editor Farideh Sadeghin decided to make a quick summery version. Homemade chimichurri and a simple tomato-onion salad offset the richness of the creamy dish. Throw an egg or some scallops or skirt steak on top or serve the polenta as is—either way, it’s bound to be one of the best things you’ll eat all summer.
- 2 cups milk
- 1 cup polenta (about 6 oz.)
- 3 Tbsp. unsalted butter
- 2 Tbsp. crème fraîche
- Kosher salt
- 1 cup packed parsley leaves
- ¾ cup packed cilantro leaves
- ¼ cup packed fresh oregano leaves
- ¼ cup red wine vinegar
- 1 garlic clove
- 1 jalapeño, stemmed, halved, and seeded
- Freshly ground black pepper
- ½ cup plus 2 Tbsp. olive oil
- 12 oz. cherry tomatoes, quartered
- ½ red onion, thinly sliced
Instructions
- Make the polenta: To a medium pot, add the milk and 2 cups of water and bring to a boil over high heat. Turn the heat to medium-low, add the polenta, and cook, stirring frequently, until thick and creamy, 8–10 minutes. Add the butter and crème fraîche and season to taste with salt. Set aside and keep warm.
- Make the chimichurri: To a food processor, add the parsley, cilantro, oregano, vinegar, garlic, and jalapeño. Season to taste with salt and black pepper. With the machine running, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri to a medium bowl and set aside.
- In a separate medium bowl, toss together the tomatoes, red onion, and remaining oil. Season to taste with salt and black pepper.
- Divide the polenta among four shallow bowls or plates, top with tomato salad, drizzle with chimichurri, and serve.
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Skip the stockpot and cook your crustaceans on an open fire instead.
The post Grilled Lobster with Garlic-Parsley Butter appeared first on Saveur.
]]>While steaming and boiling may be the most common methods, grilling lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)
If serving grilled lobster as a main course, count on at least one 1-pound lobster per person (though you can get away with less if you’re also grilling an assortment of other seafood). And don’t ditch the precious shells when you’re finished! Instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.
Featured in “The Heat Down Under.”
- 8 Tbsp. unsalted butter, softened
- 2 Tbsp. finely chopped parsley
- 1½ tsp. crushed red chile flakes
- 4 garlic cloves, finely chopped
- Finely grated zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 live lobster (about 1 to 1½ lb.)
- ¼ cup olive oil
Instructions
- In a small bowl, stir together the butter, parsley, chile flakes, garlic, and lemon zest. Season to taste with salt and black pepper, then set aside.
- Using a cleaver, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off the claws. Transfer the lobster halves, shell side down, to a large baking sheet. Crack the claws and transfer them to the baking sheet. Drizzle the halves and claws with oil, then season to taste with salt and black pepper.
- Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Place the lobster halves, flesh side down, and claws on the hottest part of grill and cook until slightly charred, 2–3 minutes. Flip the lobster halves and claws over and use a spoon to spread them with the garlic-parsley butter. Continue grilling until the lobster meat is tender, 3–5 minutes more.
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Cook your way to the beaches of Mexico via these citrusy, achiote-tinted beauties.
The post Pescado Embarazado (Grilled Fish Skewers) appeared first on Saveur.
]]>Spanish for “pregnant fish,” pescado embarazado is a mishearing of this dish’s actual name, pescado en vara asado, or grilled fish on a stick. It’s one of the most popular dishes to eat at the beach in Nayarit, Mexico. In this version adapted from chef Esther Sanchez, the marinade is made with achiote paste, citrus, tomato, and cumin. Reserve some of the flavorful sauce and serve it on the side as a zesty condiment.
Featured in “This Fish on a Stick Might Be the Best Beach Snack in Mexico” by Matt Taylor-Gross.
- 1¾ cups fresh orange juice
- 1¼ cups canned tomato purée
- ½ cup achiote paste
- 4 medium garlic cloves, finely chopped (2 Tbsp.)
- 2 tsp. cumin seeds
- 1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
- 1½ tsp. finely chopped rosemary leaves
- 1½ tsp. finely chopped thyme leaves
- Kosher salt and freshly ground black pepper
- Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
- Vegetable oil, for the grill
- Hot sauce and lime wedges, for serving
Instructions
- Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse until completely smooth, then transfer to a small pot.
- Bring the marinade to a boil over medium-high, then turn the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally to prevent scorching, until the marinade is slightly thickened and the garlic no longer tastes raw, 15–20 minutes. Season to taste with salt and black pepper, then transfer to a large heatproof bowl and set aside to cool to room temperature. Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.
- If using whole fish, use a sharp knife to score the fish crosswise on each side, being careful not to cut through to the bone. Place the fish in a large baking dish and rub 1½ cups of the marinade all over the exterior and inside the slits. (If using fillets, in a large bowl, toss the cubed fish with 1½ cups of the marinade.) Set aside to marinate at room temperature for at least 15 minutes, or up to 40.
- Meanwhile, heat a charcoal or gas grill to high (alternatively, heat a grill pan over high). When it’s hot, liberally oil the grates. Thread the fish onto four 10-inch metal or bamboo skewers (if using bamboo, soak for at least 30 minutes before grilling). Transfer to the grill and cook, turning occasionally, until the fish is charred in places and cooked through, 14–16 minutes for whole fish, 5–6 minutes for cubed fish. Transfer to a platter and serve with lime wedges, hot sauce, and the remaining marinade.
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A long simmer yields wonderfully tender shellfish in this easy one-pot meal.
The post Gullah Conch Stew appeared first on Saveur.
]]>“Mama didn’t pound the conches or grind them either. She would dice them, and that’s what we serve,” writes chef Charlotte Jenkins of this conch stew in her cookbook Gullah Cuisine. She served the beloved Gullah Geechee dish at her restaurant of the same name, the now-closed Gullah Cuisine in Mount Pleasant, South Carolina. Conch is a mainstay of Lowcountry cooking, starring in Gullah recipes from fritters to stews. Here, roughly chopped conch strikes the perfect balance between chewy and tender, while salt pork adds just the right amount of richness. Both proteins are cooked low and slow with plenty of aromatics until the stew is thick and glossy.
Adapted from Gullah Cuisine: By Land and By Sea by Charlotte Jenkins. Copyright © 2010. Available from Evening Post Books.
Featured in “Chef Charlotte Jenkins Is Spreading the Gospel of Gullah Cuisine” by Amethyst Ganaway.
Order the SAVEUR Selects Tri-Ply Stainless Steel Chef’s Pan here.
- 2½ lb. fresh or frozen conch meat, coarsely chopped (5 cups)
- 12 oz. salt pork (or bacon or deli ham), coarsely chopped (2 cups)
- 1 celery rib, finely chopped
- 1 garlic clove, finely chopped
- 1 small sweet or yellow onion, finely chopped
- ¼ cup all-purpose flour
- ¼ cup vegetable oil
- Steamed long-grain white rice, for serving
Instructions
- To a large pot, add the conch, pork, celery, garlic, onion, and 8 cups of water. Bring to a boil, then turn the heat to medium-low, cover the pot, and simmer, stirring occasionally, until the liquid is reduced by about a third, about 3 hours.
- To a small skillet over medium heat, add the flour and oil and cook, whisking continuously, until the flour turns brown, about 5 minutes. Stir the flour mixture into the stew and continue simmering over medium-low heat until the conch is tender, 1–2 hours.
- Serve over rice.
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This simply prepared vegetable side is one of Rome’s most splendid dishes.
The post Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile) appeared first on Saveur.
]]>Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.
Featured in “Roman Contorni” by Dana Bowen.
- ¼ cup extra-virgin olive oil
- 1 lb. broccoli, stemmed and cut into florets
- 3 garlic cloves, smashed and peeled
- ½ tsp. crushed red chile flakes
- Kosher salt
Instructions
- To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.
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Skip the pickling and dunk these spicy, crunchy cukes into a green goddess-style sauce.
The post Fried Cucumbers with Sour Cream Dip appeared first on Saveur.
]]>This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.
Ingredients
For the dip:
- 1 cup sour cream
- 2 Tbsp. milk
- 2 Tbsp. grated yellow onion
- 1 Tbsp. finely chopped chives
- 1 Tbsp. finely chopped parsley
- 1 Tbsp. finely chopped tarragon
- 1 Tbsp. fresh lemon juice
- 2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
- Kosher salt and freshly ground black pepper
For the cucumbers:
- Vegetable oil
- 2 cups cornmeal
- 1½ cups all-purpose flour
- 2 Tbsp. baking powder
- 1 Tbsp. celery salt
- 1½ tsp. kosher salt, plus more
- 1½ tsp. freshly ground black pepper
- 1½ tsp. garlic powder
- 1½ tsp. onion powder
- 1½ tsp. sweet paprika
- 1 tsp. cayenne pepper
- 1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks
Instructions
- Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
- Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.
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A quick ginger-garlic marinade and spicy peanut coating lend savory depth and richness to these West African skewers.
The post Dibi Hausa (Senegalese Grilled Beef Kebabs) appeared first on Saveur.
]]>This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results. If using bamboo skewers, soak them in water for an hour before using. The tankora spice mix will last up to two months stored in an airtight container at room temperature.
Featured in “The Real Star Of West African-Style Grilling? This DIY-Friendly Seasoning” by Adrian Miller.
Ingredients
For the tankora powder:
- 1 cup roasted, unsalted peanuts, crushed to a fine powder
- 1 tsp. ground ginger
- 1 tsp. kosher salt
- 1 tsp. freshly ground white pepper
- ½ tsp. ground cayenne pepper
For the kebabs:
- 1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
- 2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
- 1 Tbsp. tomato paste
- ½ tsp. finely chopped garlic
- ¼ tsp. finely grated fresh ginger
- 1 chicken bouillon cube, crumbled (optional)
- 1 Tbsp. peanut or vegetable oil
- 1 tsp. freshly ground white pepper
- ½ tsp. cayenne pepper
- ½ tsp. kosher salt
Instructions
- Make the tankora powder: In a small bowl, stir together the peanuts, ginger, salt, white pepper, and cayenne; set aside.
- Prepare the kebabs: Heat a charcoal or gas grill to high. To a large bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon cube (if desired); toss to combine. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly in the seasonings. Set aside to marinate for 10–15 minutes.
- Thread a few slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a wide plate and roll each skewer in it, evenly coating all sides and shaking off any excess. Using a pastry brush, brush a bit more of the remaining marinade over each skewer. Transfer to the grill and cook, turning occasionally and basting with the marinade, until the meat is seared and browned all over and cooked through, 12–14 minutes. Serve hot or warm.
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Give your kernels a bath in hot oil this summer.
The post Fried Corn on the Cob appeared first on Saveur.
]]>Yes, you can deep-fry corn! A quick turn in hot oil yields kernels that are crisp and juicy at the same time. Other than a sprinkle of salt at the end, the ears need no embellishment. We found that super sweet corn—with its high sugar content—fries up best.
Featured in the July/August 2002 issue.
- Vegetable oil
- 8 ears fresh corn, shucked
- Kosher salt
Instructions
- Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches (do not overcrowd the pot), add the corn and fry until most of the kernels are deep golden, 3–4 minutes per batch.
- Transfer the corn to a paper towel-lined plate to drain. Season to taste with salt and serve.
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