Recipes by Season & Occasion | Saveur

Autumn Bellini

SAVEUR Editors — Mon, 18 Mar 2019 22:46:37 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini served at the now-closed Caffè Storico in New York City. While the original recipe called for a fig-flavored vodka such as Figenza, regular vodka works just as well in this fall cocktail.

Yield: 2 cocktails

Time: 10 minutes

Ingredients

For the mulled cider syrup:

1 cup apple cider
½ tsp. freshly grated nutmeg
4 whole cloves
2 green cardamom pods
2 cinnamon sticks
2 whole star anise

For the Bellini

1 oz. vodka
12 oz. chilled prosecco

Instructions

Make the mulled cider syrup: In a small pot, bring the cider to a boil over medium-high heat. Turn the heat to medium and cook, stirring occasionally, until the cider is reduced by half, about 2 minutes. Add the nutmeg, cloves, cardamom, cinnamon, and star anise, then remove from the heat and set aside to cool. Strain the syrup into an airtight container and refrigerate. (You should have about ½ cup of syrup.)
Make the cocktail: To a cocktail shaker filled halfway with ice, add the vodka and 2½ ounces of the mulled cider syrup. Shake until chilled, then strain into two champagne glasses, top each with prosecco, and serve.

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Käsespätzle (Cheese Spaetzle)

SAVEUR Editors — Tue, 15 Jan 2019 19:10:30 +0000

Belle Morizio. Belle Morizio

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.

Yield: 4

Time: 45 minutes

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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Creamy Polenta with Chimichurri and Tomatoes

Farideh Sadeghin — Mon, 18 Mar 2019 22:39:33 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

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.

Yield: 4

Time: 30 minutes

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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Grilled Lobster with Garlic-Parsley Butter

Curtis Stone — Fri, 08 Feb 2019 18:38:40 +0000

Mark Roper. Mark Roper

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.”

Yield: 1–2

Time: 20 minutes

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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Pescado Embarazado (Grilled Fish Skewers)

Esther Sanchez — Tue, 03 Sep 2019 15:10:16 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

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.

Yield: 4

Time: 50 minutes

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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Dibi Hausa (Senegalese Grilled Beef Kebabs)

Pierre Thiam — Tue, 20 Jul 2021 21:18:40 +0000

Belle Morizio. Belle Morizio

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.

Yield: 4

Time: 45 minutes

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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Persian Cantaloupe Drink

Farideh Sadeghin — Mon, 18 Mar 2019 22:43:36 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

SAVEUR contributing editor Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and mint. You can also add a little gin for a cooling summer cocktail.

Featured in “Chasing the Perfect Persian Rice.”

Yield: 6 cups

Time: 5 minutes

1 cantaloupe (about 3 lb.)
¼ cup sugar, plus more to taste
Fresh mint sprigs, for garnish

Instructions

Peel the cantaloupe, then halve it and scoop out and discard the seeds. Cut each cantaloupe half into two pieces and coarsely grate them into a large bowl. Stir in the sugar and 3½ cups of water, then taste and add more sugar if necessary. Cover the bowl and refrigerate for at least 45 minutes.
Serve in cups over ice, garnished with mint.

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Fried Corn on the Cob

SAVEUR Editors — Mon, 18 Mar 2019 22:39:08 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

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.

Yield: 4–6

Time: 15 minutes

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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Grilled Mushrooms with Garlic-Parsley Oil

SAVEUR Editors — Mon, 18 Mar 2019 22:50:20 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor. Only a hint of garlic and parsley are needed to season these rich and earthy fungi. If you can’t find oyster mushrooms, use any variety that won’t fall through the grate of your grill.

Featured in the August/September 2003 issue.

Yield: 4–6

¼ cup extra-virgin olive oil
3 garlic cloves, finely chopped
¼ bunch parsley leaves, finely chopped
Kosher salt
1 lb. oyster mushrooms, cleaned and trimmed
½ lb. white mushrooms, stemmed

Instructions

Heat a charcoal or gas grill to medium-high. In a small bowl, stir together the oil, garlic, and parsley, then season to taste with salt.
Add the mushrooms to the grill and cook gill side up without turning, basting continuously with the parsley oil, until charred and tender, 5–10 minutes.

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Grilled Scallops with Yuzu Kosho Vinaigrette

Tadashi Ono — Mon, 18 Mar 2019 22:43:11 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

Yield: 4

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh or bottled yuzu juice
1 Tbsp. finely chopped scallions, white parts only
1 Tbsp. red yuzu kosho
2 tsp. soy sauce
16 large sea scallops
1 Tbsp. finely chopped parsley leaves, for garnish
Kosher salt

Instructions

In a small bowl or liquid measuring cup, whisk together the oil, yuzu juice, scallions, yuzu kosho, and soy sauce. To a medium bowl, add the scallops and one-third of the yuzu vinaigrette, then toss to coat.
Heat a charcoal or gas grill to medium-high. Alternatively, heat a large cast-iron skillet over medium-high. Add the scallops and grill, turning once, until golden brown and just cooked through, about 4 minutes total. Transfer to a platter and drizzle the remaining yuzu vinaigrette over the scallops. Garnish with the parsley, season to taste with salt, and serve hot.

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Grilled Porterhouse Steaks with Garlic and Miso

Tadashi Ono — Mon, 18 Mar 2019 22:42:44 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

A marinade of red miso, ginger, and garlic gives these steaks a crisp, flavorful crust and a juicy interior. Serve them with chef and cookbook author Tadashi Ono’s Grilled Tomatoes with Soy Sauce and Yuzu Kosho.

Featured in “The Japanese Grill.”

Yield: 4

Time: 35 minutes

Two 1½-in.-thick bone-in porterhouse steaks (3½ lb.)
½ cup soy sauce
¼ cup red miso
3 Tbsp. olive oil
3 Tbsp. sesame oil
1 tsp. freshly ground black pepper
8 garlic cloves, grated
One 2-in. piece fresh ginger, peeled and grated

Instructions

Place the steaks in a 9- by 13-inch baking dish. In a medium bowl or liquid measuring cup, whisk together the soy sauce, miso, oils, black pepper, garlic, and ginger. Pour three-quarters of the marinade over the steaks, reserving the remaining marinade, then cover the dish with plastic wrap and set aside for 10 minutes.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the steaks to the hottest part of the grill and cook without flipping until browned, about 1 minute. Move the steaks to the cooler part of the grill and cook until juices appear on top of the steaks, about 4 minutes. Flip the steaks, return to the hottest part of grill, and, using a brush, baste with the reserved marinade. Continue grilling, flipping and brushing every few minutes, until the meat is caramelized and begins to shrink away from the bone, 10–12 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the steaks reads 125°F. (If the outside of the steaks begins to burn before the inside is cooked, move them to the cooler section of the grill and continue grilling until cooked to desired doneness.) Remove the steaks from the grill and set aside to rest for 5 minutes. To serve, slice against the grain along the bone.

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