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.
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]]>Skip the pickling and dunk these spicy, crunchy cukes into a green goddess-style sauce.
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]]>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.
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]]>The Japanese condiment makes a wonderfully tart and spicy sauce for flame-kissed seafood.
The post Grilled Scallops with Yuzu Kosho Vinaigrette appeared first on Saveur.
]]>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.
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]]>This simple appetizer from Puglia is our answer to an overabundance of the late-summer vegetable.
The post Ricotta-Stuffed Squash Blossoms with Fried Zucchini Coins appeared first on Saveur.
]]>Chef Stefano D’Onghia opened Botteghe Antiche on a storybook square in the town of Putignano after apprenticing at several high-end restaurants around Southern Italy. “You have to walk a careful line between respecting tradition and innovating,” he says of his constantly changing menu, which leans toward cheeky takes on Pugliese classics. This dish seems designed to foreground versatility: a single plant, torn asunder to build two very different experiences. The lightness of airy, minty ricotta nestled in delicate zucchini flowers provides a bite-by-bite counterpoint to the heartier fried zucchini coins.
Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.
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]]>Chewy rice cakes get a sweet and spicy finish in this riff on the Korean street food favorite.
The post Tteokbokki with Chili Crisp and Honey appeared first on Saveur.
]]>This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
In her new cookbook, Pocha: Simple Korean Food from the Streets of Seoul, author Su Scott unpacks one of her favorite street foods: an oil-seared version of Korean rice cakes known as gireum tteokbokki. This dish is believed to have appeared in Seoul after the Korean War in the early 1950s, but also has roots connecting it to the royal court delicacy known as gungjung tteokbokki, which did not include gochugaru (Korean red pepper powder). In Scott’s rendition, the rice cakes are seasoned with perilla oil and soy sauce and cooked over low heat until they’re simultaneously crispy and chewy, then finished with sweet honey and spicy chili crisp.
If you are using frozen tteok, soak them in cold water for 10 minutes to soften first. You can find tteok, gochugaru, and perilla oil in many Asian grocery stores.
Adapted with permission from Pocha: Simple Korean Food from the Streets of Seoul by Su Scott, published by Hardie Grant Publishing, June 2024.
Featured in “Pocha Takes You on a Street Food Crawl Through Seoul” by Jessica Carbone.
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]]>These deep-fried delights play a crucial part in Seoul street food culture.
The post Cheesy Korean Corn Dogs appeared first on Saveur.
]]>This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
A deep-fried corn dog might not seem like a classic Korean dish, but as author Su Scott recounts in her new cookbook, Pocha: Simple Korean Food from the Streets of Seoul, it was a frequent snack for her during childhood, sold in local stationery shops called munbanggu. Hot dogs were introduced to Korea in the early 1950s via the American presence during the 625 War (or the Korean War, as it is known in the U.S.). Korean chefs have since found innovative ways to repurpose ingredients from this time of conflict into irresistible street foods. These corn dogs, hand-dipped in a donut-like batter and rolled in panko breadcrumbs, are an indulgent old-school treat and easy to make at home.
Superfine sugar is a more finely ground version of granulated sugar. It can often be found in grocery stores, but you can also make your own by pulsing granulated sugar in a food processor for about 1 minute. A cut-up stick of string cheese also works beautifully for the cubed mozzarella called for in this recipe.
Adapted with permission from Pocha: Simple Korean Food from the Streets of Seoul by Su Scott, published by Hardie Grant Publishing, June 2024.
Featured in “Pocha Takes You on a Street Food Crawl Through Seoul” by Jessica Carbone.
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]]>A creamy blue cheese filling elevates this humble vegetable into an elegant hors d'oeuvre at L.A.’s legendary Musso & Frank Grill.
The post Stuffed Celery appeared first on Saveur.
]]>This old-school appetizer from Los Angeles’ storied Musso & Frank Grill—now more than a century old—turns humble celery into a creamy, elegant hors d’oeuvre. While the restaurant peels the celery ribs before stuffing them, the dish is just as satisfying without that extra step.
Featured in the April 2009 issue.
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]]>Make your stash of butternut or zucchini sing with this easy, year-round pastry treat.
The post Seasonal Squash Tart appeared first on Saveur.
]]>By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.
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]]>Enjoy this sweet-and-savory spread with crackers or crudités—or straight from the spoon.
The post Whipped Tahini Dip with Honeyed Kumquats appeared first on Saveur.
]]>This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
According to Sara Kramer and Sarah Hymanson, the co-authors of the cookbook Kismet and the chefs behind the Los Angeles restaurants Kismet and Kismet Rotisserie, “tahini is life,” a sauce they love to spoon onto almost everything in their kitchens. When whipped with a bit of water, garlic, and lemon juice, the sesame condiment’s texture transforms into a lush, creamy sauce, and when chilled, thickens to the consistency of an irresistible dip. In this recipe, Kramer and Hymanson top their classic tahini dip with gently spiced honeyed kumquats, offering a citrusy sweetness that complements the tahini’s subtle saltiness.
Kumquats, which resemble tiny oranges, can be found in many Asian grocery stores. You can also use mandarin orange or grapefruit segments as a substitute, but wait to add them until the syrup has reduced.
Adapted from Kismet: Bright, Fresh, and Vegetable-Loving Recipes © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.
Featured in “This New Cookbook Proves California Cuisine is Impossible to Pin Down” by Jessica Carbone.
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]]>These fragrant Indian corn fritters make a crowd-pleasing appetizer or snack.
The post Sweet Corn Pakoras appeared first on Saveur.
]]>Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.
Featured in “The 2020 Saveur 100: 81-90.”
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]]>Revel in island vibes with Hawaiian chef Sam Choy’s version of the beloved seafood salad.
]]>Poke has become a beloved fast food, but it is easy and quick to prepare at home if you have the right ingredients on hand. Cookbook author Kaui Philpotts got the recipe for this version—which features cubed sushi-grade tuna tossed with seaweed and chile flakes—from Hawaiian chef Sam Choy. Be sure to use only the freshest fish.
Featured in “Real Hawaiian” by Kaui Philpotts.