A quick turn over hot coals brings out the rich, earthy flavor of your favorite fungi.
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]]>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.
- 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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This refreshing side from Xinjiang is the perfect accompaniment to grilled meats.
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]]>This refreshing peanut salad from Xinjiang, an autonomous region in northwest China, is adapted from Carolyn Phillips’ cookbook All Under Heaven. Known as huāshēngmĭ bàn xiāngcài, it pairs well with both grilled meats and fish. Use both the stems and leaves of the most delicate cilantro you can find.
Featured in “Eating on the Western Edge of China” by Fiona Reilly.
- 1 tsp. soy sauce
- ½ tsp. kosher salt
- ½ tsp. sugar
- 2 Tbsp. toasted sesame oil
- 1 cup finely chopped red bell pepper
- ½ cup roasted salted peanuts, coarsely chopped
- 1 Tbsp. toasted sesame seeds
- 1 bunch cilantro, coarsely chopped
Instructions
- In a large bowl, whisk together the soy sauce, salt, and sugar. Slowly whisk in the sesame oil, then add the red bell pepper, peanuts, sesame seeds, and cilantro and toss to coat. Transfer to a platter and serve immediately.
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A citrusy crème fraîche dressing adds just the right amount of richness to tender greens in this elegant side dish.
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]]>Navel oranges do double duty in this simple green salad: they’re cut into segments, and the resulting juice is used in the rich, tangy crème fraîche dressing. Tender butter lettuce leaves, earthy toasted pistachios, and grassy fresh chives round out the easy side dish.
- 2 small heads butter lettuce, cored and leaves torn into large pieces
- 2 navel oranges, peel and pith removed and flesh segmented, juice reserved
- ½ cup shelled pistachios, lightly toasted and coarsely chopped
- ½ cup crème fraîche
- ¼ cup finely chopped chives, divided
- Kosher salt and freshly ground black pepper
Instructions
- To a large bowl, add the lettuce, orange segments, and pistachios. In a medium bowl or liquid measuring up, whisk together the crème fraîche, 3 tablespoons of the chives, and the reserved orange juice. Season to taste with salt and black pepper. Pour the dressing over the salad and toss to combine. Garnish with the remaining chives and serve immediately.
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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.
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]]>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.
- 6 oz. blue cheese, preferably Roquefort, crumbled (about ¾ cup), at room temperature
- 6 oz. cream cheese, cut into 1-in. cubes, at room temperature
- ¼ cup sour cream
- ½ tsp. Worcestershire sauce
- ⅛ tsp. hot sauce, preferably Tabasco
- Green leaf lettuce, for garnish
- 5 celery ribs, trimmed and halved crosswise into sticks
- Paprika, for garnish
- 5 pitted black California olives, halved, for garnish
- Curly parsley sprigs, for garnish
Instructions
- To a food processor, add the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce and pulse until smooth. Scrape the cheese mixture into a pastry bag fitted with a small piping tip or a quart-size zip-top bag, seal, and refrigerate to firm up, at least 30 minutes.
- On a platter, arrange the lettuce leaves in an even layer and, if desired, top with 1 cup of crushed ice. Arrange the celery sticks, concave side up, on top. Retrieve the cheese mixture from the fridge, snip off a lower corner if using a zip-top bag, and pipe about 2 tablespoons of the cheese mixture into each celery stick. Sprinkle with paprika, garnish each celery stick with an olive half and a parsley sprig, and serve immediately.
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Lavished with fresh herbs and edible flowers, this refreshing side from Copenhagen is a real head-turner.
The post Danish Salted Cucumber Salad appeared first on Saveur.
]]>As is true in much of northern Europe, pickles are very traditional in Danish cooking. “In many classic dishes, cucumbers are thinly sliced and pickled in a sweet-sour brine, then served as a side to fried meats like chicken,” says Copenhagen chef Niclas Grønhøj Møller. Instead of using a brine to season his cucumbers, he salts them heavily and squeezes them with lemon, giving them a pickly saltiness and slight acidity.
Featured in “What Would It Take for an American Guy to Become Danish?” by Andrew Richdale.
- 2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on the bias
- 2 Tbsp. fresh lemon juice, plus more as needed
- 2 Tbsp. kosher salt, plus more as needed
- 2 Tbsp. finely chopped fresh chervil or cilantro
- 2 Tbsp. finely chopped fresh dill
- Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish
Instructions
- In a medium bowl, toss the cucumbers with the lemon juice and salt. Set aside for 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste).
- Drain and discard the excess liquid, taste the cucumbers, and adjust the seasoning with more salt and lemon juice as needed. Add the chervil and dill, and toss to coat. Transfer the mixture to a large platter. Garnish with edible flowers and serve.
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Starring crisp cucumber and tart lime juice, this summer sipper is a refreshing riff on the classic gin and tonic.
The post Cucumber Gin Cooler appeared first on Saveur.
]]>This refreshing update on the classic gin and tonic is an easy sipper, thanks to summery cucumber slices and plenty of lime juice. You can use any gin you have on hand, but we’re partial to Hendrick’s, which has a slight cucumber flavor, for this cooler. A note on the cucumber slices: it may be tempting to nibble them out of your drink right away, but try to resist the urge. After several minutes’ contact with the lime juice, gin, and tonic water (about as long as it takes to finish the cocktail), they pickle ever so slightly, taking on a lovely crisp flavor.
- 8 oz. gin
- 8 Tbsp. fresh lime juice (from about 4 limes)
- ½ cup thinly sliced Persian or Kirby cucumber, scrubbed but not peeled
- Tonic water
- Lime wedges, for garnish
Instructions
- To a cocktail shaker filled halfway with ice, add the gin, lime juice, and cucumber slices. Shake vigorously for 1–2 minutes, then strain into four ice-filled glasses, making sure the cucumber slices are evenly distributed. Top each glass with tonic water and garnish with a lime wedge.
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A glaze of honey and balsamic vinegar gives this simple Roman dish a satisfying tang.
The post Maiale in Agrodolce (Sweet and Sour Pork Chops) appeared first on Saveur.
]]>Honey and balsamic vinegar are the sweet and sour agents in the glaze for these Italian-style grilled pork chops. Known as maiale in agrodolce, they’re typical of the sturdy, lusty food found in Roman neighborhood restaurants and home kitchens alike. The juicy, flame-kissed meat pairs well with peperonata (stewed sweet peppers), roasted potatoes, or sautéed greens.
Featured in “Eternal Pleasures” by Anya von Bremzen.
- Four 10-oz. bone-in pork chops
- 3 Tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ⅓ cup balsamic vinegar
- 2 Tbsp. honey
- 4 Tbsp. unsalted butter
- 1 fresh rosemary sprig, torn into 1-in. pieces
Instructions
- On a large plate, drizzle the pork chops with the oil, season to taste with salt and black pepper, and set aside for 30 minutes.
- Meanwhile, heat a charcoal or gas grill to medium-high. To a small pot over medium heat, add the vinegar and honey, and cook until reduced to ¼ cup. Stir in the butter and rosemary, and set aside.
- Grill the pork chops, turning and basting with the balsamic mixture occasionally, until browned and cooked through, 12–14 minutes. Transfer to a platter, allow to rest for 5 minutes, and serve.
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Start your morning off right with this richly flavored Syrian breakfast dish.
The post Scrambled Eggs with Garlicky Artichokes appeared first on Saveur.
]]>In Syria, this simple breakfast dish known as ardi shawki bil-bayd is usually served as a homey scramble accompanied by fried white cheese, rich, creamy yogurt, and flatbread. A mélange of fluffy eggs, meltingly soft artichoke hearts, and pleasantly grassy fresh parsley, it’s a remarkable example of something being greater than the sum of its parts.
Sautéing the artichokes with the garlic separately and folding them into the eggs at the last minute keeps the scramble lighter. While this recipe calls for frozen artichoke hearts for convenience, you can also use fresh: sub in two to three hearts of medium artichokes, trimmed, steamed, and sliced. Find our guide on how to trim an artichoke here.
Featured in “The Heart of the Syrian Artichoke” by Clifford A. Wright.
Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.
- 3 Tbsp. unsalted butter
- 2 garlic cloves, smashed and peeled
- 1 cup frozen quartered artichoke hearts, thawed in a strainer
- 4 large eggs
- ¼ cup heavy cream
- Kosher salt and freshly ground black pepper
- Finely chopped parsley leaves, for garnish
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of the butter. When it stops foaming, add the garlic and cook until fragrant, 1–2 minutes. Transfer to a medium bowl.
- Add the artichokes to the skillet and cook, stirring occasionally, until warmed through but not colored, 2–3 minutes. Transfer to the bowl with the garlic.
- In a separate medium bowl, whisk together the eggs, cream, and 1 tablespoon of water until frothy. Season to taste with salt and black pepper.
- Wipe out the skillet, return to medium heat, and add the remaining butter. When it’s melted, add the eggs and cook, folding gently with a silicone spatula, until set and fluffy, about 2 minutes. Fold in the reserved artichoke mixture, then divide the scramble between two plates. Garnish with parsley and serve immediately.
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Get this simple summer supper from garden to plate in just 30 minutes.
The post Garlic Scape and Cherry Tomato Pasta appeared first on Saveur.
]]>Early summer brings an underappreciated and short-lived bounty along with the tomato harvest. Garlic scapes—the tender, green stalks that rise from hard-neck garlic—are an aromatic, herbaceous, and mellow way to add garlicky flavor to your dishes. Roasting the scapes with tomatoes and red onion sweetens the alliums’ heat and enriches their flavor; toss with pasta, lemon juice, and arugula for a simple summer meal.
- Kosher salt
- ½ lb. spaghetti
- 2 Tbsp. extra-virgin olive oil
- 1 pint multicolored cherry tomatoes
- 10 garlic scapes
- 1 small red onion, thinly sliced
- Freshly ground black pepper
- 1 cup baby arugula
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. finely grated lemon zest
Instructions
- Position a rack in the center of the oven and preheat to 400°F.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer to a large bowl. Set aside and keep warm.
- In a medium bowl, toss together the oil, tomatoes, garlic scapes, and onion. Season to taste with salt and black pepper, then spread the vegetables in an even layer on a large rimmed baking sheet. Bake until the tomatoes are just beginning to burst, 12–15 minutes.
- Remove the vegetables from the oven and add to the bowl of spaghetti. Add the arugula and lemon juice and zest, toss to combine, and serve hot.
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Macerate summer berries in citrus liqueur and orange juice for the ultimate ice cream topping.
The post Grand Marnier Strawberry Sundaes appeared first on Saveur.
]]>Very little needs to be done with summer fruit to make it extraordinary, but as your farmstand strawberries start to soften, a quick dip in citrus liqueur and sugar is a perfect second act. Boozy, macerated berries top vanilla ice cream in these simple sundaes from Anna Watson Carl of The Yellow Table blog.
- 1 lb. fresh strawberries, hulled and quartered
- ¼ cup Grand Marnier
- ¼ cup fresh orange juice
- ¼ cup turbinado sugar
- 2 tsp. finely grated orange zest
- Vanilla ice cream, for serving
Instructions
- In a large bowl, stir together the strawberries, Grand Marnier, orange juice, sugar, and orange zest. Set aside to rest at room temperature for 1 hour. Serve with vanilla ice cream.
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For a simple yet decadent breakfast, fry your eggs in butter, then drizzle with a brown butter sauce.
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]]>Basting eggs with hot melted butter promises a perfect sunny-side-up presentation. Once the whites are set and the yolks are still perfectly runny, brown the butter left in the pan until it’s deliciously nutty, then add a touch of lemon juice and drizzle the resulting sauce over the eggs. Serve these with toast or cheesy grits. This recipe was adapted from Janice Cole’s Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes.
- 2 Tbsp. unsalted butter
- 2 large eggs
- 1 tsp. fresh lemon juice
- Sea salt and freshly ground black pepper
- Finely chopped chives, for serving
Instructions
- In a large nonstick skillet over medium heat, melt the butter until foamy. Crack the eggs into the skillet, turn the heat to medium-low, and cook, spooning the melted butter over the top of the eggs, until the whites are just set, about 3 minutes. Using a spatula, transfer the eggs to a plate.
- Continue cooking the butter in the skillet until it’s just beginning to brown, about 2 more minutes. Add the lemon juice, swirling to combine, then drizzle the lemon-butter mixture over the eggs. Season to taste with salt and black pepper, top with chives, and serve immediately.
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