American | Saveur

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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Heirloom and Cherry Tomato Salad

Alice Waters — Wed, 21 Aug 2019 19:15:18 +0000

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

Look for as many kinds of tomatoes as possible for this classic summer salad from Alice Waters’ Chez Panisse Café Cookbook. Tossed with fresh basil and a zingy shallot vinaigrette, it’s all about the beautiful and varied colors, flavors, and textures. As Waters puts it, “Is there a better example of the joy of eating seasonally?”

Featured in “Alice Waters’ ‘Chez Panisse Café Cookbook’ Still Holds Up” by Anna Kovel.

Yield: 4

Time: 20 minutes

2 Tbsp. red wine vinegar, plus more as needed
1 medium garlic clove, finely chopped (1 tsp.)
1 medium shallot, finely chopped (¼ cup)
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
2 lb. mixed heirloom tomatoes, cored and cut into chunky 1-in. pieces or ½-in. slices
1 cup mixed cherry and grape tomatoes, halved
½ cup thinly sliced lemon cucumbers or Persian cucumbers (optional)
½ cup thinly sliced torpedo onions or Vidalia onions (optional)
Green and purple basil leaves, torn into small pieces

Instructions

Make the vinaigrette: To a medium bowl, add the vinegar, garlic, and shallot. Season lightly with salt, then toss to coat. Slowly whisk in the oil until well incorporated, then adjust the seasoning to taste with more vinegar or salt if needed.
On a shallow bowl or platter, arrange the heirloom and cherry tomatoes, and if desired, the cucumbers and onions. Season to taste with salt and black pepper, sprinkle with basil, drizzle with vinaigrette, and serve immediately.

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Colombian Stewed Chicken with Achiote and Yam

Víctor Simarra Reyes — Thu, 22 Aug 2024 18:16:37 +0000

Juan Arredondo. Juan Arredondo

This dish is an ode to the tropical landscape and flavors that inform Colombia’s cuisine. Chef Víctor Simarra Reyes highlights yam, chicken, and cassava—all significant ingredients in African foodways—and uses achiote to enhance the region’s spicy, fruity, and peppery tastes. Sweet ají dulce peppers are plentiful in northern Colombia, and in this dish they play a starring role. If you’re unable to find them, you may substitute another mild, thin-fleshed green chile, such as shishito or cubanelle peppers.

Featured in “Colombia and West Africa Unite on the Plate in this Fascinating Food Town,” by Kayla Stewart.

Yield: 6–8

Time: 1 hour 45 minutes

One 4–5 lb. chicken, cut into 8 pieces
18 garlic cloves, finely chopped
10 ají dulce peppers, finely chopped
1 large yellow onion, coarsely chopped
1 large tomato, coarsely chopped
1 large yam, peeled and coarsely chopped
3 Tbsp. cumin seeds
2 Tbsp. achiote (annatto) powder
2 Tbsp. fresh lime juice
Kosher salt 4 cups coconut milk

Instructions

To a large pot, add the chicken, garlic, peppers, onion, tomato, yam, cumin, achiote, and lime juice and toss to combine. Turn heat to low and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add the coconut milk, bring to a boil, then turn heat down and simmer, stirring occasionally, until the chicken and yam are tender, about 1½ hours. Remove from heat, season with salt to taste, and serve hot.

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Creole Coconut Chicken

Víctor Simarra Reyes — Thu, 22 Aug 2024 18:15:28 +0000

Juan Arredondo. Juan Arredondo

This creamy and aromatic chicken is cooked down in coconut milk, brightened with fresh tomato and lime. The resulting gravy pairs beautifully with cassava, a dense and starchy tuber integral to foodways of the African diaspora, particularly in Latin America. You may use one whole chicken or an equal weight of Cornish hens, which are traditional in Palenque, Colombia, cuisine.

Featured in “Colombia and West Africa Unite on the Plate in this Fascinating Food Town,” by Kayla Stewart.

Yield: 6–8

Time: 2 hours 30 minutes

One 4–5 lb. chicken, cut into 8 pieces
¼ cup fresh lime juice
2 medium white or yellow onions, finely chopped
2 large, ripe tomatoes, finely chopped
10 garlic cloves, peeled and crushed
Kosher salt
4 cups coconut milk
Boiled cassava, for serving (optional)

Instructions

To a large pot, add the chicken and lime juice, tossing well to coat. Add the onions, tomatoes, and garlic, season lightly with salt, then add 4 cups of cool water. Set over medium heat and bring to a simmer, stirring occasionally.
Add the coconut milk, turn the heat to high, and bring to a full boil. Turn the heat back down to cook at a gentle simmer, stirring occasionally, until the chicken is very tender and the juices have thickened, about 2 hours. Remove from the heat, season to taste with salt and serve hot, with boiled cassava on the side, if desired.

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Butter Lettuce and Orange Salad with Toasted Pistachios

SAVEUR Editors — Mon, 18 Mar 2019 22:50:16 +0000

Belle Morizio. Belle Morizio

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.

Yield: 4–6

Time: 5 minutes

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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Peach Cobbler

Barry Sorkin — Mon, 11 Jul 2016 16:00:00 +0000

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

If you want to eat peach cobbler any time of the day, Barry Sorkin from Smoque BBQ in Chicago may have the recipe you’re looking for. “It’s kind of like a fruit cup,” Sorkin says. “You could almost argue it’s breakfast food.” Roasted almond streusel adds a complex nuttiness to his version, which has a crunchy finish more akin to crisp than classic cobbler.

Featured in “4 Barbecue Side Dishes to Bring Home, No Smoker Required.”

Yield: 6

Time: 1 hour 20 minutes

Ingredients

For the peach filling:

3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups)
½ cup sugar
2 Tbsp. fresh lemon juice
2 tsp. almond extract
½ tsp. ground cinnamon

For the topping:

1 cup light brown sugar
¾ cup all-purpose flour
12 Tbsp. cold unsalted butter, cubed
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. kosher salt
¾ cup sliced almonds

Instructions

Position a rack in the center of the oven and preheat to 375°F. Line a baking sheet with foil.
Make the filling: To a large bowl, add the peaches, sugar, lemon juice, almond extract, and cinnamon, and stir to coat. Set aside.
Make the topping: To a large bowl, add the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until only small pea-sized crumbs remain. Add the almonds and toss once more to distribute. Refrigerate the topping until ready to bake.
Divide the filling among six 4-ounce ramekins, mounding the fruit over the rim of the ramekin (the filling will shrink significantly in the oven). Top with a generous handful of the crisp topping, then transfer the ramekins to the lined baking sheet and bake until the peaches are juicy and the topping is golden and crisp, 30–35 minutes. Remove from the oven and set aside to cool slightly. Serve warm or at room temperature.

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Cajun Seafood Boil

SAVEUR Editors — Thu, 02 Sep 2021 19:26:49 +0000

Belle Morizio. Belle Morizio

This spicy Cajun boil, inspired by one served at Charles Seafood in Harahan, Louisiana, has been a reader favorite since it first graced our pages in 2013. The key to a good boil is making sure your ingredients don’t overcook. Start with your vegetables and spices, then layer in your seafood last.

Featured in “New Orleans” by Lolis Eric Elie.

Yield: 6–8

Time: 1 hour

1¼ cups kosher salt, divided
5 lb. whole live crawfish
2 lb. medium waxy potatoes
6 celery stalks, cut into 3-in. pieces
2 medium yellow onions, quartered
1 garlic head, halved crosswise
1 lemon, halved, plus additional wedges for serving
½ cup Creole seasoning
½ cup Old Bay Seasoning
½ cup Worcestershire sauce
3 Tbsp. cayenne pepper
3 lb. head-on jumbo shrimp
3 medium ears corn, shucked and halved
Cocktail sauce, for serving
Hot sauce, preferably Original Louisiana, for serving

Instructions

To a large stockpot filled with 2 gallons of cold water, add 1 cup of the salt and whisk until dissolved. Add the crawfish and set aside for 20 minutes. Drain the pot, rinse the crawfish well, and transfer them to a large bowl. Refrigerate.
To the empty pot, add the potatoes, celery, onions, garlic, lemon halves, Creole seasoning, Old Bay, Worcestershire, cayenne, the remaining salt, and 2 gallons of water. Bring to a boil, then turn the heat to medium and cook until the potatoes are just tender, 10–12 minutes. Add the reserved crawfish, the shrimp, and corn, cover the pot, and cook until the seafood is just cooked through, 5–7 minutes.
Drain the contents of the pot into a large colander or sieve, discarding the cooking liquid. Transfer the crawfish, shrimp, potatoes, corn, celery, and onions to a large platter. Serve with lemon wedges and cocktail and hot sauces on the side.

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Rossini

SAVEUR Editors — Mon, 18 Mar 2019 22:29:23 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink’s white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.

Featured in the October 2012 issue.

Yield: Makes 4–6 cocktails

Time: 10 minutes

½ lb. fresh strawberries
One 750-ml bottle prosecco, chilled

Instructions

Set aside a few strawberries for garnish, then hull the rest. Transfer the hulled strawberries to a blender and process until smooth. (You should have about 1 cup of purée.)
To serve, add 2 tablespoons of the strawberry purée to a chilled champagne or coupe class. Top with the prosecco, stir to combine if desired, and garnish with a reserved strawberry. Repeat with the remaining purée, prosecco, and strawberries.

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Pimento Cheese Burgers

SAVEUR Editors — Mon, 18 Mar 2019 22:40:46 +0000

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

Pimento cheese is a popular burger topping in and around Columbia, South Carolina, where it‘s often called a PC burger. According to the Southern food expert John T. Edge in his book Hamburgers & Fries: An American Story, “Every third joint serves one, and at least half of them are good.” Dolloped atop a hot grilled patty, the piquant spread of cheddar, pimentos, mayo, and spices melts and blends beautifully with charred beef. The cheese gives so much flavor to the burger that you won’t need ketchup or mustard.

Featured in “Doing It Their Way” by Adam Kuban.

Yield: 4

Time: 30 minutes

4 oz. sharp yellow cheddar, grated (about 1 cup)
3 Tbsp. mayonnaise
1 Tbsp. finely grated onion
1 Tbsp. finely chopped jarred pimentos, or other roasted red peppers
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
1½ lb. ground beef, formed into 4 equal-size patties
4 hamburger buns, toasted
Iceberg lettuce and sliced tomatoes, for serving

Instructions

In a medium bowl, stir together the cheddar, mayonnaise, onion, pimentos, and Worcestershire sauce. Season to taste with salt and black pepper, then set aside.
Season the beef patties to taste with salt and black pepper. Heat a charcoal or gas grill to medium-high. (Alternatively, to a large cast-iron skillet over medium-high heat, add 1 tablespoon of vegetable oil.) Grill the patties, flipping once, until cooked to desired doneness, about 10 minutes for medium-rare.
Spread 2 tablespoons of pimento cheese over each patty, cover, and allow to melt. Arrange the bottom buns on plates, layer with the patties, tomatoes, lettuce, and top buns, and serve immediately.

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Canned Sardine, Tomato, and Caper Sandwiches

Elias Cairo — Mon, 22 Apr 2019 13:19:54 +0000

Kyle Johnson. Kyle Johnson

Fresh heirloom tomatoes, rich and oily canned sardines, and briny capers and olives are easy to pack for a picnic and throw together outdoors. Patting the tomatoes dry before assembling prevents the sandwiches from getting soggy.

Featured in “Portland Chef Elias Cairo Is as Serious About Fishing as He Is Eating” by Meredith Erickson.

Yield: 6

Time: 15 minutes

Two 4½-oz. cans oil-packed sardines, drained
½ cup cherry tomatoes (mixed colors), halved or quartered
¼ cup torn fresh oregano leaves
2 Tbsp. coarsely chopped mixed pitted olives
1 Tbsp. capers
2 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
Kosher salt
One 12-by-12-in. piece focaccia, preferably day-old or toasted
2 ripe medium heirloom tomatoes (mixed colors), thinly sliced

Instructions

To a medium bowl, add the sardines, cherry tomatoes, oregano, olives, and capers. Add the oil and vinegar, season to taste with salt, and toss to combine.
Using a bread knife, cut off the top of the focaccia, dividing the slab into a thin top and thick bottom. Set the top piece aside. Pat the tomato slices with paper towels if they are very wet. Arrange the slices over the bottom of the bread, overlapping slightly, then sprinkle lightly with salt. Distribute the sardine mixture evenly over the tomato slices, then cover with the top slab of focaccia. Cut the sandwich into 6 squares and serve.

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Grilled Corn with Pepperoncini Butter

Sara Kramer and Sarah Hymanson — Wed, 31 Jul 2024 17:38:11 +0000

Chris Bernabeo (Courtesy Clarkson Potter). Chris Bernabeo (Courtesy Clarkson Potter)

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.

At their Los Angeles restaurants Kismet and Kismet Rotisserie, chefs Sara Kramer and Sarah Hymanson offer great homestyle cooking but aren’t afraid to jazz up their menu with bold flavors and unexpected ingredients, what they call “untraditional food that understands tradition.” This dish from their debut cookbook, Kismet: Bright, Fresh, and Vegetable-Loving Recipes, honors that philosophy, upgrading grilled corn with a tangy butter sauce brimming with thinly sliced pickled pepperoncini.

Kramer and Hymanson prefer cutting their corn into smaller pieces, but you can keep your ears whole, or even cut the kernels from the cobs and toss with the pepperoncini butter for a warm salad. The authors also recommend using whole jarred pepperoncini and slicing them at home, to ensure that slices are thin enough to stick to the corn.

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.

Yield: 4

Time: 20 minutes

Ingredients

For the pepperoncini butter:

8 Tbsp. unsalted butter
4 garlic cloves, finely grated
½ cup thinly sliced pepperoncini
1 Tbsp. pepperoncini pickling liquid
1 tsp. kosher salt
¼ tsp. ground white pepper

For the corn:

4 ears corn (about 1 lb.), husked, each ear cut into 2–3 equal pieces
¼ cup vegetable oil
1 tsp. kosher salt

Instructions

Make the pepperoncini butter: To a small pot over medium heat, add the butter and garlic. Cook, stirring occasionally, until the butter is fully melted and golden brown and the garlic smells toasted, 5–8 minutes. Remove from the heat. Stir in the pepperoncini, pickling liquid, salt, and white pepper, then set aside.
Grill the corn: Heat a charcoal or gas grill to medium-high. In a large bowl, toss the corn with the oil to coat, then sprinkle with the salt. Grill the corn, turning frequently with tongs, until lightly charred on all sides, 8–12 minutes total.
Transfer the grilled corn to a platter, spoon the pepperoncini butter over the top, and serve.

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