Saveur 2013-05-23T09:25:55-04:00 Saveur http://www.huffingtonpost.com/author/index.php?author=saveur Copyright 2008, HuffingtonPost.com, Inc. HuffingtonPost Blogger Feed for Saveur Good old fashioned elbow grease. A Better Box of Chocolates tag:www.huffingtonpost.com,2013:/theblog//3.2665073 2013-02-12T10:29:43-05:00 2013-04-14T05:12:01-04:00 Saveur http://www.huffingtonpost.com/saveur/

As Valentine's Day approaches, there's one thing that everyone--hopeless romantics and sworn cynics alike--can take pleasure in: a classic box of chocolates. This year we've tasted our way through the best chocolate collections and narrowed it down to eight of our favorites, for a selection of Valentine's Day sweets available by mail-order that are sure to delight the chocolate-lover in your life.

RELATED: Rich Chocolate Desserts »

For a luxurious treat, indulge your valentine (or yourself) in Vosge's Haut-Chocolat Noir Collection of 16 exotically-spiced truffles, tucked into an opulent purple velvet heart. If cute and playful is more your style, a box of lemon-chocolate penguins from L.A. Burdick will certainly do the trick. And for chocolate gourmets, Michael Recchiuti's 32-piece box of artisan truffles offers an astounding range of carefully-chosen flavor combinations from star anise and pink peppercorn to sesame nougat.

Images by Camille Bromley

See our favorite mail-order Valentine's Day chocolates in the gallery »



Vosges Haut-Chocolat Noir Collection
Dark chocolate is known to induce feelings of pleasure, and Vosges Haut-Chocolat has created the ultimate collection to support this love-rush: Their limited edition Valentines Day Noir Truffle Heart Collection marries rich, intense truffles—ranging from 65% to 75% cacao—with exotic herbs and spices from around the world, such as sweet Hungarian paprika and aged balsamic vinegar, all tucked inside a velvety heart-shaped box.


Noir Truffle Heart Collection, $48.00 at vosgeschocolate.com

RELATED: Elegant Recipes for Breakfast in Bed »



L.A. Burdick Chocolate Penguins
Packaged in an elegant wood box tied with a festive pink ribbon, each little love bird from New Hampshire chocolatier L.A. Burdick is hand-piped with a whipped dark chocolate and lemon ganache interior. The choice of animal is an extra-romantic gesture, as penguins mate for life.

9 pc Valentines Chocolate Penguins Wood Box, $32 at burdickchocolate.com

RELATED: What to do with Winter Citrus »



Fran's Chocolate Gray and Smoked Salt Caramels
Fran's Chocolate produces some of the best caramels we've ever tasted—each buttery confections is dipped in dark or milk chocolate, and then sprinkled with gray or smoked sea salt for just the right mix of savory sweetness.

7pc Gray & Smoked Salt Caramels, Pink, $12.75 at franschocolates.com

RELATED: 24 Vegetarian Main Courses »



La Maison Du Chocolat


Inside this sleek, heart-shaped box by the masters at La Maison Du Chocolat is a selection of 66 iconic milk and dark chocolate confections, from a smooth Gianduja praliné to dark chocolate ganache with bourbon vanilla from Madagascar.


Heart Gift Box 66 pieces, $175
at lamaisonduchocolat.us

See the rest of this gallery at saveur.com »]]> MENU: A Dumpling Party for Chinese New Year tag:www.huffingtonpost.com,2013:/theblog//3.2648262 2013-02-08T15:31:36-05:00 2013-04-10T05:12:01-04:00 Saveur http://www.huffingtonpost.com/saveur/ Lunar New Year, gather friends in your kitchen and teach them how to wrap dumplings: sip on green-tea infused champagne punch while you press, fold, and steam three different varieties of dim sum together. Start the meal with traditional tea-stained eggs, which represent new beginnings in Chinese culture, and end the night with a bowl of tangerines, whose resemblance to gold coins is said to attract wealth in the new year.

 

The Menu



MORE ABOUT THIS MENU


  1. All the fillings for your dumplings can be made at least a day in advance and stored in tightly sealed containers in the refridgerator until your guests arrive to start making dumplings.

  2. Store-bought wonton wrappers can be used for all these dumpling recipes. To master the best way to form the dumplings, follow this step-by-step gallery»

  3. To expand this menu into a finger-food feast for a larger crowd, see our collection of Asian-inspired appetizer recipes »

  4. To Learn more about Lunar New Year, see our story Lunar New Year in Hong Kong »


]]> The King of Mardi Gras: New Orleans King Cakes tag:www.huffingtonpost.com,2013:/theblog//3.2639494 2013-02-07T17:42:08-05:00 2013-04-09T05:12:01-04:00 Saveur http://www.huffingtonpost.com/saveur/ I first tasted king cake at a Mardi Gras party in my fifth-grade classroom in Mississippi. Striated with cinnamon-sugar and cream cheese, and glazed with a sticky icing, my slice included a surprise: a small plastic baby. King cakes, which commemorate the Epiphany--the wise men's discovery of the baby Jesus--are eaten the world over in various forms, but they're nowhere more beloved than in New Orleans, where the cake is associated with the festivities of Mardi Gras. Introduced by French settlers in the 1600s, New Orleans's traditional cake is sweetened, yeasted bread stuffed with a filling (cinnamon and cream cheese, say, or praline), shaped into an oval ring, topped with white icing, and garnished with purple, green, and gold sanding sugars. A figurine, which some say symbolizes the infant Jesus, is hidden inside; whoever gets the trinket is named king. The title comes with strings attached: it obligates its bearer to buy the cake for the next party. —Ben Mims

RECIPE: King Cake

This traditional cake, made here with a rich brioche dough and stuffed with a decadent cream cheese filling, is drizzled with a buttermilk glaze and sprinkled with crunchy green, gold, and purple sanding sugars. If you prefer to order rather than bake this Mardi Gras staple, check out our King Cake Guide »

INGREDIENTS

FOR THE DOUGH:
1 ¼-oz. package active dry yeast
¼ cup sugar
½ cup milk
2 tbsp. light brown sugar
½ tsp. vanilla extract
1 egg
1 egg yolk
2 ¾ cups flour
¾ tsp. kosher salt
8 tbsp. softened butter

FOR THE FILLING:
1 lb. cream cheese
½ cup packed dark brown sugar
½ cup chopped pecans
2 tbsp. maple syrup
2 tsp. ground cinnamon
½ tsp. kosher salt
Zest of ½ lemon

FOR THE ICING:
2 cups confectioners' sugar
¼ cup buttermilk
Green, purple, and yellow sanding sugars

RELATED: Classic Recipes for Mardi Gras, from Gumbo to Bread Pudding »

INSTRUCTIONS
1. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, ½ tsp. of the sugar, and ¼ cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from mixer, cover with plastic wrap, and let sit until doubled in size, 1 ½-2 hours.

2. Meanwhile, make the filling: Combine cream cheese, brown sugar, pecans, cinnamon, salt, and zest in a large bowl and beat on medium speed of a hand mixer until combined; set aside.

3. Punch down dough and turn it out onto a heavily floured surface. Using a floured rolling pin, roll the dough into a large circle, about ¼"-thick. Cut a hole in the center of the circle and pull with your fingers to widen. Place dollops of filling evenly around circle halfway between outer edge and inner hole. Drape outside edges over filling and continue rolling outside inward until filling is covered, widening inner hole as needed, until dough covers the seam. Transfer rolled dough circle to a parchment paper-lined baking sheet; cover with plastic wrap and let sit for 1 hour. Heat oven to 350°. Uncover cake and bake until golden brown, about 30 minutes. Let cool completely.

4. Make the icing: Whisk together the sugar and buttermilk in a small bowl until smooth. Transfer king cake to a cutting board or serving platter; spread icing evenly over top of cake and sprinkle evenly with sanding sugars.


MORE from Saveur Magazine:]]> Simple Weeknight Meals: Pork Chops With Pickled Peppers tag:www.huffingtonpost.com,2013:/theblog//3.2529265 2013-01-24T10:35:28-05:00 2013-03-26T05:12:01-04:00 Saveur http://www.huffingtonpost.com/saveur/ MAIN: Pork Chops with Pickled Peppers

These juicy pork chops topped with halved cherry peppers have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s. This recipe first appeared in our Jan/Feb 2013 issue along with Greg Ferro's article Bamonte's.

SERVES 2

INGREDIENTS
 2 (1"-thick) bone-in pork chops
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock


RELATED: 12 Warming Chili Recipes »

INSTRUCTIONS
 Heat oven to 425°. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18-20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until garlic is golden, 3-4 minutes. Raise heat to high, add wine and stock; cook until reduced by half, 3 to 4 minutes. Spoon sauce over chops.

RELATED: Decadent Hot Chocolate Recipes »

DESSERT: Homemade Chocolate Pudding

While this chocolate pudding from cookbook author Alice Medrich is simple to make, it needs time to set-at least 1½ hours- so plan accordingly and either make the pudding before you start making dinner, or make it the night before. When testing the recipe in the Saveur test kitchen, we tried out a variety of grocery store chocolate brands, from Hershey's to Lindt. See our surprising results »

SERVES 6

RELATED: Cooking with Beer »

INGREDIENTS
⅓ cup sugar
⅓ cup Dutch-process cocoa powder
2 tbsp. cornstarch
⅛ tsp. salt
1¾ cup whole milk
¼ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 tsp. vanilla
1 tbsp. dark rum

RELATED: 10 Family-Friendly Pasta Dishes »

INSTRUCTIONS
 Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12-15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1½ hours.

Like what you see? Subscribe to SAVEUR's Simple Weeknight Meals e-newsletter to get five easy recipes delivered to your inbox each week. Subscribe now »

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]]> 5 Great Store-Bought Cranberry Sauces tag:www.huffingtonpost.com,2012:/theblog//3.2131352 2012-11-14T14:39:46-05:00 2013-01-14T05:12:01-05:00 Saveur http://www.huffingtonpost.com/saveur/

1. Confituras Cranberry Cinnamon Jam

Bright Valencia oranges and Mexican cinnamon warm the tart berries in this Texan jam. Finely chopped cranberries produce a smooth consistency that's as appealing on dinner rolls as it is over turkey and stuffing.

RELATED: Brussels Sprouts Recipes »

2. Wilkin & Sons Ltd. Tiptree Organic Wild Cranberry Sauce

Wild cranberries are reduced to a familiar, thick consistency in this quintessential holiday sauce, which has been made in Tiptree, England, since 1885. You'll want this one with the leftovers.

RELATED: Savory Thanksgiving Stuffing »

3. Anarchy in a Jar Tipsy Quince & Cranberry Chutney

Brooklyn jam maker Laena McCarthy plays soft, buttery texture off spiky acidity and alcoholic bite with her quince cranberry chutney, which unites two notoriously sour fruits with smoky-sweet whiskey-soaked raisins. The full-flavored result is great smeared on turkey sandwiches.

RELATED: A Traditional New England Thanksgiving »

4. Saucy by Nature Cranberry Pear Sauce

Flecks of juicy pear and a dose of cardamom mellow slow-simmered cranberries in this micro-batch sauce, which is made mostly from local ingredients. Try it as a glaze for poultry or game birds, such as duck.

RELATED: Cranberry Recipes »

5. HeathGlen Cranberry Port Wine and Sage Chutney

This Minnesota-made chutney gets its savory edge from the addition of tawny port, sautéed onions, rosemary, and sage. It lends unexpected depth to turkey, and makes a fine component on a cheese plate.

—Lauren Stefaniak

MORE FROM SAVEUR.COM:

]]> Turkey Hunt: A Bird Buying Guide tag:www.huffingtonpost.com,2012:/theblog//3.2089240 2012-11-12T10:00:28-05:00 2013-01-12T05:12:01-05:00 Saveur http://www.huffingtonpost.com/saveur/


1. Heritage turkeys are old-fashioned breeds-typically with a more elongated frame and leaner breast meat than the standard supermarket bird-that farmers like Frank Reese of Good Shepherd Poultry Ranch in Tampa, Kansas, are raising again, and we couldn't be happier about it. You'll pay top dollar because these turkeys live outdoors, eat a vegetarian diet without antibiotics, and take nearly twice as long to raise as commercial birds, but they boast a much fuller flavor. Their delicious, lean meat is well suited for braising, as in the Turkey with Sauerkraut, Riesling and Pork Sausages recipe.

RELATED: The Best Thanksgiving Turkey Recipes »

2. Butterball's premium young frozen turkeys are "pre-basted" -- that is, injected with a solution that includes salt (so there's no need for brining), starch and sodium phosphate, which keeps the turkey juicy. Roast a Butterball whole, or cut one into parts to make the Roast Turkey with Root Vegetables and Gravy recipe.

RELATED: Easy Vegetable Sides »

3. Turkeys labeled "natural," like the ones sold by Ashley Farms in Winston-Salem, North Carolina, are typically grain fed and raised antibiotic- and hormone-free. You can order one from a butcher or specialty store; the cost is generally more per pound than for a conventionally raised bird. We recommend brining these turkeys to boost their flavor and juiciness; for recipes like the Sage-Brined Roast Turkey with Oyster Dressing, there's nothing better.

RELATED: 9 Complete Thanksgiving Menus to Inspire Your Own Spread »

4. Kosher turkeys are processed according to Jewish dietary law under rabbinical supervision; salting, part of the process, makes them moist and flavorful. We like relatively inexpensive brands such as Kosher Valley and Empire Kosher. A kosher bird is a reliable choice for a wide range of preparations, from the Turkey in Mole Poblano recipe to the Boudin-Stuffed Turkey Breast recipe.



MORE FROM SAVEUR.COM:
]]> Perfect Pairs: 2-Ingredient Sandwiches tag:www.huffingtonpost.com,2012:/theblog//3.1900652 2012-09-21T10:34:30-04:00 2012-11-21T05:12:01-05:00 Saveur http://www.huffingtonpost.com/saveur/ These nine sandwich variations call for just two ingredients each (plus bread, of course, and the occasional grind of pepper); they are, in our opinion, the very pinnacle of lunchtime perfection.

Also: See A Dozen Classic Cookie Recipes



More from Saveur.com:
How to Make Perfect Scrambled Eggs
15 Versatile Beet Recipes
Simple Chocolate Truffles
Classic Cookies
20 Great Birthday Cakes
14 Summer Pasta Dishes
Vegetarian Summer Appetizers]]> A Sunday Supper For The Whole Family tag:www.huffingtonpost.com,2012:/theblog//3.1894048 2012-09-21T10:27:28-04:00 2012-11-21T05:12:01-05:00 Saveur http://www.huffingtonpost.com/saveur/
More from Saveur.com:
How to Make Perfect Scrambled Eggs
15 Versatile Beet Recipes
Classic Cookies
20 Great Birthday Cakes



ABOUT THIS MENU

1. Plot out your prep time to make things easier come meal time: the meatballs need to chill for 1 hour before cooking, then you can start the carrots 15 minutes after the meatballs go into the oven to have them finish simultaneously.

2. You'll need to give the baguette time to rise three times (about 3 hours) before baking. The bread can be finished several hours before dinner, then reheated just before serving. For a perfectly textured homemade baguette, the secret is in the kneading-learn the best way to knead bread dough in our video.

3. Consider starting the peanut butter ice cream a day ahead, since the custard needs to chill for 6-8 hours before going into the ice cream maker. Turn dessert into a full-blown sundae party with these delicious homemade toppings.

4. For more family-friendly pasta recipes, see our gallery of recipes.

SEE MORE MENUS:
An Italian Late-Summer Luncheon
A Family Movie Night
A Classic Birthday Party Menu
A Homemade Pizza Party]]> MENU: An Afternoon At The State Fair tag:www.huffingtonpost.com,2012:/theblog//3.1686313 2012-08-02T18:09:52-04:00 2012-10-02T05:12:06-04:00 Saveur http://www.huffingtonpost.com/saveur/
Inspired by Jane and Michael Stern's article Fair and Square, we've combined classic state fair treats like crispy corn dogs and caramel apples with summer favorites like corn on the cob and slices of fresh watermelon, for a celebratory, eat-with-your-hands menu. Even if you won't make it out to a state fair this season, you can still get powdered sugar on your face while eating funnel cake in your own backyard!

The Menu




More About This Menu


The root beer should be mixed ahead - how long it's left to ferment depends on the flavor you're looking for. After 2 days, it will taste strongly of molasses; at the end of 5, it will be milder and slightly alcoholic.



The pickles can be made ahead and stored for up to two weeks in the refrigerator.



Choosing the right potato is key for great french fries. For five varieties of potato that fry up perfectly, see our article Finest for Fries »



There are a few state fairs around the U.S. that really stand out. Jane and Michael Stern highlight a few of their favorites in Six State Fairs Worth the Trip »



RELATED: Perfect Pickles »

RECIPE: Corn Dogs
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
SERVES 8

INGREDIENTS
1 cup flour
2/3 cup yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. dry mustard
¼ tsp. cayenne
1 tsp. kosher salt
¾ cup milk
¼ cup buttermilk
1 egg, lightly beaten
Canola oil, for frying
8 6" hot dogs
Prepared yellow mustard, for serving

RELATED: Sweet Summer Corn »

INSTRUCTIONS
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and soda, dry mustard, cayenne, and salt. Add milk, buttermilk, and egg, and whisk until smooth; set batter aside. Pour oil to a depth of 2" into an 8-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Skewer 1 hot dog with a wooden skewer, and dip into batter; fry until golden brown, about 3 minutes. Using tongs, transfer corn dog to paper towels to drain; repeat with remaining hot dogs and batter. While hot, brush corn dogs with mustard, if you like.

RELATED: Essential Picnic Equipment »

RECIPE: Carl's Gizmos
Carl Cardamon has been feeding Iowa State Fairgoers for over 50 years with hearty, middle American fare like his Gizmo sandwich - similar to an Italian grinder. "You're not going to get rich [at the Fair]," he says, "but you have fun and make some money."
MAKES 4

INGREDIENTS
4 Italian or submarine rolls
¾ lb. lean ground beef
¾ lb. sweet Italian sausage, casings removed
Salt and freshly ground black pepper
1 1/3 cups Marinara Sauce
1 lb. fresh mozzarella, cut into 8 slices

RELATED: Surprising Ice Cream Flavors »

INSTRUCTIONS
1. Position an oven rack about 11" below the broiler, and preheat broiler. Slice rolls open lengthwise ¾ of the way through, so that they open like a book. Arrange opened rolls side by side on a baking sheet. Set aside.

2. Sauté ground beef and sausage meat together in a large skillet over medium-high heat, breaking up meat with a wooden spoon as it cooks, until brown and cooked through, about 15 minutes. Drain off and discard any fat in the pan, then spoon about 1 cup of ground meat into each roll, and season to taste with salt and pepper. Spoon about 1/3 cup marinara sauce over meat in each roll and top each sandwich with 2 slices of mozzarella. Lightly season again with salt and pepper. Broil until cheese is golden, about 7 minutes.

RELATED: Peaches, Plums, and Apricots »

RECIPE: French Fries
Double frying is the secret to outstanding fries. The first plunge in oil cooks the potatoes through for a fluffy texture; the second one, at a higher temperature, forms a crisp exterior.
SERVES 2

INGREDIENTS
Canola or peanut oil, for frying
2 large russet potatoes (about 1 lb. 10 oz.), unpeeled, cut into ¼"-thick sticks
Kosher salt, to taste

RELATED: Easy Summer Cobbler Recipes »

INSTRUCTIONS
1. Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until the temperature registers 375° on a deep-fry thermometer. Add all the potatoes and cook, turning occasionally and maintaining an oil temperature of 325° (adding the potatoes will cause the temperature to drop), until pale and tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet and refrigerate until chilled, about 1 hour.

2. Increase oil temperature to 385°. Working in small batches, add potatoes again; cook, stirring until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet. Season fries with salt.

MORE FROM SAVEUR.COM:
]]> Satay Skewers From Around The Globe tag:www.huffingtonpost.com,2012:/theblog//3.1687694 2012-08-01T18:20:04-04:00 2012-10-01T05:12:03-04:00 Saveur http://www.huffingtonpost.com/saveur/
There's nothing more delicious than satay fresh off the grill, when the skewers of seasoned meats are hot, juicy and infused with the flavor of smoldering charcoal. Though it's the ultimate southeast Asian snack, satay is believed to be a descendant of the kebabs that Middle Eastern merchants introduced to Java, in western Indonesia, in the eighth century. Local cooks adapted the dish to include indigenous ingredients, and in the centuries that followed, satay proliferated, resulting in countless regional variations.

Satay Kambing
A sweet-and-sour marinade typifies this west Javanese-style satay.

MAKES 16 SKEWERS
INGREDIENTS
1 tbsp. tamarind paste
1 tbsp. dark brown sugar
2 tsp. peanut oil
1½ tsp. ground coriander
1½ tsp. ground turmeric
1 tsp. kosher salt
3 cloves garlic, chopped
3 large shallots, chopped
1 2" piece ginger, chopped
1 lb. lamb shoulder, cut into 1"-wide, ¼"-thick slices

RELATED: What to do with Peaches, Plums, and Apricots »

INSTRUCTIONS
1. Stir tamarind and 3 tbsp. boiling water in a bowl until dissolved; pour through strainer into a food processor. Puree with sugar, oil, coriander, turmeric, salt, garlic, shallots and ginger. Combine paste and lamb in a bowl; chill 4 hours.

2. Build a hot charcoal fire in a grill. Thread 2 pieces of lamb each on 16 skewers; grill, turning, until lightly charred, about 4 minutes.

RELATED: 15 Summery Pasta Recipes »

Satay Udang
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.

MAKES 20 SKEWERS
INGREDIENTS
1½ lb. (about 40) medium shrimp, peeled and deveined
1 tbsp. fresh lime juice
½ cup chopped shallots
1½ tbsp. dark brown sugar
1 tsp. kosher salt
8 Kaffir lime leaves, stemmed
5 macadamia nuts
4 cloves garlic, chopped
3 red Thai chiles, stemmed
1 3" piece ginger, chopped
3 tbsp. peanut oil
1/3 cup coconut milk

RELATED: 15 Recipes for Ribs »

INSTRUCTIONS
1. In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3-4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.

2. Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3-5 minutes.

RELATED: Non-Pesto Basil Recipes »

Beef Satay
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.

MAKES 12 SKEWERS
INGREDIENTS
1/3 cup soy sauce
¼ cup minced fresh cilantro
2 tbsp. grated orange zest
4 tsp. fish sauce
1½ tsp. dark brown sugar
1 tsp. canola oil
3 cloves garlic, minced
1 lb. beef sirloin, cut into 1"-wide, ¼"-thick slices

RELATED: Best Summer Pies »

INSTRUCTIONS
1. Puree soy sauce, cilantro, orange zest, fish sauce, sugar, oil and garlic in a food processor until smooth. Toss paste and beef in a bowl; chill 4 hours.

2. Build a hot charcoal fire in a grill. Thread 1 piece of beef each on 12 skewers; grill, turning, until charred, about 5 minutes.

See 6 more savory satay recipes »


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]]> Menu: An English Countryside Luncheon tag:www.huffingtonpost.com,2012:/theblog//3.1706372 2012-07-31T18:26:41-04:00 2012-09-30T05:12:04-04:00 Saveur http://www.huffingtonpost.com/saveur/ With the 2012 Summer Olympics in full swing, we've been giving some extra thought to the host country's cuisine. Little seems more emblematic of English food than traditional countryside fare. So while you may not have coveted tickets to the London games -- or a summer cottage in the hills of Britain -- you can still go on holiday with this menu for a pastoral English luncheon. These dishes are all best served cold, making them perfect for a garden buffet. A classic pork pie is great topped with a generous dollop of tangy mustard, while an onion and bacon tart compliments the earthy sweetness of chilled pea and basil soup. Poultry confit and figs tossed over peppery arugula round out the spread, best enjoyed with a cold English ale. And be sure to leave room for the summer pudding, studded with lush berries that lend the dessert a stunning red hue.



The Menu


More About This Menu
The traditional goose confit salad uses both whole goose legs as well as the rendered fat. See The Whole Goose for tips on cooking the bird-you'll want to start well ahead to have time to chill and then bake the meat. If you don't want the hassle of cooking with goose, chicken makes an excellent substitute.

For more about Lincolnshire, which was the inspiration for some of the recipes in this menu, see Beth Kracklauer's article Butchers' Banquet. For more traditional English recipes, see the gallery of Recipes from Lincolnshire.

Chilled soups like the Cold Pea and Basil Soup here are a great adaptation for warmer weather. For even more options, see our collection of Cold Soups.

We've got lots of other dessert and snack suggestions in our gallery of British Teatime Treats.

RELATED: Summer Cooking Tips »

RECIPE: Onion and Bacon Tart
The custardy batter for this dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven. SERVES 6-8

INGREDIENTS
6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten

RELATED: 15 Recipes for Ribs »

INSTRUCTIONS
1. Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

2. Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

RELATED: Chicken Salad Recipes »

RECIPE: Goose Confit and Fig Salad
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit. If you can't find goose, chicken thighs make an excellent substitutes. SERVES 8

INGREDIENTS
4 whole goose legs
3 tbsp. kosher salt
6 sprigs thyme, stems removed
4 cloves garlic, finely chopped
1 large shallot, thinly sliced
Ground black pepper, to taste
4 cups rendered goose fat (see The Whole Goose)
10 oz. arugula
¼ cup extra-virgin olive oil
3 tbsp. balsamic vinegar
8 black mission figs, quartered

RELATED: Simple, No-Cook Salads »

INSTRUCTIONS
Rub legs with salt, thyme, garlic, shallot, and pepper in a 6-qt. baking dish; cover and chill 12 hours. Heat oven to 225°. Rinse legs and dry; return to dish. Pour fat over legs; bake until very tender, about 5 hours; cool. Remove legs from fat; discard skin and bones from legs. Shred meat; toss with arugula, oil, vinegar, figs, and pepper.

RELATED: Crunchy Spring Salads »

RECIPE: Summer Pudding
This brightly colored dessert isn't just beautiful to behold -- the recipe concentrates the juicy, tart flavors of summer berries, making it a guaranteed crowd-pleaser.

INGREDIENTS
1¼ cups sugar
Juice and peel of 1 lemon
1 lb. strawberries, washed and hulled (if large, cut in half lengthwise)
½ lb. blackberries, washed
½ lb. blueberries, washed
¾ lb. raspberries
15-20 very thin slices white bread (such as Pepperidge Farm), crusts trimmed
2 cups freshly whipped cream

RELATED: Summer Fruit Desserts »

INSTRUCTIONS
1. Cook sugar, lemon juice, peel, and 2¼ cups water in a saucepan over medium-high heat until sugar dissolves, about 2 minutes.

2. Reduce heat to medium, add strawberries, and poach for 2 minutes. Using a slotted spoon, transfer strawberries to a bowl. Poach blackberries in the same syrup for 30 seconds, then add to strawberries. Repeat with blueberries, then with half the raspberries. Add remaining raspberries to syrup and cook, mashing with spoon, until very soft, about 10 minutes. Discard peel. Cool syrup.

3. Use a pastry brush to lightly coat a deep 1-quart bowl with syrup. Cut 1 slice of bread to fit the bottom, dip it into syrup, and place in bowl. Dip additional bread slices into syrup and line sides of bowl, overlapping slightly.

4. Spoon about a third of mixed berries into bowl. Cut several more bread slices to make an even layer of bread over berries, then dip into syrup, arrange, and press down lightly. Repeat process twice, ending with a double layer of bread. Refrigerate remaining syrup.

5. Cover pudding with plastic wrap, place a plate on top, and weigh it down with two large cans. Place bowl on a plate (juice may seep out) and refrigerate for at least 8 hours. Invert pudding onto a platter (if pudding sticks, slide a knife around the edge) and serve cold with reserved syrup and whipped cream.

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]]> Fettuccine With Heirloom Tomatoes tag:www.huffingtonpost.com,2012:/theblog//3.1686252 2012-07-23T17:59:33-04:00 2012-09-22T05:12:05-04:00 Saveur http://www.huffingtonpost.com/saveur/
RECIPE: Fettuccine with Heirloom Tomatoes

The flavor of heirloom tomatoes takes center-stage in this divinely simple, summertime dish. Use good quality store-bought pasta for a quick weeknight meal, or take the dish to the next level with our step-by-step guide to making foolproof fettuccine from scratch.

SERVES 6-8
INGREDIENTS
6 cups roughly chopped heirloom tomatoes
1 cup halved heirloom cherry tomatoes
¼ cup extra-virgin olive oil
15 basil leaves, thinly sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 package fettuccine
Thinly shaved parmesan, for serving


RELATED: 15 Summery Pasta Recipes »

INSTRUCTIONS
1. Make the sauce: Combine tomatoes, oil, basil, garlic, and salt and pepper in a bowl; cover and let sit at room temperature for 30 minutes to meld flavors.

2. Bring a large pot of salted water to a boil over high heat, and add pasta; cook, stirring occasionally, until al dente. Drain pasta and add to bowl of sauce; toss to combine. Divide among serving bowls and garnish with parmesan.

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]]> Laura's Mom's Chicken Salad tag:www.huffingtonpost.com,2012:/theblog//3.1685998 2012-07-20T18:54:03-04:00 2012-09-19T05:12:38-04:00 Saveur http://www.huffingtonpost.com/saveur/
chicken salad recipe



The one dish in the entire world that fully captures for me what it was like to be a kid growing up in rural Virginia is chicken salad. Not shrimp and grits, not cornbread, not pulled pork or any of the other classic Southern foods at which the region excels -- just a bowl of chicken tossed with mayonnaise, onions and pickle relish. It's my mom's recipe, and she serves it at every opportunity: It's there at Christmas, it shares the table with the turkey at Thanksgiving, and no summer cookout is complete without it. I don't recall my first taste of it; it's just always been there.

RELATED: See 6 More Chicken Salad Recipes »

I'd bring my mom's chicken salad with me to school in a zippered cooler, where other kids would beg fruitlessly for me to trade lunches. My friends would ask for it when they came over to my house. One particular friend loved it so much that she pleaded for weeks with her mother to get the recipe so she could have it at home. When our mothers finally spoke and the recipe was safe in my friend's mom's hands, she refused to make it the way my mom did, choosing to chop the chicken instead of shred it, and leaving out the jarred relish. When my friend requested that the offending condiment be added, her mom replied, incredulously, "Who raised you?" (My friend and I remain close to this day; when she found out my mom's recipe was being published, she said very seriously, "I've been waiting for this my whole life.")

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The relish is key to this recipe-it adds sweetness and an acidic tang to cut the richness of the chicken and mayonnaise, while chopped hard-boiled egg adds an earthy texture. While as a kid I preferred the mixture to be a very white, mostly chicken-and-mayonnaise concoction, with the bits of celery and relish chopped down so small that they were almost undetectable, lately I've preferred it with more heft, keeping the pieces larger for texture and taste. Depending on what's in the fridge I might modify it a little-a bit of mustard, maybe some chopped scallions. But Mom's original version will always be my favorite -- I wouldn't dare suggest otherwise. This chicken salad is great on crackers (the way my mom likes it); for me though, there is only one option: stuffed into squishy potato rolls with a little extra dash of pepper. —Laura Sant

RELATED: 20 Simple, No-Cook Salads »

INGREDIENTS
4 cups shredded cooked chicken breast
¾ cups finely chopped celery
¾ cups sweet pickle relish
2 hard boiled eggs, finely chopped
¾ cup finely chopped onion
¾ cup mayonnaise
Salt and fresh-ground pepper

INSTRUCTIONS
Combine all ingredients except mayonnaise in a large bowl. Add the mayonnaise in increments, until the chicken salad reaches the desired consistency: rich, but not too creamy. Add salt and pepper to taste. Serve with crackers, or on soft rolls or white toast.


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]]> Simple Weeknight Meals: Pasta With Pork Sausage, Blue Cheese And Oregano tag:www.huffingtonpost.com,2012:/theblog//3.1676667 2012-07-17T18:34:22-04:00 2012-09-16T05:12:12-04:00 Saveur http://www.huffingtonpost.com/saveur/ Pasta with Sausage and Cheese

The simple combination of pork sausage, blue cheese, and fresh oregano add remarkable complexity to al dente pasta in this delicious dish.

SERVES 2-4

INGREDIENTS

2 tbsp. extra-virgin olive oil
6 oz. semi-cured Greek pork sausages or sweet Italian sausages, cut into 1" pieces
Kosher salt, to taste
8 oz. pasta, preferably garganelli or penne
½ cup white wine
½ oz. blue cheese, crumbled
¼ cup heavy cream
¼ cup loosely packed fresh oregano leaves
¼ cup grated Parmesan cheese, for garnish
Freshly ground black pepper, to taste


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INSTRUCTIONS

  1. Heat oil in a 12" skillet over medium-high heat. Add sausages and cook, stirring occasionally, until browned, about 7 minutes.


  2. Meanwhile, bring a 4-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Strain pasta, reserving ½ cup pasta cooking liquid; set aside.


  3. Add wine to sausages and cook until reduced by one quarter, about 2 minutes. Add the blue cheese, cream, and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes. Stir in reserved pasta and season with salt. (If sauce seems too thick, stir in some of the reserved pasta cooking liquid.) Transfer pasta to a small platter; garnish with grated cheese and season with black pepper.


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Skillet Asparagus

Southern chef extraordinaire Edna Lewis taught us this simple recipe, which she learned from her mother. Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.

SERVES 4 TO 6

INGREDIENTS

2 lbs. asparagus
2 tbsp. unsalted butter
Salt and freshly ground black pepper

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INSTRUCTIONS

  1. Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don't burn.


  2. Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.


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Sprinkle Cookies

Blanketed in multi-colored sprinkles, these gorgeous cookies are a staple of Italian bakeries.

MAKES ABOUT 3 DOZEN

INGREDIENTS

1½ cups flour, plus more as needed
1½ tsp. baking powder
½ tsp. kosher salt
12 tbsp. unsalted butter, softened
¾ cup sugar
1 egg
2 tsp. vanilla extract
Zest of ½ lemon
1 egg white, lightly beaten
½ cup multi-colored sprinkles

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INSTRUCTIONS

  1. Whisk together flour, baking powder, and salt in a bowl; set aside. In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes. Add vanilla, egg, and lemon zest, and beat until smooth; add dry ingredients, and beat until just combined. Using a 1-oz. ice scream scoop or 2 tablespoons, portion and shape dough into 1" balls; place balls 2" apart on parchment paper-lined baking sheet. Lightly flour the bottom of a ¼ measuring cup, and press each ball into a flat disk; chill disks for 30 minutes.


  2. Heat oven to 375°. Place sprinkles in a bowl; set aside. Using a pastry brush, lightly brush tops of cookie disks with egg white and then press into sprinkles to adhere completely. Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and set and lightly browned on the bottom, about 10 minutes. Let cool before serving.


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]]> 4 Surprising Veggie Burgers tag:www.huffingtonpost.com,2012:/theblog//3.1647016 2012-07-11T17:06:40-04:00 2012-09-10T05:12:03-04:00 Saveur http://www.huffingtonpost.com/saveur/ veggie burgers


Whether we're at a restaurant or a weekend barbecue, it always breaks our hearts just a little to get a veggie burger that's little more than a dry, beige puck. There's absolutely no reason the vegetarian option can't be just as flavorful, savory and robust as its carnivorous counterpart -- if not even more of a gastronomic delight.

These four veggie burgers are worthy occupants of any bun -- no faux-meat here, just fantastically delicious combinations of beans, vegetables, legumes and grains. From an earthy, rich portobello patty (that's miles beyond a standard mushroom-cap-on-a-bun scenario) to a subtly spiced quinoa burger to a Southwestern-inspired black bean burger, these patties will please every palate. See our four favorite veggie burger recipes in the gallery »

RECIPE: Quinoa Veggie Burger with Roasted Red Pepper Relish

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color and texture: carrot, celery, arugula, beans and -- the ingredient that really makes it -- quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.

MAKES 6 BURGERS

INGREDIENTS

FOR THE BURGERS
⅓ cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 small yellow onion, finely chopped
1 rib celery, finely chopped
2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
2 cups cooked quinoa
½ cup breadcrumbs
2 tbsp. oregano leaves, finely chopped
1 egg
Kosher salt and freshly ground black pepper, to taste


FOR THE RELISH
¼ cup finely chopped parsley
2 tbsp. fresh lemon juice
1 tsp. ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
½ small yellow onion, minced

6 hamburger buns, split and toasted


INSTRUCTIONS

1. Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg and mashed beans; season with salt and pepper and mix well to combine.

2. Divide mixture into six 5 1/2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.

3. To make the relish, mix parsley, juice, cumin, peppers, onion and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.

Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.


portobello burger - saveur.com Portobello Burger with Blue Cheese and Sautéed Red Onions

A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce -- a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions. Get the recipe »


Roasted Garlic Chickpea Burger

We took inspiration from falafel when developing these burgers -- but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is both light and rich in texture, with added depth from roasted garlic. Topped with an array of veggies and a sprinkle of feta, it's a perfect weekend lunch. Get the recipe »


Black Bean Burger with Salsa Fresca and Avocado Crema

Cumin, paprika, coriander and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger. Dredged in cornmeal, it's a hearty base for a bright salsa fresca and smooth avocado crema. Get the recipe »



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