SAVEUR Magazine Stocking up on wine for Thanksgiving? This red from Mount Etna in Sicily pairs nicely with roasted turkey http://bit.ly/1qqG30
Source: bit.ly
Etna, outside of Sicily, is better known as an erupting volcano than an appellation that produces fantastic red wines. But the Etna DOC offers big, juicy, smooth wines that come from its indigenous grape varietals, the most famous being nerello mascalese. Continue...
SAVEUR Magazine Chocolate-covered bacon, bacon Rice Krispies treats, and more: is the meat candy trend going too far? http://bit.ly/2YWvtj
Source: bit.ly
There is a new trend afoot, and we’re both intrigued and mystified by it. We call it sweetmeats, but others might call it gross: we’re talking about meat desserts. Continue...
SAVEUR Magazine How can you ever go wrong with smashed potatoes? These spuds are spiked with thyme and garlic http://bit.ly/2YoKZj
Source: bit.ly
Potatoes take on a fresh flavor with thyme and garlic. Simmered in a skillet, they gain a crunchy, caramelized exterior that makes them an excellent side dish for hearty roasts. Continue...
SAVEUR Magazine In the test kitchen right now: the one and only Jacques Pépin! From our archives, here's his recipe for pommes soufflés http://bit.ly/31Si0o
Source: bit.ly
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
SAVEUR Magazine Chickpea and lentil soup is a fall classic: using a Moroccan-inspired recipe will spice it up for an easy dinner http://bit.ly/11OF1E
Source: bit.ly
This soup’s substantial ingredients, which include lentils, chickpeas, and spinach, are cooked in an aromatic broth scented with cinnamon sticks and paprika, and makes a hearty meal for a brisk fall night. Continue...
SAVEUR Magazine A grill pan will allow you to make these delectable ribs: how can you go wrong with ginger and soy sauce? http://bit.ly/3m0dta
Source: bit.ly
A spicy paste of ginger, honey, and soy and fish sauces make the flavor of these marinated ribs explode with tangy sweetness. If you can't grill outside, use a grill pan on top of your stove. Continue...
SAVEUR Magazine An homage to one of the best food shopping spots on the West Coast: the Portland Farmers Market http://bit.ly/3aWIa
Source: bit.ly
Sure, Seattle has plenty of farmers' markets that delight and dazzle. But Portland’s sprawling Saturday market, laid out over the central grounds of Portland State University, is a gem. Continue...
SAVEUR Magazine The elements of an over-the-top meatloaf? Crimini mushrooms add umami, sausage adds heft, & a cream sauce gilds the lily http://bit.ly/1VTTo
Source: bit.ly
Sausage and crimini mushrooms add heft and an abundance of umami flavor to a savory meatloaf that's topped with a creamy pan sauce. Continue...
SAVEUR Magazine The versatile butternut squash: not only does it work in soups, sides, and pies, it also works beautifully in a dip http://bit.ly/1EBoD7
Source: bit.ly
Butternut squash combines with garlic, sage, and a touch of hummus to create a scrumptious dip that can be served with bread, crackers, or sliced vegetables. Continue...
SAVEUR Magazine What you need to make this chocolate mousse: one minute, five ingredients, and a blender http://bit.ly/4pIrNo
Source: bit.ly
Most chocolate mousse recipes are notoriously complicated. But this simple, satisfying version uses only five ingredients, which come together in under a minute. Continue...
SAVEUR Magazine In season right now: orange or "cheddar" cauliflower has a beautiful hue and can be cooked up in multiple ways http://bit.ly/1CDhq4
Source: bit.ly
The most striking “alien veg” of the bunch is the orange or “cheddar” cauliflower. In shape alone, it resembles any old cauliflower, but its color—ranging from creamy coral to sunburst orange—is strikingly unique. Continue...
SAVEUR Magazine What's the secret to the lightest, fluffiest omelette? http://bit.ly/1toRjT
Source: bit.ly
I recently enjoyed a near-perfect omelette at Joan’s On Third in Los Angeles. Joan, a pupil of Dione Lucas, told me that moderate heat and the right proportions of water, eggs, salt, and a little patience are the keys to success. Continue...
SAVEUR Magazine French toast, pancakes, sweet sandwiches, scones: everything tastes better with pumpkin butter http://bit.ly/3oo9g3
Source: bit.ly
Use pumpkins for more than just your Thanksgiving pies. This sweet butter can be enjoyed all season long. Continue...
SAVEUR Magazine Need a side dish that screams autumn? Caramelized onions and rutabaga come together in this sweet and savory dish http://bit.ly/lcR14
Source: bit.ly
Once upon a time, the British and Irish used rutabagas instead of pumpkins to make jack-o-lanterns. Nowadays, save the pumpkins for pies and experiment with cooking rutabaga in this sweet and savory dish. Continue...
SAVEUR Magazine Creamy carbonara sauce takes well to chicken and skinny angel-hair noodles—this pasta supper is perfect for a weeknight http://bit.ly/q4MUP
Source: bit.ly
Carbonara is traditionally made using guanciale, but you can emulate the flavor of the cured pork jowl by using bacon. Add chicken and spinach, and you’ve got a hearty, satisfying meal. Continue...
