Just incredible. Grilled Mediterranean Octopus seasoned smoked and seared to mouthwatering perfection above a raging Inferno of dried coconut shells and a blend hardwoods. Brilliant!  . PSA: Are you a BBQ Junkie? Love grilling like you love life? Click "FOLLOW" for a guilt & gluten-free diet of daily food & travel pornography. Share via @regrann or @repost app.  Blog: http://ift.tt/1vCV6pv  Courtesy: Saveur Magazine | @saveurmag  #manvswild #seafood #pescatarian #paleo #crab #shrimp #prawn…

Grilled Mediterranean Octopus seasoned smoked and seared to mouthwatering perfection above a raging Inferno of dried coconut shells and a blend hardwoods. PSA: Are you a BBQ Junkie? Love grilling like you love life?

Lindy's Cheesecake | Taking On Magazines | www.takingonmagazines.com | Probably the absolute best cheesecake you'll ever eat, Lindy's is a New York classic.

Lindy's Cheesecake from Saveur Magazine, October, 2012

I'm making semlor or semla bullar - a Swedish pastry available just before Lent.  I'll be meeting some Scandi folks tomorrow to enjoy them at Please & Thank you on East Market, here in Louisville.  My recipe is blend from a friend in Stockholm, and this one from Saveur.

Cardamom Cream Puffs (Semlor)

Cardamom Cream Puffs (Semlor) These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.

Cheesecake from Saveur Magazine. It’s rich and creamy and delicious. If you’re looking for a go-to cheesecake recipe, this is it!

Lindy's Cheesecake from Saveur Magazine, October, 2012

Pinner Wrote: Cheesecake from Saveur Magazine. It’s rich and creamy and delicious. If you’re looking for a go-to cheesecake recipe, this is it!

Sure, takeout is easy—you call into the restaurant, pick out a few stir-fries and noodles that sound good, and then camp out in front of the TV with your little foldable cartons and a pair of splintery chopsticks. But for the most part, making your favorite Chinese takeout dish at home is just as easy, and quicker to boot. These are the 19 takeout classics to master first

25 Chinese Recipes that are Better than Takeout

Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles) by Saveur. This Sichuan dish—often better known by its Americanized name "kung pao chicken"—is full of flavor but only moderately spicy.

Hungarian-Styled Stuffed Cabbage (Töltött Káposzta) from Saveur Magazine October 2013

Hungarian-Style Stuffed Cabbage

Hungarian-Styled Stuffed Cabbage (Töltött Káposzta) from Saveur Magazine October 2013 _____ Unkarilaiset kaalikääryleet

food as art.  Art of Antipasti from Saveur Magazine

Art of Antipasti

Antipasti usually refers to a number of traditional Italian appetizers, which can be categorized into four different groups: meats, olives, vegetables, and cheeses. --- I love this picture. Makes me crave these traditional Italian foods.

We make these and then dip them in melted chocolate in my house. Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).

French Shortbread Cookies (Punitions)

Punitions (French Shortbread Cookies) by Saveur. Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books,

Pâtés and Terrines    A staple of the French, SAVEUR magazine's 16 recipes for pates and terrines will leave you saying, "Ooh la la."

Pâtés and Terrines

Chicken Terrine with Macadamia Nuts_ This recipe is based on a terrine created by Brisbane chef Philip Johnson.

These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico. See the recipe »

Chalupas Poblanas (Thick Tortillas Fried with Salsa)

Chalupas Poblanas (Thick Tortillas Fried with Salsa) Mexican Appetizers - Photo Gallery

Ribs, Rubs, and Sauces    Whether you prefer your ribs dry or wet, slathered with BBQ sauce, these 8 recipes from SAVEUR magazine for ribs, rubs, and sauces will have you firing up the barbecue grill.

Ribs, Rubs, and Sauces

Ribs, Rubs, and Sauces. These 8 recipes from SAVEUR magazine for ribs, rubs, and sauces will have you firing up the barbecue grill.

Saveur magazine's India issue. Obviously not a book but we're treating this issue like one. A must have for anyone who enjoys cooking Indian food or reading food/travel essays.

The India Issue

This vegetarian Indian recipe from the state of West Bengal features squash, potatoes, and gourds enriched with ghee and sweetened with grated coconut.

50 Authentic Mexican Recipes.  From enchiladas to red rice, check out these 50 authentic Mexican recipes we’ve collected, including everything from a familiar salsa to the lesser-known sopa de habas.

Our Best Authentic Mexican and Mexican-Inspired Recipes

From enchiladas to red rice, check out these 50 authentic Mexican recipes we’ve collected, including everything from a familiar salsa to the lesser-known sopa de haba

Benedictine Sandwiches (from Saveur Magazine)  6 oz. cream cheese
 1 medium cucumber, peeled, seeded, and grated
 1 medium yellow onion, peeled and grated 
2 tbsp. mayonnaise
 * 1/4 tsp. Tabasco sauce
 Salt
 Green food coloring (I used 2 T watercress) 1 cucumber sliced paper thin Watercress for garnish and color

Benedictine Sandwiches (from Saveur Magazine) 6 oz. cream cheese 1 medium cucumber, peeled, seeded, and grated 1 medium yellow onion, peeled and grated 2 tbsp. mayonnaise * 1/4 tsp. Tabasco sauce Salt Green food coloring (I used 2 T watercress) 1 cucumber sliced paper thin Watercress for garnish and color

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