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  How to make Churros by Saveur

  Dessert, Saveur

  MAKES ABOUT 5 DOZEN INGREDIENTS 6 tbsp. unsalted butter 1 tsp. kosher salt 1 tsp. vanilla extract 1 stick cinnamon, preferably canela (available atranchogordo.com), plus 1 tbsp. ground 2 ¼ cups flour 1 egg 2 cups sugar Canola oil, for frying INSTRUCTIONS 1. Bring butter, salt, vanilla, cinnamon, and 2 ¼ cups water to a boil in a 4-qt. saucepan over medium-high heat. Remove and discard cinnamon, and add flour; cook, stirring constantly with a wooden spoon, until a smooth [...]

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  How to get Corn off the Cob by Saveur

  Basic skills, How-to, Saveur

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  Spaghetti Alla Primavera by Saveur

  Main Dish, Saveur

  SERVES 4–6 INGREDIENTS 6 tbsp. olive oil 3 cloves garlic, minced 6 oz. button mushrooms, quartered 1 cup asparagus tips, blanched 1 cup small broccoli florets, blanched ½ cup frozen peas, blanched 1 small zucchini, quartered lengthwise, cut to 1″ lengths, blanched 1 lb. spaghetti, cooked al dente 1 cup heavy cream ⅔ cup grated Parmesan 2 tbsp. unsalted butter Kosher salt and pepper, to taste 1 cup grape tomatoes, halved 2 tbsp. thinly shredded basil ½ cup lightly toasted [...]

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  How to Weave a Lattice Top for Pies by Saveur

  Baking skills, Desserts, How-to, Saveur, Thanksgiving

  A woven lattice is one the prettiest looking ways to top a pie, and is especially good for juicy fruit and berry pies, where you want to have a crust on top, but you want the steam to be able to escape while it’s baking. Though it may look fancy, it’s easy to quickly make a lattice top when you follow this simple weaving technique. WHAT YOU’LL NEED • Pie crust • A sharp knife or pizza cutter HOW IT [...]

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  How to Carve a Turkey by Saveur

  How-to, Knife skills, Saveur, Thanksgiving, Turkey, Uncategorized

  Don’t worry about hacking up your turkey in front of your Thanksgiving guests! SAVEUR executive food editor Todd Coleman takes you through his simple technique for carving a beautiful bird, right at the table. WHAT YOU’LL NEED A cooked whole turkey on a platter A secondary plate, for cutting the meat (a carving board tableside is an inelegant option) A serving platter for the final carved pieces WHAT TO DO 1. Cut through the leg to remove it, popping under [...]

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