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  • How to make Churros by Saveur

    How to make Churros by 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

    How to get Corn off the Cob by Saveur

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  • Spaghetti Alla Primavera by Saveur

    Spaghetti Alla Primavera by 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

    How to Weave a Lattice Top for Pies by Saveur

    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 Carve a Turkey by Saveur

    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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