Fall | Saveur

Ginger Makgeolli Twist

Alice Jun — Fri, 01 Oct 2021 03:17:17 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Rum and ginger liqueur lend a tropical note to Hana Makgeolli brewer Alice Jun’s refreshing twist cocktail. For this recipe, seek out an undiluted, premium version of the Korean rice beverage, such as Jun’s Takju 16.

Featured in: “Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time” by Juliana Sohn.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

4 oz. undiluted makgeolli, such as Hana Makgeolli Takju 16
2 oz. ginger liqueur, such as Domaine de Canton
2 oz. white rum
Lemon peel, for garnish

Instructions

To a mixing glass filled halfway with ice, add the makgeolli, ginger liqueur, and rum. Stir until well chilled, about 15 seconds. Strain into a collins glass, garnish with a lemon peel, and serve.

The post Ginger Makgeolli Twist appeared first on Saveur.

Yakitori-Style Salmon

SAVEUR Editors — Mon, 18 Mar 2019 22:24:17 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang

Traditional Japanese yakitori calls for spearing chicken seasoned with salt or a soy basting sauce onto bamboo skewers and grilling them over charcoal. Here, this approach is applied to salmon: cubes of the delicate fish are marinated in the trifecta of mirin, sake, and soy, then cooked until caramelized and smoky. While charcoal is customary, you can also use a gas grill, a grill pan, or a broiler.

Featured in “Our Best Japanese Grilling Recipes to Feed Your Need For Yakitori” by SAVEUR Editors.

Makes: 6–8

Time: 15 minutes

Ingredients

¼ cup plus 3 Tbsp. mirin
¼ cup plus 3 Tbsp. sake
¼ cup plus 3 Tbsp. dark soy sauce
2 Tbsp. sugar
2 lb. boneless skin-on salmon fillet, cut into 1-in. cubes

Instructions

In a large bowl, whisk together the mirin, sake, soy sauce, and sugar. Add the salmon and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours. Soak 10–12 wooden skewers in water while the salmon marinates, then drain.
Heat a charcoal grill, gas grill, or grill pan to medium-high. (Alternatively, position a rack in the upper third of the oven and preheat the broiler.) Thread the salmon onto the skewers. Grill or broil, turning occasionally, until the salmon is browned and cooked through, about 5 minutes. Transfer the skewers to a platter and serve hot.

The post Yakitori-Style Salmon appeared first on Saveur.

Beef Bourguignon

SAVEUR Editors — Mon, 18 Mar 2019 22:50:06 +0000

Photo: Tristan deBrauwere • Food Styling: Fatima Khamise

A good-quality pinot noir from Burgundy, France, with its brisk acidity and earthy notes, acts as both a flavor enhancer and tenderizer in this iconic French dish layered with tender beef and mushrooms, meaty bacon, and seared carrots and pearl onions.

Featured in the March 2014 issue.

Order the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser.

Makes: 6–8

Time: 3 hours

Ingredients

5 black peppercorns
1 bay leaf
1 parsley sprig, plus 2 Tbsp. coarsely chopped leaves, for garnish
1 thyme sprig
4 lb. beef chuck, cut into 2-in. pieces
One 750-ml bottle burgundy
6 oz. slab bacon, cut into ¼-in.-thick batons
¼ cup plus 1 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, coarsely chopped
2 medium carrots, cut crosswise into 1-in. pieces
⅓ cup all-purpose flour
2 cups beef stock
3 Tbsp. unsalted butter
12 pearl onions, peeled
1 lb. white button mushrooms, quartered
Country bread, for serving

Instructions

To a square of cheesecloth, add the peppercorns, bay leaf, parsley sprig, and thyme sprig, and tie into a tight bundle with twine. Transfer to a large bowl and add the beef and burgundy. Cover with plastic wrap and chill for 8 hours.
Remove the beef from the marinade and pat completely dry with paper towels. Set aside. Reserve the marinade and herb bundle.
To a large pot over medium-high heat, add the bacon and 2 tablespoons plus 1½ teaspoons of the oil. Cook, stirring occasionally, until the bacon is slightly crisp, about 8 minutes. Using a slotted spoon, transfer to a medium bowl.
Season the beef with salt and black pepper. Working in batches, add the beef to the pot and cook, turning as needed, until browned all over, 6–8 minutes per batch. Using a slotted spoon, transfer the beef to the bowl with the bacon.
Add the garlic and carrots to the pot and cook until the garlic is soft and fragrant, about 2 minutes. Stir in the flour and cook until the mixture starts to turn golden, about 3 minutes. Add the stock and the reserved marinade, herb bundle, beef, and bacon and bring to a boil. Turn the heat to medium-low, cover, and cook until the meat breaks apart easily when pierced with a fork, about 2 hours.
To a large skillet over medium heat, add the butter and remaining oil. When the butter is melted and the mixture is hot, add the onions and cook, stirring occasionally, until pale golden and softened, about 10 minutes. Add the mushrooms and cook until golden, about 10 minutes more. Scrape the onions and mushrooms into the stew.
Ladle the stew into shallow bowls and garnish with the chopped parsley. Serve with bread on the side.

The post Beef Bourguignon appeared first on Saveur.

Ragoût de Boulettes et Pattes (Stewed Meatballs and Pork Trotter Gravy)

Rita Trudel — Tue, 16 Dec 2025 20:07:52 +0000

Michael Abril

This hearty stew of meatballs and pork trotter gravy, usually served with plain boiled or mashed potatoes, is a staple on réveillon tables across Quebec. The recipe makes use of épices mélangées, or mixed spices, a traditional Quebecois blend that infuses many of the province’s traditional dishes with their signature flavor. You can add leftover épices mélangées to stews, sprinkle them on roasted vegetables, or use them to season poultry or pork. —Chantal Martineau

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 6–8

Time: 4 hours 30 minutes

Ingredients

For the gravy:

6 lb. pigs’ trotters (about 4)
3 Tbsp. finely chopped parsley leaves, plus more for garnish
2 bay leaves
1 large carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 large onion, peeled and quartered

For the épices mélangées:

2 Tbsp. dried summer savory
1 Tbsp. dried sage
1 Tbsp. dried thyme
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. finely grated nutmeg

For the meatballs:

3 cups all-purpose flour
2 lb. ground pork
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 medium onion, finely chopped
Boiled or mashed potatoes, for serving

Instructions

Make the gravy: To a large pot, add the trotters, parsley, bay leaves, carrot, celery, onion, and enough cold water to cover. Bring to a boil, then turn the heat to medium-low and simmer until the cartilage is soft and the meat is nearly falling off the bone, 2–3 hours.
Remove from the heat, then set a fine-mesh strainer over a large bowl and strain the broth, reserving the trotters and broth. Discard the remaining solids. Cover the broth and refrigerate until chilled. Pull off and reserve any bits of meat from the trotters and discard the bones, skin, and cartilage. Cover the meat and refrigerate.
Meanwhile, make the épices mélangées: In a small bowl, stir together the savory, sage, thyme, cinnamon, cloves, and nutmeg and set aside.
Make the meatballs: Position a rack in the center of the oven and preheat to 400°F. Onto a parchment-lined baking sheet, spread the flour. Bake, stirring every 5 minutes, until the flour is copper brown and smells faintly toasty, 20–25 minutes. Set aside.
To a medium bowl, add the ground pork, salt, black pepper, onion, and 1 teaspoon of the reserved épices (save the rest in an airtight container for another use). Use your hands to mix well, then roll into 1½–2-tablespoon balls. Roll the balls in the toasted flour and transfer to a baking sheet. Set the remaining toasted flour aside.
Using a spoon, skim the fat from the chilled broth and discard, then pour the broth into a large pot and bring to a boil. Add the meatballs, turn the heat to medium-low, and simmer until the broth is thickened slightly and the meatballs are fully cooked, about 2 hours. Using a slotted spoon, transfer the meatballs to a plate and set aside.
Whisking continuously, sift ½ cup of the remaining browned flour 1 tablespoon at a time into the cooking liquid. Bring to a boil, then lower the heat to simmer and cook until the gravy thickens, about 10 minutes. Stir in the meatballs along with any accumulated juices and the reserved trotter meat. Top with parsley and serve hot, with boiled or mashed potatoes on the side.

The post Ragoût de Boulettes et Pattes (Stewed Meatballs and Pork Trotter Gravy) appeared first on Saveur.

Tourtière du Lac-Saint-Jean (Quebecois Meat Pie)

Josée Martineau — Tue, 16 Dec 2025 20:06:26 +0000

Photo: Heami Lee • Food Styling: Jason Schreiber

Typical versions of Quebec’s beloved meat pie are made with ground pork and beef or veal, but different regions throughout the province make their own local styles. This hearty tourtière from Saguenay–Lac-Saint-Jean, is made with three types of meat and potatoes, cubed and seasoned with parsley and plenty of black pepper. While the standard meats are common inclusions, wild game, including elk, bison, and hare, may also be used. If using game birds or rabbit, be sure to opt for leg cuts rather than breasts or loins, which can dry out when overcooked. You may also substitute a premade pie crust—you’ll need at least 32 ounces of dough. The pie is often served with sweet-tart homemade ketchup; if using store-bought, look for a well-seasoned one with a coarse texture. —Chantal Martineau

Makes: 10–12

Time: 9 hours

Ingredients

For the crust:

3¾ cups all-purpose flour, plus more for dusting
1 Tbsp. plus 1½ tsp. sugar
1½ tsp. fine salt
18 Tbsp. unsalted butter, cubed and chilled

For the tourtière:

3 lb. stew meat (a combination of pork, beef, veal, or wild game), cut into 1-in. chunks
3 small onions, coarsely chopped
4½ lb. Yukon Gold potatoes, peeled and cut into 1-in. cubes
1 Tbsp. dried parsley
2 tsp. fine salt
1½ tsp. freshly ground black pepper
1½ tsp. cups beef stock
Whole milk, for brushing
Ketchup, preferably homemade, for serving

Instructions

Make the crust: In a large bowl, stir together the flour, sugar, and salt. Using a pastry blender, two forks, or your fingers, incorporate the butter until pea-size crumbles form. Drizzle in a ½ cup of ice-cold water, gently working the mixture into a shaggy dough with visible butter streaks. If the dough is too dry, add an additional teaspoon or 2 of water, tossing gently, just until the dough holds together in a solid mass when gently squeezed. Gather into a ball, divide it in half, and flatten into two 1-inch-thick rectangles. Wrap each in plastic and refrigerate for at least 1 hour, or up to 48 hours (or freeze for up to 3 months).
Retrieve the dough from the fridge and set aside until soft enough to roll, about 15 minutes. On a lightly floured surface, roll one dough piece out to a 12- by 16-inch rectangle. Roll the second piece out to a 10- by 14-inch rectangle. Transfer the larger rectangle into a 9- by 13-inch baking dish, pressing it to line the bottom and sides of the dish. Set the other rectangle aside.
Make the tourtière: In a large bowl, toss together the meat and onions. Layer half of the meat mixture on top of the crust, followed by half of the potatoes. Sprinkle with half of the parsley, salt, and black pepper, then repeat with the remaining meat mixture, potatoes, and seasoning. Pour in the beef stock, then cover with the reserved dough, pinching and tucking the edges to seal. Cover and refrigerate until the dough is firm and filling is chilled, at least 6 hours, or up to 24 hours.
Position a rack in the lower third of the oven and preheat to 275°F. Brush the top crust with milk, then cut several small vents in the center. Place on a large rimmed baking sheet and bake until the juices are bubbling and thickened and the top is deep brown, 7½–8½ hours. Set aside for at least 30 minutes before slicing and serving with ketchup.

The post Tourtière du Lac-Saint-Jean (Quebecois Meat Pie) appeared first on Saveur.

Shrimp Caesar Salad

SAVEUR Editors — Mon, 18 Mar 2019 22:25:38 +0000

SAVEUR Editors

Fresh lime juice and minced shallot give a traditionally rich caesar dressing a little lift in this otherwise classic salad bulked up with grilled shrimp. Keep the greens chilled so they remain crisp, and serve the shrimp hot for satisfying contrast.

Makes: 4

Time: 30 minutes

Ingredients

1 Tbsp. Dijon mustard
1 Tbsp. finely chopped shallot
4 oil-packed anchovies, finely chopped
2 garlic cloves, finely chopped
1 large egg yolk
3 Tbsp. fresh lime juice, divided, plus more for serving
½ cup finely grated Grana Padano cheese, plus large shavings for garnish
¼ cup olive oil
Kosher salt and freshly ground black pepper
12 large shrimp, peeled and deveined, tails on
3 heads little gem or baby romaine lettuce, ends trimmed and leaves separated

Instructions

In a small bowl, whisk together the mustard, shallot, anchovies, garlic, egg yolk, and 2 tablespoons of the lime juice. Stir in the grated Grana Padano. In a steady stream, whisk in the oil. Season to taste with salt and black pepper. Set aside.
Heat a grill or grill pan to high. To a medium bowl, add the shrimp and remaining lime juice, season with salt and black pepper, and toss to combine. Grill the shrimp, turning once, until pink, grill-marked, and cooked through, about 2 minutes per side. Transfer to a plate.
Spread the lettuce leaves on a platter. Arrange the shrimp on top and drizzle with the dressing. Top with a spritz of lime juice, more black pepper, and the Grana Padano shavings.

The post Shrimp Caesar Salad appeared first on Saveur.

Chicken Cutlets With Grana Padano and Black Pepper

SAVEUR Editors — Mon, 18 Mar 2019 22:36:53 +0000

SAVEUR Editors

A combination of nutty Grana Padano cheese and spicy black pepper turns a classic favorite—chicken cutlets—into an even tastier dish. Serve the cutlets with a squeeze of lemon and your favorite vegetable side.

Makes: 4

Ingredients

3 oz. finely grated Grana Padano cheese, plus more for serving (optional)
¾ cup fine breadcrumbs
2 tsp. freshly ground black pepper
1 tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. dried thyme
Kosher salt
2 large eggs
2 boneless, skinless chicken breasts (about 1½ lb. total)
¼ cup plus 1 Tbsp. olive oil, divided
4 lemon wedges, for serving

Instructions

In a medium bowl, stir together the Grana Padano, breadcrumbs, black pepper, oregano, garlic powder, thyme, and ½ teaspoon of salt. In a second medium bowl, whisk the eggs with a pinch of salt and 1 teaspoon of water.
Place a chicken breast between two large pieces of parchment or plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to a ⅓-inch thickness. Repeat with the remaining breast. Cut the breasts in half to make four cutlets. Season lightly with salt on both sides. Dip each cutlet in the egg mixture until evenly coated, then dredge in the breadcrumb mixture, pressing to adhere.
To a large nonstick skillet over medium-high heat, add 2 tablespoons plus 1½ teaspoons of the oil. When it’s hot and shimmering, add two of the cutlets and cook, turning once, until golden brown on the outside and cooked through, 8–10 minutes total. Transfer to a paper towel-lined plate. Repeat with the remaining oil and cutlets.
Sprinkle the cutlets with more Grana Padano if desired and serve with the lemon wedges for squeezing.

The post Chicken Cutlets With Grana Padano and Black Pepper appeared first on Saveur.

Lamb-Stuffed Quince Dolmas

Barbara Ghazarian — Tue, 25 Nov 2025 18:50:30 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Armenians, like most peoples of the Middle East and Mediterranean, stuff all sorts of foods—peppers, squash, eggplant, grape leaves, and even fruits—with rice, meat, or a combination of the two. Author Barbara Ghazarian fills quince with spiced lamb, the traditional meat of the Armenian table, for a dish that’s tangy, sweet, and savory all at once. Prepare the dolmas a day or two ahead if desired; they reheat beautifully.

Quince season runs from late summer through autumn, so check with your local orchard or farmers market for harvest dates. Stored unwashed in a cool, dark place, the fruit will keep for up to three months. If you can’t find fresh quince nearby, you can order it online from Kalamala Persian Grocery, Melissa’s Produce, or Frog Hollow Farm.

Featured in “Why Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your Table” by Benjamin Kemper in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 5

Time: 1 hour 45 minutes

Ingredients

5 large quinces (about 10 oz. each)
¼ cup plus 1 tsp. fresh lemon juice, divided
2 Tbsp. olive oil
½ medium onion, finely chopped
12 oz. ground lamb
½ cup short- or medium-grain rice
1 tsp. kosher salt
¼ tsp. ground allspice
¼ tsp. freshly ground black pepper
One 14½-oz. can diced tomatoes
2 tsp. dried mint
2 garlic cloves, finely chopped
Plain yogurt, for serving

Instructions

Using a cloth, wipe off any fuzz on the quinces’ skin. Square off the quinces by cutting off the tops and bottoms (discard the bottoms). Transfer the tops to a small bowl, cover with water, and add 1 teaspoon of the lemon juice. Set aside.
In a large microwave-safe dish, place the quinces and enough water to cover the fruit halfway. Cover loosely with an inverted plate or bowl and microwave on high, flipping the fruit once halfway through, until the fruit is darkened and nearly tender, 12–18 minutes. Transfer the quinces to a plate and set aside until cool enough to handle.
Using a sturdy small knife and a spoon (or a melon baller), hollow out each quince, discarding the core and any fibrous bits and leaving a ½-inch rim of flesh. (Be careful not to tear the bottom or sides of the fruit.)
To a small skillet over medium heat, add the oil and onion and cook, stirring occasionally, until softened and golden brown, about 12 minutes. Scrape into a large bowl along with the lamb, rice, salt, allspice, black pepper, and ¼ cup of water. Use your hands to mix well. Loosely stuff each quince to the brim with the lamb mixture (don’t pack them too tightly or the fruit may burst as the rice in the stuffing cooks). Transfer the filled quinces to a heavy pot large enough to hold them in one layer but small enough to pack them close together.
In a medium bowl, stir together the tomatoes, mint, garlic, and remaining lemon juice, then pour the sauce over the quinces. Add enough water to just cover the fruit. Wedge the reserved quince tops between the fruits. Place a dinner plate bottom-side up over the quinces. Bring to a boil, then turn the heat to medium-low, cover, and simmer until the quinces are soft and the filling is fully cooked, about 45 minutes.
Set aside to cool slightly, then transfer to a platter, spooning some of the cooking liquid and a dollop of yogurt over each portion. Place the quince tops back onto each fruit and serve warm.

The post Lamb-Stuffed Quince Dolmas appeared first on Saveur.

Khoresh-E Beh (Chicken and Quince Stew)

Farideh Sadeghin — Tue, 25 Nov 2025 18:25:04 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

In Iran, quince is known as the “fruit from heaven,” and its name in Farsi, “beh,” means goodness. It features in many khoresh, or stews, adding a subtle sweetness as it softens. Here, tart dried Persian limes balance that honeyed flavor; if you can’t find them, substitute 3 tablespoons of fresh lime juice, added with the saffron water in step 6. Lamb and beef are traditional, but SAVEUR contributing editor Farideh Sadeghin likes using chicken, whose mild flavor lets the quince and spices shine through.

Makes: 4–6

Time: 2 hours 30 minutes

Ingredients

¼ tsp. ground saffron threads
3 Tbsp. vegetable oil, divided, plus more if needed
1½ lb. quinces (2–4), quartered lengthwise, cored, and cut into 2-in. chunks
2 lb. skin-on, bone-in chicken thighs, drumsticks, or a combination
Kosher salt and freshly ground black pepper
2 medium onions, thinly sliced
2 Tbsp. tomato paste
2 tsp. ground turmeric
3 dried Persian limes, pierced all over with the tip of a knife
½ cup yellow split peas
¼ tsp. ground cinnamon
Steamed basmati rice, for serving

Instructions

In a small bowl, stir together the saffron and 1 tablespoon of hot water and set aside.
To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, working in batches if needed, add the quinces in a single layer and cook, flipping the pieces halfway through, until browned on both sides, about 4 minutes total. Transfer to a plate and set aside.
Pat the chicken dry with paper towels and season generously with salt. Turn the heat to medium-high and add the remaining oil. When it’s hot and shimmering, add half of the chicken and cook, turning occasionally, until browned all over, 10–12 minutes total. Transfer to a plate and set aside. Repeat with the remaining chicken.
To the empty pot, add the onions and turn the heat to medium. Cook, stirring occasionally and adding more oil if the pot looks dry, until golden brown, about 8 minutes. Stir in the tomato paste and turmeric and cook until darkened slightly, about 2 minutes more. Add 3 cups of water, the reserved chicken (and any accumulated juices), and Persian limes and bring to a boil. Turn the heat to medium-low, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
Add the split peas, browned quinces, and 2 teaspoons of salt. Cover and simmer, stirring occasionally, until the fruit, peas, and chicken are cooked, about 1 hour.
Stir in the cinnamon and reserved saffron water and season to taste with salt and black pepper. Serve warm with steamed rice.

The post Khoresh-E Beh (Chicken and Quince Stew) appeared first on Saveur.

Quince Frangipane Tart

Benjamin Kemper — Tue, 25 Nov 2025 18:18:20 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

A riff on French pear and frangipane tart, this dessert starts with soft, sunset-pink quince cooked in vanilla-scented syrup. The dough, fruit, and frangipane can be made up to three days ahead, but the tart is best enjoyed a few hours after baking.

Makes: One 11-inch tart

Time: 8 hours 30 minutes

Ingredients

For the dough:

2 Tbsp. heavy cream
½ tsp. vanilla extract
¼ tsp. kosher salt
1 large egg yolk
10 Tbsp. cold unsalted butter, cubed
¾ cup confectioners sugar
1½ cups all-purpose flour
Nonstick spray

For the quinces:

1 lemon
1½ cups sugar
One 2-in. cinnamon stick
1 star anise pod
½ vanilla bean, seeds scraped, pod reserved, divided
Kosher salt
2 lb. quinces (2–4), peeled and cut into 2-in.-thick wedges (not cored)

For the frangipane:

6 Tbsp. softened unsalted butter, cubed
½ cup sugar
Kosher salt
1 cup almond flour
2 Tbsp. all-purpose flour
¼ tsp. almond extract
1 large egg

Instructions

Make the dough: In a small bowl, whisk together the cream, vanilla, salt, and egg yolk. In a food processor, blend the butter and confectioners sugar until creamy. Scrape down the bowl, then pour in the cream mixture and pulse until smooth. Add the flour and pulse until a dough just begins to form (do not overmix). Gather the dough into a ball, wrap in plastic, and gently press to form a disk. Refrigerate for at least 1 hour, or up to 3 days.
Poach the quinces: Using a vegetable peeler, remove four strips of lemon zest and add them to a large pot along with the lemon’s juice. Add the sugar, cinnamon stick, star anise, vanilla pod (not seeds), a pinch of salt, and 3¼ cups of water and bring to a simmer. Add the quince wedges, cover, and turn the heat to low. Simmer, turning the fruit occasionally, until the flesh is deep pink and soft when pierced with a knife, about 1½ hours. Cover and set aside until cool. (The cooled quince will keep in the liquid in the fridge for up to 1 week.)
Using tongs, transfer the quince to a cutting board and pat dry with paper towels. Place a fine-mesh strainer over a small pot and strain the cooking liquid, discarding the solids. Bring to a boil, then turn the heat to medium and simmer until the liquid has thickened and reduced by half, 30–45 minutes. Remove from the heat and set aside.
Meanwhile, using a sharp knife, core the quince wedges, discarding any hard and gritty bits. Cut each wedge crosswise into ¼-inch slices, keeping the sliced wedges together (do not separate the slices). Remove a couple of slices from the narrow ends of each segment so all the sliced wedges are about 3 inches long. (Reserve the scraps for another use.)
Make the frangipane: In the food processor, blend the butter, sugar, and a pinch of salt until light and fluffy. Add both flours, the almond extract, egg, and reserved vanilla seeds. Scrape down the bowl, then process until a thick paste forms. Cover and refrigerate until ready to use. (Frangipane will keep for up to 3 days in the fridge; set aside at room temperature until spreadable before using.)
Grease an 11-inch tart pan with nonstick spray. Between two large sheets of plastic wrap, roll the dough out to a 15-inch round, lifting the plastic occasionally to prevent creasing. (If the dough is too hard to roll, set aside at room temperature for 15 minutes; if it becomes too soft while rolling, refrigerate until firm.) Remove the top sheet of plastic, then ease the dough, exposed-side down, into the tart pan. Remove the plastic, then press the dough into the sides and corners of the pan. Using a knife, trim any overhang so the dough is flush with the top of the pan. Patch any cracks or thin areas with dough, then freeze for 30 minutes.
Position a rack in the center of the oven and preheat to 375°F. Place the pan on a baking sheet, then line the inside of the tart shell with a sheet of lightly greased foil. Fill with pie weights or dried beans, then bake until lightly browned at the edges, about 20 minutes. Remove the foil and weights and continue baking until the crust is dry and pale golden in the center, 6–8 minutes more. Transfer the tart to a wire rack and set aside to cool completely.
Turn the oven to 350°F. Scrape the frangipane into the crust and spread it evenly to the edges. Arrange the quince slices evenly atop the frangipane in a flower petal pattern.
Bake until the frangipane is puffed and deep golden brown, about 45 minutes. Transfer the tart pan to a wire rack and set aside for 10 minutes. Bring the reserved quince cooking liquid to a simmer, then brush it all over the tart. Set the tart aside to cool to room temperature, then unmold and cut it into wedges. (Loosely covered, the tart will keep in the fridge for up to 2 days.)

The post Quince Frangipane Tart appeared first on Saveur.

Hibiscus Apple Pie

Angela Pinkerton — Fri, 21 Nov 2025 20:47:37 +0000

Photo: Heami Lee • Food Styling: Jason Schreiber

A classic apple pie in most ways, this version from Pinkerton’s Bakery in Kingston, New York, gets an extra boost of tartness (and pink color) from dried hibiscus flowers and freeze-dried cherries or strawberries. Pastry chef Angela Pinkerton prefers to use the hibiscus tea from Rishi Tea & Botanicals at her eponymous bakery, but any dried hibiscus flowers will work, and you can use a spice grinder to pulverize whole dried flowers. Pinkerton suggests using a mix of apple varieties, which gives the pie more depth of flavor; her favorites are Honey Crisp, Braeburn, Pink Lady, Ginger Gold, and Mutsu. The filling is thickened with instant tapioca, which sets in just a few minutes.

Makes: One 9-inch pie

Time: 4 hours

Ingredients

For the crust:

2½ cups all-purpose flour, plus more for dusting
1 Tbsp. sugar, plus more for sprinkling
1 tsp. kosher salt
20 Tbsp. cold unsalted butter, cut into ½-in. cubes
1 tsp. apple cider vinegar
Nonstick spray
Whole milk, for brushing

For the filling:

½ cup sugar
3 Tbsp. finely ground freeze-dried cherries or strawberries, plus more for garnish
3 Tbsp. dried hibiscus flowers, coarsely ground
2 Tbsp. brown sugar
2 Tbsp. instant tapioca
½ tsp. kosher salt
¼ tsp. freshly grated nutmeg
7 cups peeled and sliced assorted apples
2 Tbsp. plus 1½ tsp. fresh lemon juice

Instructions

Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry blender, incorporate the butter into the flour mixture until pea-size crumbles form. Drizzle in the apple cider vinegar and 5–6 tablespoons of ice water and mix just until the dough holds together when gently squeezed. Divide in half and shape each half into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.
Grease a 9-inch pie pan with nonstick spray. On a lightly floured work surface, roll out each dough disk to a 12- to 13-inch round. Transfer one round to a rimmed baking sheet and refrigerate. Transfer the second round to the prepared pan, gently pressing the dough into the corners to avoid stretching it and allowing the dough to overhang equally on all sides, trimming with a paring knife if necessary. Refrigerate the dough in the pan while you prepare the filling.
Make the filling: In a large bowl, stir together the sugar, freeze-dried cherries, hibiscus, brown sugar, tapioca, salt, and nutmeg. Toss the apples in the dry ingredients, then mix in the lemon juice until well combined. Set aside for 10 minutes.
Add the filling with any juices to the dough in the pan and spread evenly. Lay the second dough round on top and press the dough layers together. Fold the pressed edges under and roll to touch the edge of the pan. Crimp the rolled edge. Freeze the assembled pie for at least 30 minutes, or up to 1 hour.
Meanwhile, position a rack in the middle of the oven and preheat to 425°F. Place the pie on a rimmed baking sheet. Brush the crust with milk and sprinkle with sugar. Using a paring knife, cut several slits in the top crust to allow steam to escape. Bake for 25 minutes, then turn the heat to 375°F and continue baking until the juices thicken and bubble and the crust is golden brown, 50–65 minutes. Transfer to a wire rack and set aside to cool completely, at least 4 hours.
When ready to serve, use a fine-mesh strainer to dust the top of the pie with a pinch of the freeze-dried cherries. Slice and serve.

The post Hibiscus Apple Pie appeared first on Saveur.