Protein | Saveur

Maple Pork Shank With Buttered Cabbage

Laurent Dagenais — Wed, 15 Apr 2026 17:25:55 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.

Makes: 2–4

Time: 3 hours 40 minutes

Ingredients

For the pork shank:

One 1–1½-lb. pork shank
2 Tbsp. olive oil
3 garlic cloves, finely chopped
2 fresh thyme sprigs
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
¼ cup maple whiskey or regular whiskey
1 cup dry white wine
1 quart pork or chicken stock
½ cup maple syrup
Kosher salt and freshly ground black pepper

For the buttered cabbage:

Kosher salt and freshly ground black pepper
1 medium green cabbage, thinly sliced
5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
8 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
1 cup dry white wine
1¼ cups vegetable stock

Instructions

Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.

The post Maple Pork Shank With Buttered Cabbage appeared first on Saveur.

Murgir Jhol (Bengali Chicken Stew)

Anikah Shaokat — Sat, 11 Apr 2026 14:38:56 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Nearly every Bangladeshi family has their own version of the homestyle chicken stew known as murgir jhol. The braised chicken is richly spiced with cinnamon, cardamom, cloves, and black peppercorns and amped up with a whisper of heat from green chiles. In food writer Anikah Shaokat’s childhood home, murgir jhol was both a weekday staple and a mainstay at Bengali New Year feasts alongside white rice, an assortment of bhorta (Bengali mashes), bitter melon and potato stir-fry, and fried hilsa fish.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6–8

Time: 1 hour 5 minutes

Ingredients

¾ cup vegetable oil
1 large red onion, thinly sliced
4 green Indian or Thai chiles, split lengthwise from the base almost to the tip, divided
2 large Roma tomatoes, cut into eighths
2 Tbsp. ground coriander
2 Tbsp. ground cumin
2 Tbsp. garlic paste
1 Tbsp. ginger paste
2 tsp. red chile powder
2 tsp. kosher salt
1 tsp. ground turmeric
10 black peppercorns
8 green cardamom pods
5 cloves
2 bay leaves
Two 1-in. cinnamon sticks
3 lb. bone-in, skin-on chicken legs and thighs
3 medium russet potatoes, quartered and cut into 1-in. pieces
1 tsp. garam masala
1 cup cilantro leaves and tender stems, coarsely chopped

Instructions

To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion and 2 of the chiles and cook, stirring occasionally with a wooden spoon, until the onion begins to brown, about 5 minutes. Add the tomatoes, using the spoon to break them up slightly. Cover and cook until the tomatoes have almost melted, about 5 minutes.
Turn the heat to medium. Stir in the coriander, cumin, garlic paste, ginger paste, chile powder, salt, turmeric, peppercorns, cardamom, cloves, bay leaves, and cinnamon sticks. Cook, stirring frequently, until the mixture darkens, about 5 minutes. Cover and cook until the onion and tomatoes have disintegrated and the oil begins to separate and rise to the top, about 3 minutes.
Add the chicken and potatoes, cover, and cook, tossing after 5 minutes, until the chicken releases moisture and is coated in the spice mixture, about 10 minutes. Add 1¼ cups of hot water, toss again, and bring to a boil. Turn the heat to low, cover, and continue cooking until the potatoes are tender and the meat is cooked through and separates easily from the bone, 18–20 minutes more.
Turn off the heat and stir in the garam masala. Sprinkle with the cilantro and add the remaining chiles. Cover and set aside for 5 minutes, then serve.

The post Murgir Jhol (Bengali Chicken Stew) appeared first on Saveur.

Collard Shrimp Paturi

Anikah Shaokat — Sat, 11 Apr 2026 14:22:11 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Paturi is a classic Bengali seafood preparation in which shrimp or white fish are marinated in a paste of ground yellow mustard seeds, green chiles, turmeric, poppy seeds, and mustard oil, then wrapped in banana leaves and pan-fried or steamed. Because banana leaves can be hard to come by (and are inedible), this recipe relies on collard greens to form a sturdy pouch instead. When fried, the leaves get charred and smoky while remaining intact, still holding the flavorful shrimp filling inside. You can also use other sturdy greens like lacinato kale, which has wide enough leaves to make a packet and can withstand frying.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 10

Time: 1 hour 30 minutes

Ingredients

⅔ cup cilantro leaves and tender stems
⅔ cup unsweetened shredded coconut
1 Tbsp. mustard oil, or vegetable oil
2 tsp. poppy seeds
1½ tsp. yellow mustard seeds
1 tsp. ground coriander
1 tsp. kosher salt
¾ tsp. ground cumin
½ tsp. ground turmeric
3 green Indian or Thai chiles
1 small onion, halved
2½ lb. large shrimp, peeled, deveined, and cut into ½-in. pieces
10 collard green leaves, stemmed and halved vertically
Vegetable oil, for frying

Instructions

To a blender, add the cilantro, coconut, mustard oil, poppy seeds, mustard seeds, coriander, salt, cumin, turmeric, chiles, and onion and process into a smooth paste.
To a large bowl, add the paste and the shrimp. Using a silicone spatula, stir together until thoroughly combined. Set aside for 20 minutes.
On a flat surface, place one half of a collard green leaf vertically, lighter green side up. Place a second half on top horizontally, lighter green side up (it should resemble a cross). Place ½ cup of the shrimp mixture in the center. Fold the leaves in toward the center clockwise, creating a square. Gently press with a metal spatula to set the leaves and filling in place (it won’t be completely sealed). Using the same spatula, carefully transfer to a plate. Assemble the remaining leaves and filling.
To a large skillet over medium heat, add 2 tablespoons of the vegetable oil. When it’s hot and shimmering, carefully transfer 2–3 paturi to the skillet seam-side down. Cook, occasionally pressing down on the squares with the spatula, until the folds are secured and charred, about 4 minutes. Flip and continue cooking until charred on the other side, about 4 minutes more. Transfer to a serving plate. Cook the remaining paturi, adding more vegetable oil if needed.

The post Collard Shrimp Paturi appeared first on Saveur.

Our 23 Favorite Ways to Eat Oysters

Ryan McCarthy — Mon, 18 Mar 2019 22:24:42 +0000

Ted Cavanaugh

Oysters are one of those rare ingredients that are just as magnificent cooked as they are raw. While there’s nothing quite like a fresh oyster—cold, briny, and tasting purely of the sea—a little heat can open up an entirely different set of possibilities. Whether broiled, grilled, fried, or tucked into a gumbo, they take on new dimensions of flavor without losing what makes them special in the first place. Before you dive in, brush up on your shucking technique, then work your way through some of our favorite ways to eat these bivalves, both on and off the shell.

Ginger and Turmeric Mignonette

Photo: Murray Hall • Food Styling: Ryan McCarthy

A classic mignonette gets a golden, umami-forward makeover with the addition of soy sauce in this bright number from Charleston chef Derick Wade. Fresh ginger, lime juice, and rice vinegar provide a punchy acidity that pairs perfectly with the briny flavor of freshly shucked oysters and the earthiness of turmeric powder. Get the recipe >

Strawberry and Watermelon Mignonette

Photo: Murray Hall • Food Styling: Ryan McCarthy

Also from chef Derick Wade, this red-hued version gets a boost of acidity from two kinds of vinegar while leaning into sweetness from the fruit that naturally complements the saltiness of oysters. Fresh jalapeño brings a bit of heat, rounding out the flavor profile. Get the recipe >

Chicken and Oyster Gumbo

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks

Gumbo is one of New Orleans’ most famous dishes, and this version by local chef Dominick Lee hits all the notes. Chicken thighs and a full container of shucked oysters go into a cayenne-laced base built on the Louisiana holy trinity of onion, celery, and bell pepper. Take your time and make sure you don’t rush the roux or overcook the oysters. Serve atop steamed rice with a dollop of potato salad, as Lee does. Get the recipe >

Oyster Shooter

Photo: Scott Semler • Food Styling: Camille Becerra

Eating oysters is for the bold, but drinking them shucked and submerged in a shot of chilled vodka is for the boldest. This savory shooter combines the classic companions lemon, cocktail sauce, and Worcestershire for a punchy way to get the party started. Only use the freshest oysters as the quality of ingredients makes or breaks this simple dish. Get the recipe >

Oyster Chowder With Bacon, Corn, and Fennel

Ted Cavanaugh

If you’re not a fan of raw oysters, this dish makes one of the best arguments for eating them cooked. Fresh summer corn and crisp fennel lend sweet and crunchy vegetal notes, while smoky bacon, heavy cream, and juices from the oysters add body. Get the recipe >

Casamento’s Fried Oyster Loaf Sandwich

Denny Culbert

Plump Louisiana oysters are dredged in corn flour and fried in lard, then piled high on thick buttered and broiled white bread with cocktail sauce, hot sauce, and a squeeze of lemon. Purists add nothing else, but you’re welcome to dress it up with lettuce, tomato, and mayo. The main thing to remember is that simplicity is key. Get the recipe >

Broiled Oysters With Parmigiano and ’Nduja

Ted Cavanaugh

Whoever said fish and cheese don’t belong together never tried this: oysters topped with melted Parmigiano-Reggiano and a spoonful of ’nduja, the spicy, spreadable sausage. The embellished half shells are then broiled until blistered. Get the recipe >

Lowcountry Brown Oyster Stew

Jonathan Cooper (Courtesy of Charleston Wine + Food)

This rich stew from Charleston chef Amethyst Ganaway is a tribute to the region’s matriarchs of Gullah Geechee cuisine. Instead of using traditional smoked pork, Ganaway layers in flavor with dawadawa, a fermented locust bean powder that adds umami to many Nigerian-style stews and soups. She also mixes in crawfish powder and a spiced roux that’s cooked until it turns a deep, chocolatey brown. Get the recipe >

Oysters With Griddled Lemon “Curd”

Photo: Linda Xiao • Food Styling: Christine Albano • Prop Styling: Dayna Seman

Lemon gets a less traditional preparation in this recipe: Slices are charred with basil until sweet and deeply golden, then blended into a bittersweet, lightly smoky paste. It’s pithy and complex, and it turns to something truly unique when combined with the brine of freshly shucked oysters. Get the recipe >

Ember-Roasted Oysters With Love Butter

Al Douglas

Shucked oysters go straight onto a bed of hot embers, then they get topped with a vivid green compound butter packed with lovage—an herb with a bright, celery-like flavor—that melts into the briny liquor. It comes together in minutes and delivers a wonderfully complex finish. Get the recipe >

Fried Oyster Po’Boys With Kale and Tartar Sauce

Ted Cavanaugh

Kale on a po’boy may raise eyebrows among traditionalists, but the bitter green turns out to be a wonderful foil for the richness of a deep-fried oyster. Crispy, cornmeal-coated bivalves, homemade tartar sauce, and crusty French bread do the rest of the work. Get the recipe >

Jalapeño Mignonette

Chloe Zale

Charleston chef Alex Lira starts this bright, spicy condiment with a cold pickle brine of champagne vinegar, white wine, coriander, fennel, and thyme, which gets poured over jalapeño rings and left to mellow overnight. The strained liquid is then blended with yuzu juice and shallots for something clean and gently spicy. Get the recipe >

Grilled Oysters With Pecorino and Shaved Bottarga

Christina Holmes

New Orleans chef Justin Devillier grills large Gulf oysters just until their juices bubble and the meat begins to curl, then he finishes them with a dusting of aged Pecorino Romano and a shaving of bottarga (sun-cured fish roe) for a salty finish. Large oysters work better in this recipe as their bigger shells can hold more toppings. Get the recipe >

Pork Rind Oyster Snacks

Tim Robison

Consider this riff on the “roosters” bar snack—popular in the South and traditionally served with a saltine and chased with a cold beer—to be a playful version of surf and turf. Here, the bivalves sit atop a crunchy pork rind, finished with pickled jalapeño for a briny, savory, and spicy bite. Get the recipe >

José Andrés’ Grilled Oysters

Matt Taylor-Gross

In this simple recipe, chef José Andrés imparts a smoky flavor by splashing the oyster shells with butter as they grill. The molten fat burns up in the heat, allowing the oysters to soak in the flavor while they finish cooking. Get the recipe >

Veal Chops With Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Joseph de Leo

Seared veal chops are surrounded by briefly charred oysters, wilted butter lettuce, a silky morel ragù made with vin jaune, and a garlic-parmesan sauce. It’s classic French luxury. Get the recipe >

Grilled Oysters on a Bed of Salt

Michael Turek

Rather than setting oysters directly onto the grates of a grill, Gramercy Tavern chef Michael Anthony nestles them into a salt-lined baking dish set over a fire. The salt evenly distributes heat, making it nearly impossible to overcook the meat or lose any precious liquor. Get the recipe >

Oysters With Grilled Pineapple and Thai Basil

Ted Cavanaugh

A departure from the usual lemon, mignonette, and cocktail sauce toppings, this preparation chars fish sauce-glazed pineapple until sweet and lightly blackened, then dices it fine and spoons it over freshly shucked oysters with Thai basil, shallot, and a slices of fresh chile. A squeeze of lime adds tartness to round out the combination. Get the recipe >

Raw Oysters With Lemon Oil and Urfa Biber

Ted Cavanaugh

A hit of lemon zest-infused oil and a squeeze of fresh lemon provide all the acidity needed here. The real intrigue comes from urfa biber—a smoky Turkish chile that adds warmth without overpowering the delicate shellfish. Get the recipe >

Broiled Oysters With Spinach and Brown Butter Hollandaise

Michelle Heimerman

We can think of lots of dishes that play well with hollandaise, and this one is no exception: Briny oysters are topped with wilted spinach and chorizo, then doused in the nutty brown butter sauce and broiled until just bronzed and bubbling. Serve with a splash of mignonette to cut through the richness. Get the recipe >

Oyster Pie With Buttermilk Biscuits

Christina Holmes; Spoon from Old World Kitchen

A creamy filling of oysters, Swiss chard, ham, and a touch of absinthe gets topped with from-scratch buttermilk biscuits and is baked until golden and bubbling. Part pot pie, part oyster stew, what’s not to love? Get the recipe >

Oyster Stuffing

Helen Rosner

If you’re like us, stuffing is toward the top of the Thanksgiving food pyramid. This version of our favorite carby side dish makes use of bacon, lots of herbs, and plenty of shucked oysters. It’s a distinctively New England, almost chowder-esque rendition that’s perfect for any feasting table. Get the recipe >

Oysters DuPont

Ingalls Photography

From Florida chef Jodi Perez, these broiled oysters feature a Mediterranean twist. They’re topped with a garlic-herb oil, sweet crabmeat, feta, and capers, and are broiled until golden and bubbly. Take a cue from Perez and serve them with hot sauce and toasted ciabatta for mopping up the juices. Get the recipe >

The post Our 23 Favorite Ways to Eat Oysters appeared first on Saveur.

Rice Arepas With Smoked Trout

Mariana Velásquez — Mon, 06 Apr 2026 19:53:44 +0000

Photo: Gentl & Hyers (Courtesy Ten Speed Press) • Food and Prop Styling: Mariana Velásquez

“Arepas, the quintessential Colombian breakfast food, accompany me wherever I go,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “I make a large batch and keep a stash in the freezer to serve with smoked trout, butter, and lemon, or simply with farmer cheese and a dash of sea salt.” This version calls for brown rice instead of the traditional masarepa (precooked cornmeal) and incorporates flaxseeds and sesame seeds. Velásquez recommends serving one or two arepas per person.

Featured in “In Cartagena, a Stylist Creates the Kitchen of Her Dreams” by Beverly Nguyen.

Makes: 12 arepas (accompaniments are for 4 arepas)

Time: 1 hour

Ingredients

For the arepas:

2¼ cups long-grain brown rice
2 cups ricotta
2 Tbsp. kosher salt
½ cup flaxseeds
½ cup sesame seeds

For the accompaniments (for 4 arepas):

1 lb. smoked trout or salmon
1 cup crème fraîche
¼ cup chopped chives
1 lemon, sliced into wedges
Extra-virgin olive oil, for drizzling

Instructions

Make the arepas: To a nonreactive container or glass bowl, add the rice and 4 cups of water. Set aside to soak for 8 hours.
Line a baking sheet with parchment (or use large plates that fit in your freezer). Drain the rice, shaking off excess water, and transfer to a food processor. Blend to a finer consistency, 1–2 minutes, then add the ricotta and salt and process until a smooth, glossy homogeneous dough forms.
Transfer the dough to a medium bowl and fold in the flax and sesame seeds by hand. Turn the dough out onto a work surface and divide into 12 pieces. Working with one piece at a time, form each piece into a 3-inch disk about ¼ inch thick. Place the arepas in a single layer on the prepared baking sheet as you form them. Once the baking sheet is full, place another piece of parchment on top. You can stack up to three layers on top of one another.
Freeze until the arepas are fully frozen, 1–2 hours. Unless you plan to eat them right away, transfer to a well-sealed freezer bag. These will keep frozen for up to 3 months.
To cook, heat a large cast iron or nonstick skillet over medium. When it’s hot, remove the arepas from the freezer and place directly in the skillet. Cook undisturbed until golden on the bottom, about 4 minutes. Using a spatula, flip and continue cooking until golden on the second side, about 3 minutes more.
Serve the arepas on a platter alongside the trout, crème fraîche, chives, lemon wedges, and oil.

The post Rice Arepas With Smoked Trout appeared first on Saveur.

Sea Bass Aguachile With Grapefruit

Mariana Velásquez — Mon, 06 Apr 2026 19:51:11 +0000

Photo: Gentl & Hyers (Courtesy Ten Speed Press) • Food and Prop Styling: Mariana Velásquez

“Call it ceviche, crudo, aguachile, or tartare…mastering a raw fish salad is crucial to all entertaining, period,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “It’s sophisticated, elegant, delicate, and pleases most.” This recipe makes a big batch of leche de tigre (tiger’s milk). You’ll need one cup for the aguachile; for the rest, Velásquez highly recommends sipping it as a restorative tonic after a heavy meal.

Featured in “In Cartagena, a Stylist Creates the Kitchen of Her Dreams” by Beverly Nguyen.

Makes: 6–8

Time: 30 minutes

Ingredients

For the leche de tigre:

2 cups fish stock or bottled clam juice
2 cups fresh lime juice
3 Tbsp. grated fresh ginger
2 tsp. kosher salt
4 cilantro stems
4 garlic cloves, peeled
1 large shallot, coarsely chopped

For the aguachile:

¼ cup fresh grapefruit juice
¼ cup fresh orange juice
1 white grapefruit, peeled, segmented, and cut into small pieces
1 jalapeño, ribs and seeds removed, finely chopped
1 sweet piquillo pepper, seeds removed, finely chopped
1½ lb. skinless sea bass fillet, cut into ¾-in. slices

For serving:

½ cup mint leaves
¼ cup sliced chives, plus chive flowers for garnish
¼ cup finely chopped cilantro leaves, plus cilantro flowers for garnish
Extra-virgin olive oil, for drizzling
Flaky salt
Corn tostadas, for serving

Instructions

Make the leche de tigre: In a food processor, purée the fish stock, lime juice, ginger, kosher salt, cilantro, garlic, and shallot. Transfer to a nonreactive bowl, cover, and refrigerate until very cold, about 2 hours. Stored in an airtight container in the fridge, the leche de tigre will keep for up to 4 days.
Make the aguachile: In a medium bowl, whisk together the grapefruit juice, orange juice, grapefruit pieces, jalapeño, piquillo, and 1 cup of the chilled leche de tigre. Stir in the sea bass to submerge it. Refrigerate for at least 45 minutes and up to 2 hours.
When ready to serve, place the aguachile in small bowls or on a platter and garnish with the mint, chives and chive flowers, and cilantro leaves and flowers. Drizzle with oil and sprinkle with flaky salt. Serve with corn tostadas.

The post Sea Bass Aguachile With Grapefruit appeared first on Saveur.

Maryland Half-and-Half Crab Soup

Farideh Sadeghin — Thu, 02 Apr 2026 14:38:13 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser • Props: Bowls by Jono Pandolfi

Maryland crab soup typically comes in two forms: a rich, creamy style and a brothy, vegetable-packed version. But the real pro move is to mix them together for what Marylanders often call half-and-half soup. This recipe takes the best of that approach by combining the two soups into one for something that’s creamy and substantial but still loaded with vegetables to lighten it up. It’s the best of both worlds. If the resulting soup is too thick, adjust with more crab stock as needed.

Makes: 6–8

Time: 50 minutes

Ingredients

8 Tbsp. unsalted butter
2 small carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
⅔ cup all-purpose flour
1 Tbsp. Old Bay
One 28-oz. can whole peeled tomatoes, crushed by hand
4 cups homemade or store-bought crab or seafood stock
1 russet potato (about 12 oz.), peeled and cut into ¼-in. pieces
1½ cups half & half
½ cup frozen corn
½ cup green beans, trimmed and cut into 1-in. pieces
½ cup frozen peas
1 lb. jumbo lump crabmeat
Kosher salt and freshly ground black pepper

Instructions

In a large pot over medium-high heat, melt the butter. When the foam subsides, add the carrots, celery, and onion and cook, stirring, until softened, about 5 minutes. Add the flour and Old Bay and cook, stirring, until the flour mixture bubbles slightly but is still pale, about 2 minutes. Add the tomatoes and stock, stirring to combine, and cook for 2 minutes. Add the potato and bring to a simmer. Continue cooking, stirring occasionally, until the potato is tender, about 15 minutes more.
Add the half & half, corn, green beans, and peas and cook until the beans are tender, 8–10 minutes. Stir in the crab, season to taste with salt and black pepper, and continue cooking until the crab is just heated through, 4–5 minutes more.

The post Maryland Half-and-Half Crab Soup appeared first on Saveur.

Tsoureki (Greek Easter Bread)

SAVEUR Editors — Mon, 18 Mar 2019 22:26:57 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

Tsoureki is a sweet, brioche-like Greek Easter bread that’s braided and shaped into a circle or two long loaves. It’s typically perfumed with mahlepi, the seeds of Mediterranean wild cherries, and adorned with red-dyed eggs, which signify spring and new life, while the deep crimson hue represents the blood of Christ. The Lenten fast is traditionally broken with tsoureki, magiritsa (a lamb soup finished with avgolemono sauce), and a bowl of red Easter eggs. You can also sprinkle the loaves with sesame seeds or sliced almonds after brushing them with egg wash in step 5.

Makes: 2 loaves

Time: 1 hour 30 minutes

Ingredients

2 cups whole milk, warmed to 100°F
Two ¼-oz. packages active dry yeast
9–10 cups cake flour, divided, plus more for dusting
1½ cups sugar, divided
2 tsp. mahlepi
8 Tbsp. unsalted butter, melted and cooled, plus more for greasing
6 large eggs, divided
2 tsp. kosher salt
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest
2 red-dyed hard-boiled eggs

Instructions

In a large bowl, stir together the milk and yeast until the yeast is dissolved. Stir in 1 cup of the flour and ½ cup of the sugar. Cover the bowl with plastic wrap and set aside until bubbly and slightly risen, about 1 hour.
To a small bowl, add the mahlepi and ½ cup of simmering water and soak for 5 minutes. Strain into a liquid measuring cup, discarding the mahlepi, and set the liquid aside to cool.
To the yeast mixture, stir in the mahlepi-scented liquid. Mix in the butter and 5 of the eggs. Sift in the salt, 8 cups of the flour, and the remaining sugar. Add the lemon and orange zest and stir with a wooden spoon until combined. Turn the dough out onto a floured surface and knead, adding more flour if needed, until smooth, about 10 minutes. Form into a ball and place in a lightly greased bowl. Cover with a kitchen towel and set aside until doubled in size, about 2 hours.
Return the dough to a floured surface. Divide into 6 pieces, rolling each piece into a rope about 15 inches long. For each loaf, tightly braid 3 ropes, then press 1 dyed egg near the end of each braid. Set aside on a lightly greased baking sheet until doubled in size, about 1 hour.
Meanwhile, position a rack in the center of the oven and preheat to 350°F. In a small bowl, whisk the remaining egg. Brush the bread with the beaten egg and bake until golden, 40–50 minutes. Set aside to cool for 30 minutes before serving

The post Tsoureki (Greek Easter Bread) appeared first on Saveur.

Magiritsa (Greek Easter Soup)

SAVEUR Editors — Mon, 18 Mar 2019 22:24:41 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Bowl by Jono Pandolfi

This rendition of magiritsa—the lamb soup eaten to break the fast of the Greek Orthodox Great Lent—uses lamb shanks and shoulder instead of the classic offal. The original dish was invented as a way to use up the heart, liver, lungs, and intestines that were removed from the lamb roasted for the Easter Sunday feast. Lettuce and rice lend a wonderful texture to the soup, while scallions and dill add brightness. A swirl of avgolemono (egg and lemon) sauce goes into the pot at the very end to give the soup even more body.

Featured in the March 1997 issue.

Makes: 6–8

Time: 3 hours 45 minutes

Ingredients

¼ cup extra-virgin olive oil, divided
2½ lb. lamb shanks, fat trimmed
2 medium carrots, peeled and halved
2 large onions, quartered
2 bunches scallions, finely chopped
1½ lb. boneless lamb shoulder, finely chopped
8 cups shredded romaine lettuce
½ cup long-grain rice
3 bunches dill, finely chopped
½ cup fresh lemon juice
4 large eggs
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the lamb shanks and cook, turning occasionally, until brown on all sides, about 12 minutes. Add the carrots, onions, and enough water to cover (about 16 cups). Bring to a boil, then turn the heat to medium and simmer, skimming occasionally, until the meat breaks apart easily when pierced with a fork, about 2½ hours. Strain the stock, discarding the vegetables but reserving the shanks. Pull the meat from the shanks and cut into small pieces (discard the bones). Return the stock and meat to the pot.
To a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the scallions and cook, stirring occasionally, until wilted, 3–5 minutes. Add the lamb shoulder and cook, stirring frequently, until browned, 5–7 minutes. Transfer to the pot. Add the lettuce, rice, and dill. Bring to a boil, then turn the heat to medium and simmer until the rice is tender, 30–45 minutes.
Just before serving, to a medium bowl, add the lemon juice and eggs and beat with a whisk until frothy. A little at a time, whisk in 2 cups of the hot broth to temper, then stir the egg mixture into the soup. Season to taste with salt and black pepper.

The post Magiritsa (Greek Easter Soup) appeared first on Saveur.

Whitefish Salad

Wolfie Cohen’s Rascal House — Thu, 26 Mar 2026 20:07:11 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

Celery and red onion add crunch to this whitefish salad enriched with mayonnaise, sour cream, and a hard-boiled egg, while fresh dill and lemon brighten the salty, smoky fish. Serve it as a spread for matzo, or on a toasted bagel half topped with tomato and onion slices. This recipe is adapted from the now-closed Wolfie Cohen’s Rascal House, a beloved Jewish deli and local institution in Sunny Isles, Florida.

Featured in “The Sandwich and the Rascal” by Helen Rosner in the March 2009 issue.

Makes: About 2 cups

Time: 25 minutes

Ingredients

½ small red onion, finely chopped
1 lb. smoked whitefish or trout, skin and bones removed
⅓ cup mayonnaise
¼ cup sour cream
1 Tbsp. finely chopped dill
1 Tbsp. fresh lemon juice
1 celery stalk, finely chopped
1 hard-boiled egg, finely chopped
Freshly ground black pepper

Instructions

To a small bowl, add the onion and enough cold water to cover. Set aside to soak for 15 minutes, then drain.
Using a fork, flake the fish into a medium bowl. Add the onion, mayonnaise, sour cream, dill, lemon juice, celery, and egg and stir to combine. Season to taste with black pepper. Serve immediately, or cover and refrigerate for up to 4 days.

The post Whitefish Salad appeared first on Saveur.

Chocolate Caramel Matzo Brittle

SAVEUR Editors — Mon, 18 Mar 2019 22:38:48 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

You can tailor this recipe for crisp, kosher brittle by using white, milk, or dark chocolate, or adding sliced almonds or dried cranberries.

Makes: About 2 pounds

Time: 1 hour

Ingredients

10 Tbsp. unsalted butter, plus more for greasing
5 unsalted matzos
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
¼ tsp. baking soda
1 Tbsp. kosher salt
10 oz. semisweet chocolate, finely chopped
⅓ cup roasted pistachios, coarsely chopped (optional)
Flaky salt (optional)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease thoroughly with butter. Place the matzos in one layer on the baking sheet, breaking them into pieces and slightly overlapping them if necessary. Set aside.
To a medium pot over medium-high heat, add both sugars and cook, swirling the pot frequently, until golden amber and completely liquefied, about 7 minutes. Add the butter and cook, stirring, until the butter is melted and the caramel is liquid again, about 2 minutes. In a small bowl, stir together the vanilla and baking soda, then stir into the pot along with the kosher salt until combined.
Pour the caramel over the matzo, using a silicone spatula to spread into an even layer. Bake until the matzo has absorbed the caramel and is slightly crisp, about 8 minutes. Sprinkle the chocolate over the caramel and spread into an even layer. Before the chocolate sets, sprinkle with the pistachios and flaky salt if desired. Refrigerate for at least 30 minutes.
Break into pieces to serve. Stored between layers of wax paper in an airtight container, the matzo brittle will keep for up to 1 week.

The post Chocolate Caramel Matzo Brittle appeared first on Saveur.