North American | 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.

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Joe’s Stone Crab Mustard Sauce

Joe’s Stone Crab — Mon, 18 Mar 2019 22:30:10 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Joe’s Stone Crab, the more-than-century-old seafood restaurant in Miami, is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It’s also a great dressing for sandwiches, salads, or other chilled seafood.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

Makes: About 1 cup

Time: 5 minutes

Ingredients

1 cup mayonnaise
2 Tbsp. half & half
1 Tbsp. plus 1 tsp. dry mustard powder
2 tsp. Worcestershire sauce
1 tsp. steak sauce, such as A.1.
Kosher salt and freshly ground black pepper
Large stone crab claws, chilled, for serving

Instructions

To a medium bowl, add the mayonnaise, half & half, mustard powder, Worcestershire, and steak sauce and whisk until smooth. Season to taste with salt and black pepper. Cover and refrigerate until chilled, at least 30 minutes.
Serve as a dipping sauce for stone crab claws.

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Ginger Julep

SAVEUR Editors — Mon, 18 Mar 2019 22:37:27 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

A hit of ginger liqueur turns the traditional mint julep squarely on its ear into a spicy, sweet, and modern cocktail, with a citrus tang from lemon. It’s a fresh twist on a beloved Kentucky Derby party classic.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

2 mint sprigs, plus more for garnish
2 oz. bourbon
1 oz. ginger liqueur, such as Domaine de Canton
½ oz. fresh lemon juice
½ oz. simple syrup
Lemon wedge, for garnish

Instructions

In a cocktail shaker, muddle the mint with a wooden spoon until thoroughly bruised, about 10 seconds. Add the bourbon, ginger liqueur, lemon juice, and simple syrup and shake vigorously until well chilled, about 15 seconds. Strain into a rocks or julep glass filled with crushed ice. Garnish with a lemon wedge and mint sprig.

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Ginger Martini

SAVEUR Editors — Mon, 18 Mar 2019 22:23:19 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Ginger liqueur adds a mildly sweet, lightly spicy note to this twist on the classic vodka martini.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

1½ oz. vodka
½ oz. ginger liqueur, such as Domaine de Canton
½ oz. dry vermouth, such as La Quintinye Vermouth Royal
2 dashes Angostura bitters
Orange peel, for garnish

Instructions

To a mixing glass filled halfway with ice, add the vodka, ginger liqueur, vermouth, and bitters. Stir until well chilled, about 15 seconds. Strain into a chilled martini glass, garnish with an orange peel, and serve.

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Creamed Spinach

Locke-Ober — Mon, 18 Mar 2019 22:23:49 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Fresh nutmeg and a splash of Pernod make this creamed spinach a little bit better than the rest—and a longtime favorite from the now-closed fine-dining institution Locke-Ober in Boston.

Featured in the May/June 1996 issue.

Makes: 4–6

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
2 lb. adult spinach, trimmed
1 Tbsp. unsalted butter
1 shallot, finely chopped
2 tsp. Pernod
2 tsp. all-purpose flour
⅔ cup half & half
Freshly ground nutmeg

Instructions

Bring a large pot of salted water to a boil. Add the spinach in two batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze out excess water, then coarsely chop. Set aside.
In a medium skillet over medium-low heat, melt the butter. When the foam subsides, add the shallot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Pernod.
Whisk in the flour and cook until light golden, 1–2 minutes. Stir in the half & half and cook until heated through. Add the spinach and a pinch of nutmeg and season to taste with salt and black pepper. Cook, stirring occasionally, until thickened, about 3 minutes. Serve warm.

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Grilled Fish Tacos With Creamy Chipotle Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:40:04 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

A chipotle mayo sauce adds just enough smoky heat to these grilled tilapia tacos spiced with cayenne, cumin, garlic, oregano, and paprika. Char the tortillas on the grill just before serving, then round out the meal with cilantro rice and black beans.

Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.

Makes: 8–10

Time: 30 minutes

Ingredients

For the chipotle sauce:

½ cup mayonnaise
⅓ cup plain whole-milk Greek yogurt
½ tsp. dried Mexican oregano
¼ tsp. ground cumin
¼ tsp. dried dill
1 canned chipotle chile in adobo plus 1 tsp. adobo sauce
Kosher salt

For the fish:

1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne pepper
½ tsp. ground cumin
½ tsp. dried Mexican oregano
2½ lb. boneless, skinless tilapia fillets, halved lengthwise and patted dry
Kosher salt
Vegetable oil, for grilling

For serving:

8-in. corn or flour tortillas, warmed
1 medium tomato, cored and finely chopped
1 small white onion, finely chopped
¼ small head green cabbage, thinly shredded
2 limes, cut into wedges

Instructions

Make the chipotle sauce: In a blender or food processor, pulse the mayonnaise, yogurt, oregano, cumin, dill, chipotle, and adobo sauce until smooth. Season to taste with salt. Transfer to a serving bowl and refrigerate until ready to use.
Make the fish: In a small bowl, stir together the garlic powder, paprika, cayenne, cumin, and oregano. Season the fish with salt and sprinkle with the spice mixture. Refrigerate for 15 minutes.
Heat a grill or grill pan to medium-high. Brush the grill with oil and, working in batches if necessary, cook the fillets, flipping once, until the fish is opaque and flakes easily with a fork, about 5 minutes.
Serve the fish on warm tortillas with the tomato, onion, cabbage, a drizzle of the chipotle sauce, and a lime wedge for squeezing.

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Cilantro Rice

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

Photo: Murray Hall • Food Styling: Jason Schreiber

Serve this spicy cilantro rice with our grilled fish tacos and black beans—or with tacos of your choice or even chili. The herbal purée comes together quickly in a food processor and adds tons of flavor.

Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.

Makes: 6–8

Time: 30 minutes

Ingredients

1 cup cilantro leaves
½ cup parsley leaves
2 Tbsp. olive oil
2 garlic cloves, sliced
1 celery stalk, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1 small onion, coarsely chopped
2 cups basmati rice
Kosher salt and freshly ground black pepper

Instructions

In a food processor, purée the cilantro, parsley, oil, garlic, celery, jalapeño, and onion. Transfer to a medium pot and bring to a simmer over medium heat. Cook, stirring occasionally, until fragrant and slightly thickened, about 4 minutes. Add the rice and 1½ cups of water and bring to a boil over high heat. Cover, turn the heat to low, and cook until the liquid is absorbed and the rice is tender, 12–15 minutes. Fluff with a fork and season to taste with salt and black pepper.

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Spicy Black Beans With Queso Fresco

SAVEUR Editors — Thu, 08 Jan 2026 20:49:59 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

These spicy black beans are the perfect complement to our grilled fish tacos with creamy chipotle sauce and cilantro rice. After cooking, lightly mash a cup of beans and mix back in for peak texture.

Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.

Makes: 8–10

Time: 1 hour 15 minutes

Ingredients

3 Tbsp. olive oil
3 garlic cloves, finely chopped
1 medium white onion, coarsely chopped, plus more finely chopped, for topping
1 lb. dried black beans, soaked in 8 cups of water for 6 hours and drained
1 bay leaf
1 jalapeño, halved
Kosher salt and freshly ground black pepper
Crumbled queso fresco, for topping

Instructions

To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the beans, bay leaf, jalapeño, and enough water to cover by 1 inch (about 5 cups). Bring to a boil, then turn the heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Discard the bay leaf.
Using a slotted spoon, transfer about 1 cup of the beans to a shallow bowl and mash with a fork. Return them to the pot and stir to combine. Season to taste with salt and black pepper. Top with finely chopped onions and crumbled queso fresco and serve.

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Ménage à Quatre Cocktail

David Lebovitz — Thu, 01 Oct 2020 19:28:31 +0000

Maura McEvoy

Like the classic Negroni, which has three ingredients sharing one communal space in equal quantities, this less-conventional four-way—adapted from David Lebovitz’s book Drinking French—is equally alluring.

Featured in “The 2020 Saveur 100: 21–30” in the Fall 2020 issue.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

¾ oz. gin
¾ oz. Grand Marnier, Cointreau, or triple sec
¾ oz. fresh lemon juice
¾ oz. Lillet Blanc or Mattei Cap Corse Blanc
Lemon twist, for garnish

Instructions

To a cocktail shaker filled halfway with ice, add the gin, Grand Marnier, lemon juice, and Lillet and shake until well chilled, about 15 seconds. Strain into a chilled coupe, garnish with a lemon twist, and serve.

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Joe’s Special

James Oseland — Mon, 18 Mar 2019 22:37:42 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“Joe’s Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s at a long-gone Italian-American restaurant, New Joe’s. Later, it was the signature dish of a Bay Area chain called Original Joe’s—and a standby for countless home cooks in Northern California, including my mom. At least once a month, we ate it for dinner, and I still make it, as there are few dishes so appealing and comforting to eat.” —James Oseland, author and former SAVEUR editor-in-chief

Featured in “101 Classic Recipes” in the October 2012 issue.

Order the SAVEUR Selects Carbon Steel 12-Inch Frying Pan.

Makes: 4

Time: 30 minutes

Ingredients

2 Tbsp. olive oil
5 garlic cloves, finely chopped
1 medium onion, finely chopped
8 oz. ground beef chuck
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
¼ cup finely grated parmesan
Crusty bread, for serving

Instructions

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chuck and cook, stirring occasionally and breaking it up into pieces, until the meat is browned and the moisture evaporates, about 10 minutes.
Stir in the spinach and cook until heated through, about 2 minutes. Add the eggs and cook, stirring occasionally, until they are cooked and the mixture is slightly dry, about 4 minutes. Season to taste with salt and black pepper. Sprinkle with parmesan and serve with crusty bread.

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New England-Style Baked Beans

Gabriella Gershenson — Mon, 18 Mar 2019 22:25:36 +0000

Photo: Murray Hall • Food Styling: Thu Buser

A staple at summer cookouts and Saturday night suppers, these New England-style baked beans, though simple to prepare, require a full six hours of slow cooking to develop thick, rich results. A combination of sweet molasses and maple syrup, smoky bacon or salt pork, and sharp mustard—plus a touch of dark rum stirred in at the end—bring plenty of flavor to this filling side dish. Serve it with hearty brown bread to mop up the luscious sauce.

Featured in “Full of Beans” in the March 2012 issue.

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

Makes: 6–8

Time: 6 hours 20 minutes

Ingredients

1 lb. dried navy beans, picked over and rinsed
8 oz. slab bacon or salt pork, trimmed and cut into 2- by ¼-in. pieces
¼ cup plus 2 Tbsp. maple syrup
¼ cup unsulfured molasses
2 tsp. dry mustard powder
4 cloves
1 medium onion, ends trimmed and peeled
½ cup ketchup
1 Tbsp. apple cider vinegar
1 Tbsp. dark rum
Kosher salt and freshly ground black pepper
Brown bread, for serving (optional)

Instructions

To a medium pot over high heat, add the beans and 10 cups of water and bring to a boil. Cook for 2 minutes. Remove from the heat, cover, and set aside to soak for 1½ hours. (This “quick soak” produces effects similar to those achieved by soaking the beans overnight.) Drain the beans and discard the cooking liquid.
Position a rack in the center of the oven and preheat to 250°F. Add the beans, bacon, maple syrup, molasses, mustard powder, and 3 cups of boiling water to the same pot and stir to combine. Press the cloves into the onion and add it to the pot. Cover and bake, stirring occasionally, for 3 hours.
Stir in the ketchup and vinegar. Cover and bake, stirring occasionally, until the beans are tender and the liquid has reduced to a thick glaze, about 3 hours more.
Stir in the rum and season to taste with salt and black pepper. Ladle into bowls and serve with brown bread if desired.

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