Seasons | Saveur

Strawberry Rhubarb Achar

Anikah Shaokat — Sat, 11 Apr 2026 14:48:10 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

“Kashmiri achar—named after the smoky chiles that lend their delicate heat to the condiment—was my late grandmother’s magnum opus. Every year, when monsoon season reared its head, rough winds and thunderstorms would shake up our mango tree, raining little baby mangoes all across our yard. Once the storm passed, we’d collect them all for my grandmother who, with the help of tons of sugar, vinegar, dried Kashmiri chiles, and a few warm spices, would turn the acrid unripe mangoes into sweet-tart Kashmiri achar.

After my first taste of strawberry and rhubarb together, I was obsessed with the idea of turning that combo into an achar. The acerbic taste of rhubarb and the tartness of strawberries come alive in the vinegary, syrupy poaching liquid. While this (or any achar) often serves as a palate cleanser during Bangladeshi meals, it’s also great on a cheese board or in a sauce for chicken wings.” —Anikah Shaokat

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

Makes: About 3 cups

Time: 20 minutes

Ingredients

⅔ cup plus ¼ cup sugar
½ cup distilled white vinegar
4 cloves
3 green cardamom pods
2 whole dried Kashmiri chiles, sliced into ⅛-in. rings, or more to taste
One 1-in. cinnamon stick
Kosher salt
7 oz. rhubarb, cut on the bias into 1-in. by ½-in. pieces (1¼ cups)
1 pint (5½ oz.) strawberries, hulled and quartered (1¼ cups)

Instructions

To a medium pot over medium heat, add the sugar, vinegar, cloves, cardamom, chiles, cinnamon stick, and a pinch of salt and bring to a simmer. Cook until the sugar has dissolved, about 2 minutes. Turn the heat to low, then add the rhubarb and strawberries, using a silicone spatula to turn the fruit in the syrup to coat. Cover and cook until the rhubarb is easily pierced with a fork and the strawberries begin to soften (the fruits should still hold their shape), 10–12 minutes. Turn off the heat and set aside, covered, until cooled to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the fridge, achar will keep for 1 month.

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Steamed Marmalade Pudding With Toffee Sauce

Lynne Mallison — Tue, 27 Nov 2018 15:17:16 +0000

Photo: Grant Cornett • Food Styling: Stacy Adimando and Kat Craddock

Bittersweet marmalade mingles with orange-flavored liqueur in this classic British dessert from Lynne Mallinson, who ran a company called Country Puddings in Cumbria, England. The moist individual puddings have a buttery but light and spongy texture, and they come out with a glistening layer of marmalade on top. For easy removal, keep them covered in the steamer with the heat turned off until ready to serve.

Featured in “In England, Pudding is the Definition of Dessert” by Carla Capalbo.

Makes: 4

Time: 50 minutes

Ingredients

For the pudding:

7 Tbsp. unsalted butter, softened, plus more for greasing
½ cup plus 1 Tbsp. bitter orange marmalade, divided
¼ cup plus 1 Tbsp. Cointreau, divided
⅓ cup plus 2 Tbsp. unrefined golden caster sugar or superfine sugar
2 large eggs, beaten
⅔ cup all-purpose flour, sifted
1 tsp. baking powder
½ tsp. kosher salt

For the toffee sauce:

⅓ cup heavy cream
5 Tbsp. salted butter
¼ cup light muscovado sugar

Instructions

Make the pudding: Grease the bottom and sides of four 6-ounce ramekins or dariole molds with butter and set aside. In a flat-bottomed steamer or small pot with a rack set on the bottom, add enough water to reach 2 inches up the sides of the pot. Cover and turn the heat to low.
Meanwhile, in a small bowl, whisk together ½ cup of the marmalade and ¼ cup of the Cointreau. Divide the mixture among the molds. Set aside.
To a stand mixer fitted with the paddle attachment, add the butter and caster sugar and beat on medium-high until light and fluffy, about 5 minutes. Slowly add the eggs, stopping and scraping down the sides of the bowl and paddle as needed. With the mixer on low, add the flour, baking powder, salt, and the remaining 1 tablespoon each of marmalade and Cointreau. Beat until just combined.
Evenly divide the batter among the molds. Cover the top of each with a square of parchment or wax paper and secure with a rubber band. Paper-side up, transfer to the steamer, cover, and turn the heat to medium-low. Steam until the puddings are just set, 25–30 minutes.
Meanwhile, make the toffee sauce: To a small pot over medium heat, add the cream, butter, and muscovado sugar. Bring to a boil, whisking occasionally, then turn the heat to low to maintain a strong simmer. Cook, swirling the pot once or twice, until the sauce is slightly thickened, about 2 minutes. Set aside.
Carefully remove the puddings and discard the paper. Working quickly, invert each onto an individual serving plate, allowing any of the remaining marmalade mixture to drip down. Serve hot, drizzled with the toffee sauce to taste.

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Thai Iced Coffee

Austin Bush — Sat, 01 May 2021 04:00:00 +0000

Austin Bush

Traditionally, coffee in Thailand is made using a cloth filter that resembles a wind sock. Known as kafae thung or kafae boran, literally “bag coffee” or “old-fashioned coffee,” this brewing method, coupled with dark-roasted robusta beans, results in a drink with a distinctly burnt flavor and aroma, plenty of caffeine, and a very light body. When it comes to iced coffee—pretty much the standard in Thailand’s heat—the intensity is often mellowed with a splash or more of evaporated milk. If you prefer your coffee sweet like many Thais do, sweetened condensed milk and sugar may also be added.

Makes: 2

Time: 10 minutes

Ingredients

¼ cup plus 2 Tbsp. coarsely ground dark roasted robusta coffee beans
Sugar or sweetened condensed milk, for serving (optional)
Evaporated milk, for topping

Instructions

In a small pot, bring 2 cups of water to a boil. Moisten a cloth coffee filter, then add the coffee grinds to it. Pour 1½ cups of the boiling water into a heatproof glass measuring cup. Submerge the filter in the water, alternating between steeping and agitating the grinds, for 1 minute.
Meanwhile, fill two tall glasses with chipped ice.
Raise the filter from the hot liquid and position it over a second glass measuring cup. Pour the brewed coffee through the filter, lowering the bag into the measuring cup to steep briefly once more. Raise the filter, position it over one of the glasses, and pour half of the coffee through the grinds once more. Add sugar or sweetened condensed milk to taste if desired, stirring to combine. Top with evaporated milk to taste. Repeat with the second glass and serve immediately.

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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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Hamantaschen

Betsy Andrews — Mon, 18 Mar 2019 22:38:52 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“My mother’s family is Jewish—but not that Jewish. My mother substituted her lapsed Hebrew in the holiday blessing with ‘hurrah for Hanukkah,’ and whatever I knew about Passover I learned from Cecil B. DeMille. I didn’t know what Purim was until I was nine and attended art classes at the Jewish youth center near our house in Philadelphia. In late winter, the drama students put on a play wherein the evil Haman bribes the king of Persia to allow him to kill the Jews. Luckily, the king’s favorite wife, Esther, outs herself as Jewish. In a stunning reversal, the king orders Haman hanged, and Persian Jews are saved and a day is set aside for feasting. Forthwith, we children were served cookies—jam- and poppy seed-filled triangles—representing, we were told, Haman’s three-cornered hat.

The cookies I knew. They were hamantaschen. My grandmother made delectable jewel-like versions year-round; they blew the youth center’s dry, cakey ones away. Grandma Syl’s flaky cream cheese pastry was shaped into tiny triangles framing sweet dollops of her homemade raspberry and apricot-pineapple jams. As I’ve learned, Purim also calls for mishloach manot, or ‘sending portions’—giving baskets of sweets to friends and relatives. I may not be the most observant of Jews, but with my Grandma Syl’s fantastic recipe in hand, this is one ritual I can master.” —Betsy Andrews

Featured in the SAVEUR 100 in the January/February 2013 issue.

Makes: 45 cookies

Time: 1 hour 45 minutes

Ingredients

8 oz. cream cheese, softened
16 Tbsp. unsalted butter, softened
½ cup sugar
2 tsp. vanilla extract
½ tsp. kosher salt
2 cups all-purpose flour, plus more for dusting
¼ cup apricot preserves
¼ cup raspberry preserves
2 large egg whites, beaten

Instructions

In a medium bowl using an electric mixer, beat the cream cheese, butter, sugar, vanilla, and salt on medium speed, scraping down the bowl halfway, until fluffy, about 3 minutes. Beat in the flour. Form the dough into a thin disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Transfer the dough to a floured surface and roll to a thickness of ⅛ inch. Using a 2½-inch round cookie cutter dipped in flour, cut out dough rounds. Gather the scraps, re-roll, and cut the dough until you have 30 rounds. Place about ½ teaspoon of the preserves (use the apricot on half and the raspberry on half) in the center of each round. Brush the edges with the egg whites, then fold in the edges to form a triangular shape, leaving a small opening at the top. Tightly pinch the corners to ensure the dough is sealed. Divide the cookies between 2 parchment-lined baking sheets and refrigerate for 30 minutes. Gather the remaining dough scraps, wrap them in plastic, and refrigerate.
Position a rack in the center of the oven and preheat to 350°F. One baking sheet at a time (leave the other sheet in the fridge), bake the chilled cookies until lightly browned, 16–18 minutes. Set the baking sheet aside to cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
While the first batch bakes, continue to roll and cut the remaining dough (you should get another 15 rounds), alternating topping with ½ teaspoon of the apricot or raspberry preserves. Shape the rounds into triangles, tightly pinching the corners, and transfer to the cooled baking sheet, then refrigerate for 30 minutes. Bake and cool according to the above instructions.

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Mrs. Barrenger’s Marmalade

Paul Richardson — Wed, 11 Feb 2026 20:27:24 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

This recipe is adapted from author Paul Richardson’s grandmother, Hilda Marion Josephine Barrenger. “Her marmalade—not orange marmalade, which sounds like a tautology to my British ears—was a family tradition, passed down from her own mother during the First World War,” he writes. Richardson makes it using the bitter oranges that grow on his farm in western Spain. He also adds lemons, which bring a puckering liveliness to this traditional preserve.

Should you be blessed with unwaxed fruit, skip step 1. The jars, lids, ladle, and funnel must be sterilized; to do this in your dishwasher, run them on the hottest cycle, then keep the door closed until you’re ready to use them. While marmalade has a number of uses in the kitchen—Richardson’s mother topped her suet pudding with marmalade, and it makes an inspired addition to barbecue sauce or an excellent filling for thumbprint cookies—it’s at its simple best on hot buttered toast.

Featured in “The Marmalade Lesson” in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: Nine 8-oz. jars

Time: 10 hours 30 minutes

Ingredients

2 lb. Seville oranges (about 12–16)
3 medium lemons
6 cups sugar

Instructions

Bring a large, nonreactive pot of water to a boil. Working in batches, lower the citrus into the water for 10–15 seconds. Using a slotted spoon, transfer to a cutting board. Once cool, under warm running water, use a kitchen towel to scrub off the wax coating.
Pour out the water and place a fine-mesh strainer over the pot. Halve each fruit on the equator, then squeeze over the strainer, reserving the spent halves. Wrap the seeds in cheesecloth, tie with twine, and place in the pot with the juice.
Thinly slice the spent halves and transfer to the pot. Add 12 cups of cool water and set aside at room temperature for 6–12 hours.
Place a saucer in the freezer. Bring the pot to a boil, then turn the heat to low and simmer until the peels are soft and nearly translucent, about 2 hours.
Add the sugar and continue cooking, stirring occasionally, until the sugar is dissolved, 5–10 minutes. Turn the heat to medium-high and boil, stirring frequently, until the boiling slows and the mixture darkens and sets, 45 minutes–2 hours. To test for a good set, onto the chilled saucer, ladle a little of the hot liquid. After 2 minutes, push the edge with a fingertip; if it wrinkles, the marmalade is ready. If not, return the saucer to the freezer and test again every 10 minutes. Remove from the heat and stir well.
Using a funnel or ladle, fill nine sterilized, dried 8-ounce jars with the marmalade, stopping ¼ inch from the rim. Using a clean kitchen towel, wipe the rims. Top with the lids, then tightly screw on the ring bands. Invert the jars for 2 minutes, then flip right side up. Set aside undisturbed for 24 hours; if canned properly, a vacuum seal will form. (The marmalade will keep in a cool, dark place for up to 1 year.)

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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.

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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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Esquites

Fatima Khawaja — Tue, 27 Jan 2026 21:53:13 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Elote is a popular street food in Mexico, in which corn on the cob is brushed with mayonnaise and topped with Tajín and crumbled cheese. This version, known as esquites, is served off the cob, usually in a paper cup or bowl. Here, the corn is cooked in a skillet until it takes on some color before being tossed with Wisconsin-made queso blanco from V&V Supremo, fresh lime juice, and just enough mayonnaise to hold it together. Alternatively, you could grill the corn on the cob, then cut the kernels off before adding to the bowl with the rest of the ingredients.

Makes: 4–6

Time: 20 minutes

Ingredients

4 Tbsp. unsalted butter
1 garlic clove, finely chopped
1 small shallot, finely chopped
5 cups fresh corn kernels (from about 6 ears)
1 small jalapeño, seeded and finely chopped
Kosher salt
¼ cup plus 2 Tbsp. mayonnaise
1 Tbsp. fresh lime juice, plus more to taste
10 oz. queso blanco, such as V&V Supremo, crumbled, divided
Coarsely chopped cilantro and chile-lime seasoning, such as Tajín, for serving

Instructions

In a large skillet over medium heat, melt the butter. Add the garlic and shallot and cook until softened and fragrant, 2–3 minutes. Add the corn, jalapeño, and 1 teaspoon of salt and cook, stirring frequently, until the corn is bright yellow and browning in spots, 8–10 minutes.
Transfer to a large bowl and stir in the mayonnaise, lime juice, and three-quarters of the queso blanco. Taste and add more salt and lime juice as needed. Transfer to a serving bowl or individual bowls and garnish with the cilantro, remaining queso blanco, and chile-lime seasoning. Serve warm.

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Negima Yakitori (Chicken and Scallion Skewers)

SAVEUR Editors — Thu, 04 Mar 2021 05:11:31 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang

Far tastier than the bottled stuff often slathered on Japan’s skewered, flame-kissed meats, a homemade concoction of soy sauce, rice wine, sake, sugar, ginger, and garlic gets savory depth from a long boil with broiled chicken bones. There’s no better dressing for negima, the yakitori classic of scallions and chicken—or most anything we grill. Reserve the chicken skin for another use, such as schmaltz or fried chicken caramel.

Featured in the SAVEUR 100 in the January/February 2012 issue.

Makes: 6–8

Time: 2 hours

Ingredients

4 bone-in, skin-on chicken legs
2 cups mirin
2 cups soy sauce
1 cup dry sake
2 Tbsp. packed dark brown sugar
2 tsp. freshly ground black pepper
16 large scallions, cut into 1-in. lengths, white and green parts separated
5 garlic cloves, crushed
One 2-in. piece fresh ginger, peeled and thinly sliced

Instructions

Make the yakitori sauce: Position a rack in the upper third of the oven (about 4 inches from the broiler) and preheat the broiler. Remove the skin and bones from the chicken legs. Discard the skin or reserve for another use. Using a sharp knife or kitchen shears, cut the bones into 1-inch pieces and transfer to a foil-lined baking sheet. Cut the meat into ¼-inch-thick slices and refrigerate until ready to use. Broil the bones, turning once, until golden brown all over, about 10 minutes.
Transfer the bones to a medium pot and add the mirin, soy sauce, sake, brown sugar, black pepper, scallion greens, garlic, ginger, and 1 cup of water. Bring to a boil, then turn the heat to medium-low and simmer until the liquid is reduced by half, about 1½ hours. Pour through a fine-mesh strainer into a medium bowl. Set aside to cool.
Meanwhile, soak 16 wooden skewers in water for 30 minutes, then drain. On each skewer, alternately thread 4 slices of chicken with 3 scallion whites, piercing the chicken through the ends to form folded slices and piercing the scallions perpendicular to the skewer.
Heat a charcoal grill, gas grill, or grill pan to medium-high. Working in batches if necessary, grill the skewers, turning frequently, until lightly browned, about 6 minutes. Brush with the yakitori sauce and continue grilling, turning and basting with the sauce every 30 seconds, until the chicken is glazed and cooked through, about 2 minutes more. Transfer to a platter and drizzle with more yakitori sauce. Serve immediately.

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