Steak Diane
Saveur Magazine » European
by SAVEUR Editors
3w ago
Maura McEvoy Considered a signature entrée at Manhattan’s beloved Drake Hotel, Steak Diane is widely attributed to Beniamino Schiavon, the Drake’s maître d’hôtel from 1942 to 1967. The hitch? Schiavon probably invented the sirloin’s flambéed cream sauce in collaboration with chef Luigi Quaglino during the 1930s, when the two worked together in Belgium. And though many assume the name references the Roman goddess of the hunt, The New York Times, in its 1968 obituary of Schiavon, described the titular Diane only as a “beauty of the 1920s.” SAVEUR’s take on the steak, originally published ..read more
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Celery Salad with Dijon Vinaigrette
Saveur Magazine » European
by Georges Testa
3w ago
Photo: Julia Gartland • Food Styling: Jessie YuChen While most celery recipes focus on the tender hearts, this crisp, refreshing salad makes a point to use up the whole bunch, including the oft-overlooked leaves. The recipe comes to us from Georges Testa, the third-generation owner of Le Moulin Bleu confectionery and tearoom in Provence. Like many locals, Testa observes Christmas with a meal called either the repas maigre (“lean meal”) or, paradoxically, the gros souper (“big supper”), which consists of seven meatless dishes such as brandade de morue, vegetable gratins, and a whole poached ..read more
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Chicken Divan
Saveur Magazine » European
by SAVEUR Editors
3w ago
Maura McEvoy Before the stately Hotel Chatham (designed by Warren & Wetmore, the same firm behind Grand Central) was razed in 1966, Anthony Lagasi, chef at its Divan Parisien restaurant, forever changed the way Americans viewed chicken and broccoli. By the early 1940s, Lagasi had debuted a dish that bathed and baked the otherwise bland ingredients in a rich bechamel sauce, creating the casserole we now know as Chicken Divan. In Lawton Mackall’s Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a “runaway success dish year in, year out…sliced chick ..read more
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Macaroni du Chalet
Saveur Magazine » European
by Kat Craddock
2M ago
Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen Visitors to Switzerland’s Fribourg region who ride the swinging funicular to the tippity top of Mount Moléson can soak in dazzling views over a cool glass of chasselas wine and a heaping bowl of macaroni du chalet. Known as Älplermagronen in the German-speaking parts of the country, this simple and comforting one-pot pasta recipe—adapted from the one served at the no-frills Plan-Francey restaurant—is best made with the regional king of cheeses: le Gruyère. (To be sure you’re getting the real deal, look for “AOP” on the label.) Don’t ski ..read more
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Stretch’s Chicken Savoy
Saveur Magazine » European
by SAVEUR Editors
2M ago
Photography by Murray Hall; Food Styling by Jessie YuChen Walk into the Belmont Tavern in Bellville, New Jersey and the intoxicating smell of chicken savoy—a skillet-roasted bird laced with garlic, herbs, and red wine vinegar—hits you immediately. We attempted to get the recipe from several staffers but gave up after chef-owner Annette Wroblewski said, “If I tell you, then we’d have to kill you on your way out the door.” We’re proud that our version comes extremely close to the original. Yield: 3–4 Time: 45 minutes One 3–4-lb. chicken, cut into 8 pieces ⅓ cup finely grated pecorino ¼ cup ..read more
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Sicilian Blood Orange and Red Onion Salad
Saveur Magazine » European
by SAVEUR Editors
2M ago
Maura McEvoy “Dolcissimi!” is the cry vendors use to hawk sweet blood oranges at the daily winter market in Catania, a city on the eastern coast of Sicily. Pomologist David Karp, who wrote about the fruit in our January/February 1999 issue, says of this simple salad: “It’s perhaps the most classic dish made with Sicilian citrus, a favorite in both the trattorias and home kitchens of the region.” Make sure to use the ripest blood oranges you can find—they’re the star of this show. Yield: 4 8 medium blood oranges (about 3 lb.) 2 small red onions, halved and thinly sliced against the grain ..read more
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Spaghetti with Anchovy Garlic Sauce
Saveur Magazine » European
by SAVEUR Editors
2M ago
Photography by Murray Hall; Food Styling by Jessie YuChen A quick anchovy-garlic paste lends umami richness to the garlic-butter sauce in this weeknight pantry recipe. Seek out thin slow-dried spaghetti or capellini, and be sure to taste the pasta as it boils as cook times vary widely among brands.  Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here. Yield: 2–4 Time: 15 minutes 8 oz. spaghetti Kosher salt and freshly ground black pepper ⅓ cup olive oil 4 garlic cloves, mashed into a paste Pinch crushed red chile flakes One 2-oz. tin oil-packed anchovies, mashed ..read more
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The Ultimate Chocolate Mousse
Saveur Magazine » European
by SAVEUR Editors
2M ago
Matt Taylor-Gross Few French desserts ignite the American culinary imagination quite like chocolate mousse. The dish is all about contrasts; it’s simple yet sophisticated, airy yet intensely flavorful. Our foolproof recipe sticks to traditional ingredients and the classic sequence of melting, whipping, folding, and chilling—no oven or fancy equipment required. Good-quality chocolate is a must for this recipe.  Yield: 4 Time: 35 minutes 1⅔ cups heavy cream 2 tsp. vanilla extract ¼ tsp. fine salt 4 large egg whites ½ cup sugar 6 oz. bittersweet chocolate, melted and cooled Chocolate s ..read more
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Irish Cream
Saveur Magazine » European
by SAVEUR Editors
2M ago
PHOTO BY MATT TAYLOR-GROSS; FOOD STYLING BY JESSIE YUCHEN The next time you get a hankering for Irish cream, skip the store-bought version and make the silky-smooth liqueur at home with just six ingredients. This Irish cream recipe adds sweet richness and depth to coffee and cake frosting, but it’s just as decadent on its own, enjoyed over ice. For the whiskey, look for an Irish variety like Green Spot, Connemara, or Jameson. Yield: 8 Time: 10 minutes 1 cup heavy cream, divided 1 tsp. instant coffee ½ tsp. cocoa powder ¾ cup Irish whiskey 1 tsp. vanilla extract One (14-oz.) can sweetened ..read more
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French Blonde
Saveur Magazine » European
by Caraline Bianchetto Chase
2M ago
Photo: Murray Hall • Food Styling: Jessie YuChen In this bright and elegant drink, freshly squeezed grapefruit juice complements Lillet Blanc‘s citrus tones, while gin brings out the classic French aperitif’s herbal notes. In addition to oranges and white wine, Lillet also includes quinine, a potent bittering agent that lends its astringent flavor to tonic water. A splash of sweet and floral elderflower liqueur serves as a graceful foil, resulting in a French Blonde cocktail that’s harmonious and chic, with a lovely pale yellow hue that’s just the thing for brightening up a cold night. Feat ..read more
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