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This is What Your Mussels Have Been Missing Saveur 2 hrs ago © Provided by Saveur This is What Your Mussels Have Been Missing Some of the world’s greatest dishes demand a nip of wine or spirits to reach their full potential. Welcome to Splash in the Pan, where writer and drinks expert Tammie Teclemariam teaches you how to bring them to life. To wine drinkers, the South of France evokes pale rosé and coarse red blends, but for me no drink is more emblematic to that sunny Medeterranean coast than the herb-tinged anisette called pastis. Redolent of the oily, almost numbing flavor of anis...

How to Make Menestra, Spain’s Most Unsung Comfort Food Saveur 1/12/2021 Benjamin Kemper © Provided by Saveur Pair menestra with a bold, bone-dry Spanish white such as Rioja or godello. The best thing I’ve made this winter looks a little like hospital food. Peas and carrots are involved, and there are limp green beans and ham bits suspended in a thick, whitish gravy that zoomers might call “sus.” But despite its homely appearance, menestra—Spain’s vegetable medley flavored with jamón, white wine, and abundant olive oil—will leave you questioning everything y...

Menestra de Verduras Benjamin Kemper © Provided by Saveur This recipe is adapted from the one served at Terete restaurant in Haro, Spain. Feel free to play around with vegetable types and proportions. Fava beans, asparagus, cauliflower, borage, and broccoli are tasty add-ins. Flat romano beans, sometimes called Italian green beans, are the traditional choice for this recipe, but regular green beans work just fine. Cardoon, if available, is lovely in place of the chard stalks. While fresh artichokes are always preferred, thawed artichoke hearts are a respectable and time-sav...

Nesselrode Pie By Petra Paradez © Provided by Saveur This recipe is adapted from the book Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop . Chiffon pies, in which custards or fruit curds are lightened by folding in beaten egg whites, make some people nervous due to the inclusion of uncooked eggs. For this old school Nesselrode pie, Petra Paredez of New York City’s Petee’s Pies makes an Italian meringue in lieu of using raw egg whites. Paredez also macerates her own sour cherries in sugar and dark rum, but in a pinch, we find that good-qu...

Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup Saveur 12/21/2020 Amy Thielen © Provided by Saveur This port wine cheese recipe is adapted from The New Midwestern Table by Amy Thielen. Buy it here. Pounded cheese can be found in books of early American cookery from all areas of this country, but when made with aged Wisconsin cheddar, it’s really a treat. This recipe is basically a deconstructed cheese ball: Whip softened chunks of aged cheddar with butter until smooth, top with toasted walnuts, and drizzle with port syrup. Not much more difficul...