Authentic Recipes | Saveur

Beef Tzimmes

Elka Pinson — Mon, 18 Mar 2019 22:44:38 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio. Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

Tzimmes is eaten throughout the year by Ashkenazi Jews (who have roots in Central and Eastern Europe), but its inclusion of fall produce—like carrots and sweet potatoes—makes it a staple at autumn holidays, including Rosh Hashana and Sukkot. This version, adapted from Elka Pinson, one of the founders of the now-closed Center for Kosher Culinary Arts in Brooklyn, is sweetened with prunes and an optional touch of honey.

Featured in “Season of Rejoicing” by Katie Robbins in the October 2011 issue.

Makes: 6–8

Time: 2 hours 39 minutes

Ingredients

3 Tbsp. olive oil
2 lb. beef chuck, cut into 1½-in. cubes
Kosher salt and freshly ground black pepper
1½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
2 large onions, finely chopped
4 cups beef stock
2 lb. sweet potatoes, peeled and cut into 1½-in. cubes
8 oz. pitted prunes, halved
2 carrots, cut into 1½-in. lengths
1 Tbsp. honey (optional)
1 Tbsp. finely chopped parsley leaves

Instructions

To a large heavy pot over medium-high heat, add the oil. Season the beef with salt and black pepper. When the oil is hot and shimmering, working in batches, add the beef and cook, turning occasionally, until browned all over, about 8 minutes. Transfer to a plate and set aside.
Add the cinnamon, ginger, nutmeg, and onions, season with salt and black pepper, and cook, stirring, until the onions soften, about 5 minutes. Return the beef with any juices to the pot, add the stock, and bring to a boil. Turn the heat to medium-low, cover partially, and simmer until the meat is barely tender, about 1 hour.
Add the sweet potatoes, prunes, and carrots. Cook, uncovered, until the meat breaks apart easily when pierced with a fork, about 1 hour. Remove from the heat, stir in the honey if desired, and sprinkle with the parsley.

The post Beef Tzimmes appeared first on Saveur.

28 Standout Summer Corn Recipes

SAVEUR Editors — Thu, 04 Sep 2025 19:22:51 +0000

Jenny Huang. Jenny Huang

Nothing screams summer like corn on the cob, simply buttered and salted. If you’re craving more flavor, there’s elote—Mexican street corn—charred on the grill, then smeared with mayo and creamy cotija cheese and dusted with ancho chile powder.

Corn was domesticated in south central Mexico around 9,000 years ago and was an essential ingredient in Aztec civilization. The corn god, Centeōtl, wore cobs in his headdress, and Mexicans have been known as “the people of corn” ever since. Aztecs also refined a preservation process called nixtamalization, which results in dried, nutrient-rich kernels for hominy, as well as masa, the doughy base of tortillas and tamales. And long before movie night was a thing, Mesoamericans apparently invented popcorn, too.

Whether you prefer a hearty chowder, a bright salad, or a baked casserole for a late-summer evening, this staple crop has something to offer for everyone. Here are our greatest corn recipes from the archives to help you make the most of one of summer’s most sought-after vegetables.

Sweet Corn Pakoras

Belle Morizio Belle Morizio

Chickpea flour is the base for these crispy fritters that chef and author Romy Gill likes to pair with cool mint-cilantro chutney. Get the recipe >

Elotes Asados

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Spice up your backyard barbecue with this easy Mexican street food classic. Brushed with mayonnaise, the cobs develop a rich and smoky flavor from the grill while a sprinkling of cotija cheese adds a touch of tanginess. Get the recipe >

Grilled Corn Bhel

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

A favorite street snack in India, this corn salad gets a tangy boost from lime-cilantro dressing. Get the recipe >

Grilled Corn With Pepperoncini Butter

Chris Bernabeo (Courtesy Clarkson Potter) Chris Bernabeo (Courtesy Clarkson Potter)

Charred ears of sweet corn are bathed in nutty brown butter and perked up with tangy pepperoncini in this bold yet simple side from chefs and vegetable enthusiasts Sara Kramer and Sarah Hymanson of Kismet in Los Angeles. Get the recipe >

Fried Corn on the Cob

Photo: Murray Hall • Food Styling: Tyna Hoang Photo: Murray Hall • Food Styling: Tyna Hoang

This recipe only requires a few pantry ingredients and a pair of tongs to bring late-summer corn from crisp to crunchy in a matter of minutes. Feel free to keep things simple by seasoning with a sprinkle of kosher salt, or go all out with one of these spice blends. Get the recipe >

The Best Corn Chowder

Photo: Murray Hall • Food Styling: Jason Schreiber Photo: Murray Hall • Food Styling: Jason Schreiber

Puréeing the corn makes for a creamier chowder in this starter or light main that’s garnished with crispy bacon and basil. Get the recipe >

Corn Salad With Dandelion Greens and Smoked Blue Cheese

Cheyenne Ellis (Courtesy Chronicle Books) Cheyenne Ellis (Courtesy Chronicle Books)

Sweet corn is lightly sizzled in ghee and tossed with juicy tomatoes, peppery dandelion greens, and smoky blue cheese for a salad that’s equal parts sweet, bitter, and tangy. Get the recipe >

Corn and Potato Taquitos

Lauren Vied Allen (Courtesy Harvest) Lauren Vied Allen (Courtesy Harvest)

Sweet corn and mashed potatoes get a crispy, baked taquito makeover in author Kiera Wright-Ruiz’s homage to elote, with lime, Tajín, and crema bringing the bright, tangy flavors of Mexican street corn to every bite. Get the recipe >

Atol de Elote

Photo: Linda Xiao • Food Styling: Jessie YuChen Photo: Linda Xiao • Food Styling: Jessie YuChen

This warm, sweet corn drink blends fresh kernels with milk, sugar, and a touch of cinnamon, turning Guatemala’s Mayan‑inspired staple into a creamy, comforting treat that’s sweet, subtly spiced, and soothing. Get the recipe >

Seafood Pasta With Chorizo and Corn

Photo: Heami Lee • Food Styling: Jessie YuChen Photo: Heami Lee • Food Styling: Jessie YuChen

SAVEUR contributor Farideh Sadeghin’s take on a seafood boil hits all the marks in this one-pot wonder. Chorizo, shrimp, clams, and corn soak in a rich beer-and-butter broth, brightened with lemon and parsley to deliver all the flavor of a hands-on boil without the mess. Get the recipe >

Sopa de Chipilín With Masa Dumplings

Michael Toolan Michael Toolan

This rustic soup from Chiapas, Mexico, features the grassy flavor of fresh chipilín leaves in a rich corn broth, with tender masa dumplings stuffed with creamy queso fresco for a satisfying bite. Get the recipe >

Grilled Catfish With Beurre Blanc and Maque Choux

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled catfish is paired with sweet, tender corn, peppers, and pickled okra, then coated in a rich beurre blanc, creating a dish where Southern flavors take center stage. Get the recipe >

Cajun Seafood Boil

Belle Morizio Belle Morizio

This seafood boil turns a simple meal into a celebration, with loads of spices, flavorful shrimp, crawfish, and sweet corn coming together in a fragrant, comforting, and slightly messy hands-on feast. Get the recipe >

Creamy Poblano Rajas With Corn

Make the most of late summer’s generous bounty with this hearty vegetarian main, which comes together quickly for a weeknight meal. Get the recipe >

Three Sisters Stew

Lois Allen Frank Lois Allen Frank

Employing the trifecta of corn, squash, and beans, this hearty stew is the perfect way to use up the most abundant ingredients at your local farmers market. Get the recipe >

Chipá Guazú (Cheese and Corn Casserole)

Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart

Bubbly, melty, and full of cheese, this hearty and filling one-pan dish is the perfect addition to your summer menu repertoire. Get the recipe >

Swiss Chard and Chipotle Tacos

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

If you’re looking for a light yet filling vegetarian option for your next taco night, look no further. Get the recipe >

Grilled Corn Salad With Feta, Cucumber, and Red Onion

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

Our contributing editor Fatima Khawaja recreates a childhood-favorite salad in this recipe that calls for feta and chaat masala. Get the recipe >

Cauliflower-Corn Tostadas With Salsa Macha

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

Roasted corn and cauliflower top these crunchy tostadas that get a drizzle of nutty-peppery chile sauce. Get the recipe >

Mexican Braised Spare Ribs With Squash and Corn

Matt Taylor-Gross Matt Taylor-Gross

This tender pork dish cooks low and slow in beef broth with tender corn and zucchini. Get the recipe >

Elote-Style Corn Chowder

Jenny Huang Jenny Huang

Leftover grilled corn adds a smoky note to this cheesy, chile-infused soup. Get the recipe >

Summer Succotash Salad

James Oseland James Oseland

Charred corn is tossed with ripe tomatoes and edamame in this updated take on the American classic that has roots in Indigenous cooking. Get the recipe >

Cucumber and Corn Salad

Belle Morizio Belle Morizio

Pomegranate seeds add pops of tartness to this sautéed corn and crunchy cuke combo. Get the recipe >

Sweet Corn and Blueberry Trifles

Laura Sant Laura Sant

Sweet corn pastry cream is layered with blueberry compote and buttery shortbread in this late-summer trifle. Get the recipe >

Southern Corn Fritters

Maura McEvoy Maura McEvoy

Saveur’s editor at large Shane Mitchell shared these Southern-style pancakes, which get their subtle chew from fresh corn kernels. Get the recipe >

Grilled Corn and Ricotta Dip

Matt Taylor-Gross Matt Taylor-Gross

Creamy, cheesy, and satisfying, this dip is sure to please at your next late-summer get together. Get the recipe >

Lobster Corn Chowder

Nicole Franzen Nicole Franzen

The mellow sweetness of summer corn and lobster meat harmonize beautifully in this ultimate summer soup. Get the recipe >

Fresh Pea and Corn Salad

James Roper James Roper

Sweet and sour notes mingle in this refreshing and crunchy salad, brimming with chopped veggies in a tangy vinaigrette. Get the recipe >

The post 28 Standout Summer Corn Recipes appeared first on Saveur.

French Omelet With Caramelized Onions and Goat Cheese

Jeremiah Langhorne — Thu, 04 Sep 2025 16:51:42 +0000

Courtesy Petite Cerise. Courtesy Petite Cerise

Washington, D.C., chef Jeremiah Langhorne’s riff on a French omelet ups the richness with a luscious filling of goat cheese and caramelized onion, and a velvety gruyère sauce poured on top. You can make the filling and sauce ahead of time; ideally, bring them to room temperature before using. While you should definitely whisk the eggs with a fork, you can also use the fork to stir the eggs while they’re in the skillet—just hold it with the tines facing up, or use a plastic one, to minimize abrasion on nonstick surfaces.

Featured in “How to Make a Mean French Omelet—Straight From the Pros” by Megan Zhang.

Makes: 1

Time: 40 minutes

Ingredients

For the caramelized onions:

2 Tbsp. unsalted butter
1 Tbsp. olive oil
¾ cup finely chopped onion
2 thyme sprigs
1 fresh or dried bay leaf
Kosher salt and freshly ground black pepper

For the goat cheese filling:

4 oz. goat cheese
2 Tbsp. heavy cream
1 Tbsp. finely chopped fresh herbs such as chives, chervil, parsley, or tarragon
1½ tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

For the gruyère sauce:

¾ cup heavy cream
2 oz. finely grated gruyère cheese

For the omelet:

1 Tbsp. crème fraîche
3 large eggs, at room temperature
Kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
Finely chopped fresh chives or tarragon leaves, for serving

Instructions

Make the caramelized onions: To an 8-inch nonstick skillet over medium-low heat, add the butter and oil. When the foam subsides, add the onion, thyme, bay leaf, and a pinch of salt and cook, stirring frequently, until the onions are tender, translucent, and deeply golden brown, 8–10 minutes. (If the onions start to stick to the bottom of the skillet, add a splash of water and use a silicone spatula or wooden spoon to loosen and scrape up the browned bits.) Discard the thyme and bay leaf and season to taste with black pepper. Transfer to a medium bowl. Wipe the skillet clean with a paper towel and return it to the stove.
Make the goat cheese filling: To the bowl with the onions, add the goat cheese, heavy cream, herbs, and lemon zest and season to taste with salt and black pepper. Using a whisk or hand mixer, whip until smooth. Transfer to a piping bag if using. Set aside.
Make the gruyère sauce: In a small pot over medium-high heat, bring the cream to a simmer, stirring frequently, about 3 minutes. Stir in the gruyère until the cheese is melted and the sauce is smooth. Remove from the heat and set aside.
Make the omelet: In a medium bowl, whisk together the crème fraîche and eggs until no streaks of egg white or crème fraîche remain. Season with salt and black pepper. To the same nonstick skillet over medium heat, add the butter and swirl to coat. When the foam subsides, add the egg mixture and cook, shaking the skillet frequently with your non-dominant hand and using a silicone whisk or fork (see headnote) with your dominant hand to stir continuously while scraping the perimeter, until the mixture begins to thicken and the bottom of the skillet begins to appear, about 1 minute. Pipe or spoon 3 tablespoons of the goat cheese filling slightly below the midway point of the skillet across the egg mixture, leaving about 1 inch of space at both ends. Working quickly, use a silicone spatula or fork to gently fold the egg toward the edge of the skillet opposite the handle and cover the goat cheese filling. Grip the skillet with your dominant hand, palm facing up, then hold a serving plate in your other hand and rest the lip of the skillet on the edge of the plate. Tilt the skillet toward the plate and let gravity roll and invert the omelet, seam-side down, onto the plate.
Pour the gruyère sauce around the omelet, garnish with chives, and serve warm.

The post French Omelet With Caramelized Onions and Goat Cheese appeared first on Saveur.

Panisses

Rebekah Peppler — Mon, 09 Sep 2019 19:33:48 +0000

Kate Devine

Sprinkled with flaky sea salt and black pepper, these crispy chickpea fries from Provence make for a satisfying snack. For the best results, fry in a thin layer of oil to prevent them from floating—the high-moisture dough browns best when it is allowed to sear on the surface of a hot skillet or griddle.

Featured in: Panisse Is Here to Replace Your French Fries

Makes: serves 6

Time: 4 hours

Ingredients

1 Tbsp. extra-virgin olive oil, plus more for greasing
1 Tbsp. unsalted butter
¾ tsp. kosher salt
2 cups (8 oz.) fine chickpea flour, sifted
Vegetable or canola oil, for frying
Flaky sea salt
Freshly ground black pepper

Instructions

Line a small rimmed baking sheet with parchment paper or plastic wrap, lightly coat the surface with olive oil, and set by the stove.
To a medium pot, add the olive oil, butter, kosher salt, and 4 cups cold water. Bring to a simmer over high heat, then whisk in the chickpea flour and lower the heat to maintain a strong simmer. Cook, whisking constantly, until the mixture thickens and starts to bubble, then switch to a wooden spoon and continue cooking, stirring continuously, until the mixture is very thick and smooth, 8–10 minutes. Scrape onto the prepared baking sheet, and use an offset spatula or the back of a spoon to smooth into an even ½-inch-thick rectangle. Cover tightly with plastic wrap and refrigerate until dense and set, at least 3 hours and up to 1 day.
When you are ready to fry, unwrap the rectangle and unmold it onto a large cutting board. Using a long, sharp knife, cut into batons, each about 3 inches long and ½ inch thick. Line a large heatproof plate or baking sheet with paper towels and set by the stove.
To a large skillet, add enough vegetable oil to come ¼ inch up the sides of the skillet. Heat over medium-high until shimmering, then add the batons in batches, taking care not to crowd the pan. Cook until golden and crisp on the bottom, 3–5 minutes. Using a slotted spoon, flip and continue cooking until deeply golden on the other side, 2–3 minutes more. Transfer the panisses to the prepared plate, and season generously with flaky salt and pepper. Repeat with the remaining batons, adding more vegetable oil as needed. Serve hot.

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Blackberry Cream Puffs

Leanne Tran — Fri, 22 Aug 2025 19:40:44 +0000

McGuire McManus. McGuire McManus

Created by executive pastry chef Leanne Tran at the Wythe Hotel in Brooklyn, these cream puffs were the bright, seasonal finale to our 2025 SAVEUR Cookout. Piped with blackberry crème légère, the airy bites make an elegant finger food dessert. The craquelin topping is optional, but it’s easy to whip up and adds a pleasant crunchy counterpoint to the velvety filling.

Makes: 40–45

Time: 5 hours 15 minutes

Ingredients

For the blackberry crème légère:

1 cup whole milk
½ vanilla bean, split lengthwise, seeds scraped and pod reserved
1 Tbsp. plus 1½ tsp. cornstarch
1 large egg yolk
½ cup plus 2 tsp. sugar, divided
1 Tbsp. unsalted butter
1½ cups blackberries (7 oz.), plus 15 berries, halved lengthwise, for garnish
1 Tbsp. finely grated lemon zest
Kosher salt
1½ cup heavy cream

For the craquelin topping:

¼ cup plus 2 Tbsp. all-purpose flour
¼ cup packed light brown sugar
3½ Tbsp. unsalted butter, softened
Kosher salt
Pearl sugar, for sprinkling

For the cream puffs:

4½ Tbsp. unsalted butter
1 Tbsp. plus 1 tsp. sugar
¾ tsp. kosher salt
¾ cup plus 2 Tbsp. all-purpose flour
3 large eggs
Confectioners sugar, for dusting

Instructions

Make the blackberry crème légère: In a small pot over medium heat, bring the milk and vanilla seeds and pod to a simmer. Turn off the heat, cover, and set aside to infuse, 30–40 minutes.
In a medium bowl, vigorously whisk together the cornstarch, egg yolk, and ¼ cup plus 2 teaspoons of the sugar. Return the milk mixture to a simmer over low heat, then slowly pour half of the hot milk mixture into the yolk mixture, whisking continuously. Pour the yolk mixture into the pot, turn the heat to medium, and cook, using a silicone spatula to stir and scrape the bottom of the pot, until the pastry cream returns to a simmer. Continue cooking, stirring continuously, until the cream is thick enough to coat the back of the spatula, 2–4 minutes more. Remove from the heat and whisk in the butter. Scrape into a clean bowl, cover the surface with plastic wrap, and refrigerate until thoroughly chilled, at least 3 hours, or up to 24.
In a food processor, blend the blackberries, lemon zest, remaining sugar, and a pinch of salt until the mixture is liquified but still pulpy. Transfer to a large bowl.
In the bowl of a stand mixer, whip the heavy cream to soft peaks. Using a silicone spatula, fold 1¾ cups of the whipped cream into the blackberry mixture. Transfer the remaining whipped cream to a small bowl, cover with plastic, and refrigerate. Clean and dry the bowl of the stand mixer.
Remove and discard the vanilla pod from the chilled pastry cream, then whisk until smooth. Add a quarter of the blackberry whipped cream to the pastry cream and fold to combine, then gently fold the pastry cream mixture into the blackberry whipped cream until just incorporated. Cover with plastic and refrigerate until ready to use.
Make the craquelin topping: Position racks in the upper and lower thirds of the oven and preheat to 375°F. In a medium bowl, stir together the flour, brown sugar, butter, and a pinch of salt to form a dough. Between two sheets of parchment, roll the dough to a thickness of ⅛ inch. (The shape isn’t important.) Freeze until firm but not solid, about 20 minutes.
Meanwhile, make the cream puffs: In a medium pot over medium heat, bring the butter, sugar, salt, and ½ cup plus 2 teaspoons of water to a simmer, about 2 minutes. Turn the heat to low and use a large wooden spoon to mix in the flour until a smooth dough forms and cleans the sides of the pot, about 2 minutes more. (There should be no pockets of dry flour remaining.) Transfer the dough to the stand mixer fitted with the paddle attachment and set aside to cool for 10 minutes.
Line two large baking sheets with parchment paper or silicone mats. Turn the mixer to medium speed and beat until the dough releases its steam and has cooled slightly, about 2 minutes. One at a time, beat in the eggs until fully incorporated and the mixture is smooth, about 1 minute after each addition. Continue to beat until the dough is elastic, 1–2 minutes more. Transfer the dough to a pastry bag fitted with a ½-inch piping tip. Onto the baking sheets, pipe the dough into 1-inch-diameter rounds with domed tops (If needed, wet a fingertip and softly press the tops into domes; if you have leftover pastry, bake the puffs in batches.)
Transfer the craquelin dough to a work surface, remove the top piece of parchment, and press out rounds with a 1-inch-diameter cookie cutter. Drape the rounds on top of the choux pastry domes and sprinkle with pearl sugar.
Bake, swapping and rotating the baking sheets halfway through cooking, until the puffs are golden brown with no pale spots, 17–20 minutes. Set aside on the baking sheets until completely cool.
Using a paring knife, make a small slit at the bottom of each cream puff. Transfer the blackberry crème légère to a pastry bag fitted with a ¼-inch tip and pipe it into the cream puffs until completely filled. Transfer the reserved whipped cream to another pastry bag fitted with a star tip, and pipe about 2 teaspoons onto each cream puff. Top each puff with a halved blackberry, then dust with confectioners sugar and serve.

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Brisket Elote

Chris Magallanes and Ernest Morales — Fri, 22 Aug 2025 19:36:51 +0000

McGuire McManus. McGuire McManus

Led by pitmasters Chris Magallanes and Ernest Morales, Fort Worth’s Panther City BBQ blends Texas tradition with new-school Tex-Mex flair. For our 2025 SAVEUR Cookout with Travel Texas, they served Brooklyn a taste of the restaurant’s signature elote (akin to esquites)—creamy corn, a hint of spice, and a generous topping of slow-smoked brisket. Even without the meat, the elote makes a delightfully decadent side. To cook the corn, grill or bake it in the husk at medium-high heat (about 400°F) for 15 to 20 minutes, turning occasionally, until tender and lightly charred. When fresh corn isn’t available, or to save time, use six 15-ounce cans of corn kernels, drained.

Makes: 10–12

Time: 30 minutes

Ingredients

8 oz. cream cheese, softened
4 cups heavy cream
3 cups shredded Mexican cheese blend
8 cups corn kernels, preferably fresh (from 10–12 ears), cooked (see headnote)
1 Tbsp. granulated garlic
Kosher salt and freshly ground black pepper
1 lb. chopped smoked brisket, or store-bought (optional)

Mexican-style hot sauce, crumbled queso fresco, coarsely chopped cilantro, thinly sliced jalapeños, and lime wedges, for garnish

Instructions

In a large, heavy pot over medium heat, stir together the cream cheese, cream, and shredded cheese. Cook, stirring frequently to prevent sticking, until the cheeses are melted and the mixture is bubbling, about 10 minutes.
Stir in the corn and granulated garlic and season to taste with salt and black pepper. Cook, stirring occasionally, until the mixture thickens slightly, 10–15 minutes more.
Scrape into a serving dish (or serve straight from the pot). Top with brisket if desired as well as hot sauce, queso fresco, cilantro, and jalapeños. Serve with lime wedges.

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Texas Smoked Brisket

Chris Magallanes and Ernest Morales — Fri, 22 Aug 2025 19:31:12 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber. Photo: Murray Hall • Food Styling: Jason Schreiber

Time is the main ingredient in this smoky brisket recipe from Panther City BBQ in Fort Worth, Texas. Pitmasters Ernest Morales and Chris Magallanes coax deep flavor from the beef by smoking it slowly and steadily. Whole briskets have two muscles—the lean flat and the rich, marbled point—which cook together to stay moist from end to end. Allowing the brisket to cool to temperature as slowly as possible after cooking lets the juices redistribute fully and tenderize the meat. Serve the brisket alongside classic sides like mac and cheese, potato salad, or coleslaw, or take a page from Panther City and pair it with creamy, cheesy elote.

Makes: 8–12

Time: 23 hours

Ingredients

¼ cup coarsely ground black pepper
¼ cup kosher salt
2 Tbsp. granulated garlic
One 8–10 lb. whole brisket, fat cap trimmed to ¼-in. thick, silver skin and any loose flaps removed
¼ cup plus 2 Tbsp. beef tallow, plus more if needed

Instructions

In a small bowl, stir together the black pepper, salt, and granulated garlic.
Season the brisket all over with the spice mixture, using your hands to pat it onto the meat. (Reserve any left over for another use.) Refrigerate uncovered for at least 16 hours, or up to 24.
Transfer the brisket to a wire rack and set aside at room temperature for 1 hour.
Heat a smoker to 250°F. Smoke the brisket on the rack until the bark (the crust that forms on the outside of the meat) is dark and firm and an instant-read thermometer inserted into the thickest part of the brisket reads 175°F, 6–7½ hours.
Cut two 2–3-foot-long pieces of butcher or parchment paper and stack them perpendicular to one another on a work surface. Using heatproof gloves, carefully place the brisket in the center of the paper and brush the top and sides with the tallow. Fold the paper up and over the brisket on all sides, tucking in the corners to seal.
Return the brisket on the rack to the smoker and turn the heat to 290–300°F. (If your smoker doesn’t go that high, use the maximum temperature.) Cook until the temperature reaches at least 200℉ and the thermometer can be inserted with little to no resistance, 2–3 hours more.
Transfer the rack with the brisket to a baking sheet and set aside, wrapped, until the internal temperature reaches 145°F, about 2 hours. To serve, carve the brisket against the grain, then coarsely chop if desired.

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Coal-Grilled Lobsters With Charred Corn, Tomatillos, and Blue Potatoes

Stacy Adimando — Mon, 18 Mar 2019 22:50:12 +0000

Marcus Nilsson. Marcus Nilsson

Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat. You can upgrade the classic sides, too, by blackening the corn a bit and adding tangy grilled tomatillos and briny raw oysters. Squeeze seared lemons or limes over everything. This feast can be prepared quickly and is meant to be casual—eaten with fingers and the occasional fork (bib optional).

Featured in “(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean” in the June/July 2017 issue.

Makes: 4–6

Time: 1 hour

Ingredients

Six 1- to 1½-lb. live lobsters (about 9 lb. total)
24 small blue new potatoes (about 1½lb.)
Kosher salt
18 medium tomatillos (about 1½ lb.), husked and rinsed, large ones halved through the stem
4–6 large ears fresh corn, shucked
2 small garlic heads, tops sliced off
Olive oil
3 lemons or limes, halved crosswise
Freshly ground black pepper
1 bunch fresh dill, for garnish (optional)
Fresh shucked oysters, for serving (optional)
Melted or clarified unsalted butter, for serving

Instructions

Prepare the lobsters for grilling: Set each on its stomach with its head facing inward on a steady, clean cutting board. Holding the lobster down against the board in your nondominant hand, steady the tip of a sharp chef’s knife 2 inches in from the tip of the lobster’s head. Firmly press the tip of the knife downward through the shell, then swiftly bring the blade down toward the cutting board to cut cleanly through the head. Transfer the lobsters to a large rimmed baking sheet.
Tear off the tails and large claws, and rinse or remove any innards as needed. Make a long vertical cut through the soft underside of the tails, being careful not to cut through the hard outer shell. Set aside the large claws and tails (save the bodies and small claws for another use).
To a medium pot, add the potatoes and enough water just to cover; season generously with salt. Cook over medium-high heat until tender, 10–12 minutes. Drain and keep warm.
Meanwhile, preheat a grill to high. Rub the reserved lobster claws and tails, tomatillos, corn, and garlic heads all over with oil and season with salt; place on the baking sheet and set next to the grill.
Add the corn and garlic to the edges of the grill where the temperature is slightly cooler. Add the lemons, cut sides down, in a hotter zone. Add the lobster claws and tails to the hottest area of the grill in a single layer. Transfer the lemons to the baking sheet once well charred on the cut sides, about 5 minutes. Cook the lobster parts, turning as needed, until the shells are bright red and charred in places and the tail meat looks opaque, 6–7 minutes for the claws and 7–9 minutes for the tails. Cook the corn and garlic, turning and stacking the corn occasionally to avoid overblackening, until the kernels and garlic heads are charred and tender, about 15 minutes. Transfer everything to the baking sheet and keep warm. Add the tomatillos to the grill and cook, turning occasionally, until well charred and softened but not mushy, 3–4 minutes. Transfer to the baking sheet.
Toss the boiled potatoes with the tomatillos and season the mixture with more salt, pepper, and oil; toss again to coat.
To serve, line a platter with fresh dill and arrange all the ingredients together, including the oysters, or serve the lobster parts with the vegetables and shucked oysters on the side. Season the melted butter generously with salt, and brush some of it on the lobster and corn. Serve hot with more butter on the side for dipping.

The post Coal-Grilled Lobsters With Charred Corn, Tomatillos, and Blue Potatoes appeared first on Saveur.

The Best Corn Chowder

Shane Mitchell — Mon, 18 Mar 2019 22:46:35 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber. Photo: Murray Hall • Food Styling: Jason Schreiber

Rich but not heavy, this summer chowder is full of crispy bacon, fresh corn, new potatoes, and milk instead of cream. For thickening, a bit of the soup is puréed, then stirred back in—no flour needed. SAVEUR editor-at-large Shane Mitchell adapted this recipe from her friend Lisa, who would bring the sweet, creamy soup to potlucks at the end of harvest season in Oneida County, New York. Lisa grows a sweet corn variety called Sweetie 82 to use in her corn chowder, though any corn will do. When fresh corn isn’t in season, use thawed frozen corn and add a pinch of sugar to the pot.

Featured in “Our Town: A Harvest Potluck Brings a Community Together” in the November 2010 issue.

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

Makes: 6–8

Time: 1 hour

Ingredients

8 ears of corn, husked
8 bacon slices, roughly chopped
4 Tbsp. unsalted butter
1 Tbsp. finely chopped thyme leaves
4 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 bay leaf
1 medium onion, finely chopped
6 cups whole milk
3 medium new potatoes (1½ lb.), peeled and cut into ½-in. cubes
Kosher salt and freshly ground black pepper
¼ cup basil leaves, for garnish

Instructions

Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside.
To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.
Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve hot.

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Plum-Basil Gin Fizz

SAVEUR Editors — Mon, 18 Mar 2019 22:36:12 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber. Photo: Murray Hall • Food Styling: Jason Schreiber

With their smooth, tart skin and luscious flesh that tastes progressively sweeter after picking, plums add bright flavor to this summery riff on the classic gin fizz. While we’re partial to red plums for their sweet tang, which contrasts nicely with the peppery basil, you can use any variety you like.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

5 large basil leaves, plus more for garnish
1 plum, half finely chopped, half thinly sliced
2 oz. gin
1 oz. simple syrup
Seltzer, for topping
Lime wedge, for garnish

Instructions

In a cocktail shaker, muddle the basil and chopped plum. Fill the shaker with ice, then add the gin and simple syrup and shake well until chilled, about 1 minute. To a rocks glass, add the sliced plum, then strain the cocktail into the glass. Top with seltzer and garnish with a lime wedge and more basil leaves.

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Cucumber Agua Fresca

SAVEUR Editors — Mon, 18 Mar 2019 22:50:14 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber. Photo: Murray Hall • Food Styling: Jason Schreiber

Making this frosty, palate-cleansing cucumber cooler from Brooklyn’s Pies ’n’ Thighs couldn’t be easier. Peeled cucumbers are puréed with water and fresh ginger, then strained through cheesecloth and rounded out with a touch of lime juice. It’s the perfect antidote to a hot day.

Makes: 8

Time: 15 minutes

Ingredients

5 medium cucumbers, peeled and coarsely chopped, plus slices for serving
One 1½-in. piece fresh ginger, coarsely chopped
½ cup fresh lime juice
¼ cup simple syrup

Instructions

In a blender or food processor, purée the cucumbers, ginger, and 4 cups of cold water on high. Line a strainer with cheesecloth and place over a medium bowl, then pour the mixture through it. Discard the solids. Stir in the lime juice and simple syrup. Serve in rocks glasses with ice and cucumber slices.

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