Just incredible. Grilled Mediterranean Octopus seasoned smoked and seared to mouthwatering perfection above a raging Inferno of dried coconut shells and a blend hardwoods. Brilliant!  . PSA: Are you a BBQ Junkie? Love grilling like you love life? Click "FOLLOW" for a guilt & gluten-free diet of daily food & travel pornography. Share via @regrann or @repost app.  Blog: http://ift.tt/1vCV6pv  Courtesy: Saveur Magazine | @saveurmag  #manvswild #seafood #pescatarian #paleo #crab #shrimp #prawn…

Grilled Mediterranean Octopus seasoned smoked and seared to mouthwatering perfection above a raging Inferno of dried coconut shells and a blend hardwoods. PSA: Are you a BBQ Junkie? Love grilling like you love life?

Cheesecake from Saveur Magazine. It’s rich and creamy and delicious. If you’re looking for a go-to cheesecake recipe, this is it!

Lindy's Cheesecake from Saveur Magazine, October, 2012

Hungarian-Styled Stuffed Cabbage (Töltött Káposzta) from Saveur Magazine October 2013

Hungarian-Style Stuffed Cabbage

Hungarian-Styled Stuffed Cabbage (Töltött Káposzta) from Saveur Magazine October 2013 _____ Unkarilaiset kaalikääryleet

Lindy's Cheesecake | Taking On Magazines | www.takingonmagazines.com | Probably the absolute best cheesecake you'll ever eat, Lindy's is a New York classic.

Lindy's Cheesecake from Saveur Magazine, October, 2012

Chickpea and Cavatelli Soup Recipe from @leitesculinaria

Chickpea and Cavatelli Soup

This chickpea and cavatelli soup recipe is an easy Italian pasta soup that makes for a satisfying supper tossed together from pantry staples.Adapted from Saveur Magazine

It's all about the cheese—one pound of it, please—in this glorious macaroni and cheese recipe.

We Can't Stop Thinking About Thomas Keller's Mac and Cheese

The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully.

Lindy's Cheesecake from Saveur Magazine, October, 2012 - Taking On Magazines

Lindy's Cheesecake from Saveur Magazine, October, 2012

I should be able to wax eloquent for hours. I should have an endless stream of ideas flowing through me onto this electronic piece of paper. Instead, each time I look at that gorgeous cheesecake, my

Sure, takeout is easy—you call into the restaurant, pick out a few stir-fries and noodles that sound good, and then camp out in front of the TV with your little foldable cartons and a pair of splintery chopsticks. But for the most part, making your favorite Chinese takeout dish at home is just as easy, and quicker to boot. These are the 19 takeout classics to master first

25 Chinese Recipes that are Better than Takeout

Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles) by Saveur. This Sichuan dish—often better known by its Americanized name "kung pao chicken"—is full of flavor but only moderately spicy.

I'm making semlor or semla bullar - a Swedish pastry available just before Lent.  I'll be meeting some Scandi folks tomorrow to enjoy them at Please & Thank you on East Market, here in Louisville.  My recipe is blend from a friend in Stockholm, and this one from Saveur.

Cardamom Cream Puffs (Semlor)

Cardamom Cream Puffs (Semlor) These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.

Pâtés and Terrines    A staple of the French, SAVEUR magazine's 16 recipes for pates and terrines will leave you saying, "Ooh la la."

Pâtés and Terrines

Chicken Terrine with Macadamia Nuts_ This recipe is based on a terrine created by Brisbane chef Philip Johnson.

Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano Recipe | SAVEUR

Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

From SAVEUR Issue This vegetarian Indian dish from the state of West Bengal…

Cacio e Pepe from Saveur Magazine, April 2010 - Taking On Magazines

Cacio e Pepe from Saveur Magazine, April 2010

These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico. See the recipe »

Chalupas Poblanas (Thick Tortillas Fried with Salsa)

Chalupas Poblanas (Thick Tortillas Fried with Salsa) Mexican Appetizers - Photo Gallery

Saveur Magazine Classic Recipe No.19 – New England Clam Chowder « Expat Chef in Barcelona

Saveur Magazine Classic Recipe No.19 – New England Clam Chowder

Saveur Magazine Classic Recipe – New England Clam Chowder « Expat Chef in Barcelona

Pinterest
Search