Saveur.com: Daily Fare |
- Non-Pesto Basil Recipes
- Ice Cream Unplugged
- Locro (Argentine Hominy Stew)
- Summer Sweet Corn Recipes
- Paletas: Mexican Ice Pops
| Posted: 09 Jul 2013 09:30 AM PDT  Basil flourishes in the hot, dry weather, and so, at the height of summer, we're tossing the bright green, refreshing leaves into everything we can. Though predominantly associated with Mediterranean cuisines, where it's commonly ground into pesto, basil leaves can also be used whole, torn, or diced to add bright flavor to a wide range of drinks and dishes from around the world. From gelato to juleps, Thai fish custard to savory-sweet watermelon salad, pea soup, and more, these seventeen recipes let basil shine.See 17 non-pesto basil recipes in the gallery » 
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| Posted: 09 Jul 2013 08:30 AM PDT  by Ben Mims When Columbus Ohio-based ice cream maven Jeni Britton Bauer visited the SAVEUR Test Kitchen to share a few tricks of her trade (see Here's The Scoop), it triggered a rush of sweet memories, and a few questions, too. We have an automatic ice cream maker, but what about all of those readers who don't? Would the same principles that Bauer adheres to in producing her Jeni's Splendid Ice Creams yield delicious ice creams even without the motorized churning action of an electric ice cream maker? The answer is a resounding yes. See a few of our favorite alternative ice cream-making apparatuses, ranging from low- to even lower-tech- in the gallery » 
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| Posted: 09 Jul 2013 06:00 AM PDT  SERVES 12INGREDIENTS2 cups dried, broken hominy1 cup dried lima beans 1 cup dried chickpeas ¾ cup olive oil 1½ tsp. sweet paprika ½ tsp. crushed red chile flakes 8 cloves garlic, minced 1 lb. veal shoulder, cut into 1" pieces 1 lb. pork shoulder, cut into 1" pieces Kosher salt and freshly ground black pepper, to taste 10 oz. cured chorizo, cut into ½" slices 1 large yellow onion, minced 1 tbsp. tomato paste 1 tsp. dried oregano ½ tsp. ground cumin 1 bay leaf 1 small acorn squash, peeled, seeded and finely chopped Juice of 1 lemon 1 cup finely chopped scallions INSTRUCTIONSRinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain. Whisk ½ cup oil, paprika, chile flakes, and ¼ of the garlic in a bowl; set sauce aside. Heat remaining oil in an 8-qt. saucepan over medium-high heat. Season veal and pork with salt and pepper; working in batches, add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate. Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes. Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours. Stir in juice; season with salt and pepper. Divide among bowls; drizzle with sauce. Sprinkle with scallions.See all 150 classic recipes featured in our 150th issue » 
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| Posted: 08 Jul 2013 01:30 AM PDT  Simply grilled plain or with a little salt and butter, fresh summer corn is one of our favorite seasonal treats. Off the cob, corn's earthy sweetness enhances a diverse range of dishes, from chowder to pancakes, soufflés to succotash, and more.See the recipes in the gallery » 
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| Posted: 07 Jul 2013 10:30 PM PDT  Paletas are a favorite frozen treat made in an assortment of unusual flavors throughout Mexico. Here, we share five of our favorites to make at home, including strawberry, mango-chile, tamarind, and more. See the recipes in the gallery » 
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