HUNGARIAN GOULASH
MATT TAYLOR-GROSS
Recipes

Why We’re Obsessed With Caraway

This simple spice is more complex than you might think; use it to brighten hearty soups, cut through rich meat, and bring a gentle warmth to root vegetables

By SAVEUR Editors


Published on June 17, 2016

Roasted Turnips with Buttered Greens
Roasted Turnips with Buttered Greens

Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish. Acheson favors delicate Hakurei turnips. See the recipe for Roasted Turnips with Buttered Greens »

Beer Cheese Soup
Beer Cheese Soup

Matt Taylor-Gross

Pork and Duck Sausage
Pork and Duck Sausage

Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.

Harissa
Harissa

In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables. It’s incredibly dependable in its ability to liven up foods—we use it in all sorts of ways, from serving alongside crudités to rubbing grilled meats to topping falafel. Get the recipe for Harissa »

Marcus Samuelsson's Sho' Nuff Noodles
Sho' Nuff Noodles

We first fell in love with these lightly spicy lo mein noodles when chef Marcus Samuelsson dropped by our kitchen to test drive some recipes for his Harlem restaurant, Streetbird Rotisserie. Laced with oyster sauce, ginger, and yuzu kosho and tossed with pickled mustard greens, the dish is a medley of sweet, tangy, spicy, and sour. Get the recipe for Sho’ Nuff Noodles »

Russian Chicken and Dumpling Soup
Russian Chicken and Dumpling Soup

This chicken-and-dumpling soup takes advantage of two ingredients more common in Asia than Eastern Europe—sesame oil and cilantro—for a simple but rewarding soup that probes the boundaries of what we think of as Russian cuisine. Get the recipe for Russian Chicken and Dumpling Soup »

Mititei
Mititei (Grilled Sausages)

Small skinless sausages are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or “wee ones,” are delicious served with zesty mustard. Get the recipe for Mititei »

Caraway Brandy

In Transylvania, it’s not unsual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. This one has a spicy caraway flavor that balances nicely with the rich walnut cake, Chec Cu Nuca. Get the recipe for Secărică (Caraway Brandy) »

Caraway Fizz
Caraway Fizz

Tangy sauerkraut juice makes a surprisingly good accompaniment to light, anise-flavored aquavit in a sophisticated, unexpected cocktail based on the flavors of a Reuben. A sprig of dill adds a fragrant herbal note. Get the recipe for Caraway Fizz »

Lentil Soup with Caraway and Minted Yogurt
Lentil Soup with Caraway and Minted Yogurt

In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup. Get the recipe for Lentil Soup with Caraway and Minted Yogurt »

Chicken Soup with Semolina Dumplings
Chicken Soup with Semolina Dumplings

In this recipe from Transylvania, sliced root vegetables and textured semolina dumplings are moistened in a chicken broth spiced with paprika and caraway. Get the recipe for Chicken Soup with Semolina Dumplings »

Yemenite Chile Relish (Schug)
Yemenite Chile Relish (Schug)

Piquant schug makes a fantastic condiment for pita and falafel sandwiches. Get the recipe for Yemenite Chile Relish (Schug) »

Eggplant and Herb Pickle (Torsh-e Liteh)

Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.

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