Recipes
SAVEUR’s Favorite Recipes of 2011
The SAVEUR Editors describe their favorite recipes published in SAVEUR in 2011.
Test Kitchen Director It was back in April that we made the Schmitter, a beloved mega sandwich from McNally's Tavern in Chestnut Hill, Pennsylvania for our Sandwich issue. Essentially a tricked out cheesesteak, the Schmitter is a quick skillet flip of a sandwich piled high with spicy fried salami, roast beef, white American cheese, onions, tomato and swimming in a most special sauce. Serve with a pile of napkins! See the recipe for The Schmitter » [Back to The SAVEUR Editors' Favorite Recipes of 2011 »
Deputy Editor Folks who think tofu is boring should fire up their skillets right now and cook up a batch of black pepper tofu from our December issue. Chiles, garlic, shallots, ginger, and most of all, a sneeze-worthy amount of potent black pepper, turn the mild-mannered soy bean curd into the most exciting, brashest dish on the table. I can't eat enough of it.
See the recipe for Black Pepper Tofu » But the recipe I make the most from our 2011 line-up -- and I make it all the time, whenever someone stops by -- is the Brown Derby cocktail from October's story on American whiskey. You wouldn't think grapefruit juice would pair so well with bourbon, but boy does it ever: the balance of the bright, acidic fruit juice and the sweet, oaky booze (buoyed by a honey simple syrup) is dynamite. It's refreshing, sexy, and dangerously delicious. See the recipe for the Brown Derby » Back to The SAVEUR Editors' Favorite Recipes of 2011 »
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