The SAVEUR 100: Recipes & Techniques (2024)

The SAVEUR 100: Recipes & Techniques (1)The SAVEUR 100: Recipes & Techniques (2)

Kielbasa

These juicy smoked sausages are made with a blend of beef chuck and pork belly or shoulder. Get the recipe for Kielbasa »

The SAVEUR 100: Recipes & Techniques (3)The SAVEUR 100: Recipes & Techniques (4)

Dry Roasted Vegetables

_ Roberto Santibañez, Fonda, New York City_ “Instead of coating vegetables with oil and sticking them in a hot oven, Mexican cooks roast them without oil until they’re nicely browned.” Read the complete SAVEUR 100 story »

The SAVEUR 100: Recipes & Techniques (5)The SAVEUR 100: Recipes & Techniques (6)

Tater Tots

_ Michel Richard, Citronelle, Washington, D.C._ “I first had Tater Tots years ago at a breakfast place on a visit to New York, and I’ve since bought the frozen kind at the supermarket. They remind me of a crispy potato dish we do in France called pommes dauphines” Read the complete SAVEUR 100 story »

The SAVEUR 100: Recipes & Techniques (7)The SAVEUR 100: Recipes & Techniques (8)

Parsley and Pancetta Salad

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.

The SAVEUR 100: Recipes & Techniques (9)The SAVEUR 100: Recipes & Techniques (10)

Canale Torino

This refreshing aperitif is a mixture of Aperol, dry vermouth, and triple sec.

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Salt-Roasted Sea Bass with Celery Salsa Verde

Encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts.

The SAVEUR 100: Recipes & Techniques (13)The SAVEUR 100: Recipes & Techniques (14)

BOOZY HOT SAUCE

Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches. See the Tequila Hot Sauce recipe »

The SAVEUR 100: Recipes & Techniques (15)The SAVEUR 100: Recipes & Techniques (16)

Corned Beef and Cabbage

The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to “corn” it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two. Get the recipe for Corned Beef and Cabbage »

The SAVEUR 100: Recipes & Techniques (17)The SAVEUR 100: Recipes & Techniques (18)

Shortbread Cookies (Punitions)

Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.

The SAVEUR 100: Recipes & Techniques (19)The SAVEUR 100: Recipes & Techniques (20)

Fig Syrup

This sweet and sour gastrique is an ideal accompaniment to grilled quail or roast duck.

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The SAVEUR 100: Recipes & Techniques (21)The SAVEUR 100: Recipes & Techniques (22)

Carnival Food

_ Martin Picard, Au Pied de Cochon, Montreal_ “The machines are used to make fast food, but instead of using artificial flavors, I use real flavors. I make a cotton candy with cranberry juice that I mix with maple sugar.” Read the complete SAVEUR 100 story »

_ Carolynn Spence, Chateau Marmont, Los Angeles_ “It’s a fairly labor-intensive little treat, but well worth the effort.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

The SAVEUR 100: Recipes & Techniques (25)The SAVEUR 100: Recipes & Techniques (26)

Real Neapolitan Pizza

Tony Gemignani, Tony’s Pizza Napoletana, San Francisco “What separates real Neapolitan pizza from other styles? If you ask me, everything.” Read the complete SAVEUR 100 story »

The SAVEUR 100: Recipes & Techniques (27)The SAVEUR 100: Recipes & Techniques (28)

Irish Coffee

Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that’s a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. Get the recipe for Irish Coffee »

The SAVEUR 100: Recipes & Techniques (29)The SAVEUR 100: Recipes & Techniques (30)

Home-Made XO Sauce

Sang Yoon, Father’s Office, Los Angeles “Making it is a real labor of love; you have to let the dried seafood soak up water before finely chopping it with the aromatics and cooking the mixture to incorporate the flavors. But it’s so worth it.” Read the complete SAVEUR 100 story »

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The SAVEUR 100: Recipes & Techniques (31)The SAVEUR 100: Recipes & Techniques (32)

Salted Caramels

Michael Laiskonis, Le Bernardin, New York City “My taste, however, is for the seemingly simple things, where a few ingredients add up to something way beyond the sum of their parts. Case in point: soft salted caramels.” Read the complete SAVEUR 100 story »

The SAVEUR 100: Recipes & Techniques (33)The SAVEUR 100: Recipes & Techniques (34)

_ Daniel Humm, Eleven Madison Park, New York City_ “I exercise every morning, and then I have a monstrous day in front of me. Granola gives me energy.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

The SAVEUR 100: Recipes & Techniques (35)The SAVEUR 100: Recipes & Techniques (36)

French Apple Tart

By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.

The SAVEUR 100: Recipes & Techniques (37)The SAVEUR 100: Recipes & Techniques (38)

BRAISING

_ Rick Moonen, RM Seafood, Las Vegas_ “It was years later that I learned that the technical term for what Mom was doing by simmering those ingredients in a little liquid was braising — and it’s since become one of my favorite techniques.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

The SAVEUR 100: Recipes & Techniques (39)The SAVEUR 100: Recipes & Techniques (40)

Mortadella Smear

Jonathan Gushue, Langdon Hall, Cambridge, Ontario “The mortadella smear, one of several ‘smears’ on the menu, was easily among the best things I’ve ever eaten.” Read the complete SAVEUR 100 story »

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The SAVEUR 100: Recipes & Techniques (41)The SAVEUR 100: Recipes & Techniques (42)

Calas (Fried Rice Fritters)

These sweet fried rice fritters are a traditional New Orleans treat. Get the recipe for Calas (Fried Rice Fritters) »

The SAVEUR 100: Recipes & Techniques (43)The SAVEUR 100: Recipes & Techniques (44)

MOLTEN CHOCOLATE CAKE

_ Susur Lee, Lee Restaurant, Toronto_ “It was the first time I had ever tasted his famous molten chocolate cake. I loved the soft sponginess of the cake’s outer layer, similar to the texture of our Asian moon festival cake, but the best thing for me was the surprise inside…” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

The SAVEUR 100: Recipes & Techniques (45)The SAVEUR 100: Recipes & Techniques (46)

Tomato Sandwiches

Daniel Holzman, The Meatball Shop, New York City “A quirky guy with a comb-over and a dry sense of humor, John carried packets of salt in the pocket of his blazer in case he happened upon a ripe tomato. ” Read the complete SAVEUR 100 story »

The SAVEUR 100: Recipes & Techniques (2024)

FAQs

How do you digitize a recipe? ›

Follow these steps to get started:
  1. Collect your recipes. Make sure you've got all your favorites ready to go. ...
  2. Download a mobile scanning app. ...
  3. Convert your handwriting. ...
  4. Save, organize, and share.

How do chefs organize their recipes? ›

One of the most common ways of keeping recipes organized is with recipe binders. Rather than keeping recipe books to flick through for recipe referencing, chefs will have the recipes they need collated in binders. This means that they can quickly and easily find necessary items without other recipes getting in the way.

How do I organize my recipes digitally for free? ›

RecipeSage is a free (donation based & open source) personal recipe keeper, meal planner, and shopping list manager for Web, IOS, and Android. Quickly capture and save recipes from any website simply by entering the website URL. Sync your recipes, meal plans, and shopping lists between all of your devices.

Is there an app to scan recipes? ›

Add recipes from anywhere

Save, customise and organise recipes, across all your devices in CookBook, the recipe keeper app. Save from your phone, on your computer, import from links or use our OCR recipe scanner to turn photos into recipes.

How should I categorize my recipes? ›

Here are a few ideas for how you can categorize your recipes:
  1. Meal type: breakfast, lunch, dinner, dessert, appetizers, sides, snacks, drinks.
  2. Diet: low carb, keto, vegetarian, Whole 30, paleo.
  3. Cuisine: Italian, Mexican, Thai, Chinese, Greek.
  4. Main ingredient: chicken, beef, pasta, fish.
Apr 9, 2021

How do chefs record recipes? ›

Professional chefs record recipes in pocket notebooks, binders, or digital devices, using simple to complex details, depending on the type of recipe and the experience level of the chef. Information might include ingredients, prep steps, kitchen notes, and hand-drawn plate presentations.

What do chefs write in their notebooks? ›

As a chef I have learned over the years that being organized is a very necessary skill to possess. Inventory, food cost, recipes, procedures, schedules, and keeping important notes are all part of the day to day operations in the food industry.

What is the method of digitizing? ›

A photograph, document or other paper based-item is digitised when it is scanned and a version saved in a digital format. Holding a digital version of a photograph allows a number of digital uses, such as: linking the image to its catalogued record in the collections database.

How do you preserve a handwritten recipe? ›

While cooking, put recipes in clear polyester film sleeves to protect them from food spills and greasy fingerprints. Another option is to use a preservation-quality loose-leaf binder style album filled with polyester page protectors into which the recipes can be filed and easily accessed.

How do I turn my handwritten recipe into a cookbook? ›

How to create a cookbook online with handwritten recipes.
  1. Sort your handwritten recipe files. Collate all of your recipes. ...
  2. Scan handwritten recipes with Adobe Scan. Think of this product like a digital copy machine that you can use right from your phone. ...
  3. Convert and combine online recipe files into PDFs.

Can you make a virtual cookbook? ›

A great digital cookbook isn't just a list of recipes — it's a well-organized collection that's easy to navigate. Create categories: Group your recipes into categories, such as breakfast, lunch, dinner, dessert, and so on. This helps your readers find what they're looking for quickly.

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