Weeknight Dinners | Saveur

Stone Crab Tacos With Cabbage Slaw

Naiara Rementeria Freeman — Fri, 06 Mar 2026 19:04:59 +0000

James Jackman

Naiara Freeman Rementeria started working at her mom’s Everglades City restaurant, Camellia Street Grill, when she was 17 and now runs the show. When stone crab comes in, there are always some “lights,” or claws in which the meat doesn’t fully fill the shell, and it was from these that the Grill’s taco recipe was born. Rementeria says, “You don’t hear about many preparations beyond serving the chilled claws with mustard sauce, so we started thinking about how to use the lights.” A tangy cabbage slaw, which can be stored in the fridge for up to a week, balances the richness and amplifies the sweetness of the meat.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4 tacos

Time: 15 minutes

Ingredients

For the slaw:

½ cup rice vinegar
1 Tbsp. sugar
1 tsp. kosher salt
1 cup shredded cabbage
½ cup shredded carrots

For the tacos:

2 cups stone crab claw meat, flaked
⅓ cup mayonnaise
2 tsp. freshly ground black pepper
2 tsp. Creole mustard
2 tsp. kosher salt
1 tsp. rice vinegar
4 corn or flour tortillas, for serving
Lime wedges, for serving

Instructions

Make the slaw: In a medium bowl, stir together the vinegar, sugar, and salt until mostly dissolved. Add the cabbage and carrots and toss to coat. Set aside at room temperature, tossing occasionally, for 10 minutes.
Meanwhile, make the tacos: In a medium bowl, stir together the crab, mayonnaise, black pepper, mustard, salt, and vinegar.
Over a gas stove flame or in a dry skillet over high heat, heat the tortillas, turning occasionally, until softened and blackened in spots, about 1 minute. Top the tortillas evenly with the crab mixture and slaw and serve with lime wedges.

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Yakitori-Style Salmon

SAVEUR Editors — Mon, 18 Mar 2019 22:24:17 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang

Traditional Japanese yakitori calls for spearing chicken seasoned with salt or a soy basting sauce onto bamboo skewers and grilling them over charcoal. Here, this approach is applied to salmon: cubes of the delicate fish are marinated in the trifecta of mirin, sake, and soy, then cooked until caramelized and smoky. While charcoal is customary, you can also use a gas grill, a grill pan, or a broiler.

Featured in “Our Best Japanese Grilling Recipes to Feed Your Need For Yakitori” by SAVEUR Editors.

Makes: 6–8

Time: 15 minutes

Ingredients

¼ cup plus 3 Tbsp. mirin
¼ cup plus 3 Tbsp. sake
¼ cup plus 3 Tbsp. dark soy sauce
2 Tbsp. sugar
2 lb. boneless skin-on salmon fillet, cut into 1-in. cubes

Instructions

In a large bowl, whisk together the mirin, sake, soy sauce, and sugar. Add the salmon and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours. Soak 10–12 wooden skewers in water while the salmon marinates, then drain.
Heat a charcoal grill, gas grill, or grill pan to medium-high. (Alternatively, position a rack in the upper third of the oven and preheat the broiler.) Thread the salmon onto the skewers. Grill or broil, turning occasionally, until the salmon is browned and cooked through, about 5 minutes. Transfer the skewers to a platter and serve hot.

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The Original Fettuccine Alfredo

SAVEUR Editors — Mon, 18 Mar 2019 22:48:26 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Mixing the three ingredients in this classic fettuccine alfredo recipe—pasta, butter, and Parmigiano-Reggiano—on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried fettuccine, which doesn’t break as easily during tossing.

Featured in “The Real Alfredo” by Todd Coleman in the May 2009 issue.

Makes: 6

Time: 20 minutes

Ingredients

Kosher salt
1 lb. dried fettuccine
16 Tbsp. unsalted butter, cut into thin pats
8 oz. Parmigiano-Reggiano, finely grated (about 3¼ cups)

Instructions

Bring a large pot of generously salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente according to the package instructions.
Meanwhile, scatter the butter across a large warmed platter.
Reserve ¾ cup of the pasta water, then drain the fettuccine and transfer to the platter. Sprinkle the cheese over top and drizzle with ¼ cup of the reserved pasta water. (The pasta water helps create a smooth sauce.) Using a large spoon and fork, gently toss the noodles, lifting and swirling and adding more pasta water as necessary. Work in any butter and cheese that pools around the edges of the platter, and continue mixing until fully emulsified and the noodles are coated, about 3 minutes. (For quicker preparation, to a large skillet, add the butter and reserved ¾ cup pasta water and bring to a boil. Add the fettuccine, sprinkle with the cheese, and toss with tongs over medium-low heat until the sauce is creamy and the noodles are coated, about 2 minutes.)
Serve the fettuccine alfredo immediately on warmed plates.

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Bo Luc Lac (Shaking Beef)

Charles Phan — Fri, 09 Jan 2026 17:23:54 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“Being a refugee, you always have a backup plan,” said the late great Charles Phan. That would make Phan’s San Francisco restaurant, the Slanted Door, one of the greatest backup plans in the history of the business. The chef and restaurateur fled Vietnam in 1975 and, after arriving in the U.S., studied architecture and worked in the kitchens of Bay Area eateries. He then opened and presided over one of the most widely adored restaurants in the city, presenting beautiful renditions of Vietnamese classics—dishes that honored the essence of the country’s cooking—including this bo luc lac, or “shaking beef.” The key? Sear the meat in small batches in a very hot wok or skillet so it browns quickly.

Featured in “The Slanted Door” by Andrea Nguyen in the April 2009 issue.

Makes: 4

Time: 20 minutes

Ingredients

1 lb. beef tenderloin, trimmed and cut into 1-in. cubes
¼ cup plus 2 Tbsp. vegetable oil, divided
7 tsp. sugar, divided
4 tsp. freshly ground black pepper, divided
Kosher salt
¼ cup soy sauce
¼ cup rice vinegar
1 Tbsp. fish sauce
2 Tbsp. fresh lime juice
1 bunch watercress
3 scallions, cut into 1-in. lengths
2 garlic cloves, finely chopped
1 medium red onion, thinly sliced
1 Tbsp. unsalted butter

Instructions

In a large bowl, toss the beef with 2 tablespoons of the oil, 1 teaspoon of the sugar, and 2 teaspoons of the black pepper. Season with salt. Cover and set aside at room temperature to marinate for at least 1 hour, or refrigerate for up to 8 hours.
In a medium bowl, whisk together the soy sauce, vinegar, fish sauce, and 2 teaspoons of the sugar to make a vinaigrette. Set aside.
In a small bowl, whisk together the lime juice, remaining 4 teaspoons of sugar, and remaining black pepper to make a dipping sauce. Season to taste with salt and set aside.
Arrange the watercress on a platter and set aside.
Drain the beef, discarding the marinade, and pat dry with paper towels. To a wok or large skillet over high heat, working in two batches, add 2 tablespoons of the oil. When the oil begins to smoke, add half of the beef and cook, turning once, until well browned and medium rare, 3–4 minutes. Add half of the scallions, garlic, and onion and cook, stirring continuously, until wilted, about 30 seconds. Add half of the vinaigrette and butter and toss to combine. Spoon the beef and vegetables over the watercress. Repeat with the remaining ingredients. Serve with the dipping sauce.

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Grilled Fish Tacos With Creamy Chipotle Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:40:04 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

A chipotle mayo sauce adds just enough smoky heat to these grilled tilapia tacos spiced with cayenne, cumin, garlic, oregano, and paprika. Char the tortillas on the grill just before serving, then round out the meal with cilantro rice and black beans.

Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.

Makes: 8–10

Time: 30 minutes

Ingredients

For the chipotle sauce:

½ cup mayonnaise
⅓ cup plain whole-milk Greek yogurt
½ tsp. dried Mexican oregano
¼ tsp. ground cumin
¼ tsp. dried dill
1 canned chipotle chile in adobo plus 1 tsp. adobo sauce
Kosher salt

For the fish:

1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne pepper
½ tsp. ground cumin
½ tsp. dried Mexican oregano
2½ lb. boneless, skinless tilapia fillets, halved lengthwise and patted dry
Kosher salt
Vegetable oil, for grilling

For serving:

8-in. corn or flour tortillas, warmed
1 medium tomato, cored and finely chopped
1 small white onion, finely chopped
¼ small head green cabbage, thinly shredded
2 limes, cut into wedges

Instructions

Make the chipotle sauce: In a blender or food processor, pulse the mayonnaise, yogurt, oregano, cumin, dill, chipotle, and adobo sauce until smooth. Season to taste with salt. Transfer to a serving bowl and refrigerate until ready to use.
Make the fish: In a small bowl, stir together the garlic powder, paprika, cayenne, cumin, and oregano. Season the fish with salt and sprinkle with the spice mixture. Refrigerate for 15 minutes.
Heat a grill or grill pan to medium-high. Brush the grill with oil and, working in batches if necessary, cook the fillets, flipping once, until the fish is opaque and flakes easily with a fork, about 5 minutes.
Serve the fish on warm tortillas with the tomato, onion, cabbage, a drizzle of the chipotle sauce, and a lime wedge for squeezing.

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Joe’s Special

James Oseland — Mon, 18 Mar 2019 22:37:42 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“Joe’s Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s at a long-gone Italian-American restaurant, New Joe’s. Later, it was the signature dish of a Bay Area chain called Original Joe’s—and a standby for countless home cooks in Northern California, including my mom. At least once a month, we ate it for dinner, and I still make it, as there are few dishes so appealing and comforting to eat.” —James Oseland, author and former SAVEUR editor-in-chief

Featured in “101 Classic Recipes” in the October 2012 issue.

Order the SAVEUR Selects Carbon Steel 12-Inch Frying Pan.

Makes: 4

Time: 30 minutes

Ingredients

2 Tbsp. olive oil
5 garlic cloves, finely chopped
1 medium onion, finely chopped
8 oz. ground beef chuck
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
¼ cup finely grated parmesan
Crusty bread, for serving

Instructions

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chuck and cook, stirring occasionally and breaking it up into pieces, until the meat is browned and the moisture evaporates, about 10 minutes.
Stir in the spinach and cook until heated through, about 2 minutes. Add the eggs and cook, stirring occasionally, until they are cooked and the mixture is slightly dry, about 4 minutes. Season to taste with salt and black pepper. Sprinkle with parmesan and serve with crusty bread.

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Mussels With Coconut Milk, Fennel, and Lime

Pearl Jones — Sat, 20 Dec 2025 23:55:25 +0000

Photo: Tristan deBrauwere • Food Styling: Fatima Khamise

A big pot of steamed mussels makes a simple, satisfying supper any night of the week. Here, they’re cooked atop a blanket of aromatics flavored with SAVEUR x Burlap & Barrel’s citrusy, zingy Ceviche Spice Blend along with white wine and coconut milk. Don’t skimp on the lime juice and cilantro at the end—they add just the right amount of brightness and oomph—and serve with plenty of crusty bread for soaking up that creamy, umami-rich broth.

Order SAVEUR x Burlap & Barrel’s Ceviche Spice Blend.
Order the SAVEUR Selects Enameled Cast Iron 6-Quart Oval Roaster.

Makes: 4

Time: 30 minutes

Ingredients

3 Tbsp. olive oil
3 garlic cloves, thinly sliced
1 fennel bulb, finely chopped
1 Fresno chile, sliced
1 shallot, finely chopped
1 Tbsp. SAVEUR x Burlap & Barrel’s Ceviche Spice Blend
½ cup dry white wine
2 lb. mussels, scrubbed and debearded
One 13.5-oz. can unsweetened coconut milk
Kosher salt
1 Tbsp. fresh lime juice, plus lime wedges for serving
¼ cup cilantro leaves, coarsely chopped
Crusty bread, for serving

Instructions

To a large heavy pot over medium heat, add the oil. When it’s hot and shimmering, add the garlic, fennel, chile, and shallot and cook, stirring occasionally, until softened and fragrant, 4–5 minutes. Stir in the ceviche seasoning and cook until fragrant, about 1 minute. Add the wine and cook, stirring occasionally to scrape up any browned bits, until reduced slightly, about 1 minute more.
Add the mussels, cover, and cook, shaking the pot occasionally, until the shells begin to open, 2–3 minutes. Stir in the coconut milk, cover, and continue cooking until the mussels are fully open, 3–4 minutes more. Discard any mussels that don’t open. Season to taste with salt, stir in the lime juice, and remove from the heat.
Transfer the mussels and broth to a large serving bowl, sprinkle with the cilantro, and serve with lime wedges and crusty bread.

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Garganelli With Peas and Prosciutto

SAVEUR Editors — Mon, 18 Mar 2019 22:43:21 +0000

Photo: Scott Semler • Food Styling: Camille Becerra

This creamy dish calls for quill-shaped garganelli, though penne will work just as well. Green peas, salty prosciutto, and fresh mint add the perfect savory-sweet combination.

Featured in “The Wonders of Ham” by Dana Bowen in the December 2009 issue.

Makes: 4–6

Time: 20 minutes

Ingredients

Kosher salt and freshly ground black pepper
1 lb. garganelli or penne
2 cups heavy cream
1½ cups fresh or thawed frozen peas
½ cup grated Grana Padano cheese
4 oz. thinly sliced prosciutto, torn into strips
1 cup mint leaves, torn

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve ¼ cup of the pasta water, then drain the pasta.
Meanwhile, to a large skillet over high heat, add the cream and bring to a boil. Cook, stirring occasionally, until reduced by half, about 8 minutes.
Add the pasta and peas to the skillet and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Stir in the Grana Padano and season to taste with salt and black pepper. Stir in the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint and serve.

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Shrimp Caesar Salad

SAVEUR Editors — Mon, 18 Mar 2019 22:25:38 +0000

SAVEUR Editors

Fresh lime juice and minced shallot give a traditionally rich caesar dressing a little lift in this otherwise classic salad bulked up with grilled shrimp. Keep the greens chilled so they remain crisp, and serve the shrimp hot for satisfying contrast.

Makes: 4

Time: 30 minutes

Ingredients

1 Tbsp. Dijon mustard
1 Tbsp. finely chopped shallot
4 oil-packed anchovies, finely chopped
2 garlic cloves, finely chopped
1 large egg yolk
3 Tbsp. fresh lime juice, divided, plus more for serving
½ cup finely grated Grana Padano cheese, plus large shavings for garnish
¼ cup olive oil
Kosher salt and freshly ground black pepper
12 large shrimp, peeled and deveined, tails on
3 heads little gem or baby romaine lettuce, ends trimmed and leaves separated

Instructions

In a small bowl, whisk together the mustard, shallot, anchovies, garlic, egg yolk, and 2 tablespoons of the lime juice. Stir in the grated Grana Padano. In a steady stream, whisk in the oil. Season to taste with salt and black pepper. Set aside.
Heat a grill or grill pan to high. To a medium bowl, add the shrimp and remaining lime juice, season with salt and black pepper, and toss to combine. Grill the shrimp, turning once, until pink, grill-marked, and cooked through, about 2 minutes per side. Transfer to a plate.
Spread the lettuce leaves on a platter. Arrange the shrimp on top and drizzle with the dressing. Top with a spritz of lime juice, more black pepper, and the Grana Padano shavings.

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Chicken Cutlets With Grana Padano and Black Pepper

SAVEUR Editors — Mon, 18 Mar 2019 22:36:53 +0000

SAVEUR Editors

A combination of nutty Grana Padano cheese and spicy black pepper turns a classic favorite—chicken cutlets—into an even tastier dish. Serve the cutlets with a squeeze of lemon and your favorite vegetable side.

Makes: 4

Ingredients

3 oz. finely grated Grana Padano cheese, plus more for serving (optional)
¾ cup fine breadcrumbs
2 tsp. freshly ground black pepper
1 tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. dried thyme
Kosher salt
2 large eggs
2 boneless, skinless chicken breasts (about 1½ lb. total)
¼ cup plus 1 Tbsp. olive oil, divided
4 lemon wedges, for serving

Instructions

In a medium bowl, stir together the Grana Padano, breadcrumbs, black pepper, oregano, garlic powder, thyme, and ½ teaspoon of salt. In a second medium bowl, whisk the eggs with a pinch of salt and 1 teaspoon of water.
Place a chicken breast between two large pieces of parchment or plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to a ⅓-inch thickness. Repeat with the remaining breast. Cut the breasts in half to make four cutlets. Season lightly with salt on both sides. Dip each cutlet in the egg mixture until evenly coated, then dredge in the breadcrumb mixture, pressing to adhere.
To a large nonstick skillet over medium-high heat, add 2 tablespoons plus 1½ teaspoons of the oil. When it’s hot and shimmering, add two of the cutlets and cook, turning once, until golden brown on the outside and cooked through, 8–10 minutes total. Transfer to a paper towel-lined plate. Repeat with the remaining oil and cutlets.
Sprinkle the cutlets with more Grana Padano if desired and serve with the lemon wedges for squeezing.

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Fish Tacos With Herb Salad and Quick-Pickled Onions

Fatima Khawaja — Mon, 12 May 2025 17:41:07 +0000

Photo: Murray Hall • Food Styling: Kat Craddock

Fish tacos are surprisingly easy to make at home, especially if you avoid deep-frying. Skip the batter and use SAVEUR x Burlap & Barrel’s Ceviche Spice Blend to flavor your fish and keep dinner quick and fresh. Here, the bright, zingy spice mix—redolent with tart black lime, floral coriander, and funky fermented white pepper—is used three times for maximum impact: to dust the halibut before searing, in the avocado and charred tomato salsa, and in the brine for pickling red onions. Topped with an herb salad dressed with olive oil and lime juice rather than a creamy slaw, these tacos are on the lighter side but still deeply satisfying. You can go with any meaty white fish here (we love using wild-caught fillets from Alaska), or even shrimp, and feel free to customize the toppings—the sky is the limit.

Order SAVEUR x Burlap & Barrel’s Ceviche Spice Blend here.

Makes: 6 tacos

Time: 1 hour

Ingredients

2 medium plum tomatoes (about 8 oz.), halved
1 medium white onion, cut into 4 wedges
2 garlic cloves, unpeeled
1½ cups lightly packed coarsely chopped cilantro leaves and tender stems, divided
¼ cup plus 3 Tbsp. fresh lime juice, divided
2 Tbsp. plus 2 tsp. SAVEUR x Burlap & Barrel Ceviche Spice Blend, divided
2 avocados, divided
Kosher salt
3 Tbsp. white vinegar
1 tsp. sugar
1 small red onion, thinly sliced
¼ cup plus 1 Tbsp. olive oil, divided
1 lb. skinless halibut fillet, cut into 1-in. cubes, divided
6 corn tortillas
1¼ cups mixed leaves of soft herbs, such as parsley, dill, or mint
Lime wedges, for serving

Instructions

To a large skillet over high heat, add the tomato halves and white onion wedges cut-side down. Add the garlic and cook, turning the vegetables once, until charred, about 16 minutes total. Remove from the heat and when cool enough to handle, peel the garlic. Transfer the garlic and charred vegetables to a blender. Wipe out the skillet and set aside.
To the blender, add ¾ cup of the cilantro, ¼ cup of the lime juice, 1 tablespoon of the Ceviche Spice Blend, and the flesh of 1 of the avocados and process until the cilantro is broken down. The vegetables can be left slightly chunky or blended until completely smooth. Season the salsa to taste with salt, then transfer to a small bowl and set aside.
In a medium bowl, toss together the vinegar, sugar, red onion, 2 tablespoons of the lime juice, and 2 teaspoons of the Ceviche Spice Blend. Set aside.
Return the skillet to medium heat and add 2 tablespoons of the oil. Dust the fish with the remaining 1 tablespoon Ceviche Spice Blend, making sure to coat all sides. When the oil is hot and shimmering, add half of the fish and cook, turning occasionally, until light brown and opaque, about 4 minutes total. Transfer to a plate. Repeat with 2 more tablespoons of oil and the remaining fish.
In a medium bowl, toss the herb leaves with the remaining cilantro, 1 tablespoon lime juice, and 1 tablespoon oil. Slice the remaining avocado.
On an open stove flame, toast the tortillas on both sides until lightly charred, about 1 minute total. Divide the fish among the tortillas and top each taco with 2 generous tablespoons of salsa, several avocado and pickled red onion slices, and a handful of dressed herbs. Serve immediately with the lime wedges and the remaining salsa and pickled red onions.

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