American | Saveur

Rice Arepas With Smoked Trout

Mariana Velásquez — Mon, 06 Apr 2026 19:53:44 +0000

Photo: Gentl & Hyers (Courtesy Ten Speed Press) • Food and Prop Styling: Mariana Velásquez

“Arepas, the quintessential Colombian breakfast food, accompany me wherever I go,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “I make a large batch and keep a stash in the freezer to serve with smoked trout, butter, and lemon, or simply with farmer cheese and a dash of sea salt.” This version calls for brown rice instead of the traditional masarepa (precooked cornmeal) and incorporates flaxseeds and sesame seeds. Velásquez recommends serving one or two arepas per person.

Featured in “In Cartagena, a Stylist Creates the Kitchen of Her Dreams” by Beverly Nguyen.

Makes: 12 arepas (accompaniments are for 4 arepas)

Time: 1 hour

Ingredients

For the arepas:

2¼ cups long-grain brown rice
2 cups ricotta
2 Tbsp. kosher salt
½ cup flaxseeds
½ cup sesame seeds

For the accompaniments (for 4 arepas):

1 lb. smoked trout or salmon
1 cup crème fraîche
¼ cup chopped chives
1 lemon, sliced into wedges
Extra-virgin olive oil, for drizzling

Instructions

Make the arepas: To a nonreactive container or glass bowl, add the rice and 4 cups of water. Set aside to soak for 8 hours.
Line a baking sheet with parchment (or use large plates that fit in your freezer). Drain the rice, shaking off excess water, and transfer to a food processor. Blend to a finer consistency, 1–2 minutes, then add the ricotta and salt and process until a smooth, glossy homogeneous dough forms.
Transfer the dough to a medium bowl and fold in the flax and sesame seeds by hand. Turn the dough out onto a work surface and divide into 12 pieces. Working with one piece at a time, form each piece into a 3-inch disk about ¼ inch thick. Place the arepas in a single layer on the prepared baking sheet as you form them. Once the baking sheet is full, place another piece of parchment on top. You can stack up to three layers on top of one another.
Freeze until the arepas are fully frozen, 1–2 hours. Unless you plan to eat them right away, transfer to a well-sealed freezer bag. These will keep frozen for up to 3 months.
To cook, heat a large cast iron or nonstick skillet over medium. When it’s hot, remove the arepas from the freezer and place directly in the skillet. Cook undisturbed until golden on the bottom, about 4 minutes. Using a spatula, flip and continue cooking until golden on the second side, about 3 minutes more.
Serve the arepas on a platter alongside the trout, crème fraîche, chives, lemon wedges, and oil.

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Sea Bass Aguachile With Grapefruit

Mariana Velásquez — Mon, 06 Apr 2026 19:51:11 +0000

Photo: Gentl & Hyers (Courtesy Ten Speed Press) • Food and Prop Styling: Mariana Velásquez

“Call it ceviche, crudo, aguachile, or tartare…mastering a raw fish salad is crucial to all entertaining, period,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “It’s sophisticated, elegant, delicate, and pleases most.” This recipe makes a big batch of leche de tigre (tiger’s milk). You’ll need one cup for the aguachile; for the rest, Velásquez highly recommends sipping it as a restorative tonic after a heavy meal.

Featured in “In Cartagena, a Stylist Creates the Kitchen of Her Dreams” by Beverly Nguyen.

Makes: 6–8

Time: 30 minutes

Ingredients

For the leche de tigre:

2 cups fish stock or bottled clam juice
2 cups fresh lime juice
3 Tbsp. grated fresh ginger
2 tsp. kosher salt
4 cilantro stems
4 garlic cloves, peeled
1 large shallot, coarsely chopped

For the aguachile:

¼ cup fresh grapefruit juice
¼ cup fresh orange juice
1 white grapefruit, peeled, segmented, and cut into small pieces
1 jalapeño, ribs and seeds removed, finely chopped
1 sweet piquillo pepper, seeds removed, finely chopped
1½ lb. skinless sea bass fillet, cut into ¾-in. slices

For serving:

½ cup mint leaves
¼ cup sliced chives, plus chive flowers for garnish
¼ cup finely chopped cilantro leaves, plus cilantro flowers for garnish
Extra-virgin olive oil, for drizzling
Flaky salt
Corn tostadas, for serving

Instructions

Make the leche de tigre: In a food processor, purée the fish stock, lime juice, ginger, kosher salt, cilantro, garlic, and shallot. Transfer to a nonreactive bowl, cover, and refrigerate until very cold, about 2 hours. Stored in an airtight container in the fridge, the leche de tigre will keep for up to 4 days.
Make the aguachile: In a medium bowl, whisk together the grapefruit juice, orange juice, grapefruit pieces, jalapeño, piquillo, and 1 cup of the chilled leche de tigre. Stir in the sea bass to submerge it. Refrigerate for at least 45 minutes and up to 2 hours.
When ready to serve, place the aguachile in small bowls or on a platter and garnish with the mint, chives and chive flowers, and cilantro leaves and flowers. Drizzle with oil and sprinkle with flaky salt. Serve with corn tostadas.

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Maryland Half-and-Half Crab Soup

Farideh Sadeghin — Thu, 02 Apr 2026 14:38:13 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser • Props: Bowls by Jono Pandolfi

Maryland crab soup typically comes in two forms: a rich, creamy style and a brothy, vegetable-packed version. But the real pro move is to mix them together for what Marylanders often call half-and-half soup. This recipe takes the best of that approach by combining the two soups into one for something that’s creamy and substantial but still loaded with vegetables to lighten it up. It’s the best of both worlds. If the resulting soup is too thick, adjust with more crab stock as needed.

Makes: 6–8

Time: 50 minutes

Ingredients

8 Tbsp. unsalted butter
2 small carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
⅔ cup all-purpose flour
1 Tbsp. Old Bay
One 28-oz. can whole peeled tomatoes, crushed by hand
4 cups homemade or store-bought crab or seafood stock
1 russet potato (about 12 oz.), peeled and cut into ¼-in. pieces
1½ cups half & half
½ cup frozen corn
½ cup green beans, trimmed and cut into 1-in. pieces
½ cup frozen peas
1 lb. jumbo lump crabmeat
Kosher salt and freshly ground black pepper

Instructions

In a large pot over medium-high heat, melt the butter. When the foam subsides, add the carrots, celery, and onion and cook, stirring, until softened, about 5 minutes. Add the flour and Old Bay and cook, stirring, until the flour mixture bubbles slightly but is still pale, about 2 minutes. Add the tomatoes and stock, stirring to combine, and cook for 2 minutes. Add the potato and bring to a simmer. Continue cooking, stirring occasionally, until the potato is tender, about 15 minutes more.
Add the half & half, corn, green beans, and peas and cook until the beans are tender, 8–10 minutes. Stir in the crab, season to taste with salt and black pepper, and continue cooking until the crab is just heated through, 4–5 minutes more.

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Joe’s Stone Crab Mustard Sauce

Joe’s Stone Crab — Mon, 18 Mar 2019 22:30:10 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Joe’s Stone Crab, the more-than-century-old seafood restaurant in Miami, is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It’s also a great dressing for sandwiches, salads, or other chilled seafood.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

Makes: About 1 cup

Time: 5 minutes

Ingredients

1 cup mayonnaise
2 Tbsp. half & half
1 Tbsp. plus 1 tsp. dry mustard powder
2 tsp. Worcestershire sauce
1 tsp. steak sauce, such as A.1.
Kosher salt and freshly ground black pepper
Large stone crab claws, chilled, for serving

Instructions

To a medium bowl, add the mayonnaise, half & half, mustard powder, Worcestershire, and steak sauce and whisk until smooth. Season to taste with salt and black pepper. Cover and refrigerate until chilled, at least 30 minutes.
Serve as a dipping sauce for stone crab claws.

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Ginger Julep

SAVEUR Editors — Mon, 18 Mar 2019 22:37:27 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

A hit of ginger liqueur turns the traditional mint julep squarely on its ear into a spicy, sweet, and modern cocktail, with a citrus tang from lemon. It’s a fresh twist on a beloved Kentucky Derby party classic.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

2 mint sprigs, plus more for garnish
2 oz. bourbon
1 oz. ginger liqueur, such as Domaine de Canton
½ oz. fresh lemon juice
½ oz. simple syrup
Lemon wedge, for garnish

Instructions

In a cocktail shaker, muddle the mint with a wooden spoon until thoroughly bruised, about 10 seconds. Add the bourbon, ginger liqueur, lemon juice, and simple syrup and shake vigorously until well chilled, about 15 seconds. Strain into a rocks or julep glass filled with crushed ice. Garnish with a lemon wedge and mint sprig.

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Ginger Martini

SAVEUR Editors — Mon, 18 Mar 2019 22:23:19 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Ginger liqueur adds a mildly sweet, lightly spicy note to this twist on the classic vodka martini.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

1½ oz. vodka
½ oz. ginger liqueur, such as Domaine de Canton
½ oz. dry vermouth, such as La Quintinye Vermouth Royal
2 dashes Angostura bitters
Orange peel, for garnish

Instructions

To a mixing glass filled halfway with ice, add the vodka, ginger liqueur, vermouth, and bitters. Stir until well chilled, about 15 seconds. Strain into a chilled martini glass, garnish with an orange peel, and serve.

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Creamed Spinach

Locke-Ober — Mon, 18 Mar 2019 22:23:49 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Fresh nutmeg and a splash of Pernod make this creamed spinach a little bit better than the rest—and a longtime favorite from the now-closed fine-dining institution Locke-Ober in Boston.

Featured in the May/June 1996 issue.

Makes: 4–6

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
2 lb. adult spinach, trimmed
1 Tbsp. unsalted butter
1 shallot, finely chopped
2 tsp. Pernod
2 tsp. all-purpose flour
⅔ cup half & half
Freshly ground nutmeg

Instructions

Bring a large pot of salted water to a boil. Add the spinach in two batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze out excess water, then coarsely chop. Set aside.
In a medium skillet over medium-low heat, melt the butter. When the foam subsides, add the shallot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Pernod.
Whisk in the flour and cook until light golden, 1–2 minutes. Stir in the half & half and cook until heated through. Add the spinach and a pinch of nutmeg and season to taste with salt and black pepper. Cook, stirring occasionally, until thickened, about 3 minutes. Serve warm.

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Tourment d’Amour

Cillette Appolinaire, Adapted by Ryan McCarthy — Wed, 21 Jan 2026 22:23:44 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Few dishes are more specific to the French Caribbean archipelago of Guadeloupe than the tropical fruit tart known as tourment d’amour, or “love’s torment.” The name refers to the agony the local fishermen’s wives endured while their husbands spent long, dangerous days at sea. The dessert originated in Les Saintes, a group of the smallest islands in Guadeloupe, where the majority of residents make their living from the ocean. The story goes that the women, wracked with worry as they prayed for their husbands’ safe returns, channeled their nerves into cooking and baking. Bringing together a rich pâte brisée base, a bright tropical fruit filling (coconut is classic but guava and pineapple are also common), and an airy génoise topping, the tart is both French-influenced and undeniably Caribbean.

This recipe comes from Cillette Appolinaire, a resident of Terre-de-Haut in Les Saintes, who’s been baking and selling tourment d’amour from her home for decades. At 76 years old, she still makes the single-serving pastries from scratch and grates coconuts by hand for the filling. This adapted recipe makes a larger-format tart, perfect for a picnic, dinner party, or any time you want to bake your way to the Caribbean.

Makes: 8–10

Time: 65 minutes

Ingredients

For the dough:

1 cup plus 2 Tbsp. all‑purpose flour, plus more for dusting
½ tsp. kosher salt
6 Tbsp. cold unsalted butter, cut into small cubes

For the coconut jam:

2 cups unsweetened shredded coconut
1 cup sugar
Kosher salt
1 tsp. freshly grated lime zest
1 tsp. vanilla extract or paste (optional)

For the génoise:

¼ cup sugar
2 large eggs
Kosher salt
1 tsp. vanilla extract or paste (optional)
⅓ cup plus 1½ tsp. all-purpose flour

Instructions

Make the dough: In a medium bowl, whisk together the flour and salt. Scatter the butter over the surface and, using your fingertips or a bench scraper, incorporate it into the flour mixture until it resembles coarse meal with some larger butter pieces still visible. Drizzle 2 tablespoons of ice water over the mixture and, using a fork or your hands, begin to bring the dough together. Add more water 1 tablespoon at a time until the dough just holds when pressed—it shouldn’t be sticky. Form the dough into a flat disk, then wrap in plastic and chill for at least 30 minutes.
Make the coconut jam: To a medium pot over medium heat, add the coconut, sugar, a pinch of salt, and ¾ cup of water. Cook, stirring continuously, until the mixture thickens, pulls away from the sides of the pot, and has a glossy, jam‑like texture, 8–10 minutes. Remove the pot from the heat. Stir in the lime zest and vanilla if desired, then set aside to cool completely.
Position a rack in the center of the oven and preheat to 350°F. On a lightly floured work surface, roll the dough into a 12-inch round. Transfer to a 9‑inch tart pan with a removable bottom, gently pressing into the corners. Trim any excess dough, then prick the bottom all over with a fork. Refrigerate for 20 minutes to rest and prevent shrinking.
Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and paper and continue baking until the crust is pale golden, 4–6 minutes more. Set aside to cool slightly, leaving the oven on.
Assemble the filling: Spread the coconut jam over the shell in an even layer, smoothing the surface with a small offset spatula or the back of a spoon.
Make the génoise: To a large bowl, add the sugar and eggs. Using a hand mixer, beat on high until the mixture triples in size, becomes pale and thick, and leaves ribbons when the whisk is lifted, 8–10 minutes. Using a silicone spatula, fold in a pinch of salt and the vanilla if desired. Sift about a third of the flour over the egg mixture, then gently fold in with the spatula. Continue sifting the remaining flour over the egg mixture in two batches, folding gently after each addition until just incorporated.
Pour the génoise over the coconut layer, gently spreading until it completely covers the jam and sits evenly in the pan. (The batter should not come up too high or it will rise and create a dome effect, covering the outer tart crust.) Bake until the génoise is set and light golden on top and a toothpick inserted into the center comes out clean (be careful not to prod too much or it may deflate), about 20 minutes.
Carefully transfer the tart to a wire rack and set aside to cool, then cut into wedges and serve.

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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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Cilantro Rice

SAVEUR Editors — Mon, 18 Mar 2019 22:24:41 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Serve this spicy cilantro rice with our grilled fish tacos and black beans—or with tacos of your choice or even chili. The herbal purée comes together quickly in a food processor and adds tons of flavor.

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

Makes: 6–8

Time: 30 minutes

Ingredients

1 cup cilantro leaves
½ cup parsley leaves
2 Tbsp. olive oil
2 garlic cloves, sliced
1 celery stalk, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1 small onion, coarsely chopped
2 cups basmati rice
Kosher salt and freshly ground black pepper

Instructions

In a food processor, purée the cilantro, parsley, oil, garlic, celery, jalapeño, and onion. Transfer to a medium pot and bring to a simmer over medium heat. Cook, stirring occasionally, until fragrant and slightly thickened, about 4 minutes. Add the rice and 1½ cups of water and bring to a boil over high heat. Cover, turn the heat to low, and cook until the liquid is absorbed and the rice is tender, 12–15 minutes. Fluff with a fork and season to taste with salt and black pepper.

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Spicy Black Beans With Queso Fresco

SAVEUR Editors — Thu, 08 Jan 2026 20:49:59 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

These spicy black beans are the perfect complement to our grilled fish tacos with creamy chipotle sauce and cilantro rice. After cooking, lightly mash a cup of beans and mix back in for peak texture.

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

Makes: 8–10

Time: 1 hour 15 minutes

Ingredients

3 Tbsp. olive oil
3 garlic cloves, finely chopped
1 medium white onion, coarsely chopped, plus more finely chopped, for topping
1 lb. dried black beans, soaked in 8 cups of water for 6 hours and drained
1 bay leaf
1 jalapeño, halved
Kosher salt and freshly ground black pepper
Crumbled queso fresco, for topping

Instructions

To a medium pot 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 6 minutes. Add the beans, bay leaf, jalapeño, and enough water to cover by 1 inch (about 5 cups). Bring to a boil, then turn the heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Discard the bay leaf.
Using a slotted spoon, transfer about 1 cup of the beans to a shallow bowl and mash with a fork. Return them to the pot and stir to combine. Season to taste with salt and black pepper. Top with finely chopped onions and crumbled queso fresco and serve.

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