Farideh Sadeghin Archives | Saveur

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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Dolmeh (Persian Stuffed Grape Leaves)

Farideh Sadeghin — Mon, 18 Mar 2019 22:50:01 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly sweet version of Iranian dolmeh adapted from SAVEUR contributing editor Farideh Sadeghin’s dad. Feel free to make this recipe ahead, as the grape leaves taste best chilled and keep well in the fridge.

Makes: About 30

Time: 2 hours

Ingredients

¼ cup olive oil
1 cup finely chopped onion
2 garlic cloves, finely chopped
½ scallion, finely chopped
1 lb. ground beef
½ cup dill leaves, finely chopped
½ cup tarragon leaves, finely chopped
¼ tsp. saffron threads
Kosher salt and freshly ground black pepper
⅔ cup basmati rice, rinsed
⅓ cup green split peas
½ cup finely chopped parsley leaves
1 tsp. ground cinnamon
Grape leaves, rinsed and stems removed, for stuffing
½ cup fresh lemon juice
¼ cup sugar

Instructions

Make the filling: To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion, garlic, and scallion and cook, stirring occasionally, until softened, about 4 minutes. Add the beef and cook, stirring and breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in the dill, tarragon, and saffron and season to taste with salt and black pepper. Add the rice, peas, and 2 cups of water. Cover and cook until the water is absorbed, 35–45 minutes. Remove from the heat. Stir in the parsley and cinnamon.
Working with one grape leaf at a time, flatten the leaf and place about 2 tablespoons of the rice mixture in the center. Fold the bottom of the leaf over the filling, then fold in the sides and roll into a tight cylinder.
Place extra grape leaves over the bottom of a large pot, then tightly layer the dolmeh, seam-side down, on top. In a small bowl, stir together the lemon juice and sugar, then pour over the dolmeh. Cover tightly and cook over medium-low heat for 45 minutes. Set aside to cool before serving, preferably in the fridge for at least 4 hours or up to 5 days.

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Baghali Polo (Persian Dill and Fava Bean Rice)

Farideh Sadeghin — Thu, 19 Mar 2026 16:29:00 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

In this classic Iranian dish, fluffy basmati rice is layered with tender, buttery fava beans and grassy fresh dill, then steamed until a golden, crisp layer known as tahdig, meaning “bottom of the pot” in Farsi, forms. Brewed saffron water is also splashed between the layers for extra flavor and fragrance. Baghali polo is commonly served alongside braised lamb or a whole fish for Nowruz, the Persian New Year celebrating the first day of spring. If fava beans are difficult to find, lima beans are a great alternative. For best results, use a pot with a tight-fitting lid.

Makes: 4–6

Time: 1 hour 5 minutes

Ingredients

2½ cups basmati rice
Kosher salt
12 oz. thawed frozen shelled fava beans (1 lb. unshelled)
1 bunch dill, finely chopped (about ½ cup)
¼ tsp. finely ground saffron threads
1 Tbsp. olive oil
3 Tbsp. unsalted butter, cubed

Instructions

In a medium bowl, wash the rice by rinsing and draining it a few times until the water runs clear. Cover with water and set aside to soak for 2 hours, then drain.
Bring a large pot of generously salted water to a boil. Add the rice and cook until just tender, about 5 minutes. Drain, then transfer to a large bowl and stir in the fava beans and dill.
In a small heatproof bowl, stir together the saffron and ¼ cup of boiling water.
To a medium nonstick pot over medium-high heat, add the oil and enough of the rice mixture to completely cover the bottom of the pot. Add about 1 tablespoon of the saffron water and mix to combine, then gently press the rice mixture into an even layer. Keep layering the rice in the pot and drizzling on more of the saffron water until you’ve used up both.
Using the handle of a wooden spoon, poke 5–6 holes throughout the rice. Nestle the cubes of butter into the holes. Wrap a towel around the pot lid and cover. Cook until evenly browned along the edges, about 10 minutes. Turn the heat to low and continue cooking until the rice has steamed and is completely cooked through, about 50 minutes more. Remove from the heat, then run the entire bottom of the pot under cold water. Remove the lid and put a large plate on top. Quickly and carefully invert the pot to release the tahdig onto the plate. If it doesn’t release, simply scoop the rice onto the plate, remove the tahdig from the bottom of the pot, and serve it on top or on the side.

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Khoresh-E Beh (Chicken and Quince Stew)

Farideh Sadeghin — Tue, 25 Nov 2025 18:25:04 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

In Iran, quince is known as the “fruit from heaven,” and its name in Farsi, “beh,” means goodness. It features in many khoresh, or stews, adding a subtle sweetness as it softens. Here, tart dried Persian limes balance that honeyed flavor; if you can’t find them, substitute 3 tablespoons of fresh lime juice, added with the saffron water in step 6. Lamb and beef are traditional, but SAVEUR contributing editor Farideh Sadeghin likes using chicken, whose mild flavor lets the quince and spices shine through.

Quince season runs from late summer through autumn, so check with your local orchard or farmers market for harvest dates. Stored unwashed in a cool, dark place, the fruit will keep for up to three months. If you can’t find fresh quince nearby, you can order it online from Kalamala Persian Grocery, Melissa’s Produce, or Frog Hollow Farm.

Featured in “Why Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your Table” by Benjamin Kemper in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4–6

Time: 2 hours 30 minutes

Ingredients

¼ tsp. ground saffron threads
3 Tbsp. vegetable oil, divided, plus more if needed
1½ lb. quinces (2–4), quartered lengthwise, cored, and cut into 2-in. chunks
2 lb. skin-on, bone-in chicken thighs, drumsticks, or a combination
Kosher salt and freshly ground black pepper
2 medium onions, thinly sliced
2 Tbsp. tomato paste
2 tsp. ground turmeric
3 dried Persian limes, pierced all over with the tip of a knife
½ cup yellow split peas
¼ tsp. ground cinnamon
Steamed basmati rice, for serving

Instructions

In a small bowl, stir together the saffron and 1 tablespoon of hot water and set aside.
To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, working in batches if needed, add the quinces in a single layer and cook, flipping the pieces halfway through, until browned on both sides, about 4 minutes total. Transfer to a plate and set aside.
Pat the chicken dry with paper towels and season generously with salt. Turn the heat to medium-high and add the remaining oil. When it’s hot and shimmering, add half of the chicken and cook, turning occasionally, until browned all over, 10–12 minutes total. Transfer to a plate and set aside. Repeat with the remaining chicken.
To the empty pot, add the onions and turn the heat to medium. Cook, stirring occasionally and adding more oil if the pot looks dry, until golden brown, about 8 minutes. Stir in the tomato paste and turmeric and cook until darkened slightly, about 2 minutes more. Add 3 cups of water, the reserved chicken (and any accumulated juices), and Persian limes and bring to a boil. Turn the heat to medium-low, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
Add the split peas, browned quinces, and 2 teaspoons of salt. Cover and simmer, stirring occasionally, until the fruit, peas, and chicken are cooked, about 1 hour.
Stir in the cinnamon and reserved saffron water and season to taste with salt and black pepper. Serve warm with steamed rice.

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Oyster Shooter

Farideh Sadeghin — Thu, 20 Nov 2025 09:39:41 +0000

Photo: Scott Semler • Food Styling: Camille Becerra

Savory, festive, and just the right amount of boozy, an oyster shooter is the ultimate party trick. It’s thought to have originated in San Francisco in the mid-1800s by a miner who first made it with whiskey. This recipe calls for vodka—the clean, crisp flavor goes perfectly with zingy homemade cocktail sauce and a freshly shucked oyster. While any variety works nicely here, we’re partial to Alaskan oysters (you can order them here), which are also clean, crisp, and slightly briny from growing in the cold waters. Because you knock them back quickly, like a shot, oyster shooters are a fun way to kick off a dinner or any gathering that needs a little extra sparkle.

Makes: 12

Time: 10 minutes

Ingredients

For the cocktail sauce:

¼ cup ketchup
2 Tbsp. prepared horseradish
1 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Hot sauce

For the shooters:

12 shucked oysters
12 oz. chilled vodka
Lemon wedges, for serving

Instructions

Make the cocktail sauce: In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce to taste. Refrigerate, covered, until ready to use.
Make the shooters: To each of 12 shot glasses, add an oyster, followed by 1–2 teaspoons of the prepared cocktail sauce and 1 ounce of the vodka. Squeeze a lemon wedge over the top and serve.

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Why Prunes Deserve a Permanent Place in Your Pantry

Farideh Sadeghin — Sat, 22 Feb 2025 04:24:45 +0000

Photo: Murray Hall • Food Styling: Thu Buser

Growing up, I had a unique favorite childhood snack: prunes. It may seem like an odd choice for a kid to gravitate toward, but when you’ve got a sweet tooth like mine, nothing is off the table for satisfying that craving (plus my parents didn’t keep junk food in the house). Biting into a prune, I’m always immediately struck by its subtle sweetness, concentrated fruity flavor, and irresistibly chewy texture—a trifecta that has kept prunes in my pantry for decades.

Prunes, you see, are really just dried plums. In 2001, the Food and Drug Administration even approved the name change for prune packaging to “dried plums” to help consumers understand what they’re eating. Digging into the depths of prunes’ history in America starts in France, where the prized petit d’Agen plums originated. They were brought to California by farmer Louis Pellier in 1856 and grafted onto wild American plum stock—and have remained the gold standard ever since. In fact, California now grows 40 percent of the world’s prunes and is responsible for a whopping 99 percent of the U.S.’ supply.

It boggles my mind how prunes are so beloved around the globe, but in the U.S.—despite California being the largest producer of prunes in the world—we often overlook these gems. Cookbook author Kate Hill believes this is because historically “Americans treat food as medicine, not pleasure, and while other high-fiber foods get the gourmet treatment, prunes got a bad rap early on.” In France, where Hill lives, she says prunes are considered a confiserie (a sweet)—not medicine. While the U.S. has long appreciated the health benefits of the prune—rich in fiber and nutrients, the dried fruit supports gut and bone health—American home cooks are finally starting to explore its versatility and flavor in the kitchen.

This tide change is in large part thanks to chefs introducing the dried fruit in creative ways in restaurants, and guests then following their lead at home. Prunes can be employed in a multitude of ways in cooking and baking, either enhancing the flavor of other ingredients in a dish or creating balance with its natural sweetness. Brad Cecchi, executive chef and owner at Canon in East Sacramento, California, often adds puréed prunes into sauces, which he says helps “balance the spicy with sweet, while also adding body and texture.” He calls prunes “very malleable” to work across “a wide variety of both savory and sweet dishes,” thanks to their “great sweetness and balanced acidity.”

I have a well-documented love of prunes since childhood, but as I’ve gotten older and tried them in new and interesting ways, my appreciation for them has grown. Used across many countries, cultures, and cuisines, prunes can add caramel and honey notes to sweet and savory dishes, as well as moisture and texture. They also pair well with so many different ingredients, including meats like beef, chicken, or pork and warm spices such as cinnamon, ginger, and nutmeg. They’re truly the Swiss army knife of the dried fruit world. Here are some unique ways to incorporate more prunes into your everyday cooking—and special occasion desserts.

Photo: Murray Hall • Food Styling: Thu Buser

1. Let prunes say “cheese!” on your next board

When assembling a cheese board, highlight the tanginess of prunes by pairing them with Manchego and a drizzle of honey. Or try topping a wheel of scored brie with chopped prunes and baking at 375°F until the cheese has melted slightly for a decadent spread. Finish with a drizzle of olive oil, toasted and sliced almonds, and a sprinkle of sea salt, and you’re in business.

2. Make prunes your secret ingredient in meaty mains

Bite into an Iranian meatball, or koofteh tabrizi, and you’ll be delighted to discover prunes, other dried fruits, and nuts inside. These ingredients add pops of texture and sweetness to the meatballs, which are often served in a broth with rice.

Prunes also offset the tanginess and saltiness of chicken marbella, a braised chicken dish with capers, olives, and vinegar.

3. Make some smooth(ie) moves

Throw a couple of prunes into your next smoothie along with some peanut butter, yogurt, spinach, and milk for a protein-packed way to start your morning.

4. Plump up your prunes in soups and stews

Prunes can be a show-stealer in soups, stews, and braises as they plump up and imbue broths and sauces with a subtle sweetness. The rich and complex broth of Scottish cock-a-leekie soup—loaded with chicken, leeks, carrots, celery, spices, and barley—is complemented by the fruity sweetness of prunes.

Tzimmes is a traditional Ashkenazi Jewish stew with carrots, root vegetables, cinnamon, honey, and—you guessed it!—prunes. Typically served at Rosh Hashanah, the stew is syrupy and sweet, and when served alongside brisket, offers a nice counterbalance to the rich meat.

One of my favorite Iranian dishes, a comforting lamb and spinach stew known as khoresh-e aloo esfenaj, traditionally calls for aloo bukhara, or golden sour prunes, which can be relatively difficult to find in the U.S. Since California prunes are always gracing the shelves at my local grocery store, I use them in my khoresh-e instead and love the wonderful sweetness and luxurious texture they bring to the dish. A splash of fresh lemon and orange juice stirred in just before serving adds depth of flavor and achieves the signature tartness this stew is known for.

5. Bake up a storm with prunes

When prunes are baked, they take on an almost jammy consistency with a candy-like flavor, making them the perfect addition to Far Breton, a custardy cake with a flan-like texture from Brittany, France. I like to simmer prunes with armagnac and fresh orange juice and zest before adding them to the batter. The soaking liquid accentuates the sweetness of the dried fruit and infuses the custard with rich notes of chocolate, citrus, and caramel.

Caribbean black cake, a dense, fruitcake-like dessert, also features prunes (and other dried fruits) soaked in rum or brandy before baking. The plump, boozy fruit provides just the right amount of sweetness and moisture to this must-try holiday dessert.

Lastly, with egg prices at an all-time high, there’s no better time to experiment with substitutions. Try using ¼ cup of prune purée as a replacement for 1 egg when baking, which has a similar moisture content and acts as a binder. Prunes do add extra sweetness, so you may need to scale back the sugar in your recipe to find the sweet spot.

Recipes

Khoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)

Photo: Murray Hall • Food Styling: Thu Buser

Get the recipe >

Far Breton

Photo: Murray Hall • Food Styling: Thu Buser

Get the recipe >

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Far Breton

Farideh Sadeghin — Sat, 22 Feb 2025 04:23:31 +0000

Photo: Murray Hall • Food Styling: Thu Buser

Originating from Brittany, France, Far Breton is a rich, custardy dessert that’s baked like a cake and studded with dried fruit, typically prunes. In this version, the prunes are soaked in armagnac (while the rich, earthy brandy from Gascony is traditional, you can use cognac in a pinch) with a touch of fresh orange juice and zest, which plumps up the dried fruit and infuses it with a bright, boozy flavor. For the smoothest texture, mix the batter in a blender or food processor, then let it rest in the fridge for at least an hour before baking to allow the flour to hydrate.

Featured in “Why Prunes Deserve a Permanent Place in Your Pantry.”

Makes: 8

Time: 1 hour

Ingredients

½ cup armagnac
8 oz. pitted California prunes (1 cup)
1 Tbsp. finely grated orange zest
2 Tbsp. fresh orange juice
1¼ cups whole milk
¾ cup all-purpose flour
¼ cup plus 2 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. kosher salt
6 large eggs
1 Tbsp. unsalted butter, melted
Confectioners sugar, for dusting

Instructions

In a small pot over medium-high heat, bring the armagnac to a simmer. Remove from the heat, then stir in the prunes and orange zest and juice. Set aside to soak at room temperature for at least 1 hour.
Meanwhile, in a blender, purée the milk, flour, sugar, vanilla, salt, and eggs. Transfer to a large bowl, cover, and refrigerate for at least 1 hour.
Position a rack in the center of the oven and preheat to 400°F. Grease a 9-inch heatproof skillet with the butter. Strain the prunes, discarding the soaking liquid. Pour the batter into the skillet, then carefully arrange the prunes on top.
Bake until the sides are puffed, a golden crust has formed on the top and bottom, and a skewer inserted into the middle comes out clean, about 45 minutes. Transfer the skillet to a wire rack and set aside to cool to room temperature. Dust with confectioners sugar and serve.

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Khoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)

Farideh Sadeghin — Sat, 22 Feb 2025 04:23:08 +0000

Photo: Murray Hall • Food Styling: Thu Buser

A quintessential part of Iranian cuisine, khoresh, or stews, can be found both on everyday dinner tables and at parties and holidays. This lamb, prune, and spinach version, known as khoresh-e aloo esfenaj, is one of my favorites. It traditionally calls for golden sour prunes (aloo bukhara), which are popular in Middle Eastern cooking and provide a distinct, pleasantly tart flavor. California prunes make for an excellent sweeter—and easier to find—alternative. In order to still achieve the signature sourness that this khoresh is known for, finish the dish with a combination of fresh lemon and orange juice. While the stew needs little more than steamed basmati rice to complete the meal, you can also serve it with tahdig (the crispy, golden crust that forms at the bottom of the rice pot), sabzi khordan (a fresh herb platter), and sangak (flatbread).

Featured in “Why Prunes Deserve a Permanent Place in Your Pantry.”

Makes: 4

Time: 1 hour 45 minutes

Ingredients

6 Tbsp. vegetable oil, divided
2 lb. baby spinach
Kosher salt
1 lb. boneless lamb shoulder, cut into 1-in. pieces
2 large onions, thinly sliced
1 Tbsp. ground turmeric
12 oz. pitted California prunes (1½ cups)
¼ cup fresh lemon juice
2 Tbsp. fresh orange juice
Freshly ground black pepper
Steamed basmati rice, for serving

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add half of the spinach and cook, stirring frequently, until wilted, about 2 minutes. Season to taste with salt. Continue cooking, stirring frequently, until most of the liquid has released, 2–3 minutes more. Transfer to a strainer over the sink to drain. Repeat with 2 tablespoons of the oil and the remaining spinach. When cool enough to handle, squeeze out as much of the liquid as possible, then coarsely chop the spinach. Set aside.
Season the lamb with salt and set aside. To the same pot over medium heat, add the remaining 2 tablespoons of oil. When it’s hot and shimmering, add the onions and cook, stirring frequently, until browned, 9–10 minutes. Add the lamb and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the turmeric and cook, stirring to coat the lamb and onions, until fragrant, about 2 minutes. Add 3 cups of water and bring to a boil. Turn the heat to medium-low, cover slightly, and simmer, stirring occasionally, until the liquid is reduced by half, about 45 minutes.
Stir in the prunes and reserved spinach, bring back to a simmer, and continue cooking, uncovered, until the meat breaks apart easily when pierced with a fork, about 30 minutes more. Remove from the heat and stir in the lemon and orange juices. Season to taste with salt and black pepper and serve with basmati rice.

The post Khoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew) appeared first on Saveur.

Turkey Tetrazzini

Farideh Sadeghin — Tue, 01 Dec 2015 00:30:00 +0000

Matt Taylor-Gross

Sure, we’ve all had turkey tetrazzini. Wait—you haven’t? That’s a shame. Your parents probably made other cool things with your Thanksgiving leftovers, like turkey congee or hot brown sandwiches, or maybe they just reheated them for you in the microwave. Well, on the Saturday after Thanksgiving every year, my mom makes turkey tetrazzini, a casserole consisting of leftover turkey and a sherry-spiked béchamel sauce loaded with mushrooms, peas, and cheddar. It’s creamy, comforting, easy to make, and easy to love. Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian. Recipes for it date back to the early 20th century, and variations abound: ingredients can include everything from ketchup to canned mushrooms. This version, which was passed down to my mom from my grandmother, relies on a smattering of colorful vegetables and a velvety sauce enriched with sherry and Parmesan. It’s a dish I look forward to all year long.

Makes: 6–8

Time: 1 hour 30 minutes

Ingredients

6 Tbsp. unsalted butter
1 medium yellow onion, coarsely chopped
1 lb. button mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and coarsely chopped
¼ cup all-purpose flour
1 cup chicken or turkey stock
1 cup milk
2 cups coarsely chopped cooked turkey
1½ cups shredded cheddar, divided
½ cup freshly grated parmesan
2 Tbsp. sherry
1 lb. spaghetti
½ cup frozen peas
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F.
In a large pot over medium-high heat, melt the butter. When the foam subsides, add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the mushrooms and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and cook, stirring continuously, until no streaks of flour remain, about 2 minutes. Pour in the stock and milk and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Turn the heat to medium and stir in the turkey, half the cheddar, the parmesan, and sherry. Continue cooking, stirring occasionally, until the cheese has melted, about 8 minutes more.
Meanwhile, bring a generously salted pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain, then add the spaghetti to the pot with the sauce and stir in the peas. Season to taste with salt and black pepper, then spread evenly into a 9- by 13-inch baking dish and top with the remaining cheddar.
Bake until golden and bubbly, about 35 minutes. Set aside to rest for 5–10 minutes before serving.

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Avocado Mashed Potatoes

Farideh Sadeghin — Mon, 18 Nov 2024 21:25:05 +0000

Photo: Murray Hall • Food Styling: Pearl Jones

Forget buttermilk or sour cream, mash your potatoes with avocado instead! Smash the two together, add some cilantro and fresh lime juice for good measure, and you’ve got what SAVEUR contributor Farideh Sadeghin likes to call mash-amole (like guacamole). She recommends pairing it with seared scallops and crunchy coleslaw in the summer and adding it to your Than k sgiving table in the fall.

Makes: 4

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
3 lb. russet potatoes (about 4 large), peeled and cut into 1-in. pieces
½ cup heavy cream
5 Tbsp. unsalted butter, cubed
½ cup coarsely chopped cilantro leaves
3 Tbsp. fresh lime juice, plus lime wedges for serving
2 avocados, peeled, pitted, and coarsely chopped

Instructions

Bring a medium pot of salted water to a boil. Add the potatoes and cook until soft, 20–22 minutes.
Drain, then return the potatoes to the empty pot. Add the cream and butter, season to taste with salt and black pepper, and mash lightly. Add the cilantro, lime juice, and avocados and mash lightly to incorporate. Season to taste with salt and black pepper.
Transfer the mashed potatoes to a serving bowl and serve immediately with lime wedges on the side.

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Apple and Sausage Macaroni and Cheese

Farideh Sadeghin — Mon, 18 Mar 2019 22:35:22 +0000

Farideh Sadeghin

Once it’s fall, aka apple season, there’s nothing better than pork baked with apples, fresh apple cider with cheddar, or this savory-sweet apple and sausage macaroni and cheese. Hard apple cider makes its way into the roux for the cheese sauce, while pork sausage, sage leaves, tender pieces of fresh apple, and plenty of gooey melted cheddar round out the pasta—this comforting casserole is guaranteed to satisfy all your autumn cravings (and impress all your guests at Thanksgiving!).

Makes: 6

Time: 1 hour 30 minutes

Ingredients

4 Tbsp. unsalted butter
1 yellow onion, coarsely chopped
1 lb. pork sausage (about 4 links), casings removed
1 lb. red apples (about 3), cored and cut into 1-in. pieces
1½ Tbsp. finely chopped sage leaves
⅓ cup all-purpose flour
1 cup hard apple cider
2½ cups milk
8 oz. mild cheddar cheese, grated (about 2 cups)
8 oz. sharp cheddar cheese, grated (about 2 cups)
Kosher salt and freshly ground black pepper
1 lb. lumache pasta or elbow macaroni

Instructions

Position a rack in the center of the oven and preheat to 375°F.
In a large pot over medium-high heat, melt the butter. When the foam subsides, add the onion and cook about 2 minutes. Add the sausage and cook, using a wooden spoon to break the meat into small pieces, until browned, 10–12 minutes. Add the apples and sage and cook about 5 minutes. Add the flour and cook about 2 minutes. Add the cider and cook 2 about minutes. Add the milk and cook, stirring occasionally, until thick, 8–10 minutes more. Stir in half the cheese, season to taste with salt and black pepper, and continue cooking until the cheese has melted.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until halfway cooked, about 5 minutes. Drain the pasta, transfer to the pot with the cheese sauce, and stir well to coat. Transfer to a 9- by 13-inch baking dish and top with the remaining cheese.
Transfer the baking dish to a baking sheet and bake until golden brown and bubbly, about 45 minutes. Set aside to cool for 10 minutes before serving.

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