These juicy pork chops with pickled peppers have been a menu staple at Bamonte’s restaurant in Williamsburg, Brooklyn, since the 1950s. Both sweet and hot pickled cherry peppers are available at Italian grocery stores and online; if you’re sensitive to spicy foods, use either all sweet peppers or a mix of the two.

This recipe first appeared in our January/February 2013 issue along with Greg Ferro‘s article “Bamonte’s”.

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There’s nothing better than blueberry pie a la mode—except, perhaps, for the blueberry pie milk shake at Hamburg Inn No. 2 in Iowa City, Iowa. It’s exactly what it sounds like: A scoop of vanilla ice cream and a hefty slice of pie go into the blender together, and out comes the ultimate dessert, a creamy shake with buttery crumbles of pie crust and ribbons of gorgeous fruit filling throughout.

This recipe first appeared in the 2013 edition of the  SAVEUR 100.

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Brought to England from India in the 17th century by sailors and British East India Company workers, fruity punch (from the Hindi word panch, meaning “five,” for the number of ingredients in early versions) proved wildly popular in the U.K. and elsewhere. This version comes from the 1917 book The Ideal Bartender by St. Louis barman Tom Bullock. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with Jeffrey Morgenthaler’s article Preserves in Cocktails.

SERVES 15-20

INGREDIENTS

1 cup sugar
4 lemons, zested and thinly sliced
1 lb. strawberries, hulled and sliced
3 navel oranges, thinly sliced
small pineapple, peeled and cut into 1″ pieces
2 cups brandy
2 cups dry sherry
2 cups madeira
3 750-ml bottles champagne
2 liters club soda

INSTRUCTIONS

1. Bring sugar, zest, and 2 cups water to a boil in a 2-qt. saucepan. Cook, stirring, until sugar is dissolved, about 2 minutes; let cool.

2. Strain and discard zest; pour into a large punch bowl. Add sliced lemons, strawberries, oranges, pineapple, brandy, sherry, and madeira; cover with plastic wrap, and chill 1 hour or overnight.

3. When ready to serve, stir in champagne and club soda, and float a block of ice or an ice ring in punch. To serve, ladle into punch glasses with some of the fruit.

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The Norwegian potato flatbread lefse is perfect for making wraps such as this one filled with smoked salmon and a cream cheese flavored with dill, tarragon, and other herbs. Use plenty of flour on your work surface when rolling out the sticky dough. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with Christopher Hall’s article Norway.

SERVES 8

INGREDIENTS

1½ cups mashed russet potatoes
¾ cups flour, plus more for rolling
3 tbsp. unsalted butter, softened
1 tbsp. sugar
2 tsp. kosher salt, plus more to taste
¼ cup heavy cream
8 oz. cream cheese, softened
1½ tbsp. dill, finely chopped
1½ tbsp. parsley, finely chopped
1 tbsp. chives, finely chopped
1 tbsp. tarragon, finely chopped
Freshly ground black pepper, to taste
8 oz. thinly sliced smoked salmon, torn into 2″ pieces

INSTRUCTIONS

1. Make the lefse: Combine potatoes, flour, butter, sugar, salt, and 2 tbsp. cream in a food processor; pulse until a smooth dough forms. Form into a disk and cover with plastic wrap; refrigerate for 30 minutes. Heat a 14″ cast-iron skillet over high heat. Divide dough into two 6-oz. pieces; roll each into a ball. On a heavily floured work surface, roll one ball at a time into a 14″ circle about ⅛” thick; cook, flipping once, until lightly browned in places, 8-10 minutes. Transfer to a plate and cover with a clean dish towel; repeat with remaining dough, and set aside.

2. Combine remaining cream, the cream cheese, dill, parsley, chives, tarragon, and salt and pepper in a bowl; set aside.

3. Assemble the sandwich: Spread half the cream cheese mixture evenly over one of the lefse to the edges, scatter half the salmon over the cheese; starting on one end, roll to form a compact 14″ wrap about 2″ thick. Slice on an angle into 4 pices; repeat with remaining lefse, cheese, and salmon.

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Chef Gabriel Kreuther ofhe Modern restaurant in New York City heats the pizza stone for an hour before baking, giving this savory tart a crispy crust.

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In this version of the classic hors d’oeuvre, oysters are cooked with garlic and wine, then set “astride” toasted garlic bread slices and sprinkled with bacon. This recipe first appeared in our Jan/Feb 2013 issue along with Sandra Tsing Loh’s article Devils on Horseback.

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The variety and deliciousness of tsukemono, traditional Japanese pickles, are simply unparalleled. Smoky-tasting nukazuke A, vegetables pickled in fermented rice bran, and ko-nasuzuke B, tangy baby eggplant pickled overnight in mirin, sugar, and soy sauce, are usually eaten at the end of a meal. Sweet, acidic fukujinzuke C, a chutney-like daikon radish, lotus root, and ginger pickle, is often served with Japanese curry. Takanazuke D, sun-dried, salted mustard leaf, is sometimes flavored with soy sauce and sesame seeds and used to season rice. For hakusai to ninjin no sokusekizuke E, daikon and carrots are quick-pickled in vinegar with ginger and shiso for a bright palate cleanser. The purple hue of shibazuke F, crisp strips of cucumber and eggplant, comes from the pickling agent, plum vinegar. After a few hours in salted koji rice (steamed rice innoculated with Aspergillus oryzae, the fungus used to make sake and miso), daikon and seaweed become shiokojizuke G, umami-rich pickles that are perfect nibbled alongside sake. Intensely tart umeboshi H—salt-preserved Japanese plums—are typically eaten with rice. Takuan I are dried radishes that long-ferment in sugar, salt, and rice bran, a process that turns them yellow. They, too, are often the bright finale to a meal.

Tsukemono, $2.69 and up at shop.mitsuwa.com

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These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round. This recipe first appeared in our Jan/Feb 2013 issue along with Betsy Andrews’s article Hamantaschen.

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Chef Bill Rodgers of Manhattan’s Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe. This recipe first appeared in our Jan/Feb 2013 issue along with our article Keens’ Prime Rib Hash.

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As an Italian-American with Neapolitan roots, I used to think there was nothing better than what my cousins called mutz: a ball of fresh, milky mozzarella. But that was before I discovered burrata: silky-soft sacks of mozzarella filled with stracciatella, strands of mozzarella bathed extravagantly in cream. I had a further formaggio revelation last year after I moved to Rome and discovered pizza con stracciatella di burrata at the just-opened Eataly. The crust is made from stone-ground flour and topped with handcrushed tomatoes, crisped in a superhot oven, then seasoned with salt and olive oil. Then they explode a globe of burrata all over it. The result is messy and gooey, hot and cold, the creaminess of the stracciatella contrasting with the slight acidity of the tomatoes. A bit of basil doesn’t hurt either, but it’s the quality of the burrata that matters most.

Eataly
Via 12 Ottobre 1492, Rome
39/06/9027-9201

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