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.

Saveur is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines.

How should I categorize my recipes?

Start by creating broad categories such as “Breakfast,” “Appetizers,” “Main Courses,” “Desserts,” and “Beverages.” These overarching categories will serve as the foundation for organizing your recipes. Subdivide into subcategories. Within each broad category, further divide your recipes into specific subcategories.

Who makes Saveur cookware?

Bonnier Corporation said it will be launching Saveur Selects, a new line of cookware and bakeware. The company is the culinary magazine's publisher.

Is Saveur still in print?

Saveur magazine is back—in print. It will appear again in March 2024, and pre-orders are being taken right now, writes Kat Craddock, editor and CEO of Saveur. There will be two issues per year to start. The title's previous owners stopped publishing print issues during the pandemic.

How should a recipe book be organized?

You should organize cookbooks in a way that makes sense to you. But experts recommend grouping cookbooks by cuisine (such as Indian, Italian, or Mexican), with separate sections for books on specific topics, such as grilling, seafood, or poultry.

How do chefs create their own recipes?

Every chef has their own creative process and preferred method for documenting their ideas — ideas which eventually morph into recipes. This can range from notebooks, scrap paper and post-it notes, to note apps like Evernote and Apple Note, Google Docs and countless other ways.

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.

The SAVEUR 100: Recipes & Techniques (2024)

Kielbasa

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

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 »

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 »

Parsley and Pancetta Salad

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

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.

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 »

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 »

Shortbread Cookies (Punitions)

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

Fig Syrup

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

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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 »

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 »

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 »

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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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 »

_ 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 »

French Apple Tart

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

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 »

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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Calas (Fried Rice Fritters)

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

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 »

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)

Kielbasa

Dry Roasted Vegetables

Tater Tots

Parsley and Pancetta Salad

Canale Torino

Salt-Roasted Sea Bass with Celery Salsa Verde

BOOZY HOT SAUCE

Corned Beef and Cabbage

Shortbread Cookies (Punitions)

Fig Syrup

Carnival Food

Real Neapolitan Pizza

Irish Coffee

Home-Made XO Sauce

Salted Caramels

French Apple Tart

BRAISING

Mortadella Smear

Calas (Fried Rice Fritters)

MOLTEN CHOCOLATE CAKE

Tomato Sandwiches

FAQs

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