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Asian Food, Recipes and Asian Cuisine from Saveur
Bring the bright flavors of China, Korea, India, and Vietnam to your table with these easy recipes.
This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.
Ghanaian Local Flavor
A visitor to Accra, Ghana, hunts down traditional Ghanaian food amid the global mishmash of pizza, Indian curry, Asian noodles that's found in most major cities.
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Favorite Spicy Recipes
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
Gulab Jamun (Cardamom Syrup-Soaked Donuts)
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Master Class: Making Gulab Jamun: South Asian Cardamom-Scented Donuts
SAVEUR test kitchen assistant Sada Siddiqi talks about making gulab jamun, sweet syrup-soaked doughnuts from South Asia.
Chao Shou (Sichuan Pork Wontons)
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Matcha Green Tea Glaze
An intense glaze both in flavor and color, matcha green tea enlivens plain cake or yeasted donuts.
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Ma Yi Shang Shu (“Ants Climbing a Tree”)
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Lu Rou (Triple-Cooked Spareribs with Chiles)
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
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Recipe of the Day
Brennan's Eggs Hussarde