The name of this dish, Arabic for "upside down," aptly describes the layered one-pot meal of spiced lamb, rice, and vegetables that is inverted before serving.
SAVEUR associate food editor Kellie Evans adds spicy Italian sausage to pasta heavy with eggplant and sweet tomatoes—a riff on classic pasta alla norma. See the recipe »
Every region of Thailand has its version of kaeng khiaw, or green curry—this central-Thailand version is from Andy Ricker, chef and owner of Pok Pok restaurant. Thai-style dumplings add a nice, bouncy texture to the dish—make your own, or buy fresh or frozen fish balls from an Asian grocery. See the recipe »