In this issue
Issue #58
Classic Tex-Mex enchiladas are just corn tortillas dipped in red chile sauce, rolled around shredded Monterey Jack, baked with more sauce and cheese on top, and scattered with chopped onions.
This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
A breakfast classic, these lovely pancakes benefit from a hint of nutmeg.
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes.
The quick grilling of this dish adds another dimension to the curry.
This curry is full of flavor and color, enhancing the fish with a sweet warmth.
This salad—refreshingly delicious, with just the right amount of crunch—is commonly served at Minangkabau wedding ceremonies in Indonesia.
This dish showcases the complex and vibrant flavors of Indonesia.
This creamy, sweet shake–made without ice cream–is a popular Indonesian snack.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion.
