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Issue #120[all previous issues]
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In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
This pastry is usually drenched in sugar syrup and topped with crushed pistachios.
This soup is finished with a flourish of mint-and-chile-infused butter.
This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
This dish is a perfect garnish for falafel and is also delicious on its own.
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
This hearty wedge salad, which contains the classic elements of a bacon, lettuce, and tomato sandwich, is a version of one served at Old Homestead Steakhouse in New York City.
This recipe is based on one in Thoroughly Modern Milkshakes by Adam Ried.
This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen.