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Issue #129[all previous issues]
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This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing.
Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin.
Caramel and rum are perfect partners for bananas in this thick and creamy milk shake.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
This garlicky purée of olive oil, almonds, and potatoes hails from Greece.
Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce.
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
This dish is based on a recipe in Stir-Frying to the Sky's Edge by Grace Young (Simon & Schuster, 2010).