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Matzo Brei (Scrambled Eggs and Matzo)
This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup. Continue...
Matzo Ball Soup
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
Seared Tri-Tip Sirloin Steaks with Chive Butter
This boldly flavored chive butter is a wonderful adornment for meat or poultry.
Knife-and-Fork Egg Salad Sandwiches with Chives
This egg salad is equally delicious atop bread or eaten on its own.
Chive and Cheddar Biscuits
Sharp cheddar cheese is a good foil for the chives in these biscuits.
Tagliatelle with Chive Oil and Cremini Mushrooms
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
Fried Taugeh (Stir-Fried Bean Sprouts)
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
The best Schnell-Imbisse (fast-food stalls) make their own currywurst sauce, essentially a curry powder–flavored ketchup.
Teh Alia (Ginger Milk Tea)
This tea is finished with sweetened condensed milk, a tasty example of Singapore's propensity for fusing ingredients.
Stewed Okra and Tomatoes
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
Nyonya Udang Masak Nanas (Shrimp and Pineapple Curry)
This dish is based on one prepared by Louis Chan.
Serikaya (Coconut Jam)
Snack on this rich, dense jam any time of the day.
Siu Mai (Open-Face Pork and Shrimp Dumplings)
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Ketumbar Chicken (Braised Chicken with Coriander)
The secret to this dish is to toast and grind whole coriander seeds.
Crêpes de Blé Noir (Buckwheat Crêpes)
You don't need any special tools to spread out the batter for these home-style crêpes—just tilt and swirl the pan and you'll be fine.
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