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Mashed Potato Cake with Tuna and Avocado
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Sweet Potato Fries
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Layered Pastry with Sweetened Milk Filling
The custardlike interior of this three-tiered cake is fresh or condensed milk reduced to a thick, sweet paste.
Lobster and Celery Root Salad
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Roasted Duck with Cider and Turnips
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
Cambodian Roasted Poussin
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
Sole with Cider Sauce
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Prepared Fish Sauce
This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.
Cured Beef Salad
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Ground Pork and Chiles
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
Soup with Fish, Coconut Milk, and Bamboo Shoots
This is a variation of the bamboo shoot soup popular in Cambodia.
This recipe is the perfect example of how to properly cook fresh cod: quickly, gently, and simply.
Roasted Pork Chops with Prune-Stuffed Apples
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
Crayfish and Vegetable Chowder
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
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Roasted Cauliflower with Tahini Sauce