Asian Food, Recipes and Cuisine from Saveur

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No Cook (23) Bake (21) Steam (20) Slow Cook (12) Stew (11) Braise (8) Chill (7) Roast (5) Broil (4) Brine (1) Freeze (1) Topic Recipe (310) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Asian"; var omni_prop8 = "Cuisine:Asian"; var omni_pageName="saveur:"+omni_prop12; 05/25/2013 Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns. Issue #157 05/25/2013 Kao Xiang Cong (Grilled Scallion Skewers) Double-skewering scallions ensures they don't fall through grill grates and allows for easier basting and flipping. Issue #157 05/25/2013 Gai Yahng (Thai Grilled Chicken with Sweet Chile Sauce) Though the grilled chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well. Issue #157 05/25/2013 Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs) These Asian ribs are marinated in a pungent paste. Issue #157 05/21/2013 Kalbi (Korean Grilled Beef Ribs) Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Issue #157 05/20/2013 Pop's Asian-American Grilling Sauce This robust Asian-inspired sauce adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables. Issue #157 05/20/2013 Tadashi's Grilled Tomatoes Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Issue #157 04/14/2013 Beef Rendang This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread. Issue #156 03/31/2013 Egg Foo Yung The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl. Issue #155 03/14/2013 Gulab Jamun (Cardamom Syrup-Soaked Donuts) The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours. Issue #154 03/07/2013 Chao Shou (Sichuan Pork Wontons) The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. Issue #154 03/02/2013 Matcha Green Tea Glaze An intense glaze both in flavor and color, matcha green tea enlivens plain cake or yeasted donuts. Issue #154 02/24/2013 Hong You (Sichuan Red Chile Oil) This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Lu Rou (Triple-Cooked Spareribs with Chiles) These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui. Issue #154 02/24/2013 Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish. Issue #154 02/24/2013 Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs) These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Yu Xiang Qie Zi (Sichuanese Fried Eggplant) Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish. Issue #154 02/24/2013 Ma Yi Shang Shu (“Ants Climbing a Tree”) The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. Issue #154 « Previous 1 2 3 4 5 . . .16 Next »