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Recipe (193)
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05/20/2013
This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq.
Issue #157
05/20/2013
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
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Issue #157
05/20/2013
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
Issue #157
05/20/2013
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs.
Issue #157
02/24/2013
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
Issue #154
11/13/2012
This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne.
Issue #152
11/28/2012
Tender root vegetables and fried fish make this garlicky stew a satisfying meal.
Issue #151
10/15/2012
This spicy-sweet chicken stew gets a touch of tartness from fresh lime.
Issue #151
10/15/2012
Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew.
Issue #151
01/18/2013
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.
Issue #150
10/04/2012
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Issue #150
03/16/2012
Executive chef Pui Wing Hui's sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.
Issue #146
05/29/2013
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Issue #145
03/22/2012
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
02/18/2012
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
02/10/2012
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Issue #145
01/31/2012
Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
Issue #144
10/30/2011
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
10/19/2011
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
Issue #142
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