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Recipe (143)
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03/19/2013
This spicy seafood recipe is inspired by one served at Charlie's Seafood in Harahan, Louisiana.
Issue #155
02/01/2013
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
10/15/2012
These banana tamales are a traditional Garifuna snack.
Issue #151
09/05/2012
Steamed Blue crabs are a summer treat in Philadelphia, where writer Betsy Andrews remembers participating in her father's favorite meal.
Issue #150
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
10/20/2011
This rich Malay coconut rice is a breakfast favorite in Malaysia.
Issue #141
10/13/2011
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Issue #141
09/10/2011
Chicken-stuffed dumplings in broth are a Jewish classic.
Issue #141
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
10/21/2010
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
10/07/2010
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
02/15/2011
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.
Issue #128
12/21/2009
An invention of Dallas-based chef Stephen Pyles, this tart is much more than the sum of its parts. A spiced tart crust flavored with ancho chiles is filled with a garlic custard and topped with chunks of fresh crab and bell peppers. Continue...
Issue #121
01/02/2009
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
Issue #117
05/08/2008
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Issue #112
07/20/2011
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Issue #111
04/16/2008
This simple and delicious recipe comes from a cooking school in Beijing.
Issue #111
04/09/2008
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.
Issue #111
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