This spicy seafood recipe is inspired by one served at Charlie's Seafood in Harahan, Louisiana.
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
These banana tamales are a traditional Garifuna snack.
Steamed Blue crabs are a summer treat in Philadelphia, where writer Betsy Andrews remembers participating in her father's favorite meal.
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.
This rich Malay coconut rice is a breakfast favorite in Malaysia.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Chicken-stuffed dumplings in broth are a Jewish classic.
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).
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.
This recipe comes from SAVEUR contributing editor Rick Bayless.
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite.
Serve these garlicky mussels with crusty bread.
We love these everyday delicacies for their simplicity.
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
This simple and delicious recipe comes from a cooking school in Beijing.
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.