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09/12/2012
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
Issue #150
09/07/2012
While General Tso remains famous in his home province of Hunan, it turns out the eponymous dish named after him is relatively unknown. This recipe comes from author Fuschia Dunlop, who wrote about the dish for our 150th issue.
Issue #150
09/06/2012
For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious.
Issue #150
06/12/2012
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Issue #148
04/15/2012
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Issue #146
04/11/2012
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce.
Issue #146
04/03/2012
The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam.
Issue #146
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
03/22/2012
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
12/21/2011
If you can't find limequats, a slightly bitter fruit created from the marriage of Key limes and kumquats, substitute regular limes and kumquats for this tangy drink.
Issue #144
12/20/2011
The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo.
Issue #144
10/24/2011
In Malaysia, this pan-fried fish dish is typically made with stingray filets, but any six to ten-inch whole fish will do.
Issue #141
10/20/2011
This rich Malay coconut rice is a breakfast favorite in Malaysia.
Issue #141
10/17/2011
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
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
09/19/2011
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Issue #141
09/19/2011
Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.
Issue #141
09/19/2011
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
Issue #141
09/19/2011
This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior.
Issue #141
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