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09/19/2011
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
Issue #141
08/04/2011
Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp.
Issue #140
07/11/2011
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.
Issue #140
05/24/2011
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Issue #138
04/14/2011
This creamy peanut sauce is perfect served with all satay.
Issue #138
04/13/2011
This seafood salad, from Alexander Hoover of Hoover's Cooking restaurant in Austin, is made with grilled or smoked shrimp and a spicy cream cheese dressing.
Issue #137
04/12/2011
Salad Days Ben Mims
Sandwiches and salads, both seen as fancy foods, became so closely associated with each other in the Victorian period that it was inevitable that they would end up together.
Issue #137
12/21/2010
With the addition of lemongrass, Los Angeles chef Sang Yoon brings a floral Southeast Asian note to boost the deep umami flavor of this luxurious Chinese sauce. Stir XO sauce into stir-fries or add it to a wok with fried crabs or shrimp.
Issue #135
09/14/2010
Fragrant with lime juice and lemongrass, this hot and sour soup is based on a recipe from our friend Nancie McDermott, author of Real Thai (Chronicle Books, 1992).
Issue #132
07/18/2012
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Issue #131
05/09/2013
This dish is a refreshing adaptation of a more widely known version made with papaya.
Issue #130
08/07/2012
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
04/05/2010
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
Issue #129
07/28/2011
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
05/01/2010
This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010).
Continue...
Issue #128
04/22/2010
This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. Continue...
Issue #128
03/18/2010
Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue...
Issue #126
01/13/2010
Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue...
Issue #126
12/21/2009
These shells can be saved for making flavorful stock.
Issue #126
12/17/2009
PacifiKool Hawaiian Ginger Syrup gives a spicy, sweet flavor to this glaze, which is perfect for grilled or broiled chicken, pork chops, and shrimp.
Issue #126
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