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12/17/2009
Korean Dipping Sauce
This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.
Issue #126
02/07/2013
Kimchi Pancakes
These savory pancakes are flavored with ground pork and chopped kimchi.
Issue #124
10/13/2009
Cabbage Kimchi
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
10/13/2009
Radish Kimchi
Very large, firm daikon radishes are the best for making this classic kimchi.
Issue #124
10/13/2009
Stuffed Cucumber Kimchi
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Issue #124
10/13/2009
Water Kimchi
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
Issue #124
10/13/2009
Kimchi Stew
This traditional Korean stew makes good use of long-aged kimchi.
Issue #124
07/13/2009
Mixed Green Salad with Sichuan Peppercorns
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
Issue #122
04/12/2009
Catfish Simmered in Caramel Sauce
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.
Issue #120
04/12/2009
Sizzling Rice Crêpes
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
Issue #120
04/12/2009
Pork Hocks Simmered with Bamboo Shoots
This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.
Issue #120
04/12/2009
Carrot and Daikon Pickle
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Issue #120
04/12/2009
Banana, Coconut, and Tapioca Pearl Soup
This creamy, sweet dessert is a favorite Vietnamese street snack.
Issue #120
04/12/2009
Lotus Stem Salad
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
Issue #120
04/01/2009
Classic Vietnamese Dipping Sauce
This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen.
Issue #120
02/21/2013
Philippine-Style Brioche
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Issue #116
11/10/2008
Philippine Vegetable Stew
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
Issue #116
11/10/2008
Chicken Adobo
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
Issue #116
11/10/2008
Prawns in Coconut Milk
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
Issue #116
10/10/2008
Coconut Squash Custard
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Issue #115
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