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Recipe (41)

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05/25/2013
Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs)
These Asian ribs are marinated in a pungent paste.
Issue #157
02/24/2013
Lu Rou (Triple-Cooked Spareribs with Chiles)
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
09/07/2012
General Tso's Chicken
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
10/17/2011
Popiah (Fresh Spring Rolls)
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
Issue #141
10/13/2011
Har Gao (Shrimp Dumplings)
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
Rendang Ayam (Spiced Chicken Rendang)
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
03/04/2010
Vietnamese Beef Noodle Soup (Pho Bo)
Black cardamom gives this classic Southeast Asian dish a floral back note.
Issue #128
05/03/2013
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
03/18/2010
Shrimp Ravioli with Spinach and Ginger
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
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
04/13/2009
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
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
Chicken Adobo
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
Issue #116
10/10/2008
Coconut Squash Custard
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Issue #115
10/10/2008
Lao Tomato Dip
Charring the vegetables for this dip gives the dish a smoky flavor.
Issue #115
02/24/2010
Spice-Braised Tuna (Ikan Bumbu Rujak)
This classic Indonesian dish has an appealing, sweet-spicy taste. Use yellowfin tuna if you can find it. Continue...
Issue #94
01/08/2008
Long Beans with Sweet Soy Sauce
A spicy and sweet stir fry of long beans and tomatoes.
Issue #94
01/08/2008
Banda-Style Tuna Falafel
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
Issue #94
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