Closet Cooking (1)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
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.
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.
The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Very large, firm daikon radishes are the best for making this classic kimchi.
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which itís pickled.
This easily made pickle is a great side dish for both Asian and Western courses.
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
A spicy and sweet stir fry of long beans and tomatoes.
Fried shallots make a terrific topping for steaks, salads, and soups.
Along with Chinese peas with water chestnuts and asparagus Chinese style, this is a classic Trader Vic's vegetable dish.
This Asian stir-fry is the perfect side dish for spinach lovers.
The Soy sauce in this recipe caramelizes nicely adding depth to these simple vegetables.
No festive Korean meal would be complete without this noodle dish.