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03/25/2010
Pakistani Lamb Biryani
This recipe comes from SAVEUR kitchen assistant Ambreen Hasan, a native of Karachi, Pakistan. Continue...
Issue #128
03/08/2010
Sesame Oil Chicken (Ma You Ji)
Mild and faintly sweet, Chinese rice wine is the standard cooking liquid and sauce for this staple Taiwanese dish.
Issue #128
05/21/2013
Banana-Coconut Packets
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Issue #125
12/26/2009
Fried Rice with Ham
This dish, which can be served as a side or an entrée, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham. Continue...
Issue #125
11/16/2009
Swedish Rice Pudding
Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.
Issue #125
10/13/2009
Mexican Rice Pilaf
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
Issue #124
03/06/2013
Cinnamon Rice Pudding
There's nothing like the creamy, sweet comfort of homemade rice pudding.
Issue #123
09/06/2009
Beet Stew with Lamb Meatballs
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
Issue #123
04/14/2009
Chicken Biryani Spiced with Saigon Cinnamon
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
Issue #120
04/13/2009
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
02/17/2009
Fried-Rice Omelette
In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage.
Issue #118
09/05/2008
Rice Porridge
Versions of congee can be found on breakfast tables all over Asia.
Issue #114
05/31/2011
Japanese-Style Fried Brown Rice
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
Issue #111
02/04/2010
Chicken and Brown Rice with Chorizo
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
04/17/2008
Greg Massa's Brown Rice Pilaf
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
04/14/2008
Tomatoes Stuffed with Brown Rice and Feta
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Issue #111
04/10/2008
Perfect Brown Rice
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
Issue #111
04/10/2008
Brown Rice, Lentil, and Spinach Soup
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
Issue #111
04/10/2008
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
04/10/2008
Coconut Brown Rice
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.
Issue #111
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