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Saveur (6)
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Easy (3)
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Cocktail Party (1)
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Fry (2)
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12/15/2012
Devils on Horseback
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
10/10/2012
Gan Bian Si Ji (Dry-Fried Green Beans)
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Issue #150
09/11/2012
Twice-Baked Potatoes
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Issue #150
02/19/2013
Laab (Thai Minced Pork Salad)
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
Issue #150
09/04/2012
Locro (Argentine Hominy Stew)
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
04/01/2002
Char Siu Bao (Roast Pork Buns)
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
Issue #30