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04/01/2007
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Issue #101
10/24/2000
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Issue #36
11/07/2000
This is a popular dish at dim sum restaurants in Hong Kong and at Cantonese restaurants in America.
Issue #25
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
10/24/2000
The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking.
Issue #36
03/08/2002
This is a wonderful way to serve fresh porcini mushrooms.
Issue #29
01/27/2007
Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said.
Issue #5
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
10/13/2011
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
12/12/2005
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
03/08/2007
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
Issue #32
08/09/2010
Celebrations of the stages of life bring us together; in Dim Sum Funeral, estranged siblings reunite over food. Here, former SAVEUR kitchen director Corinne Trang shares her family's recipe for delicious pork buns.
Does Not Apply
02/01/2013
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
04/01/2002
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
05/05/2011
These traditional shrimp dumplings are encased in har gow dough, glutinous dumpling skins that are opaque when raw and become luminously translucent once cooked. The pea "eyes" are purely decorative; Buddakan co-executive chef Yang Huang likes them because they make the dumplings look like little goldfish.
Does Not Apply
01/02/2008
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004)
Issue #74
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