Recipes From Issue #141

Recipes from SAVEUR issue #141, including Malaysian curries, traditional Sukkot dishes, fermented foods, and more.

Indian-Style Carrots With Mustard Seeds (Carrot Kari)

Indian-Style Carrots With Mustard Seeds (Carrot Kari)

These carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes.Todd Coleman

Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil See the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »Todd Coleman
Lebanese-Style Green Beans with Chickpeas in Olive Oil (Loubieh wa Hommus bi Ziet)

Lebanese-Style Green Beans with Chickpeas in Olive Oil (Loubieh wa Hommus bi Ziet)

Slow-cooked vegetable dishes like this one, a cumin-and paprika-spiced stew of beans and tomatoes, are a standby in many parts of the Middle East. Here, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.Todd Coleman
Olive Oil-Braised Vegetables

Olive Oil-Braised Vegetables

This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.Todd Coleman
Braised Celery and Tomato (Sedano e Pomodori Brasati)

Braised Celery and Tomato (Sedano e Pomodori Brasati)

Celery stalks' stringy fibers, often removed before cooking, here act as a brace to help the vegetable keep its shape through a long simmer. The result is a sweet and luscious side dish.Todd Coleman
Mashed Eggplant Spread (Baba Ghannouj)

Mashed Eggplant Spread (Baba Ghannouj)

The classic Middle Eastern eggplant spread, redolent with garlic and smoky charred eggplant, is made even creamier with the addition of mayonnaise.Todd Coleman

cauliflower salad

See the RecipeTodd Coleman
See the RecipeTodd Coleman
Fish Balls in Tomato Sauce

Fish Balls in Tomato Sauce

A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.Todd Coleman
Stuffed Cabbage Rolls (Holishkes)

Stuffed Cabbage Rolls (Holishkes)

These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.Todd Coleman
Lamb and Bulgur Wheat Croquettes (Kibbeh)

Lamb and Bulgur Wheat Croquettes (Kibbeh)

These spiced croquettes are a classic Middle Eastern snack.Todd Coleman

Kreplach Soup

NORTHEAST, U.S. These classic chicken-stuffed dumplings are a Jewish holiday favorite. See the recipe for Kreplach Soup »Todd Coleman
See the RecipeTodd Coleman
Savory Noodle Kugel (Lokshen Kugel)

Savory Noodle Kugel (Lokshen Kugel)

Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.Todd Coleman
Poppy Seed-Honey Cookies (Pirishkes)

Poppy Seed-Honey Cookies (Pirishkes)

These simple, crunchy cookies are delicious drenched in warm honey.Todd Coleman
Plum Strudel

Plum Strudel

This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.Todd Coleman
Chickpea Salad (Salade de Pois Chiches)

Chickpea Salad (Salade de Pois Chiches)

This bright, slightly spicy salad is great served alongside roasted chicken.Todd Coleman
Tahini Dip (Techina)

Tahini Dip (Techina)

Brightened with lemon and garlic, tahini becomes a bright, creamy dip—try it with warm pita, or sliced vegetables.Todd Coleman
Beef Rib and Meatball Stew (T'fina Pkaila)

Beef Rib and Meatball Stew (T'fina Pkaila)

This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.Todd Coleman
Root Vegetable Stew (Tzimmes)

Root Vegetable Stew (Tzimmes)

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Za'atar Dip

Za'atar Dip

The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.Todd Coleman
Honey-Dill Dipping Sauce

Honey-Dill Dipping Sauce

Mayonnaise with honey and dill makes an awesome dipping sauce for chicken fingers.Todd Coleman
Pickled Shrimp

Pickled Shrimp

Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version, frozen raw shrimp are a fine substitute for fresh. Get the recipe for Pickled Shrimp »Todd Coleman

English Pork Pie

This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard. See the recipe for English Pork PieTodd Coleman
See the RecipeTodd Coleman

Steak and Stilton Pies

Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies. See the Recipe for Steak and Stilton Pies »Todd Coleman

Bubble and Squeak

A hearty vegetable hash couldn't be more perfect for using up Thanksgiving leftovers, including mashed potatoes.Todd Coleman
Beet It

Beet It

This fresh, bright cocktail marries beet juice with bourbon and Esprit de June, a floral liqueur distilled from grape blossoms that's available at most high-end liquor stores.Todd Coleman
Bourbon Cider

Bourbon Cider

This apple-and-bourbon cocktail is perfect for fall.Todd Coleman
Brown Derby

Brown Derby

Named for the famous hat-shaped restaurant, this simple cocktail of bourbon and grapefruit was the signature drink at LA's 1930s Vendome Club.Todd Coleman
See the RecipeTodd Coleman
Hot Coconut Milk Punch

Hot Coconut Milk Punch

Coconut milk adds richness to this warm bourbon cocktail.Todd Coleman
La La Lola

La La Lola

This riff on a cherry cola uses cola ice cubes to keep the flavor robust.Todd Coleman
Manhattan Recipe

Manhattan

Few cocktails are more classic than the Manhattan, a mix of rye whiskey, sweet vermouth, and angostura bitters.Todd Coleman

Classic Mint Julep

One of the first mixed drinks, the mint-laden julep was popularized on 18th-century Southern plantations. See the recipe for the Mint Julep »Todd Coleman
Sazerac

Sazerac

This anise-perfumed cocktail is a New Orleans classic.Todd Coleman

The Seelbach

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Whiskey Sour

Whiskey Sour

This tart, warming cocktail is perfect all year.Todd Coleman
White Whiskey Punch

White Whiskey Punch

Clear, unaged white whiskey stars in this potent, tropical-inspired punch.Todd Coleman

Rosemary-Rubbed Beef Tenderloin

Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.Todd Coleman
Roasted Potatoes

Roasted Potatoes

Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.Todd Coleman

roasted-rainbow-trout

See the RecipeTodd Coleman
dumplings, shrimp dumpling recipe

Har Gao (Shrimp Dumplings)

These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »Todd Coleman

Char Kuey Teow (Stir-Fried Rice Noodles)

Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. See the recipe for Char Kuey Teow (Stir-Fried Rice Noodles) »Todd Coleman
See the RecipeTodd Coleman

Popiah (Fresh Spring Rolls)

Fresh, crunchy shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh, Malaysia's capital city. See the recipe for Popiah »Todd Coleman

Rendang Ayam

This flavorful 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. See the recipe for Rendang Ayam »Todd Coleman
See the RecipeTodd Coleman
Chile Fried Fish (Ikan Sumbat)

Chile Fried Fish (Ikan Sumbat)

In Malaysia, this pan-fried fish dish is typically made with stingray filets, but any six to ten-inch whole fish will do.Todd Coleman
Sour Pickles

Sour Pickles

Most commercial pickles are preserved with vinegar, which is the product of one kind of fermentation. But sour pickles develop their complex flavor thanks to lactic fermentation, the process by which the naturally occurring bacteria Lactobacillus transforms and preserves foods, usually in a brine. The balance of salinity is key: You want enough salt to get a nice, crisp pickle and to prevent the growth of pathogens or mold, but not so much that the pickles are unpleasant to eat.Todd Coleman
Indian Lime Pickles

Indian Lime Pickles

Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.Todd Coleman

Spiced Red Wine Vinegar

While vinegar-making microflora will spontaneously gather on your wine, you may choose to kick-start the process with a mother of vinegar culture. This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.Todd Coleman
Fermented Beets with Orange and Ginger

Fermented Beets with Orange and Ginger

This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine.Todd Coleman
Concord Grape Soda

Concord Grape Soda

This sweet, fizzy Concord grape soda is set to bubbling with a purchased culture of champagne yeast, which gives it a pronounced effervescence.Todd Coleman
Mixed Baby Vegetable Pickles

Mixed Baby Vegetable Pickles

The recipe for this lacto-fermented mixed pickle is flexible: Use whatever vegetables happen to inspire you at the market, and feel free to tweak the seasonings. The benefit of using baby vegetables is not only aesthetic; because of their small size, they cure faster. Also because of their small size, and their sweet, mild flavor, we don't want to use too much salt in the brine: As a safeguard, we add just a bit of white wine vinegar.Todd Coleman
Spicy Sauerkraut

Spicy Sauerkraut

All around the world, fermented cabbage has been a life sustaining bridge between the fall harvest and the first green shoots of spring. There's Eastern Europe's sauerkraut, Korea's kimchi, and Latin America's lightly fermented curtido. This spicy slaw is a riff on that last condiment; it's sweet but not too funky, and perfect alongside grilled fish or as a condiment for tacos.Todd Coleman