Recipes from SAVEUR Issue #138

Stout Ice Cream

The malt flavor of strong stout, such as Guinness Foreign Extra or Dragon, adds a bittersweet contrast to this rich, custardy ice cream, which is based on one served at the I-Scream shop at Devon House in Kingston, Jamaica. See the recipe for Stout Ice Cream »

Quick Fish Filets in Tomato Sauce

Bring all the ingredients along for this simple main dish on a camping trip and make it with freshly caught fish.

Arroz a la Mexicana

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.

Enchiladas

These enchiladas aren’t baked; they’re simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.

Masa Cakes Stuffed With Eggs (Gorditas de Huevos)

These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Get the recipe for Masa Cakes Stuffed With Eggs (Gorditas de Huevos) »

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash blossoms bring color and a light texture to this fresh vegetable stew. Get the recipe for Squash Blossom Sauté (Guiso de Flor de Calabaza) »

Mole Verde Zacatecano

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.

Rebocado (Pork Neck and Purslane Stew)

This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.

Fava Bean Soup (Sopa de Habas)

Tacos de Papa

These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.

Javanese Cucumber and Carrot Pickle (Acar Timun)

Thai Cucumber Relish (Ajad)

This quick, spicy-sweet relish makes a perfect picnic side.

Beef Satay

Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Get the recipe for Beef Satay »

Southern Thai-Style Mussel Satay (Hoi Malaeng Puu)

This satay gets its tangy fieriness from red curry paste and tamarind. Get the recipe for Southern Thai-Style Mussel Satay (Hoi Malaeng Puu) »

Lebanese Beef Kebabs (Kafta)

Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs.

Lemongrass Pork Satay

Chef Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Get the recipe for Lemongrass Pork Satay »

Thai Pork Satay (Muu Satay)

Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »

Reshmi Kebab

These fragrant chicken kebabs hail from North India.

Sweet Soy Dipping Sauce (Sambal Kecap)

This sweet, thick, soy sauce is spiked with chiles and shallots.

Chicken Satay (Satay Ayam)

These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger. Get the recipe for Chicken Satay (Satay Ayam) »

Lamb Satay (Satay Kambing)

A sweet-and-sour marinade gives this west Javanese-style satay its distinct flavor. Get the recipe for Lamb Satay (Satay Kambing) »

Balinese Tuna Satay (Satay Lilit)

This Balinese-style tuna satay is adapted from Janet De Neefe’s Fragrant Rice. Get the recipe for Balinese Tuna Satay (Satay Lilit) »

Shrimp Satay (Satay Udang)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »

Shish Kebab

This lamb kebab is adapted from a recipe in Anissa Helou’s Mediterranean Street Food. Get the recipe for Shish Kebab »

Cūkgaļas Sautējums (Pork Stew)

This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte’s. See the recipe for Cūkgaļas Sautējums (Pork Stew) » Back to Riga Revisited »

Debesmanna (Cranberry Mousse)

Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. Back to Riga Revisited »

Boiled Potatoes With Dill (Kartupeli ar Dillēm)

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

Boiled Potatoes With Dill (Kartupeli ar Dillēm)

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

Kolrābju salāti (Kohlrabi Salad)

When grated and mixed with heavy cream and farmer’s cheese, kohlrabi makes a creamy yet refreshing slaw. See the recipe for Kolrābju salāti (Kohlrabi Salad) » Back to Riga Revisited »

A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.

Waffle Cones Filled With Sweet Cheese and Berries (Pilditas Vafeles)

These waffle cones are filled with a mixture of sweetened farmer’s cheese and fresh berries. Get the recipe for Waffle Cones Filled With Sweet Cheese and Berries (Pilditas Vafeles) »

Pupiņi un Biešu Salāti (Beet and Bean Salad)

Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalnina. See the recipe for Pupiņi un Biešu Salāti (Beet and Bean Salad) » Back to Riga Revisited »

Layered Herring Salad (Selyodka Pod Shuboy)

In Poland and Germany, herring is considered a bearer of good fortune. In this recipe, salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream-mayonnaise dressing.

These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.

Slow-braised chicken with peppers and onions is a soul food staple. This version is seasoned with plenty of paprika.

Cabbage and Collards

At Martha Lou’s Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on Southern greens.

Carolina Cornbread

In some parts of the South, cooks prefer corn bread that’s slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.

Fried Chicken

Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted.

Macaroni and Cheese

This classic side dish from Bertha’s Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. See Recipe for Macaroni and Cheese » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »

Okra Soup

Okra is often boiled or fried and served as a simple side in soul food restaurants, but in Charleston it often comes as a luscious vegetable soup with tomatoes, onion, and celery. Get the recipe for Okra Soup »

Stewed Green Beans

Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are wonderful side dish.

Stewed Rutabagas

Sandra McCray at Dave’s Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. See Recipe for Stewed Rutabagas » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »

Strawberry Cake

Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha’s Kitchen.

Recipes from SAVEUR Issue #138

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