Food

Recipes from SAVEUR Issue #138

May 11, 2011

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 »Landon Nordeman

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.Todd Coleman

See the RecipeTodd Coleman

Arroz a la Mexicana — This vibrant rice is served with virtually every meal in Zacatecas.Todd Coleman

Pork in Red Chile Sauce (Asado de Bodas) — This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.Todd Coleman

Elote The herb epazote added to the boiling water lends a floral flavor to this corn. See the recipe for Elote » Back to Mexico Feeds Me »Todd Coleman

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

Frijoles de la Olla (Stewed Beans With Pico de Gallo) — Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.Todd Coleman

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas) — Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.Todd Coleman

Gorditas de Huevos — These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack.Todd Coleman

Squash Blossom Sauté (Guiso de Flor de Calabaza) — Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas.Todd Coleman

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.Todd Coleman

Papas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me »Todd Coleman

Pastel de Tres Leches con Coco This velvety cake is drenched in coconut milk and topped with poached peaches. See the recipe for Pastel de Tres Leches con Coco » Back to Mexico Feeds Me »Todd Coleman

Rebocado (Pork Neck and Purslane Stew) — This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.Todd Coleman

Fava Bean Soup (Sopa de Habas) — The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.Todd Coleman

Tacos de Papa — These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.Todd Coleman

Javanese Cucumber and Carrot Pickle (Acar Timun) — This relish is an easy-to-make version of Indonesian pickle.Todd Coleman

Thai Cucumber Relish (Ajad) — This quick, spicy-sweet relish makes a perfect picnic side.Todd Coleman

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

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.Todd Coleman

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

Thai Pork Satay (Muu Satay) — Coconut milk imbues this pork satay with a subtle sweetness.Todd Coleman

Reshmi Kebab — These fragrant chicken kebabs hail from North India.Todd Coleman

Sweet Soy Dipping Sauce (Sambal Kecap) — This sweet, thick, soy sauce is spiked with chiles and shallots.Todd Coleman

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) »Todd Coleman

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) »Todd Coleman

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) »Todd Coleman

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

See the RecipeTodd Coleman

Shish Kebab — This lamb kebab is adapted from a recipe in Anissa Helou's Mediterranean Street Food.Todd Coleman

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 »Landon Nordeman

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 »Todd Coleman

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.Landon Nordeman

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.Landon Nordeman

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 »Landon Nordeman

Rye Bread Pudding (Maizes Zupa) — 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.Todd Coleman

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.Landon Nordeman

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 »Landon Nordeman

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.Landon Nordeman

Bacon Turnovers (Speķa Pīrāgi) — 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.Landon Nordeman

Baked Chicken With Peppers — Slow-braised chicken with peppers and onions is a soul food staple. This version is seasoned with plenty of paprika.Todd Coleman

Cabbage and Collards — At Martha Lou's Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on Southern greens.Todd Coleman

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.Todd Coleman

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.Todd Coleman

See the RecipeTodd Coleman

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 »Todd Coleman

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.Todd Coleman

Stewed Green Beans — Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are wonderful side dish.Todd Coleman

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 »Todd Coleman

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

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