(Farcis a la Niçoise) Vegetables stuffed with a hearty filling of salt pork, lamb, and rice—then topped with cheese and … Continued
This age-old method takes a little time and some practice, but it turns out perfect homemade pasta. A hand-cranked pasta … Continued
This is our version of the ravioli we had at Don Camillo, a small restaurant we visited while doing a … Continued
This elegantly simple Cantonese dish isn’t likely to be found in Singapore’s hawker centers, but it was one of the … Continued
Savory pie, such as our Chicken Pot Pie, needs a substantial pastry, rolled at least 1⁄4″ thick. This recipe is … Continued
In Singapore, many sauces accompany Hainanese Chicken Rice, but this is the definitive one. Chile–Ginger Sambal This classic Singaporean sauce … Continued
Lustrous and tasting of smoke, this sauce is very simple to prepare. Sweet Soy Sauce Lustrous and tasting of smoke, … Continued
Restaurateur George Lang named this torte after his mother and his daughter; this is our adaptation of the recipe from … Continued
This fragrant condiment is a traditional Chinese accompaniment for boiled chicken. Serve it soon after it’s made so the ginger … Continued
Kway teow are delicate flat rice noodles sold fresh in Chinatowns, often in folded sheets to be cut at home. … Continued
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