Fall

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

SAVEUR’s Chief Content Officer Kate Berry and her mother Kim Nguyen often make this comforting and aromatic stew to celebrate the Lunar New Year and other festive occasions. The family emigrated to the United States in 1975 at the fall of Saigon, when Berry was a baby. Now based in Huntington Beach, California and New …

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Fish Sauce-Pickled Radishes | Saveur

Most everyday Vietnamese-style pickles are made using ordinary salt, but on special occasions—such as the Lunar New Year—intensely savory nuoc mam is used in the brine instead. This not only gives the crispy, lactofermented fish sauce-pickled radishes their particular depth of flavor; it also helps cut through the richness of the many opulent and auspicious …

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Tamarind Rice Recipe | Saveur

Depending on where in South India it comes from, tamarind rice is known variously as puliyogare, pulihora, puliyodarai, or puli sadam. Although its registers may shift—fewer ingredients, fluctuating quantities of spice, the addition or subtraction of cashews and coconut—the paste is traditionally built on tamarind, red chile, mustard, coriander, curry leaves, and dal. Most Indian …

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Doenjang Jjigae Recipe (Korean Fermented Soybean Stew)

It took Korean American chef Hooni Kim an entire year to perfect his mushroom-anchovy dashi, which he uses as the base of this everyday stew. Gochujang adds a subtle layer of heat to the broth, and doenjang boosts its richness and silkiness. Korean chiles (gochu) range from mild green asagi to red hot cheong-yang, but …

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Ecuadorian Sweet Plantain Pudding Recipe (Chucula)

Among Amazonian communities in northeastern Ecuador, chucula is a staple food. At its most basic it is simply ripe bananas mixed with water, a few spices, and a sweetener such as panela or honey. It’s simple to prepare, just boiled in a pot, and can then be eaten either warm or cold. This recipe, which …

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Split-Base Cocktails Take Your Favorite Bottles to the Next Level

Those acquainted with my sipping habits know that I tend to keep it simple. Espresso, no sugar. Sparkling water or bubbly wine. A beer now and then. Spirits, I typically enjoy neat. And when I do decide to mix a cocktail at home, I always keep it straightforward. This is where “split base” cocktails come …

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Bull Ring Cocktail | Saveur

Spirits professional Shannon Mustipher’s riff on the classic Matador cocktail swaps out a quarter of the traditional tequila with a splash of mezcal, then sweetens the mix with zippy tepache, a Mexican-style fermented pineapple drink. Make your own, or look for a good-quality canned or bottled version (Bittermans is widely available). Featured in “Split-Base Cocktails …

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The Cavendish Cocktail | Saveur

The French Connection cocktail—a simple mix of cognac and amaretto—is viewed through a Tiki lens in this split-base riff from Nick Ruiz of Patent Pending, a tiny powerhouse of a cocktail den hidden away behind a coffee shop in New York City’s Flatiron District. In tropical cocktails like the classic Mai Tai almond-based orgeat is …

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