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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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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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Double-Rye Ginger Cookies Recipe | Saveur

These gorgeous holiday cookies from baker and master preserver Camilla Wynne temper spicy candied ginger with earthy rye flour and deep, dark molasses. A rye whisky glaze accentuates the crackled tops, and a dainty piece of ginger adorns each one. If you’re feeling fancy, get creative by cutting the ginger into festive shapes. Avoiding alcohol? …

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Meatball Couscous with Raisins and Zibibbo Recipe

Zibibbo is the Sicilian name for the grape variety Muscat of Alexandria, also known as moscato. It is said the grape was brought to the island from North Africa by Arabs who primarily cultivated grapes for raisins which they used in their cooking.  In the 13th century, Norman conquerors expelled any Sicilian Muslims who would …

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Country Captain (Southern-Style Stewed Turkey with Curry)

On July 18, 2003 I got to cook at the James Beard House for the first time. It was a dinner celebrating the life and legacy of Chef Bill Neal, hosted by the great Johnny Apple. Preparing that meal were chefs Ben and Karen Barker, Robert Stehling, Bill Smith, and John Currence. (I was there …

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Baked Polenta Recipe with Broccoli and Roasted Mushrooms

This recipe, which is adapted from writer Julia Sherman’s Arty Parties, is the marriage of two brilliantly simple but satisfying sides—crispy slices of pan-fried polenta and cheesy roasted broccoli, stems and all. Gild the lily by topping the dish with savory roasted mushrooms and you’ve got a plant-based main course that even the most hardened …

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Quail Civet Recipe | Saveur

Mild, tender quail is a crowd-pleasing game bird. Available at specialty butcher stores, it cooks quickly and plays well with aromatics like garlic and herbs. The keys to this recipe’s deeply flavored sauce are the well-browned mirepoix at the start of cooking and the scant shards of dark chocolate whisked in for depth and sheen …

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Venison Civet | Saveur

Venison is the star civet ingredient during roe deer (“corzo” in Catalan) hunting season, which runs from September to February. The abundance of red wine and the long marination time tame the lean meat’s faint gaminess. Ladle the stew over mashed potatoes enriched with olive oil or serve with roasted vegetables for a cozy cold-weather …

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Pecan-Chocolate Sticky Buns Recipe | Saveur

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet. To prevent messes, line the bottom of your oven with a layer of aluminum foil before baking. Featured in “Fireplace Pâtissier.” Pecan-Chocolate Sticky Buns Artisan Bryan’s ultimate breakfast pastry. Yield: makes 14 rolls Time: 6 hours For the dough: …

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