Sábalo is a fresh river fish native to the Paraná River and it is amongst these water’s most prized catches. Found from Paraguay down to the river’s end in the Argentine province of Entre Ríos, this bottom feeder prefers deeper waters that can elude even the most dedicated fisherman. To replicate the flavor, look for …
Whole Grilled Fish Stuffed with Brussels Sprouts and Lemon Read More »
In Egypt, barley is typically eaten in a pudding for breakfast or dessert, but in this recipe from Suzanne Zeidy, it’s turned into a hearty salad with grilled vegetables, feta, and pistachios. Grain bowls like this one are a great way to clear out your fridge. Add just about any leftover cooked veggies, and dress with a light …
Grilled Vegetable and Barley Salad Recipe| Saveur Read More »
Likely introduced to Java from Middle Eastern merchants, local cooks throughout Asia eventually adapted skewered recipes with native ingredients to create their own regional variations. Ground candlenuts enrich this spicy shrimp satay, which is inspired by a popular street food from the coastal areas of Singapore. Look for them online or at your local Asian market. (If unavailable, macadamias have a similar …
Singaporean-Style Shrimp Satay Recipe (Satay Udang) Read More »
Long, slender, Asian eggplant are preferable than the globe type for this vegetarian satay from chef and cookbook author Vanja Van der Leeden. The bite-sized pieces should be soft on the inside and slightly crispy and charred on the outside. Serve with a spicy and aromatic condiment, such as Sambal Tempeh with Lemon Basil or …
Sweet and Sour Eggplant Satay Recipe (Sate Terong) Read More »
In this classic Indonesian street food from the island of Java, marinated oyster mushroom satay, grilled over a charcoal fire, takes on a satisfying meaty taste and texture. This version, from Netherlands-based cookbook author and satay expert Vanja Van der Leeden, incorporates two nontraditional ingredients—miso paste and dried porcini—which lend the dish a shroomy-savory boost. …
This rich peanut sauce from chef, cookbook author, and satay expert Vanja Van der Leeden ticks all the boxes. It’s creamy, nutty, spicy and aromatic. Traditionally made in a heavy mortar and pestle, Van der Leeden’s version can be made quickly and easily in a blender. Unable to eat peanuts? Try swapping them out for …
These soulful pork ribs come from Charleston chef Sean Brock of Husk and McCrady’s, Joyland, The Continental, and the forthcoming Audrey. After first getting a nice crust on the meat, Brock converts his grill into a smoker, and finishes cooking the ribs in a low-and-slow cocoon of smoke. “Using a chargrill and smoke combo, you can create …
Gazpacho, which was purportedly invented in Seville, is traditionally served as a refreshing final course at the end of a meal. Though there are now many versions of this chilled soup, this tomato-based Andalusian variety is the one that most tastes like summer in a bowl. The toppings are endlessly customizable, so feel free to …
The combination of nutty tempeh and aromatic lemon basil is an elegant match in this fiery Indonesian condiment adapted from chef Vanja Van der Leeden’s cookbook INDOSTOK. Quite different from more common, saucy sambals, this dryer style goes well with grilled eggplant, rice, and steamed fish. Fresh or frozen makrut limes can be found at …
Early summer brings an underappreciated and short-lived bounty along with the tomato harvest. Garlic scapes—the tender, green stalks that rise from hard-neck garlic—are an aromatic, herbaceous, and mellow way to add garlicky flavor to your dishes. Roasting the scapes with tomatoes and red onion sweetens the alliums’ heat and enriches their flavor; toss with pasta, …