This traditional Gullah dish is one of the special recipes that led chef and author Scotty Scott to rediscover his family history while researching his cookbook, Fix Me A Plate. Scott’s mother was raised in Savannah, Georgia, and the foods she grew up eating were fixtures on the family table. The chef adapted her version, …
Bottarga—the salted and dried role of the grey mullet—is used in coastal Italy to elevate and add savory richness to foods like eggs, rice, and pasta. Chef Eric Montagne of North Carolina’s Locals Seafood makes his own house-cured version, which he incorporates into classic American dishes.. In his Caesar salad dressing recipe, he uses the …
Chef Josh DeCarolis of Mother & Sons Trattoria in Durham, North Carolina makes this dramatic pasta dish using fresh squid ink tonnarelli, though squid ink spaghetti alla chitarra or even dried squid ink spaghetti both make suitable substitutes. In season, the chef recommends using fresh San Marzano tomatoes , but any other ripe, juicy tomatoes …
These traditional sesame balls are filled with sweet red bean paste and rolled in sesame seeds. While the treat can be found in Chinese bakeries and dim-sum restaurants year-round, it’s considered particularly auspicious to serve them at home in celebration of the Lunar New Year. Round foods symbolize not only the moon, but also the …
Fried Sesame Balls With Sweet Red Bean Filling Recipe Read More »
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 …
Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic) Read More »
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 …
This robust chili is inspired by one served during wintertime at Rye KC in Leawood, Kansas. If you like, crumble cornbread on top or serve it on the side. This recipe first appeared in our August/September 2013 Heartland issue with the story Mom and Populist. Find this recipe in our cookbook: SAVEUR: Soups and Stews. …
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 …
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 …
Doenjang Jjigae Recipe (Korean Fermented Soybean Stew) Read More »
While we highly recommend sourcing Montauk Brewing Co.‘s Driftwood Ale, any English-style pale ale will work for these herb-infused steamed mussles from Eli Sussman. Don’t forget plenty of crusty bread—as anyone who loves mussels will tell you, the best part of enjoying the dish is sopping up the heady, aromatic jus that collects at the …