Summer

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 …

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

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 …

Fish Sauce-Pickled Radishes | Saveur Read More »

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 …

Tamarind Rice Recipe | Saveur Read More »

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 …

Ecuadorian Sweet Plantain Pudding Recipe (Chucula) Read More »

Zabaglione Recipe | Saveur

In Italian, sbaglione means “big mistake.” This happy accident may have been “mistakenly” invented in Florence—though it is usually made with marsala, the famous Sicilian fortified wine. The recipe eventually migrated to France, where it is known as “sabayon,” and is typically made using the local white wines. Feel free to swap out the Marsala …

Zabaglione Recipe | Saveur Read More »

Baked French Toast with Cream and Eggs

This savory French breakfast of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. The cream soaks into the garlic-rubbed bread and thickens to a rich sauce right in the skillet resulting in a savory French toast. Our recipe is inspired by the great English food writer Elizabeth David’s 1955 collection of …

Baked French Toast with Cream and Eggs Read More »

Gulab Jamun Recipe from Maneet Chauhan

Gulab jamun, translating to “flowery fruit,” is a traditional dessert enjoyed throughout the Indian Subcontinent. Usually served for celebrations, the syrupy spheres are traditionally perfumed with rosewater and saffron and are individually portioned, for ease in sharing. Best eaten warmed, gulab jamuns are always adorned with a choice of nuts, gold leaf, and occasionally shredded …

Gulab Jamun Recipe from Maneet Chauhan Read More »

Meet the Sweet Star of Maneet Chauhan’s Diwali Table

For Chopped judge and Nashville restaurateur Maneet Chauhan, Diwali has long been a source of sweet memories—many of them tied to a lavish holiday dessert. The five-day-long pandenominational holiday takes place during the autumn month of Kartika on the Hindu calendar (early November, this year), and is often called the “festival of lights.” This nickname …

Meet the Sweet Star of Maneet Chauhan’s Diwali Table Read More »

Scroll to Top