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Soy Pickled Tomatoes with Silken Tofu
Photography by Hetty Lui McKinnon This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe that features our favorite authors and...
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Sardine Bánh Mì
Republished with permission from The Social Food: Home Cooking Inspired by the Flavors of the World by Shirley Garrier & Mathieu Zouhairi (Rizzoli New York; 2022) After Shirley Garrier’s family...
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Bun Cha (Grilled Vietnamese Meatballs with Rice Vermicelli)
Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio SAVEUR’s chief content officer Kate Berry was born in Southern Vietnam, though she is particularly fond of...
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Som Tum Mamuang (Green Mango Salad)
Photography by Linda Xiao; Food Styling by Jessie YuChen A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing...
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Snow-Skin Mooncakes with Mung Bean Filling
Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio Every year on the fifteenth day of the eighth lunar month, people across China, Vietnam, and other...
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Chagayu (Tea Porridge)
Photography by Julia Gartland; Food Styling by Jessie YuChen If you have leftover rice in your fridge, you can make chagayu, a Japanese tea porridge that calls for simmering the cooked grains in...
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Natto Gohan
Photography by Julia Gartland; Food Styling by Jessie YuChen In Japan, many people start their mornings with natto gohan—sticky, stringy fermented soybeans served over rice with different garnishes....
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Mapo Tofu
Photography by Murray Hall; Food Styling by Jessie YuChen One of Sichuan cuisine’s best-known dishes, mapo tofu is a comforting, tongue-tingling braise showcasing many ingredients which form the...
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Kimchi-Jjigae (Korean Kimchi Stew with Pork Belly and Tofu)
Hannah Whitaker “This is the quintessential Korean household dish,” says chef Esther Choi, who grew up eating kimchi-jjigae around four times a week. “It would be my last meal on Earth if I had to...
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Teh Halia (Ginger Milk Tea)
Maura McEvoy In April 2007, Singaporean writer Christopher Tan introduced Saveur readers to the city-state’s best restaurants, hawker centers, and signature fare, including this soothing ginger tea...
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Miso-Glazed Salmon
Maura McEvoy Given a choice between, say, a hot dog and a piece of tuna, most kids will take the hot dog, preferably smothered in ketchup. Writer Kathleen Brennan’s son, James, however, loved eating...
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Egg Foo Young
Maura McEvoy Chinese American writer Mei Chin first tried this fried egg delicacy when she was 21 years old. “I had been expecting something like egg drop soup over fried rice, so I was amazed to be...
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Chả Giò (Vietnamese Fried Spring Rolls)
Photography by Murray Hall; Food Styling: Kat Craddock During any festive occasion in Vietnam, there’s a good chance a platter of these rolls, known regionally as chả giò or nem rán, will appear on...
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Nước Chấm
Photography by Murray Hall; Food Styling by Jessie YuChen Nước chấm, a sweet-sour Vietnamese condiment, can add zing to any number of Vietnamese dishes—from chả giò (fried spring rolls), also known as...
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Chao Niangao (Stir-Fried Rice Cakes)
Photography by Murray Hall; Food Styling by Jessie YuChen Rice cakes may be a year-round staple across Asia, but they’re especially popular when Lunar New Year rolls around. In many cultures, rice...
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Borhani (Spiced Yogurt Drink)
André Baranowski Cumin and other savory spices, toasted to bring out their aromatics, combine with fresh mint, cilantro, and chile to flavor this smooth Bangladeshi yogurt drink. You can buy black...
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Lazi Chicken Wings
udi Ela Echevarria If you’ve ever been to a Sichuan restaurant, you’ve probably had lazi chicken, an iconic dish in the regional cuisine. Chunks of golden fried chicken are tossed in a fiery wok and...
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Strange-Flavor Mixed Nuts
Yudi Ela Echevarria A famous Sichuan snack that Jing Gao, founder of chili crisp brand Fly By Jing, grew up eating is guaiwei (literally, “strange flavor”) fava beans. The crispy, crunchy beans—fried...
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Smashed Cucumber Salad with Yuba
Yudi Ela Echevarria The simple smashed cucumber salad is a perennially popular appetizer in Chinese restaurants, but Jing Gao, founder of chili crisp brand Fly By Jing, likes to add layers to zhuzh it...
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Yuanxiao (Sweet Rice Balls with Nut and Sesame Seed Filling)
Photography by Murray Hall; Food Styling by Jessie YuChen Chewy sweet rice (also called glutinous rice) dough encasing nutty pastes made from seeds, nuts, and beans are a Lunar New Year must-have in...
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