This simply prepared vegetable side is one of Rome’s most splendid dishes.
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]]>Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.
Featured in “Roman Contorni” by Dana Bowen.
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]]>This refreshing side from Xinjiang is the perfect accompaniment to grilled meats.
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]]>This refreshing peanut salad from Xinjiang, an autonomous region in northwest China, is adapted from Carolyn Phillips’ cookbook All Under Heaven. Known as huāshēngmĭ bàn xiāngcài, it pairs well with both grilled meats and fish. Use both the stems and leaves of the most delicate cilantro you can find.
Featured in “Eating on the Western Edge of China” by Fiona Reilly.
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]]>Floral, delicate saffron perfumes both the ice cream and the cookies in these Persian-inspired frozen treats.
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]]>At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence extend beyond the savories and onto the dessert menu—most notably with this elegant bastani sonnati ice cream sandwich. Perfumed with saffron, rosewater, and citrus and studded with raisins, the shortening-based cookies stay soft when frozen. They’re paired with Saboor’s bastani sonnati, a traditional Persian ice cream made with saffron and rosewater and typically served plain or sandwiched between two wafers. Saboor recommends seeking out rosewater from the brands Sham’s or Sadaf.
If you want to give your frozen treats an extra flourish, Saboor suggests finishing them with a pistachio-rose sprinkle. The colorful mix is lovely pressed into the edges of these ice cream sandwiches or even sprinkled over a sundae: In a small bowl, toss ¼ cup coarsely chopped roasted pistachios with ⅓ cup dried rose petals. Transfer to an airtight jar and store in a cool place for up to 3 months.
Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.
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]]>A combo of cherry and heirloom tomatoes turns tinned fish and a slab of focaccia into satisfying picnic fare.
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]]>Fresh heirloom tomatoes, rich and oily canned sardines, and briny capers and olives are easy to pack for a picnic and throw together outdoors. Patting the tomatoes dry before assembling prevents the sandwiches from getting soggy.
Featured in “Portland Chef Elias Cairo Is as Serious About Fishing as He Is Eating” by Meredith Erickson.
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]]>This classic Tamil dish shows off the salty-sour-sweet trifecta of tamarind, coconut, and curry leaves.
The post Sri Lankan Fish Curry with Eggplant and Okra appeared first on Saveur.
]]>Brimming with fragrant aromatics and hearty vegetables such as eggplant, okra, and tomatoes, this curry recipe from knifemaker Joyce Kutty’s mother Kamala is a reflection of her Tamil family’s migration to Sri Lanka from the southern tip of India.
Use a meaty fish that will hold its shape during cooking—the Kutty family is partial to mackerel—and be sure to ladle with care when serving so the chunks of fish don’t disintegrate into the curry. Look for fish curry masala and ginger-garlic paste online or at your local South Asian grocery store. If you can’t find ginger-garlic paste, sub in equal parts finely chopped garlic and ginger.
Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.
Order the SAVEUR Selects Enameled Cast Iron Casserole 5-Quart Dutch Oven here.
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]]>Kudampuli, a tropical fruit used in Indian and Sri Lankan cooking, gives this coconut milk-based stew its signature tang.
The post Keralan Fish Curry appeared first on Saveur.
]]>Whenever knifemaker Joyce Kutty brings home fresh mackerel from a fishing trip on the Rhode Island coast, her mother Kamala makes this curry she learned to prepare for her husband, who is originally from Kerala, India. Kutty explains that Malayalis love the sour dried rind of kudampuli, also known as brindle berry or Malabar tamarind, in their fish curries: “It’s one of the special ingredients that really makes it Kerala style.” When she talked to her father about the ingredient, Kutty learned her grandfather was a spice merchant who sold kudampuli.
A tangy tropical fruit used almost exclusively in Sri Lanka and Kerala, kudampuli brings balance and depth to the region’s coconut-rich curries. Once harvested, the ripe pods are seeded and sundried until they turn from green or pale yellow to brown and leathery. Kutty recommends adding kudampuli to dishes with fatty fish: think kingfish, Spanish mackerel, or Rhode Island bonito (the Kutty family favorite). Look for kudampuli and fish curry masala paste online or at your local South Asian grocery store.
Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.
Order the SAVEUR Selects Tri-Ply Stainless Steel Chef’s Pan here.
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]]>Enjoy this sweet-and-savory spread with crackers or crudités—or straight from the spoon.
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]]>This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
According to Sara Kramer and Sarah Hymanson, the co-authors of the cookbook Kismet and the chefs behind the Los Angeles restaurants Kismet and Kismet Rotisserie, “tahini is life,” a sauce they love to spoon onto almost everything in their kitchens. When whipped with a bit of water, garlic, and lemon juice, the sesame condiment’s texture transforms into a lush, creamy sauce, and when chilled, thickens to the consistency of an irresistible dip. In this recipe, Kramer and Hymanson top their classic tahini dip with gently spiced honeyed kumquats, offering a citrusy sweetness that complements the tahini’s subtle saltiness.
Kumquats, which resemble tiny oranges, can be found in many Asian grocery stores. You can also use mandarin orange or grapefruit segments as a substitute, but wait to add them until the syrup has reduced.
Adapted from Kismet: Bright, Fresh, and Vegetable-Loving Recipes © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.
Featured in “This New Cookbook Proves California Cuisine is Impossible to Pin Down” by Jessica Carbone.
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]]>Get this simple summer supper from garden to plate in just 30 minutes.
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]]>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, lemon juice, and arugula for a simple summer meal.
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]]>Making Cuba’s signature minty rum cocktail is easy—if you follow these simple instructions.
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]]>There’s no better way to cool down on a hot day than with a mojito. Imported from Cuba, one of the rum capitals of the Caribbean, it’s light, minty, and entirely refreshing. At celebrated Havana bars, mojitos are an essential part of the nightly proceedings. A straightforward mix of rum, muddled fresh mint, lime juice, and soda, they’re as easy to make as they are to drink. They’re also the perfect partner for any of our Cuban recipes.
Featured in the January/February 1999 issue.
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]]>The Middle Eastern spice blend lends a piney, peppery kick to this garlicky cilantro dip.
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]]>The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It’s ideal served alongside roasted meats, or slathered on fresh-baked pita.
Featured in “Season of Rejoicing: Celebrating Sukkot in Crown Heights” by Katie Robbins.
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]]>Fermented chile paste cuts the richness in this best-of-both-worlds pasta that fuses fettuccine Alfredo and Korean buldak.
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]]>Cooking and eating together is a nightly routine at Boston’s Engine 10 firehouse. Firefighters regularly work 24-hour shifts, so when they aren’t responding to disasters, crews frequently chop and braise together in the station kitchen. Firefighter Gary Yeung, a Boston native and passionate home cook, fused the flavors of Korean buldak and Italian American fettuccine Alfredo to create this creamy gochujang chicken noodles recipe. The fermented chile paste cuts the richness, yielding a best-of-both-worlds pasta dish.
Featured in “Around the Table with Boston’s Bravest” by Megan Zhang in the Spring/Summer 2024 issue.
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