Saveur – July 2019

COVER PHOTOGRAPH BY EVA KOLENKO/FOOD STYLING BY STACY ADIMANDO AND KAT CRADDOCK PHOTOGRAPH BY EVA KOLENKO

CONTENTS

CO

VE

R^

PR

OP

ST

YL

IN

G^ B

Y^ B

EA

TR

IC

E^ C

HA

ST

KA

RECIPES

APPETIZERS & SIDES

Grilled Onion Salad with Sumac

and Herbs 63

Zucchini and Feta Fritters 64

Steakhouse Tabbouleh 73

Tlacoyos 89

SEAFOOD &

VEGETARIAN

Aloo (Potato) Parathas 44

Cauliflower Filling for Parathas 44

Paneer Filling for Parathas 44

Turkish Stuff ed Eggplants 65

Papasmole 88

Vietnamese Herb-Wrapped Shrimp 93

Salted Fried Shrimp 94

MEAT & POULTRY

Pad Thai with Pork and Shrimp

(Phat Thai Ruam Mit) 36

Pozole Rojo 40

Macau-Style Portuguese Chicken 53

Turkish Ground Lamb Kebabs (Adana

Kebabs) 62

Cabbage Rolls with Beef and Rice 73

Mich Mole 87

DESSERTS & DRINKS

Sicilian Cannoli 30

Portuguese Egg Tarts 55

Chocolate and Guajillo Chile Flan 78

Frozen Hot Chocolate with Cocoa

Nib Cream 79

Perfect Hot Fudge 80

Cocoa Nib Brownies 80

MISCELLANEOUS

Palm Sugar Syrup (Naam Cheuam

Naam Taan Piip) 36

Thai Tamarind Water (Naam Makham

Piak) 36

Cooked Dried Hominy 41

Za’atar Barbecue Sauce 73

Tomatillo and Serrano Chile Salsa 89

Tomato, Guajillo, and Ancho

Chile Salsa 89

Toasted Thai Chile Powder 100

NOTES FROM

THE TEST KITCHEN

Cooking with tamarind, a Portuguese

pantry guide, and more 97

A mix of pork

parts has

traditionally

added heft and

complexity to

Mexico’s pozole.

See p. 38 for

story.