Issue 199

Cabbage Rolls with Beef and Rice

Cabbage Rolls with Beef and Rice

By SAVEUR EDITORS
Salted Fried Shrimp

Salted Fried Shrimp

By SAVEUR EDITORS
Perfect Hot Fudge

Perfect Hot Fudge

By KAT CRADDOCK
Macau-Style Portuguese Chicken

Macanese-Style Portuguese Chicken

By SAVEUR EDITORS
Zucchini and Feta Fritters

Zucchini and Feta Fritters

By YASMIN KHAN
Grilled Onion Salad Recipe

Grilled Onion Salad with Sumac and Herbs

By YASMIN KHAN
Parathas Are a Carb-Lover’s Dream Come True

Parathas Are a Carb-Lover’s Dream Come True

By PRIYA KRISHNA
How to Make Pozole, Mexico’s Greatest Party Food

How to Make Pozole, Mexico’s Greatest Party Food

By MAX FALKOWITZ
A smoking-hot wok makes for a bubbled and crispy egg.

How to Make Traditional Pad Thai

By KAT CRADDOCK
Vibrant moles, colorful salsas, and antojitos at Milli restaurant.

Culinary Migrations: Puebla to Philadelphia (and Back Again)

By SHAUN PETT
Yellow Mole with Fish and Cactus Paddles (Mich Mole)

Yellow Mole with Fish and Cactus Paddles (Mich Mole)

By SAVEUR EDITORS
Red Mole with Potatoes and Nopales (Papasmole)

Red Mole with Potatoes and Nopales (Papasmole)

By SAVEUR EDITORS
Ayocote Bean Tlacoyos

Ayocote Bean Tlacoyos

By SAVEUR EDITORS
Tomatillo and Serrano Chile Salsa

Tomatillo and Serrano Chile Salsa

By SAVEUR EDITORS
Tomato, Guajilo, and Ancho Chile Salsa

Tomato, Guajilo, and Ancho Chile Salsa

By SAVEUR EDITORS
Pad thai ingredients

Andy Ricker’s Pantry Guide to Perfect Pad Thai

By KAT CRADDOCK
Pad Thai with Pork and Shrimp (Phat Thai Ruam Mit)

Pad Thai with Pork and Shrimp

By ANDY RICKER
Palm Sugar Simple Syrup and Thai Tamarind Water

Palm Sugar Simple Syrup

By ANDY RICKER
Palm Sugar Simple Syrup and Thai Tamarind Water

Thai Tamarind Water

By ANDY RICKER
Toasted Thai Chile Powder

Toasted Thai Chile Powder

By ANDY RICKER

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