Saveur Magazine, May 2008 (#111)

  • Chinese barbecue spareribs

    Chinese barbecue spareribs (page 16)

    from Saveur Magazine, May 2008 (#111) Saveur Magazine, May 2008 (#111) by Joyce Chen

    • Categories: Quick / easy; Appetizers / starters; Main course; Spring; Summer; Chinese
    • Ingredients: hoisin sauce; soy sauce; dry sherry; red food coloring; Chinese five-spice powder; St. Louis-style spareribs
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Notes about Recipes in this book

  • Chicken and brown rice with chorizo

    • psarrett on February 11, 2024

      Great one-pot meal that freezes well.

  • Brown rice, lentil, and spinach soup

    • whitewoods on July 28, 2022

      This was my first time using dried chiles de arbol. The recipe was very easy to make and tasted pretty good. I suppose the cumin seeds gave it a unique taste. I followed the recipe and only put in slightly more spinach than what was called for, and I got nine servings out of this one.

    • apattin on February 06, 2023

      The chile added just a tiny bite, very welcome. 12 cups of chicken stock were not enough, as it turned into a stew after cooling. I used breakfast sausage slices and 2 bacon pieces. Could not taste the cumin seed? Certainly will make again.

  • Japanese-style fried brown rice (Matsunomi-no-cha-han)

    • Rutabaga on June 02, 2014

      While very simple, this is a good recipe for using short-grain brown rice. The inclusion of pine nuts is very complementary.

  • Fried okra

    • Foodycat on January 05, 2021

      The recipe also calls for an unspecified amount of buttermilk, which isn't listed in the ingredients.

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  • Published May 01 2008
  • Format Magazine
  • Page Count 112
  • Language English
  • Countries United States

Publishers Text

Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.

Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 20 James Beard journalism awards.