Authentic Recipes | Saveur

Cong You Bing (Chinese Scallion Pancakes)

Martin Yan — Mon, 18 Mar 2019 22:35:36 +0000

Christopher Testani

Celebrated chef Martin Yan, best known for his decades-long run hosting the television show Yan Can Cook, has spent his career introducing traditional Chinese cuisine to viewers around the world. His recipe for cong you bing turns out perfectly browned pancakes threaded with bits of green onion every time. “The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide,” Yan says. “Some like it firmer, some fluffier. I add chile flakes for color, crunch, and a kick. What’s a classic, after all? The pancake is a canvas, add anything you like.”

Featured in “101 Classic Recipes” in the October 2012 issue and “Our Best Recipes of All Time” in the Winter 2019 issue.

Makes: 6

Time: 2 hours

Ingredients

1 Tbsp. baking powder
4 cups all-purpose flour, divided, plus more for rolling
1 Tbsp. kosher salt
¼ cup plus 2 Tbsp. vegetable oil, divided, plus more for the bowl
2 Tbsp. toasted sesame oil, divided
1½ cups thinly sliced scallions, divided
1 tsp. crushed red chile flakes, divided
½ tsp. ground white pepper, divided
Soy sauce, for serving

Instructions

To a food processor, add the baking powder and 2 cups of the flour. With the machine running, add ⅔ cup of cold water and process until a dough forms, about 40 seconds. Transfer to a plate and set aside. Add the salt and remaining flour to the food processor and, with the machine running, add ⅔ cup of boiling water and process until a shaggy dough forms, about 30 seconds. Return the reserved dough to the food processor and pulse until both doughs come together, about 35 seconds.
Lightly flour a work surface and turn the dough out onto it. Knead the dough until smooth and elastic, about 4 minutes. Grease a large bowl with vegetable oil, then transfer the dough to it. Cover and set aside at room temperature until pliable and relaxed, about 2 hours.
Lightly flour a work surface and rolling pin. Split the dough in half and roll one half into a 10- by 20-inch rectangle. Brush the rectangle with 1 tablespoon each of the vegetable and sesame oils. Sprinkle with half of the scallions, half of the red chile flakes, and half of the white pepper. Beginning on a long side, tightly roll up the rectangle like a jelly roll, stretching gently outward as you roll. Cut the roll crosswise into 3 even pieces. Lightly stretch one piece and, starting from one edge, coil it horizontally, tucking the outer end beneath it. Gently flatten the coil into a disk with your hand, then flatten with the rolling pin into a 6-inch circle. Repeat with the remaining pieces and the second half of the dough and fillings. Cover the pancakes with a large sheet of plastic wrap and set aside for 10 minutes.
Position a rack in the center of the oven and preheat to 200°F. Place a large baking sheet on the rack.
To a medium nonstick skillet over medium heat, add 2 teaspoons of vegetable oil. When it’s hot and shimmering, add one pancake and cook, swirling the skillet and flipping the pancake halfway through, until golden and crisp, about 10 minutes total. Using a wide spatula or tongs, transfer the pancake to the baking sheet in the oven. Repeat with the remaining oil and pancakes.
Cut the pancakes into wedges and serve hot with soy sauce for dipping.

The post Cong You Bing (Chinese Scallion Pancakes) appeared first on Saveur.

Miso Soup

SAVEUR Editors — Wed, 15 Apr 2026 20:37:47 +0000

Belle Morizio

During Japan’s Kamakura period (1185–1333), miso soups like this one, served with rice and pickled vegetables, were everyday fare. You can use shiro (white) or aka (red) miso in this recipe; once the miso is added, be sure to not boil the soup as this will diminish the delicate aroma and flavor of the fermented bean paste.

Featured in the May/June 1998 issue.

Makes: 4

Time: 30 minutes

Ingredients

For the dashi:

One 4-in. square kombu (dried kelp)
1 cup katsuobushi (bonito flakes)

For the soup:

1 Tbsp. wakame (dried seaweed)
7 oz. silken or medium tofu, drained and cut into ½-in. cubes
¼ cup white or red miso
2 scallions, trimmed and thinly sliced

Instructions

Make the dashi: To a medium pot, add the kombu and 4 cups of water. Set aside to soak for at least 30 minutes.
Bring the kombu liquid to a boil over medium-high heat. Add the katsuobushi and cook for 10 seconds, then remove the pot from the heat and set aside for 2 minutes. Place a fine-mesh strainer lined with cheesecloth over a large bowl and strain the dashi, discarding the solids. (Stored in an airtight container, dashi will keep in the fridge for up to 1 week or in the freezer for up to 1 month.)
To a small bowl, add the wakame and cover with cold water. Set aside to soak until soft, about 10 minutes, then drain.
Return the dashi to the pot and bring to a boil over medium-high heat. Turn the heat to low, add the tofu, and simmer until heated through, about 1 minute. Turn off the heat. Add the miso to a small bowl, then ladle some of the dashi on top and whisk to dissolve. Add the mixture to the pot and gently stir until incorporated. Add the wakame and scallions and serve immediately.

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21 Sweet and Savory Ways to Make the Most of Maple Syrup

SAVEUR Editors — Mon, 18 Mar 2019 22:33:23 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the sap is boiled and bottled throughout the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but maple syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our best recipes starring the liquid gold.

Maple-Marinated Mustard Seeds

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais likes to call this punchy, savory-sweet condiment “mustard caviar.” Use it to up the luxe factor on your next cheese plate or charcuterie board. Get the recipe >

Maple Parsnip Soup

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Maple syrup brings out the natural sweetness of parsnips in this silky soup topped with crunchy, homemade garlic-thyme croutons. Get the recipe >

Maple Pork Shank With Buttered Cabbage

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Transform a pork shank into a flavorful, company-worthy centerpiece by braising it with maple syrup and serving it on a bed of bacon-studded greens. Get the recipe >

Spicy Maple Roasted Chicken With Sweet Potato Oven Fries

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

Maple syrup sweetens the spice paste—fragrant with cumin, coriander, fennel, ginger, turmeric, and cinnamon—used to marinate a whole bird in this hearty supper from British Indian chef Romy Gill. Get the recipe >

New England-Style Baked Beans

Photo: Murray Hall • Food Styling: Thu Buser

Maple syrup adds sweetness and depth to these beans slow-cooked with smoky bacon or salt pork. Serve with plenty of brown bread to mop up all that luscious sauce. Get the recipe >

Molly O’Neill’s LongHouse Granola

Maura McEvoy

The recipe for this life-changing granola comes from the late chef and food writer Molly O’Neill. It’s chock-full of oats, nuts, seeds, coconut, and raisins and is sweetened with a combo of maple syrup and honey. Get the recipe >

Canadian Butter Tarts

Christopher Testani

Maple syrup is integral to the gooey, runny interior that these beloved sweet treats are known for. We highly recommend eating them over a plate to catch any filling that pours out. Get the recipe >

Cast Iron Squash Pudding

Christina Holmes

In this cakelike dessert from legendary Montreal restaurant Joe Beef, maple syrup brings out the earthy sweetness of the two types of squash—butternut and delicata. Get the recipe >

Crêpes With Maple Sugar and Syrup

Matt Taylor-Gross

It’s no surprise that these thin pancakes are layered and rolled with both maple syrup and sugar, as the dish comes from Bas-St-Laurent, Quebec’s second-largest maple syrup-producing region. Get the recipe >

Apple and Kale Salad With Black Sesame-Maple Cashews

Matt Taylor-Gross

Coated with maple syrup and black sesame seeds, crunchy cashews not only elevate this simple salad, but they also make an excellent snack on their own. Get the recipe >

Maple and Mustard-Glazed Ham

Ariana Lindquist

Celebrated chef Hugh Acheson balances out the sharpness of Dijon mustard and tanginess of cider vinegar with maple syrup in the glaze for this showstopping fresh ham. Get the recipe >

Bread Pudding With Caramel Sauce

Gemma and Andrew Ingalls

Maple syrup enriches the batter for this bread pudding redolent with cinnamon and studded with raisins. Get the recipe >

Maple Syrup Milkshake

Yossy Arefi

Vanilla ice cream is the perfect partner for maple syrup in this four-ingredient milkshake. Get the recipe >

Maple Pumpkin Brûlée Pie

Andrew Ingalls

Maple syrup is folded into the warmly spiced filling of this riff on the classic dessert. A dramatic caramelized top serves as the perfect finishing touch. Get the recipe >

Carrots Vichy

Ariana Lindquist

In the traditional version of this French side, carrots are cooked in water with sugar and butter to create a glaze. Here, chef Hugh Acheson swaps out the sugar for maple syrup and adds fresh marjoram and chiles, yielding an earthier dish with just the right amount of heat. Get the recipe >

Maple Syrup-Roasted Tomatoes

Landon Nordeman

Transform humdrum cherry or grape tomatoes into flavor bombs by cooking them low and slow in the oven with maple syrup, thyme, and garlic. Get the recipe >

Wild Rice Soup With Maple Syrup

Landon Nordeman

Sweet maple syrup plays nicely with earthy mushrooms and thyme in this rich, creamy soup. Get the recipe >

Maple Syrup Dumplings

Landon Nordeman

Spoonfuls of buttery dough are cooked in a pot of boiling maple syrup for these rich dumplings. Get the recipe >

Maple-Glazed Carrots With Hazelnut Crumbs

Andre Baranowski

Juicy orange segments cut through the sweetness of maple syrup in this colorful, beautifully balanced side dish finished with fresh cilantro. Get the recipe >

Maple Squares with Walnuts

Todd Coleman

This one’s for the real maple heads: these chewy dessert squares call for both maple syrup and maple sugar. Serve them in shallow bowls with a splash of cream on top. Get the recipe >

Wet Nuts

Todd Coleman

This popular sundae topping gets its gooey sweetness from a mixture of maple syrup and light corn syrup. Get the recipe >

The post 21 Sweet and Savory Ways to Make the Most of Maple Syrup appeared first on Saveur.

Maple-Marinated Mustard Seeds

Laurent Dagenais — Wed, 15 Apr 2026 17:29:17 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“If you want to impress your guests the next time you have people over, add maple-marinated mustard seeds to a beet salad or charcuterie board. For extra points, tell them it’s mustard caviar!” —Laurent Dagenais

Makes: 1 quart

Time: 15 minutes

Ingredients

8 coriander seeds
6 black peppercorns (optional)
2 cloves
1¼ cups white wine vinegar, plus more if needed
¾ cup yellow mustard seeds
½ cup maple syrup, plus more if needed
2 bay leaves
Kosher salt

Instructions

To a small pot over medium-low heat, add the coriander seeds, peppercorns if desired, and cloves and cook until fragrant, about 2 minutes. Add the vinegar, mustard seeds, maple syrup, bay leaves, a pinch of salt, and ½ cup of water and bring to a boil over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside to cool to room temperature.
Taste and add more vinegar or maple syrup if desired. Transfer to a sterilized jar and refrigerate. After a few days, the mixture might be thick thanks to the mustard seeds absorbing the liquid. If needed, add 1 teaspoon of vinegar to thin it out. Once opened, the mustard seeds can be stored in the fridge for up to 6 months.

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Maple Parsnip Soup

Laurent Dagenais — Wed, 15 Apr 2026 17:27:48 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“The combination of parsnip and maple is just incredible. I can’t tell you why, but it’s legendary,” writes Montreal-based chef Laurent Dagenais in his cookbook Always Hungry! We can attest that the syrup brings out the natural sweetness of the root vegetable, and while the resulting soup is delicious on its own, a handful of homemade garlic-thyme croutons and a drizzle of olive oil take it over the top.

Makes: 4–6

Time: 1 hour

Ingredients

For the soup:

2 Tbsp. unsalted butter
2 Tbsp. olive oil, plus more for drizzling
6 large parsnips (about 5 lb.), peeled and cut into ½-in. pieces
4 garlic cloves, crushed
1 leek (white and light green parts only), coarsely chopped
1 small onion, thinly sliced
3 Tbsp. maple syrup
2 Tbsp. coarsely chopped rosemary leaves
½ tsp. coarsely chopped thyme leaves, plus whole sprigs for garnish
¾ cup dry white wine
4 cups vegetable stock, plus more if needed
1 cup heavy cream
Kosher salt and freshly ground black pepper

For the croutons:

1 Tbsp. unsalted butter
1 Tbsp. olive oil
¼ tsp. coarsely chopped thyme leaves
2 garlic cloves, crushed
½ small baguette (about 4 oz.), cut into 1-in. cubes (about 2 cups)

Instructions

Make the soup: To a large pot over high heat, add the butter and olive oil. When it’s hot and shimmering, add the parsnips and cook, stirring occasionally, until nicely browned in spots, 6–8 minutes. Turn the heat to medium, add the garlic, leek, and onion, and cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
Stir in the maple syrup, rosemary, and thyme. Add the wine and cook, scraping up any browned bits, until reduced by half, 2–3 minutes. Add the stock, bring to a boil, and cook until the parsnips are tender, 20–25 minutes. Turn the heat to medium-low, stir in the cream, and simmer for 2 minutes.
Transfer the mixture to a blender or food processor and carefully purée, adjusting the consistency with more stock if needed (or purée in the pot using an immersion blender). Return to the pot, season to taste with salt and black pepper, and keep warm.
Make the croutons: To a medium skillet over medium-high heat, add the butter and olive oil. When it’s hot and shimmering, add the thyme, garlic, and bread and cook, stirring frequently, until crusty and golden, 5–6 minutes.
Divide the soup into bowls, garnish with the croutons and a thyme sprig, and drizzle with oil.

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Maple Pork Shank With Buttered Cabbage

Laurent Dagenais — Wed, 15 Apr 2026 17:25:55 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.

Makes: 2–4

Time: 3 hours 40 minutes

Ingredients

For the pork shank:

One 1–1½-lb. pork shank
2 Tbsp. olive oil
3 garlic cloves, finely chopped
2 fresh thyme sprigs
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
¼ cup maple whiskey or regular whiskey
1 cup dry white wine
1 quart pork or chicken stock
½ cup maple syrup
Kosher salt and freshly ground black pepper

For the buttered cabbage:

Kosher salt and freshly ground black pepper
1 medium green cabbage, thinly sliced
5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
8 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
1 cup dry white wine
1¼ cups vegetable stock

Instructions

Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.

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Cream of Artichoke Soup

Duarte’s Tavern — Mon, 18 Mar 2019 22:51:47 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

“After my parents’ divorce in the 1970s, Mom and I did the best we could to cobble a new family unit together. Part of that was creating new traditions. We found one in our regular pilgrimages to Duarte’s Tavern in Pescadero, California. After a two-hour drive from our Bay Area home and a brisk walk along the craggy coast, we would head to Duarte’s and warm up over steamy bowls of cream of artichoke soup.

Opened in 1894, Duarte’s was everything you wanted a California diner to be, and it still is. Unlike other such establishments, which have been what I like to call “arugulaized,” Duarte’s still serves classics like BLTs and burgers along with local specialties, including Pacific-caught fish and plenty of artichoke dishes. Then there are the desserts, my favorite being the olallieberry pie, made with the tangy West Coast hybrid fruit. It’s quite possibly the best pie on Earth. My mother is gone now. But when I go back to Duarte’s for a bowl of that artichoke soup, I can’t help thinking I’m keeping our relationship alive.” —James Oseland

Featured in “The SAVEUR 100” in the January/February 2013 issue.

Makes: 6

Time: 1 hour 25 minutes

Ingredients

2 Tbsp. unsalted butter
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 lb. thawed frozen artichoke hearts, coarsely chopped
3 cups chicken stock
2 cups heavy cream
Kosher salt and freshly ground black pepper
Lemon wedges and sourdough bread, for serving

Instructions

In a medium pot over medium heat, melt the butter. When the foam subsides, add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the artichokes and cook, stirring occasionally, until softened, about 3 minutes. Add the stock and bring to a boil. Turn the heat to medium-low and cook, stirring occasionally, until the artichokes are very tender, about 20 minutes.
Transfer the mixture to a blender or food processor and carefully purée (or purée in the pot using an immersion blender). Return to the pot, add the cream, and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 45 minutes. Season to taste with salt and black pepper. Serve with lemon wedges and sourdough bread on the side.

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Braised Kabocha Squash With Ginger

A-Mui Huang — Mon, 13 Apr 2026 22:07:35 +0000

Belle Morizio

This fragrant, five-ingredient Taiwanese side dish can also be made with butternut squash. Travel writer Matt Gross learned how to make this recipe from A-Mui Huang, a home cook in Taipei.

Featured in “Taipei Family Style” by Matt Gross in the April 2010 issue.

Makes: 4

Time: 30 minutes

Ingredients

1 Tbsp. vegetable oil
One ½-in. piece fresh ginger, peeled and sliced into ⅛-in.-thick coins
1 small kabocha squash (about 2½ lb.), peeled, seeded, and cut into 1½-in. cubes
2 tsp. sugar
½ tsp. kosher salt

Instructions

To a large skillet over high heat, add the oil. When it’s hot and shimmering, add the ginger and cook until fragrant and softened slightly, about 2 minutes. Stir in the squash, sugar, salt, and ½ cup of water. Bring to a boil, then cover, turn the heat to medium, and cook, stirring occasionally, until the squash is tender when pierced with a fork, 8–12 minutes. Transfer to a bowl and serve hot.

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Strawberry Rhubarb Achar

Anikah Shaokat — Sat, 11 Apr 2026 14:48:10 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

“Kashmiri achar—named after the smoky chiles that lend their delicate heat to the condiment—was my late grandmother’s magnum opus. Every year, when monsoon season reared its head, rough winds and thunderstorms would shake up our mango tree, raining little baby mangoes all across our yard. Once the storm passed, we’d collect them all for my grandmother who, with the help of tons of sugar, vinegar, dried Kashmiri chiles, and a few warm spices, would turn the acrid unripe mangoes into sweet-tart Kashmiri achar.

After my first taste of strawberry and rhubarb together, I was obsessed with the idea of turning that combo into an achar. The acerbic taste of rhubarb and the tartness of strawberries come alive in the vinegary, syrupy poaching liquid. While this (or any achar) often serves as a palate cleanser during Bangladeshi meals, it’s also great on a cheese board or in a sauce for chicken wings.” —Anikah Shaokat

Featured in “Reclaiming Bengali New Year in New York.”

Makes: About 3 cups

Time: 20 minutes

Ingredients

⅔ cup plus ¼ cup sugar
½ cup distilled white vinegar
4 cloves
3 green cardamom pods
2 whole dried Kashmiri chiles, sliced into ⅛-in. rings, or more to taste
One 1-in. cinnamon stick
Kosher salt
7 oz. rhubarb, cut on the bias into 1-in. by ½-in. pieces (1¼ cups)
1 pint (5½ oz.) strawberries, hulled and quartered (1¼ cups)

Instructions

To a medium pot over medium heat, add the sugar, vinegar, cloves, cardamom, chiles, cinnamon stick, and a pinch of salt and bring to a simmer. Cook until the sugar has dissolved, about 2 minutes. Turn the heat to low, then add the rhubarb and strawberries, using a silicone spatula to turn the fruit in the syrup to coat. Cover and cook until the rhubarb is easily pierced with a fork and the strawberries begin to soften (the fruits should still hold their shape), 10–12 minutes. Turn off the heat and set aside, covered, until cooled to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the fridge, achar will keep for 1 month.

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Murgir Jhol (Bengali Chicken Stew)

Anikah Shaokat — Sat, 11 Apr 2026 14:38:56 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Nearly every Bangladeshi family has their own version of the homestyle chicken stew known as murgir jhol. The braised chicken is richly spiced with cinnamon, cardamom, cloves, and black peppercorns and amped up with a whisper of heat from green chiles. In food writer Anikah Shaokat’s childhood home, murgir jhol was both a weekday staple and a mainstay at Bengali New Year feasts alongside white rice, an assortment of bhorta (Bengali mashes), bitter melon and potato stir-fry, and fried hilsa fish.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6–8

Time: 1 hour 5 minutes

Ingredients

¾ cup vegetable oil
1 large red onion, thinly sliced
4 green Indian or Thai chiles, split lengthwise from the base almost to the tip, divided
2 large Roma tomatoes, cut into eighths
2 Tbsp. ground coriander
2 Tbsp. ground cumin
2 Tbsp. garlic paste
1 Tbsp. ginger paste
2 tsp. red chile powder
2 tsp. kosher salt
1 tsp. ground turmeric
10 black peppercorns
8 green cardamom pods
5 cloves
2 bay leaves
Two 1-in. cinnamon sticks
3 lb. bone-in, skin-on chicken legs and thighs
3 medium russet potatoes, quartered and cut into 1-in. pieces
1 tsp. garam masala
1 cup cilantro leaves and tender stems, coarsely chopped

Instructions

To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion and 2 of the chiles and cook, stirring occasionally with a wooden spoon, until the onion begins to brown, about 5 minutes. Add the tomatoes, using the spoon to break them up slightly. Cover and cook until the tomatoes have almost melted, about 5 minutes.
Turn the heat to medium. Stir in the coriander, cumin, garlic paste, ginger paste, chile powder, salt, turmeric, peppercorns, cardamom, cloves, bay leaves, and cinnamon sticks. Cook, stirring frequently, until the mixture darkens, about 5 minutes. Cover and cook until the onion and tomatoes have disintegrated and the oil begins to separate and rise to the top, about 3 minutes.
Add the chicken and potatoes, cover, and cook, tossing after 5 minutes, until the chicken releases moisture and is coated in the spice mixture, about 10 minutes. Add 1¼ cups of hot water, toss again, and bring to a boil. Turn the heat to low, cover, and continue cooking until the potatoes are tender and the meat is cooked through and separates easily from the bone, 18–20 minutes more.
Turn off the heat and stir in the garam masala. Sprinkle with the cilantro and add the remaining chiles. Cover and set aside for 5 minutes, then serve.

The post Murgir Jhol (Bengali Chicken Stew) appeared first on Saveur.

Bitter Melon and Potato Stir-Fry

Anikah Shaokat — Sat, 11 Apr 2026 14:36:45 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

“Bitter melon has gotten bad PR for ages, even among those who grew up with it,” says food writer Anikah Shaokat. “In fact, I was the only kid I knew who couldn’t get enough of this craggly gourd.” Her favorite preparation is a Bangladeshi staple: bitter melon stir-fried with onions and potatoes and gently spiced with turmeric, coriander, and cumin. The key is to soak the gourd in salted water, which helps to temper its sharp bitterness, and pair it with starchy potatoes (Shaokat uses frozen shredded hash browns for convenience), which brings its vegetal flavors forward.

There are two main varieties of bitter melon: Chinese and Indian. The Chinese variety is a lighter green, more tender, slightly larger, and less bumpy than its Indian counterpart. If you’re using the Chinese variety for this recipe, reduce the amount of melons to two and slice them a little thicker than ⅛ inch.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6–8

Time: 35 minutes

Ingredients

⅔ cup vegetable oil
2 green Indian or Thai chiles, split lengthwise from the base almost to the tip
1 small onion, thinly sliced
2 tsp. ground coriander
2 tsp. cumin seeds
1 tsp. finely chopped fresh ginger
1 tsp. kosher salt
½ tsp. ground turmeric
4 garlic cloves, thinly sliced
4 Indian bitter melons (about 12 oz.), cored and sliced into ⅛-in. half-moons
4 cups (12 oz.) frozen shredded hash browns
½ cup cilantro leaves and tender stems, coarsely chopped

Instructions

To a large skillet or wok over medium heat, add the oil. When it’s hot and shimmering, add the chiles and onion and cook until the onion begins to brown, about 5 minutes. Stir in the coriander, cumin seeds, ginger, salt, turmeric, and garlic. Cook, stirring frequently, until the onion is golden and the spices are aromatic, about 1 minute.
Turn the heat to high. Add the bitter melons and cook, stirring occasionally, until browned on the edges and tender, about 10 minutes. Add the hash browns and continue cooking, stirring occasionally until soft and slightly browned, about 5 minutes more.
Turn off the heat, sprinkle with the cilantro, and cover. Set aside for 5 minutes, then serve.

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