Sides | 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.

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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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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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Tsoureki (Greek Easter Bread)

SAVEUR Editors — Mon, 18 Mar 2019 22:26:57 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

Tsoureki is a sweet, brioche-like Greek Easter bread that’s braided and shaped into a circle or two long loaves. It’s typically perfumed with mahlepi, the seeds of Mediterranean wild cherries, and adorned with red-dyed eggs, which signify spring and new life, while the deep crimson hue represents the blood of Christ. The Lenten fast is traditionally broken with tsoureki, magiritsa (a lamb soup finished with avgolemono sauce), and a bowl of red Easter eggs. You can also sprinkle the loaves with sesame seeds or sliced almonds after brushing them with egg wash in step 5.

Makes: 2 loaves

Time: 1 hour 30 minutes

Ingredients

2 cups whole milk, warmed to 100°F
Two ¼-oz. packages active dry yeast
9–10 cups cake flour, divided, plus more for dusting
1½ cups sugar, divided
2 tsp. mahlepi
8 Tbsp. unsalted butter, melted and cooled, plus more for greasing
6 large eggs, divided
2 tsp. kosher salt
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest
2 red-dyed hard-boiled eggs

Instructions

In a large bowl, stir together the milk and yeast until the yeast is dissolved. Stir in 1 cup of the flour and ½ cup of the sugar. Cover the bowl with plastic wrap and set aside until bubbly and slightly risen, about 1 hour.
To a small bowl, add the mahlepi and ½ cup of simmering water and soak for 5 minutes. Strain into a liquid measuring cup, discarding the mahlepi, and set the liquid aside to cool.
To the yeast mixture, stir in the mahlepi-scented liquid. Mix in the butter and 5 of the eggs. Sift in the salt, 8 cups of the flour, and the remaining sugar. Add the lemon and orange zest and stir with a wooden spoon until combined. Turn the dough out onto a floured surface and knead, adding more flour if needed, until smooth, about 10 minutes. Form into a ball and place in a lightly greased bowl. Cover with a kitchen towel and set aside until doubled in size, about 2 hours.
Return the dough to a floured surface. Divide into 6 pieces, rolling each piece into a rope about 15 inches long. For each loaf, tightly braid 3 ropes, then press 1 dyed egg near the end of each braid. Set aside on a lightly greased baking sheet until doubled in size, about 1 hour.
Meanwhile, position a rack in the center of the oven and preheat to 350°F. In a small bowl, whisk the remaining egg. Brush the bread with the beaten egg and bake until golden, 40–50 minutes. Set aside to cool for 30 minutes before serving

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Hot Cross Buns

SAVEUR Editors — Mon, 18 Mar 2019 22:53:37 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Dinnerware by Jono Pandolfi

Traditionally served on Good Friday to mark the end of Lent, these sweet yeasted rolls are fragrant with allspice, cinnamon, and nutmeg and are finished with a white icing cross. They’re also dotted with dried currants and candied citrus peel and brushed with marmalade for a glossy sheen. Hot cross buns are best served warm, freshly glazed and iced.

Makes: 10

Time: 1 hour 40 minutes

Ingredients

1 lemon
1 navel orange
1½ cups sugar, divided
¾ cup dried currants
Ground allspice
Ground cinnamon
Ground nutmeg
1 cup whole milk, warmed to 115°F
1½ tsp. active dry yeast
2 cups all-purpose flour, plus more for dusting
2 cups bread flour
6 Tbsp. unsalted butter, softened, plus more for greasing
2 tsp. kosher salt
2 large eggs, lightly beaten, divided
¼ cup orange marmalade
¼ cup confectioners sugar

Instructions

Using a vegetable peeler, remove sections of the lemon peel in 1-inch strips. Using a paring knife, trim off any of the white pith, then thinly slice the strips. Repeat with the orange.
To a small pot over high heat, add 1 cup of the sugar and 1 cup of water and bring to a boil. Cook until the sugar is dissolved, 1–2 minutes. Turn the heat to medium-low, add the lemon and orange peel strips, and simmer until slightly translucent, about 8 minutes. Remove from the heat and set aside to cool, then drain. Transfer to a small bowl and stir in the currants and a pinch each of allspice, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and set aside until foamy, about 10 minutes. Add both flours, the butter, salt, remaining sugar, and half of the beaten egg and mix on low until a smooth dough forms, 8–10 minutes. Transfer the dough to a lightly floured surface and fold in the fruit mixture until evenly distributed. Place the dough in a lightly greased bowl, cover with a kitchen towel, and set aside until doubled in size, 60–80 minutes.
Divide the dough into 10 equal pieces and roll each piece into a ball. Place the balls on a parchment-lined baking sheet, cover with the kitchen towel, and set aside until doubled in size again, 45–60 minutes.
Position a rack in the center of the oven and preheat to 325°F. In a small bowl, whisk the remaining beaten egg with 1 tablespoon of water. Lightly brush each bun with the egg wash. Bake, rotating the baking sheet halfway through, until the tops are golden brown, about 20 minutes. Set aside to cool for 15 minutes.
To a small pot over low heat, add the orange marmalade and 1 tablespoon of water and cook, stirring continuously, until the marmalade loosens, about 2 minutes. Brush each bun with the marmalade glaze and set aside until the glaze sets, about 10 minutes more.
In a small bowl, stir together the confectioners sugar and 2 teaspoons of water. Transfer to a piping bag and pipe crosses on the buns. Serve warm.

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Stone Crab Macaroni Salad

Holly Dudley — Fri, 06 Mar 2026 19:06:33 +0000

James Jackman

This potluck staple from Florida Stone Crab Association cofounder Holly Dudley can easily be doubled or tripled to feed a crowd. Stone crab brings a bit of sweetness while Everglades Seasoning—a savory mix of salt, garlic, onion, and spices—delivers a touch of heat. Created in 1944, the blend is used throughout Florida on everything from grilled vegetables to gator.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
8 oz. elbow macaroni
1 lb. stone crab claw meat, flaked
¼ cup mayonnaise
1 Tbsp. Everglades Seasoning, or other all-purpose seasoning blend
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
½ medium green bell pepper, finely chopped
½ medium onion, finely chopped
Hot sauce
Saltines or other crackers, for serving

Instructions

Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until just past al dente, then drain and rinse under cold water.
In a large bowl, stir together the macaroni, crab, mayonnaise, Everglades Seasoning, mustard, Worcestershire, bell pepper, and onion. Season to taste with hot sauce, salt, and black pepper. Cover and refrigerate until chilled, about 2 hours.
Serve with saltines. (The salad will keep in an airtight container for 3–4 days in the fridge.)

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Esquites

Fatima Khawaja — Tue, 27 Jan 2026 21:53:13 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Elote is a popular street food in Mexico, in which corn on the cob is brushed with mayonnaise and topped with Tajín and crumbled cheese. This version, known as esquites, is served off the cob, usually in a paper cup or bowl. Here, the corn is cooked in a skillet until it takes on some color before being tossed with Wisconsin-made queso blanco from V&V Supremo, fresh lime juice, and just enough mayonnaise to hold it together. Alternatively, you could grill the corn on the cob, then cut the kernels off before adding to the bowl with the rest of the ingredients.

Makes: 4–6

Time: 20 minutes

Ingredients

4 Tbsp. unsalted butter
1 garlic clove, finely chopped
1 small shallot, finely chopped
5 cups fresh corn kernels (from about 6 ears)
1 small jalapeño, seeded and finely chopped
Kosher salt
¼ cup plus 2 Tbsp. mayonnaise
1 Tbsp. fresh lime juice, plus more to taste
10 oz. queso blanco, such as V&V Supremo, crumbled, divided
Coarsely chopped cilantro and chile-lime seasoning, such as Tajín, for serving

Instructions

In a large skillet over medium heat, melt the butter. Add the garlic and shallot and cook until softened and fragrant, 2–3 minutes. Add the corn, jalapeño, and 1 teaspoon of salt and cook, stirring frequently, until the corn is bright yellow and browning in spots, 8–10 minutes.
Transfer to a large bowl and stir in the mayonnaise, lime juice, and three-quarters of the queso blanco. Taste and add more salt and lime juice as needed. Transfer to a serving bowl or individual bowls and garnish with the cilantro, remaining queso blanco, and chile-lime seasoning. Serve warm.

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Creamed Spinach

Locke-Ober — Mon, 18 Mar 2019 22:23:49 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Fresh nutmeg and a splash of Pernod make this creamed spinach a little bit better than the rest—and a longtime favorite from the now-closed fine-dining institution Locke-Ober in Boston.

Featured in the May/June 1996 issue.

Makes: 4–6

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
2 lb. adult spinach, trimmed
1 Tbsp. unsalted butter
1 shallot, finely chopped
2 tsp. Pernod
2 tsp. all-purpose flour
⅔ cup half & half
Freshly ground nutmeg

Instructions

Bring a large pot of salted water to a boil. Add the spinach in two batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze out excess water, then coarsely chop. Set aside.
In a medium skillet over medium-low heat, melt the butter. When the foam subsides, add the shallot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Pernod.
Whisk in the flour and cook until light golden, 1–2 minutes. Stir in the half & half and cook until heated through. Add the spinach and a pinch of nutmeg and season to taste with salt and black pepper. Cook, stirring occasionally, until thickened, about 3 minutes. Serve warm.

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Cilantro Rice

SAVEUR Editors — Mon, 18 Mar 2019 22:24:41 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Serve this spicy cilantro rice with our grilled fish tacos and black beans—or with tacos of your choice or even chili. The herbal purée comes together quickly in a food processor and adds tons of flavor.

Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.

Makes: 6–8

Time: 30 minutes

Ingredients

1 cup cilantro leaves
½ cup parsley leaves
2 Tbsp. olive oil
2 garlic cloves, sliced
1 celery stalk, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1 small onion, coarsely chopped
2 cups basmati rice
Kosher salt and freshly ground black pepper

Instructions

In a food processor, purée the cilantro, parsley, oil, garlic, celery, jalapeño, and onion. Transfer to a medium pot and bring to a simmer over medium heat. Cook, stirring occasionally, until fragrant and slightly thickened, about 4 minutes. Add the rice and 1½ cups of water and bring to a boil over high heat. Cover, turn the heat to low, and cook until the liquid is absorbed and the rice is tender, 12–15 minutes. Fluff with a fork and season to taste with salt and black pepper.

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Spicy Black Beans With Queso Fresco

SAVEUR Editors — Thu, 08 Jan 2026 20:49:59 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

These spicy black beans are the perfect complement to our grilled fish tacos with creamy chipotle sauce and cilantro rice. After cooking, lightly mash a cup of beans and mix back in for peak texture.

Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.

Makes: 8–10

Time: 1 hour 15 minutes

Ingredients

3 Tbsp. olive oil
3 garlic cloves, finely chopped
1 medium white onion, coarsely chopped, plus more finely chopped, for topping
1 lb. dried black beans, soaked in 8 cups of water for 6 hours and drained
1 bay leaf
1 jalapeño, halved
Kosher salt and freshly ground black pepper
Crumbled queso fresco, for topping

Instructions

To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the beans, bay leaf, jalapeño, and enough water to cover by 1 inch (about 5 cups). Bring to a boil, then turn the heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Discard the bay leaf.
Using a slotted spoon, transfer about 1 cup of the beans to a shallow bowl and mash with a fork. Return them to the pot and stir to combine. Season to taste with salt and black pepper. Top with finely chopped onions and crumbled queso fresco and serve.

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New England-Style Baked Beans

Gabriella Gershenson — Mon, 18 Mar 2019 22:25:36 +0000

Photo: Murray Hall • Food Styling: Thu Buser

A staple at summer cookouts and Saturday night suppers, these New England-style baked beans, though simple to prepare, require a full six hours of slow cooking to develop thick, rich results. A combination of sweet molasses and maple syrup, smoky bacon or salt pork, and sharp mustard—plus a touch of dark rum stirred in at the end—bring plenty of flavor to this filling side dish. Serve it with hearty brown bread to mop up the luscious sauce.

Featured in “Full of Beans” in the March 2012 issue.

Order the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser.

Makes: 6–8

Time: 6 hours 20 minutes

Ingredients

1 lb. dried navy beans, picked over and rinsed
8 oz. slab bacon or salt pork, trimmed and cut into 2- by ¼-in. pieces
¼ cup plus 2 Tbsp. maple syrup
¼ cup unsulfured molasses
2 tsp. dry mustard powder
4 cloves
1 medium onion, ends trimmed and peeled
½ cup ketchup
1 Tbsp. apple cider vinegar
1 Tbsp. dark rum
Kosher salt and freshly ground black pepper
Brown bread, for serving (optional)

Instructions

To a medium pot over high heat, add the beans and 10 cups of water and bring to a boil. Cook for 2 minutes. Remove from the heat, cover, and set aside to soak for 1½ hours. (This “quick soak” produces effects similar to those achieved by soaking the beans overnight.) Drain the beans and discard the cooking liquid.
Position a rack in the center of the oven and preheat to 250°F. Add the beans, bacon, maple syrup, molasses, mustard powder, and 3 cups of boiling water to the same pot and stir to combine. Press the cloves into the onion and add it to the pot. Cover and bake, stirring occasionally, for 3 hours.
Stir in the ketchup and vinegar. Cover and bake, stirring occasionally, until the beans are tender and the liquid has reduced to a thick glaze, about 3 hours more.
Stir in the rum and season to taste with salt and black pepper. Ladle into bowls and serve with brown bread if desired.

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