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New Recipes from Saveur: Issue #111

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FARE

• Chinese Barbecued Spareribs

INGREDIENT

• Randy Evans's Southern Peas

CLASSIC

• Saltimbocca alla Romana

CYPRUS

• Fava Beans Stewed with Garlic, Thyme, and Bay Leaves (Koukkiá Koúnnes)

• Pork Kebabs with Cucumber–Mint Yogurt Sauce (Souvlakia Hirina)

• Lemon and Coriander Marinated Olives (Eliés Tsakkistés me Kóliandro)

• Sautéed Eggs and Greens with Lemon (Horta me Avga)

BROWN RICE

• Chicken and Brown Rice with Chorizo

• Brown Rice Fritters

• Brown Rice, Lentil, and Spinach Soup

• Perfect Brown Rice

• Japanese-Style Fried Brown Rice (Matsunomi-No-Cha-Han)

• Coconut Brown Rice

• Tomatoes Stuffed with Brown Rice and Feta

CAMBRIDGE

• Roast Beef with Yorkshire Pudding

• Golden Syrup Sponge Cake

CRAB SEASON

• Beer-Steamed Crabs (Cua Hâp Bia)

• Crab Soup (Bún Riêu Cua)

• Vietnamese Dipping Sauce (Nuoc Châm)

• Crab and Cabbage Salad (Goi Bap Cai Gà Cua)

• Crab Spring Rolls (Cha Giò Cua)

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