A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

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Our classic California sandwich recipe combines a trio of fresh Golden State produce, Monterey Jack cheese, and a creamy ranch-like dressing. A version of this late-century favorite can still be found on deli-counter and sandwich-shop menus throughout California—but the feel-good meal is just as easy to layer up at home.

This recipe first appeared in our April 2011 Sandwich Issue with the story, “Golden State of Sandwiches,” by Betsy Andrews.

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This traditional aïoli recipe comes to us from the inn Relais Notre-Dame in Alpes de Haute Provence. The garlicky sauce perfectly illustrates Provence’s culinary touchstones: simple preparations and local ingredients. Throughout Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and raw or roasted vegetables as the centerpiece of a “grand aïoli.”We find it just as delicious paired with crispy frites. 

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There’s nothing better than blueberry pie a la mode—except, perhaps, for the blueberry pie milk shake at Hamburg Inn No. 2 in Iowa City, Iowa. It’s exactly what it sounds like: A scoop of vanilla ice cream and a hefty slice of pie go into the blender together, and out comes the ultimate dessert, a creamy shake with buttery crumbles of pie crust and ribbons of gorgeous fruit filling throughout.

This recipe first appeared in the 2013 edition of the  SAVEUR 100.

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A saltwater brine prevents fresh herbs from discoloring in this zesty chimichurri, adapted from a recipe in Argentine chef Francis Mallmann’s Seven Fires. The bright condiment pairs beautifully with steak, vegetables, and crunchy bread served straight off the grill.

This recipe first ran alongside a rib eye recipe with Shane Mitchell’s 2013 article, “The Art of the Parilla.”

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Chefs John Bates and Brandon Martinez of Austin, Texas’s now shuttered Noble Sandwich Co. added Sriracha to their beloved chunky pimento cheese, upping the spice factor and helping to offset the creaminess of the rich cheddar spread. We still like to slather it on everything, from sandwiches to Romaine spears. Here are our top picks for Sriracha sauces from the classic staples to regional recipes.

Our 50 Best Sandwiches from Around the World

From the New Orleans oyster loaf to Vietnam’s banh mi, our best sandwich recipes showcase a world of innovation between two slices of bread.

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We got the recipe for this tangy Kansas City barbecue sauce from Remus Powers, who founded the Diddy-Wa-Diddy National Barbecue Sauce Contest, now part of the American Royal BBQ Contest, the world’s biggest competitive BBQ cookoff. It’s perfect over ribs, chicken, or any grilled or barbecued meat.

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This ginger scallion noodle recipe, adapted from Momofuku: A Cookbook, by David Chang and Peter Meehan, pays homage to one of one of the most celebrated restaurant dishes in New York City: the $6.95 “lo mien with ginger and scallions” at Great N.Y. Noodletown in Manhattan’s Chinatown district.

Ginger scallion sauce is a mother sauce for Chang, who uses it often at his restaurants. You should too: Stir a few tablespoons into a bowl of hot noodles, drizzle it over rice topped with a fried egg, or use it as a condiment for grilled meat or seafood.

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This chunky, creamy guacamole from Mexico-born chef Roberto Santibáñez is made in the traditional manner: by first grinding the flavoring agents to a paste using a molcajete, then gently mixing in chopped avocados. Serrano chiles give this avocado dip a light heat while the acidity from fresh limes keeps it bright and zesty. Mortar and pestles may be bulky, but the grinding action is essential to making dips and pastes with a richer texture.

Featured in “The Unlikely Origins of Tableside Guacamole,” by Emily Saladino.

Note: For a milder guacamole, seed the serrano chile.

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It has been suggested that tuna tartare was invented in Beverly Hills in 1984 by a French-trained Japanese chef named Shigefumi Tachibe. By the late 1990s, this quintessential “fusion” dish had exploded in popularity and its presence on upscale restaurant and catering menus throughout the United States was emblematic of a decade of American cuisine.

I grew up in the 1980s and 90s and loved ordering this briny raw fish dish with my parents for special occasions. Now that sushi-grade tuna is readily available at Japanese grocery stores and online, it’s easy to recreate the brasserie classic at home. I developed this simple, wasabi-spiked recipe based on versions served widely throughout New England at the time.

If you prefer a bit of tropical sweetness in your tartare, feel free to toss a quarter cup of diced pineapple or mango in with the avocado pieces. When serving raw fish, freshness is essential for ensuring safety. Be sure to purchase sushi-grade tuna from a reputable source; the fish should be firm to the touch and deep red in color, with no trace of slime or fishy fragrance. And finally, serve it within 24 hours of purchasing.

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