Hor Mok - Arriving at a market in Bangkok, I'll easily bypass the noodles and grilled meats if there's the steamed fish curry custard called hor mok for sale. A banana-leaf cup cradles each portion of fish mousseline, perfumed with kaffir lime leaf and capped with coconut cream. Citrusy herbs and palm sugar play off the salty fish sauce, and the egg binds everything into a luscious, silky whole.
Homemade French Onion 'Dip - My favorite recipe this year is the homemade French onion dip that ran in Saveure's November issue's ode to onions. The dip's robust flavor—with pureed, roasted onions, crisp-fried onions and bright, fresh scallions—dances circles around the dehydrated onion shards in the version I grew up with.
In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables. It's incredibly dependable in its ability to liven up foods—we use it in all sorts of ways, from serving alongside crudités to rubbing grilled meats to topping falafel. This recipe is based on one in A Mediterranean Feast by Clifford Wright (William Morrow, 1999).
Gai Yahng (Thai Grilled Chicken with Sweet Chile Sauce) Recipe - Saveur.com - Though the chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well. Cilantro leaves and stems are a fine substitute for the cilantro root traditionally used in this dish.