Susan Feniger

From intricately spiced kebabs to a highly improvised noodle dish, here are some incredible recipes from star chef Susan Feniger.

Start Slideshow

1 of 9

Tunisian Chicken Kebabs with Currants and Olives

Go to Recipe

These juicy North African chicken kebabs are fantastic for serving a crowd. They are flavorful enough to eat on their own, but they’re even better with chunky currant-and-olive relish.

Kebab Recipes

2 of 9

Tunisian Relish

Go to Recipe

Sweet, salty and tangy, this relish is delicious on grilled chicken, lamb and even fish.

North African Recipes

3 of 9

Cold Soba Salad with Dried Shiitake Dressing

Go to Recipe

This sweet and savory Japanese-style cold noodle salad is an easy dish to make for a crowd. Use preshredded carrots in place of julienned to make the salad even more quickly.

Noodle Salads

4 of 9

Cumin-Glazed Ribs with Avocado-Pineapple Salsa

Go to Recipe

Incredible Ribs

5 of 9

Emerald Palmers

DAVE LAURIDSEN

Go to Recipe

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can be prepped in advance, it’s best to blend everything together just before serving for the most vividly green drinks.

More Nonalcoholic Drink Recipes

6 of 9

Grilled Skirt Steak with Green Sriracha

DAVE LAURIDSEN

Go to Recipe

Skirt steak is quick to grill and delicious with this herby, chile-inflected, Thai-inspired sauce.

F&W's Ultimate Guide to Grilling

7 of 9

Kitchen-Sink Soba Noodles

Go to Recipe

Susan Feniger calls this cold noodle salad "clean out the refrigerator soba": Tossed in a spicy citrus-soy dressing, the recipe is adaptable to whatever vegetables you happen to have in your crisper.

Fast, Cheap & Delicious Asian Noodle Recipes

8 of 9

Moroccan Carrot Salad with Spicy Lemon Dressing

Go to Recipe

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat.

More Recipes with Carrots

9 of 9

Shrimp Cocktail with Singapore Hot Sauce

Go to Recipe

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.

F&W's Ultimate Guide to Fish & Seafood

Replay gallery

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Susan Feniger

1 of 9

Tunisian Chicken Kebabs with Currants and Olives

1 of 9