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This spiked punch is the perfect drink for a cold night.
Roasting a veal breast renders it juicy and flavorful.
This German dessert is a favorite at many Christmas Eve gatherings in Berlin.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Also known as cathedral candies, these colorful sweets are a holiday favorite.
These sweet, salty, gooey treats always satisfy a crowd.
Author Michael Ruhlman talks frankly about why he believes American cooks need a remedial course in culinary fundamentals.
Rediscover the lost art of carving with the help of these vintage guides.
The first rule for delicious roasting is to choose the right seasonings.
A guide to popping the cork with maximum grace and minimal mess.
Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.
A Night In BerlinFor an intimate Christmas Eve dinner, a group of old friends finds inspiration in the bustling markets, venerable delicatessens, and cosmopolitan neighborhoods of a city no longer divided.
By Ursula Heinzelmann
Homemade candies—lollipops, toffee, peppermint patties, and more—are what Christmas with Mom is all about.
By Liz Pearson
Food Of The GodsFlavors of Africa and Portugal mingle in Bahia, on Brazil's northeastern coast, where indigenous ingredients evoke an unmistakable sense of place and eating is, truly, a religious experience.
By Maricel E. Presilla
King Of The FeastGenerous, succulent roasts have long reigned supreme at the holiday table, and their enduring appeal begins with the elemental pleasures of cooking and carving.
By Molly Stevens
FirstWe knew the holidays had arrived when the electric carving knife came out.
By Dana Bowen
Saveur FareGuatemalan tamales ; saffron worth traveling for; restaurant-kitchen secrets revealed ; plus Agenda and more.
Book ReviewSome of 2007's best reads , from culinary memoirs to recipe collections from Spain, India, and cowboy country.
By the Editors
Food-focused charities offer innovative options for giving.
By Liz Pearson
France's vintage champagnes are the perfect match for a grand holiday meal.
By Paul Lukacs
In a British Columbia farm kitchen, thoughtful design supports a couple's commitment to local, sustainable eating.
By Georgia Freedman
ReporterThe legendary, and legendarily rowdy, brasserie Au Pied de Cochon has been a Paris nightlife pilgrimage site for 60 years.
By Jay Cheshes
SourceSweet, spiced printen cookies are one of Germany's Christmas gifts to the world.
By Grace Young
ClassicVariations on latkes , the quintessential Hanukkah treat, abound, but it's hard to improve on a traditional recipe for these crisp, savory potato pancakes.
By Joan Nathan
In The Saveur KitchenFlavorful bouquets garnis; do-it-yourself roasting rack ; a history of carving; dendê oil; and more.
The PantryHow to find our favorite products and materials from this issue.
By Liz Pearson
Saveur MomentAt lunchtime, Santa's beard is just another occupational hazard.
Photograph by Bettmann/Corbis
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