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Top Pot Triple Coconut Donuts
Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Sauerkraut with Fish in Cream Sauce
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
German Spice Cookies (Pfeffernüsse)
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
This classic French pastry, whose name in both French and Spanish — mille-feuilles and milhojas, respectively — means thousand leaves (for its delicate multiple layers), is also known as the napoleon.
Herbed Butterflake Rolls
The accordion-style layers in these herb-laced buttery rolls are achieved by repeatedly folding and rolling the dough.
Samak Imtabal Maqli
(Lemon-Stuffed Fried Fish with Green Chile Rub)
This recipe for whole fried fish with garlic, fiery chiles, lemons, and earthy spice originated in Yaffa and came courtesy of
The Gaza Kitchen.
(Roast Chicken with Onion and Sumac Flatbread)
Tart sumac balances sweet caramelized onions in this roast chicken and flatbread dish traditionally baked in a wood-fired oven called a
(Upside-Down Rice with Cauliflower, Eggplant, and Lamb)
The name of this dish, Arabic for "upside down," aptly describes the layered one-pot meal of spiced lamb, rice, and vegetables that is inverted before serving.
Ka'ak bil Ma'amoul
(Date-Stuffed Ring Cookies)
These holiday cookies are flavored with orange blossom water and stuffed with a sweet date filling.
(Cabbage and White Bean Soup with Duck Confit)
Loaded with root vegetables and sweet Savoy cabbage, this robust white bean soup from southwestern France is enriched with smoky bacon and duck confit.
For this indulgent dish, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.
These thin crêpes are stuffed with a sweetened blend of cheeses before being pan-fried until golden brown and crispy.
Sichuan Tea-Smoked Duck
Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness.
Pappardelle with Duck Sugo
This satisfying dish was adapted from Lidia Bastianich's cookbook
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Recipe of the Day
Arroz con Gandules (Rice and Pigeon Peas)