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German Spice Cookies (Pfeffernüsse)
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
Rugelach (Cinnamon, Apricot, and Walnut Pastries)
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Oysters in Gelée
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Apple and Cranberry Upside-Down Cakes
This dessert turns the fruits of fall into a warm and inviting dessert that is perfect for chilly evenings.
Spelt Risotto with Beets and Horseradish
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Brown Rice Fritters
These rice fritters have a creamy center and a slightly crisp exterior.
Whole pickled tomatoes are a perennial favorite in Russia.
Salmorejo (Spanish Chilled Tomato Soup)
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Russian Pickled Watermelon
These savory pickles are as gorgeous as they are delicious.
Menu: A No-Cook Mexican Meal
A chilled soup, a bright seafood cocktail, a fiery salsa and a cooling tropical ice pop add up to one summer menu that will help you beat the heat
Weekend Reading: Chilled Soup for No-Cook Dinner, The Feiring Line, and More
What we're reading, cooking, and clicking this week: Chilled Soup for No-Cook Dinner, Georgian Wine, and More.
Menu: A Grown-Up Ice Cream Social
Rich, sophisticated ice cream flavors like bourbon-butterscotch and bittersweet chocolate form the centerpiece of an updated ice cream social.
These refreshing chilled soups, from zesty gazpacho to creamy cucumber, are perfect recipes for warm summer afternoons.
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
Japanese Pickled Cucumbers (Kyuri Zuke)
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
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Baked Ricotta with Orange Blossom Cherry Sauce