Saveur

Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue...

A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue...

This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue...

For this drink, we’ve adapted a recipe from the restaurant Cochon in New Orleans. Continue...

Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Continue...

Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue...

This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman’s The Olive and the Caper (Workman, 2004). Continue...

This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...

Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. Continue...

This rich, dark chocolate sauce is a traditional accompaniment for biscuits in the South. It’s also great on pancakes and waffles. Continue...

This braised chicken dish is based on a recipe we got from home cook Olga Kolozy. Continue...

Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue...

Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Continue...