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Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel
This recipe was shared with us by a New York City-based opera singer and creative home cook.
Onion Tart with Goat Cheese
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Fried Chicken Livers
Our deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list. Continue...
Braised Lamb Shanks
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Sara’s Roast Chicken with Sage and Garlic
This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue...
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
The Ultimate Grilled Cheese Sandwich
The secrets to making a perfect grilled cheese sandwich are low heat and lots of butter. Continue...
Sautéed Collard Greens
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
This mildly spicy chickpea recipe is perfect served with puffy fried flatbreads and chutney.
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Steak alla Pizzaiola
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Whole Roasted Red Snapper
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
This delicious homemade version is bolder and bigger than its bottled cousin.
Vegetable-Stuffed Rolled Flank Steak
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
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