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Quail with Fig Sauce
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish.
Waffle chips, called gaufrettes in France, are easiest to make using a mandoline equipped with a ruffled blade.
Shoestring Fried Potatoes
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
Ground Pork and Chiles
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
Soup with Fish, Coconut Milk, and Bamboo Shoots
This is a variation of the bamboo shoot soup popular in Cambodia.
Spicy Broiled Freshwater Prawns
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
Deep-Fried Pomfret with Kampot Sauce
In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.
Double-frying is the secret of both perfect french fries and beautiful pommes soufflées. Just the cuts and varying oil temperatures make them different.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Shredded Chicken with Chiles
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
Sweet Sausage and Broccoli Rabe with Cranberry Beans
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
Green Chile and Cilantro Sauce
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals.
Fritto Misto di Mare
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
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Roasted Cauliflower with Tahini Sauce