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Red Velvet Cake
According to legend, red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. Continue...
Paul Prudhomme put this "Cajun" classic on the culinary map.
Hot Buttered Lobster
From noted Irish restaurant Ballymaloe comes this preparation for one of the most delectable seafood dishes we know.
Mussel and Oyster Hot Pot
Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup.
Tipsy Puddings with Mulled Wine
This recipe is based on one in Gerry Galvin's Drimcong Food Affair, a collection of recipes from his now-closed restaurant.
Cauliflower Soup with Potato Emulsion and Crozier Blue Cheese
Artisanal Irish cheese makes a fitting topping for a soup inspired by authentic Irish ingredients.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Rhubarb Financiers with Vanilla Ice Cream and Poached Rhubarb
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland's culinary renaissance.
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
Lamb’s Liver with Whiskey and Cream
Sweet, delectable lamb’s liver is a favorite dish in Ireland—to do this dish justice, use the liver of a young spring lamb.
Fried Cooleeney Cheese with Beet Salad
This dish is based on Cooleeney, an Irish mold-ripened soft cheese, but Camembert is an acceptable substitute.
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
This ingenious recipe—invented for an Irish college student with limited resources and experience—can be made with little more than, yes, a pint glass.
Nettle soup has long been eaten as a spring tonic; look for nettles at farmers’ markets throughout the spring and early summer.
Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes
From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes.
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Roasted Cauliflower with Tahini Sauce