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Throughout Saveur.com, we proudly share "the best of the web"—handpicked links to our favorite recipes and articles, wherever they might live. Every site we link to becomes a "Site We Love." This is one of those sites; our links to it appear below.
Red kuri squash has a creamy, almost chestnut-like flavor and can be used in a variety of dishes. It works incredibly well when pureed with potatoes, mixed with grated zucchini and cheese, and baked until golden.
Dried fruit, sweet red wine, and dark rum make a delicious black cake that is fitting for the holiday season.
A correspondent from the Boston Globes takes a bite out of Miami.
Jennifer McLagan's paean to butter, lard and other animal fats argues that these much-maligned fats are actually healthy and are unrivaled for cooking.
These homemade pancakes are light and fluffy on their own, thanks to the key ingredient: buttermilk.
The indulgence of gamey goose fat lends winter root vegetables and squash a rich flavor and wonderfully crispy edges.
Make the most of market-fresh beets by sautéing beet greens and their bulbs together.
A spicy omelette is warmed with the floral taste of fresh jalapeños.
Classic North Indian fare, palak paneer is the South Asian antidote to American creamed spinach. Cumin and cardamom seeds liven this side of greens.
