Saveur

To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. Continue...

Daniel, my partner, and I have been eating out far too many nights in a row, and we both feel the need for something real, something hot, something cooked in our own kitchen, something nourishing and quick and simple. I throw open the fridge and assess the options again. Continue...

A whole pork loin and some rosemary, salt, pepper, and oil are all that's needed for this simple centerpiece dish. We recommend serving whole roasted apples as an accompaniment. Continue...

The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue...

Egg salad, that sandwich staple, takes on a livelier character with the addition of a little harissa or Sriracha hot sauce. Continue...

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

Adding beer to the batter will help the fish for these tacos fry up golden brown. Continue...

Smooth-edge openers cut the can open from the side as opposed to the top, so the lid comes off with a smooth edge, rather than a jagged edge. Another advantage is that the cutting wheel never comes into contact with food, so less cleanup is involved. Continue...

Looking like Strawberry Quik but tasting way more interesting—tangy, floral, and even a bit smoky—Pinky Milk is made with Hale's Blue Boy Brand sala syrup, a magenta-colored, toothachingly sweet, artificially flavored syrup that approximates the taste of the fruit of a branchy palm tree that’s native to Thailand. Continue...

Anchovies are possibly my favorite dirty-secret ingredient, and I’m not alone in keeping my love closeted. How can we help the ones we love to get over their fear of anchovies? Continue...

The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak. Continue...

"Even though wontons in broth have been established here as a traditional soup [course]," says Irene Kuo in her book The Key to Chinese Cooking (Knopf, 1977), "in China the dish is considered a snack." Continue...

This recipe for the sweet, floral dessert drink, based on a popular refreshment served in Thailand, is an adaptation of one given to us by the Thai-born New York City chef Pichet Ong.

15 dishes that make the most of shrimp’s versatility.

A selection of greens for the main course.

Biluochun tea is one of the most famous in all of China. Its name—literally "jade insect spring" but better translated as "green spring snail"—comes from the fact that the tea is harvested only in spring, usually around the time of the vernal equinox, and from the curly shape the leaves take when they are dried. Continue...

Our favorite cookbooks, restaurant guides, and histories.

Bright, tangy berries add sweet depth and color to everything from cobbler to clafoutis.

Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter. Continue...

Author Monica Bhide uses both green and black cardamom to flavor this curry. Continue...