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SAVEUR’s Guide to Holiday Gifting 2023
We’ve rounded up our very favorite items for lovers of cheese, coffee, baking, and more.
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The news you’ve been waiting for.
The Best Caviar Doesn’t Have to Cost the Most, and You Can Order it Right Now
Put away the pearl spoons and relax about roe.
The Best Bourbons for Gifting, Mixing, and Straight-Up Sipping
We’d happily serve any of these neat.
What We’re Loving Now
How a Cookbook Captured the Heart and Soul of Taiwanese Cuisine
Clarissa Wei’s ‘Made in Taiwan’ walks a fine line between the personal and political—and celebrates the country’s distinct culinary treasures.
The Science of Savoring
When it comes to enjoying your food, the ‘how’ might be as important as the ‘what.’
Why Osage Chef Ben Jacobs Launched a Direct-to-Tribe Meal Delivery Service
Seed to Soul is bringing bison, wild rice, and other Native foods to those in need in Indian Country.
Why Repeal Day Is Still a Party 90 Years Later
And three classic cocktails to celebrate the end of Prohibition.
Peru Spotlight
Peruvian Roast Chicken With Ají Verde
Sandra Gutierrez’s riff on pollo a la brasa has all the bold flavor of the restaurant version, at home.
A New Cuisine Is Born in Peru
Venezuelan-Peruvian food is all the rage in Lima, but fusion often comes at a cost.
13 Lima Restaurants We Can’t Get Enough Of
Going beyond ceviche and pisco sours is easy with this insider’s list in your back pocket.
Pisco Sour
Showcase the iconic Peruvian spirit with this fresh and frothy classic.
Travel
The 17 Essential Dishes of Tbilisi—And Where to Eat Them
Because there’s more to the Georgian capital than wine and khachapuri.
Where to Drink in New Orleans Right Now
A local writer reveals her favorite haunts for sipping everything from Sazeracs to martinis to surprisingly avant-garde concoctions.
10 Must-Try Restaurants in Bangkok
From a food stall slinging the city’s best noodles to a reservations-only supperclub in the home of a Thai American chef, these are the essential stops in Thailand’s capital city.
The Ultimate Italian Food Crawl Through New Orleans
Immigrants from southern Italy left their mark on the local restaurant scene—but it’s not all muffulettas and red gravy in the Crescent City anymore.
Trending Recipes
Double-Chocolate Alfajores with Dulce de Leche
Simplicity equals perfection in Argentina’s classic sandwich cookie.
Taiwanese Popcorn Chicken
This irresistibly crunchy twice-fried chicken is a fixture of Taiwan’s night markets.
Jamaican Christmas Cake
Rich, boozy, and loaded with nuts and dried fruit, this festive dessert is at the heart of the Caribbean holiday season.
Zabar’s Latkes
Potatoes are hand-grated and shallow-fried to crispy perfection in this recipe from the iconic New York deli.
Drink Up!
The Future of Food
The Problem with National Dishes
An interview with Anya von Bremzen about her new, feather-ruffling book has us questioning everything we thought we knew about pizza, mole, and ramen.
The Untapped Potential of America’s Largest Edible Native Fruit
The sweet, custardy pawpaw is a national treasure we should all be eating more of, according to foragers and food activists.
The Indigenous American Ingredients That Changed the Course of Food History
A new cookbook showcases eight Native foods, from corn to squash, that shaped cuisines all over the world.
The 2023 Coffee Trend Nobody Saw Coming
For decades, arabica beans have been the gold standard—and that might be a huge mistake.
Cook This Tonight
Three Sisters Stew
We can think of no better dish to celebrate the ancient trinity of corn, beans, and squash.
Sliced Pork Belly with Garlic Sauce
This staple of Taiwanese beer hall cuisine features tender poached pork drenched in a garlic, soy, and chile sauce.
Moroccan-Style Meatballs with Arugula
Harissa, aïoli, and fresh herbs come together in one of our easiest and most popular recipes of all time
Pasticho (Venezuelan Lasagna)
This cozy casserole layers béchamel, ham, and cumin-spiked meat sauce.
Gems from the Archive
The Best Chocolate In Africa
How one Tanzania chocolate company is helping farmers grow better cacao—and demand a better price.
My Father’s French Onion Soup
Postwar France had a lifelong effect on my father—both as an artist and a cook.
How to Make the Meat-Filled Canadian Pie of Your Dreams
The cipaille, a savory meat pie from Quebec, is stuffed with pork, veal, rabbit, duck legs, and more
The Best Christmas Cookies to Give (or Receive)
Bake up a few dozen of these festive treats for friends and family (and save a few for Santa, too).
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