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KONBU
Culture

This One-Ingredient No-Cook Stock Is at the Heart of Japanese Vegetarian Cooking

Konbu dashi lends flavor and depth to these three refreshing plant-based classics.

By NANCY SINGLETON HACHISU
Wild Blueberry Tart
Recipes

Wild Blueberry Tart

This elegant open-topped dessert showcases Maine’s tiny, sweet-tart berries in all their glory.

By SAVEUR EDITORS
Txikito’s ‘Hot Jilda’
Recipes

Txikito’s ‘Hot Jilda’

Chef Alex Raij’s new take on a classic Spanish pintxo hits every note with salt, smoke, and tangy pickled onions.

By ELLEN FORT
Tina Terés
Culture

A Spanish Abuela’s Secret to Rabbit Stew—And to Life Itself

Behind the heartwarming Grandmas Project episode featuring Tina Terés, there’s a life story waiting to be told.

By PAUL RICHARDSON
The Last Word Cocktail
Drinks

The Last Word

Zippy and refreshing, this ‘equal-parts’ cocktail combines gin, lime juice, Chartreuse, and Maraschino liqueur to make a striking—and dead-easy—pastel-green elixir.

By SAVEUR EDITORS
OPB Salmon Pasta
Recipes

Dilly Salmon Pasta Salad with Pickles and Caraway Breadcrumbs

The classic cookout side gets main character treatment in this cool and creamy one-pot wonder.

By BENJAMIN KEMPER
Mustikkakeitto
Recipes

Mustikkakeitto (Finnish Blueberry Soup)

Sweet-tart berries are the base for this delicious fruit soup, a popular Scandinavian cold cure.

By SAVEUR EDITORS
Danger Dogs
Recipes

Danger Dogs

Ordinary franks become alluringly delicious when wrapped in bacon and topped with jalapeños, bell peppers, and onions.

By DANNY TREJO

The Future of Food

The New Frugal
Culture

The New Frugal

Cooking with stale bread and dried beans is a start—but in this economy, there are better ways to think about reducing waste, saving money, and improving food security.

By SABRA BOYD
Satiety Index story for Saveur
Culture

What Is the Satiety Index, Anyway?

Medications like Ozempic make you feel fuller faster, but some foods already do that naturally, according to experts.

By BETSY ANDREWS
Ooni Volt
Sponsored Post

Introducing Your Favorite In-Home Pizzaiolo: You

Well, you and your Ooni Volt, the only electric oven that can fire up pizzas both indoors and out.

By ELLEN FORT

Travel

Pankisi Food
Culture

Muslim Georgia: A Journey to the Hidden Kitchens of the Kists

Pankisi, a wooded valley in the Caucasus Mountains, was labeled a refuge for terrorists. All I found was life-changing food and hospitality.

By BENJAMIN KEMPER
Pimentón incl book plug
Culture

Your Pimentón Comes From My Quiet Corner of Spain

If two decades of living in Spanish paprika country have taught me anything, it’s that the spice has far more potential than most people think.

By PAUL RICHARDSON
Best American Gay Bars
Travel

9 Amazing American LGBTQ Bars, Clubs, and Restaurants

The pandemic walloped queer-owned businesses the country over, but those that persevered are roaring back—just in time for Pride Month.

By BENJAMIN KEMPER
Senegal
Culture

A Journey to West Africa Traces American Food Back to Its Source

When the duo behind Houston’s Bludorn restaurant took a pilgrimage to Senegal, they brought back a new definition of hospitality—and an appreciation for the flavors of home.

By MEGAN ZHANG

Cook This Tonight

Fried Artichokes with Taratur Sauce Recipe
Food

Artichoke Recipes That Get to the Heart of Spring

Say goodbye to fibrous leaves and bland flavors with these 10 show-stopping dishes you can whip up on a weeknight.

By BENJAMIN KEMPER
Cold Tofu Recipe with Cucumber Vinegar
Recipes

Cold Tofu with Cucumber Vinegar

Five vegan Japanese ingredients sing in this quenching summer side.

By NANCY SINGLETON HACHISU
Stir-fried peas and pea shoots
Recipes

Two Pea Stir-Fry with Greens

Quick cook your tender shoots in this Thai-inspired side dish.

By KAT CRADDOCK
Strawberries with Wine
Recipes

Strawberries with Wine

This bright, citrusy dessert from chef José Andrés makes the perfect nightcap to wind down an evening of grilling.

By JOSÉ ANDRÉS

Gems from the Archive

How to Cold Brew Coffee
Techniques

How To Make Cold Brew That’s Easy and Cafe-Level Good

Bonus: It’s more caffeinated than your standard iced coffee.

By BENJAMIN KEMPER
Priscilla and Kimberly Addison
Culture

Meet the Sisters Making Revolutionary Chocolate in Ghana

Priscilla and Kimberly Addison are using bean-to-bar chocolate to celebrate the heritage of their ancestral home—and shift the conversation around a controversial crop.

By SHANE MITCHELL
Hibiscus Ingredient Spotlight
Drinks

From Jamaica to Senegal, This Crimson Infusion Reigns Supreme

Shannon Mustipher on the history and health benefits of hibiscus.

By SHANNON MUSTIPHER
The Oyster Poachers of Connemara
Travel

The Oyster Poachers of Connemara

In Ireland, few things are black and white, especially the law—and the tales of men who break it to dive for treasure under cover of darkness

By JESSICA COLLEY CLARKE
Saveur Place Settings logo

Our First-Ever Podcast

Follow along as we travel across the U.S. to meet the chefs, farmers, makers, and creatives who are transforming the culinary space through their unique connection to a place. Each week, our editors will chat with a food innovator whose personal journey is as compelling as what they’re putting on the plate.Listen Here

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