Travel
This French Melon Is Everything Cantaloupe Wishes It Could Be
Renowned for its perfume and flavor, the Cavaillon melon even has its own festival in Provence
By Rebekah Peppler

How Chinese-Influenced Coffee Shops Became the Go-To Breakfast Spots of Malaysia
By Yi Jun Loh
Food
This Grilled-Cabbage Caesar Salad Is Even Better Than the Original
By Kat Craddock
Travel
In Tokyo, Great Tempura Is Everywhere—from Train Stations to Michelin Restaurants
By Jessica Thompson

Latest Recipes

Grilled-Cabbage Caesar Salad
In this summery, modern take on a Caesar salad, flame-kissed savoy cabbage replaces the usual romaine. It’s the perfect foil for garlicky bread crumbs, aged pecorino, boquerones, and a citrusy anchovy vinaigrette.
Wild Rice with Warm Spiced Carrot Milk
This dish is inspired by the way many Ojibew people like to eat wild rice—in a sweet porridge for breakfast or dessert. Use fresh carrots for the best flavor.
Wild Rice Hash with Beef, Lentils, and Sumac-Roasted Tomatoes
A base of wild rice is bulked up with lentils and ground beef in this hearty hash, then topped with juicy, caramelized sumac-roasted tomatoes.
Tortilla Española
One of Spain's most beloved tapas, tortilla española is a tender, lightly runny omelet filled with olive oil-poached potatoes.
Grilled Chorizo Sandwiches with Chimichurri (Choripán)
Argentina's famous street food—a fire-grilled sausage sandwich with herby chimichurri—couldn't be simpler to make at home.
Chinese Bacon and Morel Mushroom Stir-Fry
Fresh morel mushrooms are enriched with smoky Chinese bacon (la rou) and salty, spicy Pixian broad bean chile paste in this satisfying stir-fry.
Fresh Bamboo Stir-Fry with Sweet Peppers
Bamboo shoots and red bell pepper are cooked with ginger and garlic over high heat in this quick and easy side dish.
Garlicky Yu Choy Stir-Fry
The Chinese greens known as yu choy or you cai are quick-cooked in a smoking-hot wok with plenty of garlic, dried chiles, and Sichuan peppercorns.

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The Way We Cook

Your weekly resource for globally inspired, everyday meals that have that special something

The Way We Cook

Your weekly resource for globally inspired, everyday meals that have that special something

The SAVEUR Cookbook Club

I Am A Filipino: And This Is How We Cook cookbook

Each month, Cookbook Club digs deep into a cookbook and shares our progress online. SIGN UP TODAY »

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Watch & Cook

The Art of Wagashi, Japan's Tea-Ceremony Treats

Learn how to make one of the simplest forms of wagashi, mochi, with master pastry chef Natsume Aoi. Get the recipe »

A Secret Technique Makes This Chef's Samosas Perfect

British-Indian chef Romy Gill shares her grandmother’s recipe for the delicious fried parcels

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