Professional chefs and a home cook share the pre-dawn meals that get them through a day of fasting.
From Portugal to Japan to Taiwan, a pillow-soft sweet revered for its texture as much as its taste.
Three decades before khachapuri was cool, Anya von Bremzen was extolling its virtues in "Please to the Table."
Meat and mentorship with the pioneer of seed-to-sausage charcuterie.
Like everything else, what it means to be a "Lunch Lady" has changed this past year. Here's what that means...
Pretty pansies and fresh herbs take center stage in this refreshing warm-weather appetizer.
Roasted in pieces upon a bed of alliums, this spring chicken is a dinner party dream come true.
Fresh and dried flowers lend a festive, springtime touch to LA’s beloved Mexican treat.
Hazelnuts and flaxseed lend a satisfying crunch to this not-too-sweet floral treat.
This Easter, consider adding edible flowers to one or two courses—or go all-out with a (mostly) plant-based floral feast.
Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.
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