What We’re Loving Now

In Senegal, This Hearty Stew Doubles as a Delightful Breakfast Sandwich
Culture

In Senegal, This Hearty Stew Doubles as a Delightful Breakfast Sandwich

Once considered peasant food, the comforting meal celebrates the West African country’s rich agricultural heritage, one portable meal at a time.

By MEGAN ZHANG
Crispy Salmon Salad Bowl with Walnuts, Parmesan, and Lemon Vinaigrette
Recipes

Crispy Salmon Salad Bowl with Walnuts, Parmesan, and Lemon Vinaigrette

This light, bright main will snap you out of your winter cooking woes.

By BENJAMIN KEMPER
Peter Som’s Retro Shrimp Pâté Is Primo Finger Food
Culture

Peter Som’s Retro Shrimp Pâté Is Primo Finger Food

When the fashion designer updated his grandmother’s shrimp mold recipe—by adding fresh tomatoes, shallots, and lemon—he had no idea it would be such a hit.

By PETER SOM
The Magic of the Milk Braise
Culture

The Magic of the Milk Braise

Of all the recipes in the new Via Carota cookbook, there’s one we can’t stop thinking about, thanks to an ancient yet easy cooking technique.

By ELLA QUITTNER

Light Lift, Full Flavor

Colombian Breakfasts Are Underrated—And These Huevos Pericos Are Proof
Recipes

Colombian Breakfasts Are Underrated—And These Huevos Pericos Are Proof

This 10-minute scramble with fresh tomatoes and scallions is more than the sum of its parts.

By BENJAMIN KEMPER
Albóndigas a la Jardinera (Stewed Spanish Meatballs with Vegetables)
Recipes

Albóndigas a la Jardinera (Stewed Spanish Meatballs with Vegetables)

Tender meatballs come with a side of fried potatoes so not a drop of gravy goes to waste.

By LAURA SAMPEDRO
Roasted Heart of Palm with Romesco Sauce
Recipes

Roasted Heart of Palm with Romesco Sauce

Toasted almonds elevate the nuttiness of this delicate vegetable.

By MEGAN ZHANG
Lamb and Squash Fatteh with Tahini-Yogurt Sauce
Recipes

Lamb and Squash Fatteh with Tahini-Yogurt Sauce

Chickpeas, crunchy pita, and nuts are hallmarks of this dish, which with the help of chef Romy Gill, becomes a family-sized feast.

By ROMY GILL

Back to the '90s

Where Did Emeril Go?
Culture

Where Did Emeril Go?

The ‘90s food TV giant has plenty of ‘BAM!’ left—but these days he’s working smarter, not harder.

By MADELEINE DELIEE
My Secret Love Affair with the 1990s’ Most Scandalous Snack Food
Culture

My Secret Love Affair with the 1990s’ Most Scandalous Snack Food

Before Lay’s WOW Chips became synonymous with ‘anal leakage,’ I ate my fill—and paid the price.

By TIFFANY LANGSTON
This 1990s Cooking Bible is as Relevant as Ever
Shopping & Reviews

This 1990s Cooking Bible is as Relevant as Ever

Three decades before khachapuri was cool, Anya von Bremzen was extolling its virtues in “Please to the Table.”

By BENJAMIN KEMPER

Cook This Tonight

Blanquette de Veau
Recipes

Blanquette de Veau

Popular in France for centuries, this delicate dish of veal and vegetables in an aromatic cream sauce deserves a spot on every dinner table.

By SAVEUR EDITORS
Melty Braised Cabbage with Bacon and Pecans
Recipes

Melty Braised Cabbage with Bacon and Pecans

We dare you to come up with a more comforting cold-weather main.

By BENJAMIN KEMPER
Beefy Chechen Noodles Should Be Your Next Weekend Cooking Project
Recipes

Beefy Chechen Noodles Should Be Your Next Weekend Cooking Project

You don’t need any fancy equipment to make zhizhig galnash, a hearty dish of hand-rolled pasta that gushes hot, meaty broth.

By BENJAMIN KEMPER
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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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