After 56 days of Lenten fasting, Ethiopians prepare an Easter table laden with stewed lamb, chicken, and raw spiced beef
In India’s crowded capital, an enclave of Afghan bakers make their exquisite flatbreads out on the street
New Delhi’s widely followed critic Marryam H. Reshii has solid wisdom for reviewing restaurants—and eating out in general
This old fishermen's technique from Menorca, Spain, works with whole fish, shrimp, and more
Coffee in America is an individual experience, with cups tailored to personal tastes and sipped solo. Not so in the drink's birthplace
Gin-tonic-obsessed Spaniards are distilling some exceptional spirits; here are five gins so good you'll want to sip them neat
Homemade stock infuses the deepest flavor into paella. In Spain, a classic fish stock—the kind used in shellfish paella—is typically … Continued
Your complete guide to mastering the Spanish essential and scoring perfect soccarat
Born among the orchards, gardens, and groves around Valencia, the original paella draws on ingredients from the fields rather than … Continued
This regal-looking shellfish paella draws much of its flavor from a lightly salty, fresh-tasting fish stock and a mix of … Continued
Want more Saveur?
Get the world's best recipes and kitchen tips in your inbox.