Europe

These Italian Comfort Foods Are Easy and Satisfying Weeknight Dinners

These Italian Comfort Foods Are Easy and Satisfying Weeknight Dinners

By ICONS OF EUROPEAN TASTE
The Unlikely Affineur: Cheesemaking in a Culture of Pandemic

The Unlikely Affineur: Cheesemaking in a Culture of Pandemic

By KAT CRADDOCK
Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

By BENJAMIN KEMPER
Closing Time: 14 Restaurants That We Sorely Miss

Closing Time: 14 Restaurants That We Sorely Miss

By SAVEUR EDITORS
Flor de Sal from Portugal: How This Second-Generation Salt Maker Is Updating the Family Business

Flor de Sal from Portugal: How This Second-Generation Salt Maker Is Updating the Family Business

By CHADNER NAVARRO
This Italian Town Always Smells Like Panettone

This Italian Town Always Smells Like Panettone

By MINA HOLLAND
Dive-Bar Food Is Madrid’s Best-Kept Secret

Dive-Bar Food Is Madrid’s Best-Kept Secret

By LEAH PATTEM
Nikolaos Tselementes Changed Greek Cuisine Forever—But for Better or Worse?

Nikolaos Tselementes Changed Greek Cuisine Forever—But for Better or Worse?

By KATHERINE LAGRAVE
The Unifying Power of London’s Turkish Grill Houses

The Unifying Power of London’s Turkish Grill Houses

By YASMIN KHAN
Celebrating the Canned Tomato Revolution

Celebrating the Canned Tomato Revolution

This French Melon Is Everything Cantaloupe Wishes It Could Be

This French Melon Is Everything Cantaloupe Wishes It Could Be

By REBEKAH PEPPLER
Meet the Tree Pruner Behind Some of Italy’s Best and Rarest Olive Oils

Meet the Tree Pruner Behind Some of Italy’s Best and Rarest Olive Oils

By TARAS GRESCOE
How a Greek Island Became Known for Its Italian Meat Sauce

How a Greek Island Became Known for Its Italian Meat Sauce

By SOLEIL ROTH
This Elaborate Ukrainian Bread Is the Wedding Dessert We Didn’t Know We Wanted

This Elaborate Ukrainian Bread Is the Wedding Dessert We Didn’t Know We Wanted

By LYDIA TOMKIW
Preserving Southern France’s Flame-Grilled Snail Tradition

Preserving Southern France’s Flame-Grilled Snail Tradition

By EMILY MONACO
Pho, Far From Home

Pho, Far From Home

By ADAM CENTAMORE
How a 22-Million-Year-Old Cave Became One of the World’s Best Cheese Cellars

How a 22-Million-Year-Old Cave Became One of the World’s Best Cheese Cellars

By CEMILE KAVOUNTZIS
Celebrating Maialata, Italy’s Festival of the Pig

Celebrating Maialata, Italy’s Festival of the Pig

By HANNAH WALLACE
How Switzerland’s Famous Dairy Cow Bells Are Made

How Switzerland’s Famous Dairy Cow Bells Are Made

By ADAM CENTAMORE
Why Milan May Be Italy’s Most Underrated Food City

Why Milan May Be Italy’s Most Underrated Food City

By STACY ADIMANDO
Postcard: A Dark Dutch Ale in Amsterdam

Postcard: A Dark Dutch Ale in Amsterdam

The Best of Golf in Ireland

The Best of Golf in Ireland

To Market

To Market

By NIDHI CHAUAHRY
The Spirit of Midsummer

The Spirit of Midsummer

By KAREN SHIMIZU