Europe

Snails Are Making a Comeback in Austria, Thanks to This Farmer

Snails Are Making a Comeback in Austria, Thanks to This Farmer

By CHADNER NAVARRO
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
Snails are arranged on a grate for the grill.

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

By SAVEUR EDITORS
Olive Spread with Figs (Tapenade Noir à la Figue)

To Market

By NIDHI CHAUAHRY
SAVEUR Recipe

The Spirit of Midsummer

By KAREN SHIMIZU
King Cod

King Cod

By BETSY ANDREWS
Spinach and Walnut Salad (Pkhali)

Recipes from the Republic of Georgia

In Reykjavik, the Party Finds You!

In Reykjavik, the Party Finds You!

By JUDY WILSON

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