How-To

    Classic Latkes

    The Step-by-Step Guide to the Perfect, Golden-Brown Hanukkah Latkes

    By SAVEUR EDITORS
    Cutting open a wheel of stilton with a cheese wire.

    In Praise of Stilton, the Perfect Holiday Cheese

    By KAT CRADDOCK
    How to Make the Best Ultra-Buttery Croissants

    How to Make the Best Ultra-Buttery Croissants

    By KAT CRADDOCK
    pesto greenhouse

    The Ferrari of Basil: How to Pick the Best Ingredients for Pesto

    By LESLIE PARISEAU
    Salami, Smoked Mozzarella, and Basil Stromboli

    How to Fold and Stretch Your Way to Fabulous Stromboli

    By SAVEUR EDITORS
    How to Make the Perfect Stuffed Pasta

    How to Make the Perfect Stuffed Pasta

    By STACY ADIMANDO
    Halo-Halo

    How to Make the Ultimate Shaved Ice

    By JASMINE TING
    Smørrebrød of Eggs, Shrimp, and Dill

    How to Make Smørrebrød, Denmark’s Contribution to the World’s Great Sandwiches

    By STACY ADIMANDO
    Danish Rye Bread

    How to Make Real-Deal Danish Rye Bread, the Heartiest Loaf of Them All

    By KAT CRADDOCK
    coconut in kerala

    How to Stock a Keralan Pantry: Black Cardamom, Red Rice, and Lots and Lots of Coconut

    By LESLIE PARISEAU
    How to Make the Perfect Greek Meze Spread

    How to Make the Perfect Greek Meze Spread

    By KATHERINE WHITTAKER
    Turkish Steamed Anchovies and Tomatoes (Hamsi Bugulama)

    How to Cook With Fresh Anchovies

    By ALEX TESTERE
    How to Make Omurice, Japan’s Oozy Exploding Omelet

    How to Make Omurice, Japan’s Oozy Exploding Omelet

    By KAT CRADDOCK
    Cheese plate

    An Award-Winning Cheesemonger Shows How to Make a Next-Level Cheese Plate

    By ALEX TESTERE
    A Beginner’s Guide to Biryani, the Ultimate Rice Dish

    A Beginner’s Guide to Biryani, the Ultimate Rice Dish

    By POOJA MAKHIJANI
    How to Buy, Store, and Cook Summer Squash, the Season’s Most Prolific Piece of Produce

    How to Buy, Store, and Cook Summer Squash, the Season’s Most Prolific Piece of Produce

    By KRISTY MUCCI

    Want more SAVEUR?

    Get our favorite recipes, stories, and more delivered to your inbox.

    Subscribe