Recipes by Course

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Saffron Rice With Partridges and Amontillado Sherry (Arroz con Perdiz)

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Tartare de Filet de Boeuf (Steak Tartare)

Iberian Cured Pork Lomo Tartare

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Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

Marinated Artichokes With Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

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Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Braised Pork Cheeks With Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

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Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Spanish Vermicelli Noodles With Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

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Eggplant Rolls (Nigvziani Badrijani)

Eggplant Rolls (Nigvziani Badrijani)

By Carla Capalbo
Beans with Walnuts and Spices

Beans With Walnuts and Spices

By Carla Capalbo
Chocolate Chess Pie with Cornbread Crumble

Our 13 Best Easy Chocolate Dessert Recipes For A Simple, Decadent After Dinner Treat

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Everything You Need to up your Chocolate-Making Game

Everything You Need to up your Chocolate-Making Game

By Elizabeth Bossin
Duck-Fat Shortbread Cookies

Duck-Fat Shortbread Cookies

By Kat Craddock
Gascon Sourdough Cornbread (Pain de Méture)

Gascon Sourdough Cornbread (Pain de Méture)

By Kat Craddock
Crispy tofu balls

Crispy Tofu Balls

By SAVEUR Editors
thit kho

Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho)

By SAVEUR Editors
The Winemaker’s Roast Duck With Shallots and Concord Grapes

The Winemaker’s Roast Duck With Shallots and Concord Grapes

By Kate Hill
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

Wine-Braised Duck Legs With Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)

By Kate Hill
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

Gascon Duck-Fat Polenta With Duck-Skin Fritons (La Cruchade)

By Kate Hill

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