Recipes by Course

Mexican Braised Spare Ribs with Squash and Corn

What to Cook This Weekend: Comfort Food for Saving Face

By MATT TAYLOR-GROSS
Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)

Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)

By KAT CRADDOCK
Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

By ANA SORTUN AND MAURA KILPATRICK
Spaghetti Carbonara

11 Late-Night Snack Recipes for When You Can’t Wait Until Morning

By SAVEUR EDITORS
Chicken Quesadillas

15 Easy Recipes For When You’ve Got the Munchies

By SAVEUR EDITORS
nachos Vegetarian recipes

What to Cook This Weekend: Edible Time Travel

By ALLIE WIST
Carrots for Root Vegetable Recipes

The 35 Most Instagrammable Recipes We’ve Ever Made

By SAVEUR EDITORS
Japanese Pretzel Tonkatsu Burger

Our 11 Best Panko Breadcrumbs Recipes for Crisp and Crunch in Every Bite

By SAVEUR EDITORS
Mint Chutney

Use Chia Seeds as an Easy, No-Fuss Thickener for Homemade Hot Sauce and Purees

By KAT CRADDOCK
Mint Chutney

Spicy Mint, Cilantro, and Chia Seed Chutney

By KAT CRADDOCK
Nasturtium and Watercress Hot Sauce

Nasturtium, Watercress, and Chia Seed Hot Sauce

By KAT CRADDOCK
Classic French Banana Cream Pie

Here is the Easiest Pie You’ll Ever Make

By SAVEUR EDITORS
Pizza Gain

Italian Easter Pie (Pizza Gain, a.k.a. Pizza Rustica)

By STACY ADIMANDO
Mortadella and Fontina Slab Pie

Mortadella and Fontina Slab Pie

By STACY ADIMANDO
Spicy Braised Kale

Spicy Braised Kale

By SPIKE GJERDE
New Years Recipes Chocolate

Dorie Greenspan’s Frozen Chocolate Mousse Recipe is the Dessert to Make All Summer Long

By SAVEUR EDITORS

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