Recipes by Course

rich beef bouillon

Rich Beef Bouillon

By Mitchell Davis and Laurent Gras
braised beef shank with radishes and flaxseed relish

Flaxseed Relish

By Mitchell Davis and Laurent Gras
Pittsburgh-Style Nut Roll

Pittsburgh-Style Nut Roll

By SAVEUR Editors
braised beef shank with radishes and flaxseed relish

The Ultimate Pot Roast

By Mitchell Davis and Laurent Gras
chestnut tortellini

Chestnut Tortellini With Shallots and Sage

By SAVEUR Editors
Smoked Pork Chops With Braised Cabbage & Fruit Butter

Smoked Pork Chops With Braised Cabbage & Fruit Butter

By Chef Matthew Hardner, Highlands NYC
Pan Roasted Duck Breast With Scotch Broth

Pan Roasted Duck Breast With Scotch Broth

By Chef Matthew Hardner, Highlands NYC
zuppa alla frantoiana

Make the Traditional Soup of Italy’s Olive Oil Producers

By Micah Fredman
Pecan gougeres

Nut and Cheese Gougères

By Dorie Greenspan
jeyuk bokkeum stir fried pork

Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)

By Hooni Kim
ssamjang korean barbecue paste

Ssamjang (Korean Barbecue Paste)

By Hooni Kim
Stuffing crab cakes

Stuffing Crab Cakes

By Stacy Adimando
Cranberry crostini

Cranberry and Ricotta Crostini

By Stacy Adimando
Rosemary-Caramel Apple Pie, holiday pie recipes

The Caramel Apple Pie of Our Dreams

By Daryn Wright
Go Around the World in Savory Pies

Go Around the World in Savory Pies

By SAVEUR Editors
TOMATO AND SAUSAGE OMELETTE

13 Easy Omelettes, Quiches, and Frittatas to Please a Crowd

By SAVEUR Editors

Want more SAVEUR?

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

Subscribe