Recipes by Course

Beef Braised with Tomatoes and Cloves, Garofolato

Beef Braised With Tomatoes and Cloves (Garofolato)

By ELIO MARIANI
Baked Pears and Prunes

Baked Pears and Prunes With Red Wine Sauce

By CLAUDIO GARGIOLI
Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Spaghetti With Garlic, Olive Oil, and Chile

By CLAUDIO GARGIOLI
Spicy Tomato-Braised Snails With Mint (Lumache alla Romana)

Spicy Tomato-Braised Snails With Mint (Lumache alla Romana)

By FRANCO ROMAGNOLI
Calf's Liver, Caramelized Onion, and Tomato Sandwiches

Calf’s Liver, Caramelized Onion, and Tomato Sandwiches (Fegato alla Macellara)

By SERGIO AND MARA ESPOSITO
DIY Pantry

5 Sauces and Condiments to Use on Everything

By SAVEUR EDITORS
Busiate Sicilian Pesto

16 Dishes We’re Cooking in February

By SAVEUR EDITORS
Pork and Cabbage potstickers

Pork and Cabbage Potstickers

By FARIDEH SADEGHIN
Nian Gao for Chinese New Year Recipes

Sticky Rice and Almond Cake (Nian Gao)

Cocoa-Rubbed Baby Back Ribs

12 Savory Chocolate Recipes

By SAVEUR EDITORS
Spice Guru Lior Lev Sercarz on the Taste of 2016

Spice Guru Lior Lev Sercarz on the Taste of 2016

By CRAIG CAVALLO
One-Hour French Onion Soup

16 Dishes to Cook in 2016

By SAVEUR EDITORS
What to Make With White Chocolate

What to Make With White Chocolate

By SAVEUR EDITORS
Vinegar-Marinated Potatoes with Olives and Capers | Francis Mallmann

Vinegar-Marinated Potatoes With Olives and Capers

By FRANCIS MALLMANN
Cilantro, Chile, and Pineapple Sangrita

Cilantro, Chile, and Pineapple Sangrita

Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

Green Cabbage Salad With Charred Cabbage Vinaigrette and Hazelnuts

By JEREMIAH STONE

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