Recipes by Course

Sugared Rosewater Marzipan Balls

Sugared Rosewater Marzipan Balls (Kaber Ellouz)

By GHAYA OLIVEIRA
1,000-Hole Crêpes

1,000-Hole Crêpes (Baghrir)

By KAMEL SACI
Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

By GHAYA OLIVEIRA
Braised Chickpea Salad

Braised Chickpea Salad

Strozzapreti Pasta with Prosciutto Crudo and Fontina

Strozzapreti Pasta with Prosciutto Crudo and Fontina

By CREMINELLI
New England Clam Chowder

Take a Tour of the Atlantic with These 8 Chowders

By SAVEUR EDITORS
Pearl Barley Soup with Moscato d'Asti

Pearl Barley Soup with Moscato d’Asti

By NORBERT NIEDERKOFLER
Christmas Breakfast Recipes

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

By NORBERT NIEDERKOFLER
Ricotta, Potato, and Scallion Fritters

Ricotta, Potato, and Scallion Fritters

By NORBERT NIEDERKOFLER
Braised Leg of Lamb with Graukäse Polenta

Braised Leg of Lamb with Graukäse Polenta

By NORBERT NIEDERKOFLER
Korean Rice Cakes

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

By DAN HOLZMAN AND MATT RODBARD
Korean Rice Cakes

Spicy Sauteed Pork Belly

By DAN HOLZMAN AND MATT RODBARD
Turkey Congee

Turkey Congee

Pumpkin Chiffon Pie for fall pies

Pumpkin Desserts Beyond Classic Pumpkin Pie

By SAVEUR EDITORS
Cranberry Swirl Semolina Cake

Cranberry Swirl Semolina Cake

By BEN MIMS
Ditch Cranberry Sauce for Relish

Ditch Cranberry Sauce for Relish

By MATTHEW JENNINGS

Want more SAVEUR?

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

Subscribe