Recipes by Course

Japanese fried chicken

Teba No Karaage (Fried Chicken Wings)

By Sylvan Mishima Brackett
Potato-and-cheese pierogi on a plate, drizzled with green herb sauce and topped with a dollop of sour cream.

Potato and Cheese Pierogi

By Michał Korkosz
Torrijas

Torrijas (Spanish ‘French’ Toast)

By Benjamin Kemper
Ginger Gold Rush cocktail

Ginger Gold Rush

By SAVEUR Editors
Corned Beef and Cabbage

The Best Corned Beef and Cabbage

By Kat Craddock
Guinness Soda Bread

Guinness Soda Bread

By Byron Moussouris
Sumagiyya

Palestinian Lamb Stew With Sumac, Chard, and Chickpeas

By Laila El-Haddad
Pastéis de Bacalhau (Cod Cakes)

Pastéis de Bacalhau (Cod Cakes)

By SAVEUR Editors
Cuban Picadillo

Cuban Picadillo

By Sandra A. Gutierrez
Shaved Carrot Tart with Ricotta

Shaved Carrot Tart With Ricotta

By Stacy Adimando
Lumpia (Fried Spring Rolls)

Lumpia (Fried Spring Rolls)

By Dale Talde
Shrimp and Pickled Celery

Pickled Shrimp and Celery

By Christopher Hirsheimer, Melissa Hamilton
Celery Salad (Salade de Céleri)

Celery Salad With Dijon Vinaigrette

By Georges Testa
Jirou Chao Qincai (Stir-Fried Chicken with Celery)

Jirou Chao Qincai (Stir-Fried Chicken and Celery)

By Deng Haiyan
Brandy Crusta Cure

Brandy Crusta

By Neal Bodenheimer
Chicken Divan

Chicken Divan

By SAVEUR Editors

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