Recipes by Course

Deviled Eggs

Deviled Eggs

By SAVEUR Editors
Black Olive Tapenade Recipe

Black Olive Tapenade

By David Tanis
Zucchini Scapece pasta

Zucchini Scapece Pasta With Peas and Minty Cream Sauce

By Benjamin Kemper
Tingly Blistered Green Beans

Tingly Blistered Green Beans

By Fatima Khawaja
Salsa Roja

Chile de Árbol Salsa

By Stephen Tanner
different kinds of chili crisp

The 9 Chile Crisps—Yes, 9—Our Culture Editor Always Stocks in Her Pantry

By Megan Zhang
Japanese Sashimi and Rice (Chirashi)

Japanese Sashimi and Rice (Chirashi)

By Stacy Adimando
Skillet Cod with Brown-Butter Tomato Sauce

Skillet Cod With Brown-Butter Tomato Sauce

By Kat Craddock
Soba Noodle Salad with Miso and Grilled Prawns

Grilled Shrimp With Miso and Soba Noodle Salad

By Farideh Sadeghin
Peel and Eat Shrimp, How to Cook Shrimp

Kwame Onwuachi’s Peel-and-Eat Shrimp

By Kwame Onwuachi
Shrimp Cocktail

Shrimp Cocktail

By SAVEUR Editors
Salted Fried Shrimp

Salted Fried Shrimp

By SAVEUR Editors
Grilled Corn Salad with Badge

Grilled Corn Salad With Feta, Cucumbers, and Red Onion

By Fatima Khawaja
Perfect Hot Fudge

Perfect Hot Fudge

By Kat Craddock
Oven-roasted Atlantic butterfish with fennel and tomato Oven-Roasted Whole Fish

Oven-Roasted Whole Fish With Tomatoes and Fennel

By Kat Craddock
Grilled Lobster with Cilantro-Chile Butter

Grilled Lobster With Cilantro-Chile Butter

By SAVEUR Editors

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