Recipes by Course

Sauteed greens

Garlicky Skillet Greens With Ham

By SAVEUR Editors
Aged Mulberry Vinegar

Dried Mulberry Fruit Vinegar

By Nissan Haque
Kale Soup Recipe

White Bean and Lacinato Kale Soup With Smoked Ham Hock

By SAVEUR Editors
Caldo de Pollo recipe Mexican chicken soup

Caldo de Pollo (Mexican Chicken and Vegetable Soup)

By SAVEUR Editors
Broiled Oysters with Parmigiano and 'Nduja

Broiled Oysters With Parmigiano and ’Nduja

By SAVEUR Editors
Lamb and Cauliflower Stew With Harissa

Lamb and Cauliflower Stew With Harissa

By SAVEUR Editors
Baked Custard Cake

Our 15 Best Latin American Desserts

By SAVEUR Editors
Apple galette recipe no-oven method from Bryan Ford

Apple Galette

By Bryan Ford
Pecan chocolate sticky buns no-oven method from Bryan Ford

Pecan-Chocolate Sticky Buns

By Bryan Ford
Nick's Minestrone Recipe with Pesto

Minestrone Soup With Pesto and Parmesan

By Nick Peirano
Scallops with Stewed Chickpeas and Tomatoes

Scallops With Stewed Chickpeas and Tomatoes

By Juan Pablo Mellada Arana
Sunchoke Hummus | Elaine Murphy

Sunchoke Hummus

By Ian Connolly
Hot Milk Cake with Vanilla Buttercream

Hot Milk Cake

By SAVEUR Editors
Sri Lankan Coconut Cashew Curry

Cashew Curry

By Jerome La’Brooy and Nishad Jaya­wardena
French Onion Soup

Normandy-Style French Onion Soup

By Michel Roux
Bright magenta tahini-beet dip swirled in a white bowl and topped with pine nuts, with pita bread on the side.

Tahini-Beet Dip

By Suzanne Zeidy

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