Recipes by Course

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
Sherried Apple Chutney Recipe Canned and Jarred

Sherried Apple Chutney

By Camilla Wynne
Cilantro Salad with Olives, Avocado, and Limes

Cilantro Salad With Olives, Avocado, and Limes

By Rawia Bishara
Vegetarian Samosas with Potatoes and Peas

Vegetarian Samosas With Potatoes and Peas

By Romy Gill
Cucumber Pepper Slaw

Cucumber Pepper Slaw

By James Roper
Tomate à la Narbonnaise, Stuffed Tomato Salad

Tomate à la Narbonnaise (Heirloom Tomatoes Stuffed With Feta and Basil)

By SAVEUR Editors
Razor Clams in Parsley Sauce en Persillade

Couteaux en Persillade (Razor Clams in Parsley Sauce)

By SAVEUR Editors
Cuttlefish Cassoulet with Pork Sausage

Cassoulet de Seiches à la Gruissanaise (Cuttlefish Cassoulet With Pork Sausage)

By SAVEUR Editors
Mum's Red Prawn Curry

Mum’s Red Prawn Curry

By Meher Mirza
Summer Panzanella Recipe on White Background

Summer Panzanella

By SAVEUR Editors
Calabrian Lamb Chops With Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops With Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

By Marcella Hazan

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