Recipes by Course

Adriatic Eel Stew

Adriatic Eel Stew

By SAVEUR Editors
Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Roasted Strawberry-Rhubarb Tart With Mascarpone Cream

By Ellen Gray
Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Cue the Compote: Strawberries and Rhubarb Steal the Spotlight in this Passover-worthy Dessert

By Ellen Gray
Rafute - A salty-sweet fatty pork from the island of Okinawa.

Rafute (Pork Belly in Okinawan Shochu and Raw Sugar)

By Tammie Teclemariam
Parsi Dhana Jeera

Parsi Dhana Jeera

By Meher Mirza
Parsi Dhansak Masala

Parsi Dhansak Masala

By Meher Mirza
Parsi Sambhar Masala

Parsi Sambhar Masala

By Meher Mirza
Parsi spice blends, from left: Garam masala, sambhar masala, dhana jeera masala, dhansak masala.

The Essential Parsi Spice Blends

By Meher Mirza
Parsi Garam Masala

Parsi Garam Masala

By Meher Mirza
Illustration of Spanish cookies

A Field Guide to Spain’s Great Cookies

By Benjamin Kemper
Mantecados Manchegos

Mantecados Manchegos

By Benjamin Kemper
roasted onions wild rice

Our 50 Best Christmas Side Dish Recipes Because Your Roast Shouldn’t Get All The Glory

By SAVEUR Editors
Parathas Are a Carb-Lover’s Dream Come True

Parathas Are a Carb-Lover’s Dream Come True

By Priya Krishna
Nancy Silverton's Butter Biscuit recipe

Nancy Silverton’s All-Butter Biscuits

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Fabada Asturiana - A comforting pork-and-beans stew from northern Spain.

Fabada Asturiana (White Beans With Ham, Saffron, and Sausages)

By Benjamin Kemper
A smoking-hot wok makes for a bubbled and crispy egg.

How to Make Traditional Pad Thai

By Kat Craddock

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