Recipes by Course

Italian-Style Smoked Trout Dip

The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer

By Josh Cohen
Italian-Style Smoked Trout Dip

Italian-Style Smoked Trout Dip

By Josh Cohen
Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup

Amy Thielen’s Old-Fashioned Pounded Cheese With Walnuts and Port Syrup

By Amy Thielen
Singapore Noodles

Singapore Noodles Don’t Come From Singapore

By Yi Jun Loh
Singapore Noodles

Singapore Noodles

By Yi Jun Loh
Roasted cod with a cilantro crust (Samak mashew bil cozbara w al limon)

Roasted Cod With a Cilantro Crust

By Sami Tamimi and Tara Wigley
Baked Fish in Tahini Sauce (Siniyet samak bil tahineh)

Palestinian Baked Fish in Tahini Sauce

By Sami Tamimi and Tara Wigley
Orange- and Herb-Roasted Spatchcock Chicken

Orange- and Herb-Roasted Spatchcock Chicken

By Matt Wadiak
Saveur Selects 12-cup non-stick muffin pan

Classic Blueberry Muffins

By SAVEUR Editors
Chiquetaille de Mourue (Marinated Salt Cod)

Chiquetaille de Morue (Marinated Salt Cod)

By David Drumeaux
Pikliz

Pikliz

By David Drumeaux
The slow-cooked pork bokit; Chef David Drumeaux outside his Pointe-à-Pitre restaurant, Bokit ­Delux.

Bokit: The Soul of Guadeloupe in a Sandwich

By Jessica B. Harris
Bokit

Bokit

By SAVEUR Editors
Guadeloupean Porc Confit

Guadeloupean Porc Confit

By David Drumeaux
Ganjang Gejang

Ganjang Gejang (Soy Sauce-Marinated Crabs)

By Eric Kim
Ham-and-Jam Hand Pies

Ham-and-Jam Hand Pies

By SAVEUR Editors

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