Recipes by Course

Raita Is India’s Most Versatile Condiment—Here’s How to Make It Dozens of Ways

Raita Is India’s Most Versatile Condiment—Here’s How to Make It Dozens of Ways

By Priya Krishna
parchment fish

Parchment-Baked Fish With North African Chermoula Sauce

By Julia Turshen
Fromage Fort

Fromage Fort

By SAVEUR Editors
Afghan Naan With Nigella Seeds

Afghan Naan With Nigella Seeds

By SAVEUR Editors
Ground Beef Pie with Broccoli Rabe and Provolone

Ground Beef Pie With Broccoli Rabe and Provolone

By Stacy Adimando
Pie Will Never Be the Same After This Ground Beef and Cheese Version

Pie Will Never Be the Same After This Ground Beef and Cheese Version

By Stacy Adimando
The Best Flourless Chocolate Cake

The Best Flourless Chocolate Cake

By SAVEUR Editors
Homestyle Stir-Fried Pork With Garlic Chives (Xiao Chao Rou)

Homestyle Stir-Fried Pork With Garlic Chives (Xiao Chao Rou)

By Georgia Freedman
Stir-Fried Chinese Rice Cakes With Pork Belly, Tomatoes, and Spinach (Dajiujia)

Stir-Fried Chinese Rice Cakes With Pork Belly, Tomatoes, and Spinach (Dajiujia)

By Georgia Freedman
Vegetarian Stir-Fried Chinese Rice Cakes (Su Chao Erkuai)

Vegetarian Stir-Fried Chinese Rice Cakes (Su Chao Erkuai)

By Georgia Freedman
Mushroom and Cucumber Salad (Liang Ban Huanggua)

Mushroom and Cucumber Salad (Liang Ban Huanggua)

By Georgia Freedman
Preserved Yu Choy Green Dip (Nam Phrik Nam Phak)

Preserved Yu Choy Green Dip (Nam Phrik Nam Phak)

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Tomato and Ground-Pork Dip (Nam Phrik Ong)

Tomato and Ground-Pork Dip (Nam Phrik Ong)

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Spicy Thai Condiments

Nam Phriks: The Spicy Thai Condiments You’ll Want to Put on Everything

By Kat Craddock
Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num)

Grilled-Chile Dip With Shallots and Garlic (Nam Phrik Num)

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The Best Chicken Soup, with rice, carrots, and kale

The Best Chicken Soup With Rice, Carrots, and Kale

By Stacy Adimando

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