Recipes by Cuisine

Pizzoccheri

Pizzoccheri

How the Centuries-Old Japanese Tradition of “Aged Sushi” is Evolving in America

How the Centuries-Old Japanese Tradition of “Aged Sushi” is Evolving in America

By DEVORAH LEV-TOV
Algerian Crepes (Mahjouba)

Our 28 Best North African Recipes for Terrific Tagines and Then Some

By SAVEUR EDITORS
sourdough

Sourdough Starter

Squash Soup (Soupe de Courge)

Squash Soup (Soupe de Courge)

Rabbit with Mustard (Lapin a la Moutarde)

Rabbit with Mustard (Lapin a la Moutarde)

Searching for Heritage, History, and Tradition in Spanish Rice

Searching for Heritage, History, and Tradition in Spanish Rice

By TYLER WATAMANUK
Buttermilk Pasta

Buttermilk Fettuccine with Spiced Tomato Sauce

By STACY ADIMANDO
Spanish Olive Oil Bread (Pan de Aceite)

Spanish Olive Oil Bread (Pan de Aceite)

By ADAPTED FROM A RECIPE BY JEFFREY WEISS
Our 38 Best Vegetarian Recipes for the Spring

Our 38 Best Vegetarian Recipes for the Spring

By SAVEUR EDITORS
Tsokolate

Everything You Need to Know About Filipino Breakfasts

By JASMINE TING
Wise Sons Jewish Delicatessen is Feeding Tokyo’s Bagel Obsession

Wise Sons Jewish Delicatessen is Feeding Tokyo’s Bagel Obsession

By KAI BURKHARDT
How the Next Generation of Seattle’s Little Saigon is Keeping the Neighborhood’s Culture—and Food—Intact

How the Next Generation of Seattle’s Little Saigon is Keeping the Neighborhood’s Culture—and Food—Intact

By NAOMI TOMKY
Lamb Adobo

Lamb Adobo

By SAVEUR EDITORS
How I Learned to Love Cholent, Tel Aviv’s Jewish Cassoulet

How I Learned to Love Cholent, Tel Aviv’s Jewish Cassoulet

By DEBRA KAMIN
Cholent

Nana Nicky’s Cholent

By DEBRA KAMIN

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