Recipes by Cuisine

Seared Sea Scallops for Irish Recipes

Seared Bay Scallops With Pea Purée and Radishes

By Martin Bealin and Nuala Cassidy
How to Cook With Pandan, the Vanilla of Southeast Asia

How to Cook With Pandan, the Vanilla of Southeast Asia

By SAVEUR Editors
Mung Bean Pancakes

Savory Fermented Mung Bean Pancakes

By Sohui Kim
Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)

Make a Double Batch of This Sichuan Soup and Have Leftover Pork for Days

By SAVEUR Editors
Mocha Dacquoise

Mocha Dacquoise Cake

By SAVEUR Editors
Moussaka on White plate

Greek Moussaka is the One-Dish Meal With a Little Bit of Everything

By Martha Upton
Khmeli Suneli

Khmeli Suneli (Georgian Spice Blend)

By SAVEUR Editors
cilantro peanut salad Vegetarian recipes

What to Cook This Weekend: Recipes From the Greenest Corner of China

By Max Falkowitz
Hyderabadi-Style Lamb with Potatoes (Aloo Aur Gosht Ka Kaliya)

Make This Indian Lamb and Potato Curry to Flex Your Spice Muscles

By Martha Upton
Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

This Classic Italian Salad Goes With Everything

By Martha Upton
Thai Nam Jim Hot Sauce

This Incredible Hot Sauce is a Taste of Thailand in a Bottle

By Max Falkowitz
Turkey Momos with Tomato-Cilantro Sauce

The Best Himalayan Recipes for a Taste of the Mountains

By SAVEUR Editors
The Ultimate Stuffed Cabbage (Lou Fassum)

7 Ugly French Recipes That Are Still Delicious Enough to Cook All the Time

By SAVEUR Editors
These Gorgeous Cookies Tell a Nation’s History With a Piping Bag

These Gorgeous Cookies Tell a Nation’s History With a Piping Bag

By Max Falkowitz
Black Pepper Tofu

What to Cook This Weekend: A Vegetarian’s Delight

By Nissan Haque
Compound butter

Kimchi Butter

By Laurie Woolever

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