Recipes by Cuisine

Fire-Roasted Duck & Pheasant With Red Currant Jelly

Fire-Roasted Duck & Pheasant With Red Currant Jelly

By David McMillan & Frédéric Morin
Potatoes with Chestnuts and Clams Recipe

Potatoes With Chestnuts and Clams

By David McMillan & Frédéric Morin
crab apple liqueur with cinnamon

Crab Apple Liqueur With Cinnamon

By David McMillan & Frédéric Morin
Stuffed Leeks for New Year's Eve Dinner Recipes

Stuffed Leeks With Blue Cheese, Raisins, and Almonds

By David McMillan & Frédéric Morin
The Ultimate Stuffed Cabbage (Lou Fassum)

The Ultimate Stuffed Cabbage (Lou Fassum)

By SAVEUR Editors
brown coconut pie

Brown Coconut Pie

By SAVEUR Editors
molasses pie

Shoofly Pie

By Stacy Adimando
Mimi Sheraton’s Lifelong Love of German Food

Mimi Sheraton’s Lifelong Love of German Food

By Mimi Sheraton
german pretzel dumplings

German Pretzel Dumplings (Serviettenknödel)

By SAVEUR Editors
Cider Braised Red Cabbage or Sauerbraten

Sauerbraten

By SAVEUR Editors
13 Essential Vietnamese Recipes for Your Daily Dose of Fish Sauce

13 Essential Vietnamese Recipes for Your Daily Dose of Fish Sauce

By SAVEUR Editors
Classic Louisville Hot Brown Sandwich

Here’s to the Hot Brown, the Hangover Helper Everyone Loves

By Keith Pandolfi
Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

10 Essential Vegan Recipes to Add to Your Cooking Roster

By SAVEUR Editors
Classic Louisville Hot Brown Sandwich

Classic Louisville Hot Brown Sandwich

By SAVEUR Editors
Ruth Reichl's Easy, 4-Ingredient Cream Biscuits

8 Biscuit Recipes for Better Mornings

By SAVEUR Editors
Soy Dipping Sauce

Soy Dipping Sauce

By Helen You

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