Recipes by Cuisine

Georgian Cheese Bread (Adjaruli Khachapuri)

Get to Know Cheese-Filled, Egg-Topped Khachapuri

By KATHERINE CRADDOCK
Tavë me Presh (Albanian Lamb and Vegetable Stew)

Tavë me Presh (Albanian Lamb and Vegetable Stew)

Adam Sachs’ Smoked Strawberries

Adam Sachs’ Smoked Strawberries

Morels with Mint, Peas, and Shallot

18 Morel Recipes

Cheesy Rice Pie

Cheesy Rice Pie

By SAVEUR EDITORS
chestnut tortellini

Shallot and Sage Sauce

By SAVEUR EDITORS
Santorini Sunrise

Santori Sunrise Punch

Genoese Skewers (Stecchi)

Genoese Skewers (Stecchi)

Menestra, Spain’s Most Unsung Comfort Food

How to Make Menestra, Spain’s Most Unsung Comfort Food

By BENJAMIN KEMPER
Menestra de Verduras

Menestra de Verduras

By BENJAMIN KEMPER
Taiwanese-Style Tomato and Egg Noodles

Taiwanese-Style Tomato and Egg Noodles

By JESSIE YUCHEN
Petee's nesselrode pie, pictured in owner Petra Paredez's cookbook Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

Nesselrode Pie

By PETRA PARADEZ
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
Tour le Carbet Cocktail

Tour le Carbet Cocktail

By SHANNON MUSTIPHER
Singapore Noodles

Singapore Noodles

By YI JUN LOH
“A lengthy marination yields the most flavor for the least actual cooking time,” advises Shizuo Tsuji in his definitive book Practical Japanese Cooking.

Salmon Teriyaki Gets Back To Its Roots

By CATHERINE TILLMAN WHALEN

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