Recipes by Ingredient

Skillet-Braised Swiss Chard

Why We’re Braising All Our Vegetables

By SAVEUR EDITORS
Montasio Frico with Potatoes

Montasio Frico with Potatoes

By LEGENDS FROM EUROPE
Beef and Lamb Koftas with Mustard

The Tried-and-True, Centuries-Old Meatball We Love

By SAVEUR EDITORS
Prosciutto Di Parma Cups with Goat Cheese Mousse

Prosciutto Di Parma Cups with Goat Cheese Mousse

By LEGENDS FROM EUROPE
Minestrone Soup with Grana Padano Broth

Minestrone Soup with Grana Padano Broth

By LEGENDS FROM EUROPE
Spicy Roasted Cauliflower with Tahini

This is Our New Favorite Way to Cook Cauliflower

By SAVEUR EDITORS
ROASTED CAULIFLOWER WITH TAHINI SAUCE

15 Ways We Love Cauliflower

By SAVEUR EDITORS
Get to Know the Sour, Twangy Ingredients that Give Indian Cooking a Kick Beyond Spice

Get to Know the Sour, Twangy Ingredients that Give Indian Cooking a Kick Beyond Spice

By MICHAEL SNYDER
mutton chow

Eat This Indian Curry and the Bowl Too

By SAVEUR EDITORS
Moroccan Potato Salad

The Mayonnaise-Free Potato Salad To Eat This Fall

By SAVEUR EDITORS
sausage polenta

Polenta with Sausage Gravy

By SAVEUR EDITORS
green goddess dressing

Green Goddess Dressing

By SAVEUR EDITORS
Salted Egg Yolks Are the Best New Thousand-Year-Old Food Trick

Salted Egg Yolks Are the Best New Thousand-Year-Old Food Trick

By WEI TCHOU
chicken prawn curry

Make This Spicier Take on Surf and Turf

By SAVEUR EDITORS
Chicken paprikash

8 Comforting Braised Chicken Recipes

By SAVEUR EDITORS
vanilla

How Vanilla Became the World’s Favorite Flavor

By LIOR LEV SERCARZ

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