Recipes by Ingredient

Butterscotch tart with cracked caramel

Butterscotch Tart With Cracked Caramel

By Ben Mims
Skate and Romanesco Soup

Skate and Romanesco Soup (Minestra di Broccoli e Arzilla)

By Leonardo Vignoli and Maria Pia Cicconi
Beef Braised with Tomatoes and Cloves, Garofolato

Beef Braised With Tomatoes and Cloves (Garofolato)

By Elio Mariani
Baked Pears and Prunes

Baked Pears and Prunes With Red Wine Sauce

By Claudio Gargioli
Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Spaghetti With Garlic, Olive Oil, and Chile

By Claudio Gargioli
Spicy Tomato-Braised Snails With Mint (Lumache alla Romana)

Spicy Tomato-Braised Snails With Mint (Lumache alla Romana)

By Franco Romagnoli
Calf's Liver, Caramelized Onion, and Tomato Sandwiches

Calf’s Liver, Caramelized Onion, and Tomato Sandwiches (Fegato alla Macellara)

By Sergio and Mara Esposito
Pork and Cabbage potstickers

Pork and Cabbage Potstickers

By Farideh Sadeghin
Nian Gao for Chinese New Year Recipes

Sticky Rice and Almond Cake (Nian Gao)

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Vinegar-Marinated Potatoes with Olives and Capers | Francis Mallmann

Vinegar-Marinated Potatoes With Olives and Capers

By Francis Mallmann
Cilantro, Chile, and Pineapple Sangrita

Cilantro, Chile, and Pineapple Sangrita

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Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

Green Cabbage Salad With Charred Cabbage Vinaigrette and Hazelnuts

By Jeremiah Stone
Cauliflower Shawarma Berber

Cauliflower Shawarma With Pomegranate, Tahini, and Pine Nuts

By Josh Katz
Shallot–Red Wine Purée

Shallot and Red Wine Purée

By David Bouley
chawanmushi

Japanese Steamed Egg Custard (Chawanmushi)

By SAVEUR Editors
DIY vegetable stock

Perfect Vegetable Stock

By Tal Ronnen

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