Recipes by Ingredient

Kabocha Squash Braised Tawianese-Style

Taiwanese-style Braised Squash With Ginger (Chao Nan Gua)

By MATT GROSS
Adriatic Eel Stew

Adriatic Eel Stew

By SAVEUR EDITORS
Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Roasted Strawberry-Rhubarb Tart With Mascarpone Cream

By ELLEN GRAY
Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Cue the Compote: Strawberries and Rhubarb Steal the Spotlight in this Passover-worthy Dessert

By ELLEN GRAY
Rafute - A salty-sweet fatty pork from the island of Okinawa.

Simmer Your Pork Belly in Smoky Raw Sugar and Okinawan Shochu

By TAMMIE TECLEMARIAM
Rafute - A salty-sweet fatty pork from the island of Okinawa.

Rafute (Pork Belly in Okinawan Shochu and Raw Sugar)

By TAMMIE TECLEMARIAM
Parsi Dhana Jeera

Parsi Dhana Jeera

By MEHER MIRZA
Parsi Dhansak Masala

Parsi Dhansak Masala

By MEHER MIRZA
Parsi Sambhar Masala

Parsi Sambhar Masala

By MEHER MIRZA
Parsi spice blends, from left: Garam masala, sambhar masala, dhana jeera masala, dhansak masala.

The Essential Parsi Spice Blends

By MEHER MIRZA
Parsi Garam Masala

Parsi Garam Masala

By MEHER MIRZA
Mantecados Manchegos

Mantecados Manchegos

By BENJAMIN KEMPER
Nancy Silverton's Butter Biscuit recipe

Nancy Silverton’s All-Butter Biscuits

Fabada Asturiana - A comforting pork-and-beans stew from northern Spain.

Fabada Asturiana (White Beans With Ham, Saffron, and Sausages)

By BENJAMIN KEMPER
Spanish Fabada

Spanish Fabada Is an Easy, Satisfying Bean Dish for Cassoulet Lovers

By BENJAMIN KEMPER
Winter citrus salad with olive oil, and briny Castelvetrano olives

This Winter Citrus Salad Shines Like a Thousand Suns

By JOSH COHEN

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