Recipes by Ingredient

Tour le Carbet Cocktail

Tour le Carbet Cocktail

By SHANNON MUSTIPHER
Andy (left) and Mateo Kehler pose with a few of their Ayrshire cows at Jasper Hill Farm in Greensboro, Vermont.

Cheese + Gin: A Perfect Partnership in Vermont’s Northeast Kingdom

By KAT CRADDOCK
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
Roasted cod with a cilantro crust (Samak mashew bil cozbara w al limon)

Roasted Cod With a Cilantro Crust

By SAMI TAMIMI AND TARA WIGLEY
Baked Fish in Tahini Sauce (Siniyet samak bil tahineh)

Palestinian Baked Fish in Tahini Sauce

By SAMI TAMIMI AND TARA WIGLEY
Orange- and Herb-Roasted Spatchcock Chicken

Orange- and Herb-Roasted Spatchcock Chicken

By MATT WADIAK
Saveur Selects 12-cup non-stick muffin pan

Classic Blueberry Muffins

By SAVEUR EDITORS
Chiquetaille de Mourue (Marinated Salt Cod)

Chiquetaille de Mourue (Marinated Salt Cod)

By DAVID DRUMEAUX
Pikliz

Pikliz

By DAVID DRUMEAUX
Bokit

Bokit

By SAVEUR EDITORS
Guadeloupean Porc Confit

Guadeloupean Porc Confit

By DAVID DRUMEAUX
Author Eric Kim’s mother, Jean (left) with her two older sisters in Jeonju, Korea, in the 1960s; Jean’s mother, Gesun Kim, photographed around the same time; Kim’s father, Ki (in striped shirt), outside his family’s Seoul home in the late 1950s.

Ganjang Gejang: A Dish You Only Make for Someone You Love

By ERIC KIM
Ganjang Gejang

Ganjang Gejang (Soy Sauce-Marinated Crabs)

By ERIC KIM
Ham-and-Jam Hand Pies

Ham-and-Jam Hand Pies

By SAVEUR EDITORS
Mesquite bean ice cream

Mesquite Bean Ice Cream

By ROCKY BARNETTE

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe