Recipes by Ingredient

briarritz mussels herbed vinaigrette moules

Mussels With Herbed Vinaigrette (Moules Vinaigrette)

By Hélène Darroze
lattice topped pie made with SAVEUR's flaky butter pie dough

Flaky Butter Pie Dough

By SAVEUR Editors
Lemony Fried Cauliflower

19 Ways We Love Cauliflower

By SAVEUR Editors
Latkes with Chopped Liver and Pickled Onions

Latkes With Chopped Liver and Pickled Onions

By Noah Bernamoff
Roasted Cranberry Sauce

10 Ways to Make Better Cranberry Sauce

By SAVEUR Editors
Cranberry Relish

Cranberry–Orange Relish

By Matthew Jennings
Senegalese Thanksgiving, Collard Greens

Creamed Collard Greens With Peanut Butter and Chile

By Pierre Thiam
Fonio Pilaf With Dates, Carrots, and Peanuts

Fonio Pilaf With Dates, Carrots, and Peanuts

By Pierre Thiam
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

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