Recipes by Technique

Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

By DARYN WRIGHT
Brussels Sprouts with Horseradish and Pomegranate Seeds

These Roasted Brussels Sprouts Are Beautiful Enough to Be Your Centerpiece

By DARYN WRIGHT
Rumtopf

German Rum-Preserved Fruit (Rumtopf)

By SAVEUR EDITORS
Flaky Apple Tart

How to Make Flakiest Apple Pie of All Time

By DARYN WRIGHT
Grilled Steakhouse Steak

Watch: The Primal Allure of Cooking Over Open Flame

By JOHN BIRDSALL
Green Bean Salad with Feta and Mint

Make These Green Beans With Feta and Mint Tonight

By DARYN WRIGHT
Fried Brussels Sprouts with Bacon and Chestnuts

The Time for Wok-Fried Brussels Sprouts is Now

By DARYN WRIGHT
Sara Gore's Fried Brussel Sprouts

Why We Want You to Fry Your Brussels Sprouts

By DARYN WRIGHT
Chile Verde

Everything You Can Make With Roasted Green Hatch Chiles

By DARYN WRIGHT
Dorie's Cookies

4 Ways Dorie Greenspan Made Me a Better Baker

By SOPHIE BRICKMAN
These Grotesquely Beautiful Sculptures Freeze Women and Sugar in Porcelain

These Grotesquely Beautiful Sculptures Freeze Women and Sugar in Porcelain

By ALLIE WIST
Skillet-Braised Swiss Chard

Why We’re Braising All Our Vegetables

By SAVEUR EDITORS
Chicken paprikash

8 Comforting Braised Chicken Recipes

By SAVEUR EDITORS
The World’s Best Food-Based Creation Myths

The World’s Best Food-Based Creation Myths

By ALEX TESTERE
Slow-Roasted Sweet Potatoes with Garlic Labneh

How We’re Making All Our Baked Potatoes From Now On

By SAVEUR EDITORS
Why a Well-Salted Steak is a Juicy Steak

Why a Well-Salted Steak is a Juicy Steak

By SAVEUR EDITORS

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