Recipes

Palestinian pantry staples

Palestinian Pantry Staples We Live For

By BENJAMIN KEMPER
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
‘Falastin’: Equal Parts Cookbook and Conversation Starter

‘Falastin’: Equal Parts Cookbook and Conversation Starter

By BENJAMIN KEMPER
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
The slow-cooked pork bokit; Chef David Drumeaux outside his Pointe-à-Pitre restaurant, Bokit ­Delux.

Bokit: The Soul of Guadeloupe in a Sandwich

By JESSICA B. HARRIS
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
Cognac and Apple Juice

Cognac High Ball

By KELLIE THORN

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