Recipes

Petee's nesselrode pie, pictured in owner Petra Paredez's cookbook Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

Nesselrode Pie

By Petra Paradez
Italian-Style Smoked Trout Dip

The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer

By Josh Cohen
Italian-Style Smoked Trout Dip

Italian-Style Smoked Trout Dip

By Josh Cohen
Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup

Amy Thielen’s Old-Fashioned Pounded Cheese With Walnuts and Port Syrup

By Amy Thielen
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
A classic 10-inch square cake box ($10.99 for five; nycake.com) will keep the cake safe. Consider including a small bag of confectioners’ sugar with instructions to dust before serving.

Holiday Gifts, By Hand

By SAVEUR Editors
Singapore Noodles

Singapore Noodles Don’t Come From Singapore

By Yi Jun Loh
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
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

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