Recipes

Broiled Oysters with Spinach and Brown Butter Hollandaise

Broiled Oysters With Spinach and Brown Butter Hollandaise

By Martin Bealin
Seared Sea Scallops for Irish Recipes

Seared Bay Scallops With Pea Purée and Radishes

By Martin Bealin and Nuala Cassidy
How to Cook With Pandan, the Vanilla of Southeast Asia

How to Cook With Pandan, the Vanilla of Southeast Asia

By SAVEUR Editors
Mung Bean Pancakes

We Can’t Stop Making These Fermented Savory Pancakes

By Kristy Mucci
Mung Bean Pancakes

Savory Fermented Mung Bean Pancakes

By Sohui Kim
Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)

Make a Double Batch of This Sichuan Soup and Have Leftover Pork for Days

By SAVEUR Editors
Mocha Dacquoise

Mocha Dacquoise Cake

By SAVEUR Editors
Telangana-Style Curried Chicken Stew

Want to Make the Most of Skinless Chicken? Make This Telangan Curry

By SAVEUR Editors
Sweet Cheese Ice Cream with Apricots, Raspberries, and Honey Granola

Our Most Pinned Spring Desserts

By SAVEUR Editors
Moussaka on White plate

Greek Moussaka is the One-Dish Meal With a Little Bit of Everything

By Martha Upton
Khmeli Suneli

Khmeli Suneli (Georgian Spice Blend)

By SAVEUR Editors
THOMAS KELLER'S COCONUT CAKE

Our Best Recipes From Thomas Keller

By SAVEUR Editors
cilantro peanut salad Vegetarian recipes

What to Cook This Weekend: Recipes From the Greenest Corner of China

By Max Falkowitz
Making Your Own Spice Blend is Worth it for This Slow-Cooked Lamb

Making Your Own Spice Blend is Worth it for This Slow-Cooked Lamb

By Martha Upton
Spiced Chickpeas (Chana Masala)

34 Reasons Chickpeas Deserve a Place in Your Pantry

By SAVEUR Editors
Hyderabadi-Style Lamb with Potatoes (Aloo Aur Gosht Ka Kaliya)

Make This Indian Lamb and Potato Curry to Flex Your Spice Muscles

By Martha Upton

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