Recipes

Rhubarb Jam

Bring This Restaurant Trick Home: Make Your Jam in the Oven

By Max Falkowitz
Rhubarb Jam

Rhubarb-Rose Oven Jam

By SAVEUR Editors
The Italian Tradition Behind These Shockingly Beautiful Marzipan Sculptures

The Italian Tradition Behind These Shockingly Beautiful Marzipan Sculptures

By Marguerite Preston
Mint Julep With Rum Float

Mint Julep With Rum Float

By Carey Jones and John McCarthy
Lemon Custard Tart

13 Sweet-Tart Lemon Desserts

By SAVEUR Editors
TOM COLICCHIO’S PASSION FRUIT CEVICHE

Tom Colicchio’s Passion Fruit Ceviche

By Tom Colicchio
Tom Colicchio on What Makes Great Seafood

Tom Colicchio on What Makes Great Seafood

By Galena Mosovich
The Incredible Kugelhopf of Christine Ferber

The Incredible Kugelhopf of Christine Ferber

By Edward Behr
Six-Onion Pizza

The 14 Best Dishes We Cooked This April

By SAVEUR Editors
Zucchini Crisp

The 14 Weirdest Ways We Eat Dessert

By SAVEUR Editors
There’s No Drunk Food Like Disco Fries

There’s No Drunk Food Like Disco Fries

By Drew Lazor
Quick Basic Kimchi

How to Make Kimchi and Then Cook With It

By SAVEUR Editors
Baked Apple Terrine with Calvados

Baked Apple Terrine With Calvados

By Jean-François Guillouet-Huard
Lentil Salad with Pork

Lentil Salad With Pork Belly

By Daniel Boulud
The World's Best French Fries, French Fry Recipe

Are These the World’s Best French Fries?

By Sophie Brickman
Ravigote Sauce

Ravigote Sauce

By Daniel Boulud

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