Recipes

4 Ways to Upgrade Your Chinese Food at Home

4 Ways to Upgrade Your Chinese Food at Home

By Craig Cavallo
Nian Gao for Chinese New Year Recipes

A Sticky Chinese New Year Situation

By Mei Chin
Pork and Cabbage potstickers

Pork and Cabbage Potstickers

By Farideh Sadeghin
Nian Gao for Chinese New Year Recipes

Sticky Rice and Almond Cake (Nian Gao)

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Cocoa-Rubbed Baby Back Ribs

12 Savory Chocolate Recipes

By SAVEUR Editors
Spice Guru Lior Lev Sercarz on the Taste of 2016

Spice Guru Lior Lev Sercarz on the Taste of 2016

By Craig Cavallo
One-Hour French Onion Soup

16 Dishes to Cook in 2016

By SAVEUR Editors
What to Make With White Chocolate

What to Make With White Chocolate

By SAVEUR Editors
Vinegar-Marinated Potatoes with Olives and Capers | Francis Mallmann

Vinegar-Marinated Potatoes With Olives and Capers

By Francis Mallmann
Cilantro, Chile, and Pineapple Sangrita

Cilantro, Chile, and Pineapple Sangrita

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Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

Green Cabbage Salad With Charred Cabbage Vinaigrette and Hazelnuts

By Jeremiah Stone
Cauliflower Shawarma Berber

Cauliflower Shawarma With Pomegranate, Tahini, and Pine Nuts

By Josh Katz
Shallot–Red Wine Purée

Shallot and Red Wine Purée

By David Bouley
chawanmushi

Japanese Steamed Egg Custard (Chawanmushi)

By SAVEUR Editors
DIY vegetable stock

Perfect Vegetable Stock

By Tal Ronnen
Al's place Grits with Brussels Sprouts

Grits With Brussels Sprouts, Quince, and Goats’ Milk Curd

By Aaron London

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