Seasons

squash

Base Brine for Fermented Vegetables

Spiced khinkali

Meat-Filled Khinkali Dumplings

By CARLA CAPALBO
potato salad with tuna

Spanish Potato Salad with Tuna (Papas Aliñas)

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Tartare de Filet de Boeuf (Steak Tartare)

Iberian Cured Pork Lomo Tartare

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Duck-Fat Shortbread Cookies

Duck-Fat Shortbread Cookies

By KAT CRADDOCK
Gascon Sourdough Cornbread (Pain de Méture)

Gascon Sourdough Cornbread (Pain de Méture)

By KAT CRADDOCK
Crispy tofu balls

Crispy Tofu Balls

By SAVEUR EDITORS
thit kho

Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho)

By SAVEUR EDITORS
The Winemaker’s Roast Duck with Shallots and Concord Grapes

The Winemaker’s Roast Duck with Shallots and Concord Grapes

By KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)

By KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

By KATE HILL
Gascon-Style Duck Confit (Confit de Canard)

Gascon-Style Duck Confit (Confit de Canard)

By KATE HILL
Roasted Goat with Potatoes and Onion

Roasted Goat with Potatoes and Onion

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe