Techniques

Quick-Pickled Beets

Quick-Pickled Beets

By FATIMA KHAWAJA
Chicken Marsala

Chicken Marsala

By SAVEUR EDITORS
How to Make Soft Scrambled Eggs

For Perfect Soft-Scrambled Eggs, Hold the Cream

By NAOMI TOMKY
Salmon Teriyaki

7 Great Ways to Grill Fish

By SAVEUR EDITORS
How to Use Up Herbs

How to Use Up Fresh Herbs Before They Go Bad

By GABRIELLA VIGOREAUX
Jerk Chicken Recipe, best jamaican jerk chicken

7 Grilled Chicken Recipes to Heat Up Your Next Cookout

By SAVEUR EDITORS
How to make a salad from Salad Freak

How to Make a Salad—Mindfully

By JESS DAMUCK
How to Clean Soft Shell Crab

How to Clean a Soft Shell Crab

By NAOMI TOMKY
How to Poach Fish

In Defense of Poaching Fish

By NAOMI TOMKY
Vegetables Pickled in Kelp Vinegar

8 Zesty, Puckering Pickle Recipes From Around the World

By SAVEUR EDITORS
Sheet Pan Salmon With Dilly Potatoes and Quick Roasted Garlic Sauce

Sheet Pan Salmon With Dilly Potatoes and Quick Roasted Garlic Sauce

By BENJAMIN KEMPER
How to Cook Bacon

How to Make Oven-Fried Bacon

By GABRIELLA VIGOREAUX
Ratatouille Recipe

8 Amazing Ways to Use Up Zucchini and Summer Squash

By SAVEUR EDITORS
Peel and Eat Shrimp, How to Cook Shrimp

How to Cook Shrimp, With Tips from Kwame Onwuachi

By BENJAMIN KEMPER
Shrimp Cocktail

Shrimp Cocktail

By SAVEUR EDITORS
How to Cook Lobster

How To Cook a Lobster, According to a Maine Lobsterman

By FATIMA KHAWAJA

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