Techniques

Duck a l'Orange

Duck à l’Orange: Grande Dame

By BETH KRACKLAUER
Oceans of Flavor: Tsukudani (Pickled Nori)

Oceans of Flavor: Tsukudani (Pickled Nori)

By KAREN SHIMIZU
The Beauty of Nori (Japanese Seaweed)

The Beauty of Nori (Japanese Seaweed)

By HARRIS SALAT
Fierce Potatoes

Fierce Potatoes

By DAVID ROSENGARTEN
King of Clams

King of Clams

By LAUREL MILLER
The World of Nori (Japanese Seaweed)

The World of Nori (Japanese Seaweed)

How to Break Down a Duck

How to Break Down a Duck

How to Choose the Right Duck for Cooking

How to Choose the Right Duck for Cooking

By HUNTER LEWIS
Trout with Brown Butter and Almonds (Trout Meunière Amandine)

Trout Meunière Amandine (Trout with Brown Butter and Almonds)

How to Make Chewier Cookies

How to Make Chewier Cookies

By BEN MIMS
wallpaper

Crabmeat Sardou

Home-Baked Cookies

Home-Baked Cookies

Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce)

Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce)

Devereux’s Heirloom Squash Soup

Devereux’s Heirloom Squash Soup

Pork Bao

Dim Sum Funeral: Pork Bao

How to Cut Cake Layers

How to Cut Cake Layers

Want more SAVEUR?

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

Subscribe