Techniques

Salami, Smoked Mozzarella, and Basil Stromboli

How to Fold and Stretch Your Way to Fabulous Stromboli

By SAVEUR EDITORS
Do Like the Italians and Burn Your Pasta

Do Like the Italians and Burn Your Pasta

By KAT CRADDOCK
Rescue the Dried Out Cheese in Your Fridge With This Classic Spanish Preservation Trick

Rescue the Dried Out Cheese in Your Fridge With This Classic Spanish Preservation Trick

By BENJAMIN KEMPER
A classic white cake recipe with a foolproof frosting.

BraveTart is the Best Baking Book We’ve Seen in Years

By KAT CRADDOCK
The Italian Tool We Rely on to Make Perfect Pesto

The Italian Tool We Rely on to Make Perfect Pesto

By LESLIE PARISEAU
Real Talk: Dried Pasta is Just as Good as Fresh

Real Talk: Dried Pasta is Just as Good as Fresh

By MAUREEN B. FANT
How to Make the Perfect Stuffed Pasta

How to Make the Perfect Stuffed Pasta

By STACY ADIMANDO
Burma Superstar's Shan Tofu Salad

Turn Chickpea Flour Into Super-Flavorful Alt-Tofu

By KAT CRADDOCK
Halo-Halo

How to Make the Ultimate Shaved Ice

By JASMINE TING
How to Stock an Indonesian Pantry

How to Stock an Indonesian Pantry

By PAT TANUMIHARDJA
Smørrebrød of Eggs, Shrimp, and Dill

How to Make Smørrebrød, Denmark’s Contribution to the World’s Great Sandwiches

By STACY ADIMANDO
Danish Rye Bread

How to Make Real-Deal Danish Rye Bread, the Heartiest Loaf of Them All

By KAT CRADDOCK
8 Tropical Kitchen Tools to Turn Your Home Into a Honolulu Paradise

8 Tropical Kitchen Tools to Turn Your Home Into a Honolulu Paradise

By KRISTIN GUY
coconut in kerala

How to Stock a Keralan Pantry: Black Cardamom, Red Rice, and Lots and Lots of Coconut

By LESLIE PARISEAU
How to Make the Perfect Greek Meze Spread

How to Make the Perfect Greek Meze Spread

By KATHERINE WHITTAKER
These Are Some of America’s Most Gorgeous Knives

These Are Some of America’s Most Gorgeous Knives

By KAT CRADDOCK

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