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Saveur Basics
The Best Tools for Making Perfect Fresh Pasta at Home
By
CARMEN RUSSO
Green Tomatoes Are Good for So Much More Than Frying
By
KRISTY MUCCI
8 Technicolor Kitchen Tools to Transport You to Mexico City
By
KRISTIN GUY
How to Cook With Fresh Anchovies
By
ALEX TESTERE
Madhur Jaffrey’s Secrets to Perfect, Paper-Thin Parathas
By
SAVEUR EDITORS
9 Ways to Make the Best Paella Ever
By
JEFF KOEHLER
10 Basque Kitchen Tools to Up Your Tapas Game
By
BENJAMIN KEMPER
Strawberry, Watermelon, and Tomato Gazpacho
By
SAVEUR EDITORS
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Bring a Sweet-Tart Twist to Gazpacho With Strawberries and Watermelon
By
STACY ADIMANDO
Meet Cuba’s Strawberry Whisperer
By
JEN LIN-LIU
8 Chic Kitchen Tools to Turn Your Kitchen Into a Barcelona Tapas Bar
By
KRISTIN GUY
I’m in Love With These Perfect Potholders That No One Sells Anymore
By
DEB PERELMAN
How to Make Omurice, Japan’s Oozy Exploding Omelet
By
KAT CRADDOCK
An Award-Winning Cheesemonger Shows How to Make a Next-Level Cheese Plate
By
ALEX TESTERE
21 Recipes That Prove You Can Deep Fry Anything
By
SAVEUR EDITORS
This is the Best Ice Cube Tray You Can Buy
By
MAX FALKOWITZ
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