Techniques

Spicy Braised Kale

Spicy Braised Kale

By SPIKE GJERDE
Hoja Santa Leaves

How to Cook With Hoja Santa, the Mexican Herb We Love as Much as Cilantro

By KAT CRADDOCK
Japanese Grilled Chicken Meatballs (Tsukune)

Our 11 Best Japanese Grilling Recipes to Feed Your Need For Yakitori

By SAVEUR EDITORS
Basque Recipes Fish with Green Peppers and Clams

Try This Foolproof Method for Perfectly Cooked Fish

By SAVEUR EDITORS
How to Make Your Own Masa for the Best Tortillas Ever

How to Make Your Own Masa for the Best Tortillas Ever

By STACY ADIMANDO
Squid, Bean, and Sausage Stew

Make This Portuguese Surf-and-Turf for a One-Pot Meal

By MARTHA UPTON
Houston, Chris Shepherd, Grilling, Ribs

Our Best Texan Recipes Will Help You Lasso Hearts and Stomachs

By SAVEUR EDITORS
Seaweed-Crusted Rack of Lamb with Red Wine Sauce

Roast Meat With a Seaweed Crust for the Ultimate Surf-n-Turf

By SAVEUR EDITORS
woodberry kitchen

7 Unusual Pantry Essentials from a Preservation Expert

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Why You Should Make Your Own Coconut Milk

Why You Should Make Your Own Coconut Milk

By KRISTY MUCCI
What’s Goes Into a Crawfish Boil? (Besides Crawfish, That Is)

What’s Goes Into a Crawfish Boil? (Besides Crawfish, That Is)

By DAN Q. DAO
Fennel Seed Taralli (Italian Olive Oil Crackers)

How to Make Taralli, the Best Cracker You’ll Ever Eat

By STACY ADIMANDO
Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

By STACY ADIMANDO
Mussels with Coconut Sweet Chili Broth

Turn Mussels Into a One-Pot Meal With Coconut Milk

By SAVEUR EDITORS
cilantro-mint chutney with samosas

The Trick to Making the Best Samosas? Start With a Food Processor

By SAVEUR EDITORS
Apple Crumble with Hot Custard

The Easy Way to Improve Apple Crisp: Add a Drizzle of Custard

By MARTHA UPTON

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