Techniques

Classic Green Bean Casserole

7 Ways to Improve Your Thanksgiving Sides

By SAVEUR EDITORS
Bring More Flavor to Grilled Meat With an Argentine-Style Grill

Bring More Flavor to Grilled Meat With an Argentine-Style Grill

By ALEX TESTERE
Sara Gore's Fried Brussel Sprouts

Why We Want You to Fry Your Brussels Sprouts

By DARYN WRIGHT
Dry-Cured Olives with Rosemary and Orange

The Hater’s Guide to Loving Olives

By DARYN WRIGHT
Basque Ciders

4 Ways to Improve Your Thanksgiving Drinks

By SAVEUR EDITORS
Chile Verde

Everything You Can Make With Roasted Green Hatch Chiles

By DARYN WRIGHT
Dorie's Cookies

4 Ways Dorie Greenspan Made Me a Better Baker

By SOPHIE BRICKMAN
These Grotesquely Beautiful Sculptures Freeze Women and Sugar in Porcelain

These Grotesquely Beautiful Sculptures Freeze Women and Sugar in Porcelain

By ALLIE WIST
Crowd Pleasing Thanksgiving Menu

7 Essential Entertaining Tips for a Better Thanksgiving

By SAVEUR EDITORS
Cauliflower Shawarma Berber

How to Make Shawarma Out of Cauliflower

By DARYN WRIGHT
How to Bake Your Very Own Salvador Dalí ‘Persistence of Memory’ Cake

How to Bake Your Very Own Salvador Dalí ‘Persistence of Memory’ Cake

By DAN Q. DAO
Skillet-Braised Swiss Chard

Why We’re Braising All Our Vegetables

By SAVEUR EDITORS
Spicy Roasted Cauliflower with Tahini

This is Our New Favorite Way to Cook Cauliflower

By SAVEUR EDITORS
Full Table

A Beginner’s Guide to the Great Wide World of Indian Dosa

By PRIYA KRISHNA AND SHAILENDRA KRISHNA
Cumin Kebabs

Coat Your Lamb Kebabs in Cumin and Chile

By SAVEUR EDITORS
Salted Egg Yolks Are the Best New Thousand-Year-Old Food Trick

Salted Egg Yolks Are the Best New Thousand-Year-Old Food Trick

By WEI TCHOU

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