Techniques

How to Shuck a Scallop (And Clean It, Too)

How to Shuck a Scallop (And Clean It, Too)

By SAVEUR EDITORS
The Easiest Way to Make Foolproof Queso

The Easiest Way to Make Foolproof Queso

By JOE SEVIER
Classic Guacamole

Your New Favorite Way to Make Guacamole

Use Watermelon Rind to Make Mighty Fine Pickles

Use Watermelon Rind to Make Mighty Fine Pickles

By CATHY BARROW
19 Simple Syrups for Everything (Not Just Cocktails)

19 Simple Syrups for Everything (Not Just Cocktails)

By JOE SEVIER
How to Melt Chocolate the Easy Way

How to Melt Chocolate the Easy Way

Chilean Spice-Rubbed Pork Shanks

Chilean Spice-Rubbed Pork Shanks

What We Learned This Week: August 24-28, 2015

What We Learned This Week: August 24-28, 2015

By JAKE COHEN
Tahdig Rice

How to Make the Crispiest, Bottom-of-the-Pot Rice

Compound butter

How to Make Compound Butter With Literally Anything

Tomato-Nectarine Chutney

Nectarine-Tomato Chutney

How to Make the Smoothest, Richest Ganache

How to Make the Smoothest, Richest Ganache

Justin Smillie's Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes

How to Reach Short Rib Nirvana: Brine, Don’t Braise

By GIANCARLO BUONOMO
Go Bean to Bar in the Comforts of Your Home

Go Bean to Bar in the Comforts of Your Home

Philippine Paella

Philippine Paella

Philippine Vinegar-Braised Greens (Kangkong Adobo) Vegetarian Recipes

Philippine Vinegar-Braised Greens (Kangkong Adobo)

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