One of the simplest forms of charcuterie, this traditional French potted meat showcases pork fat at its very best.
Pretty pansies and fresh herbs take center stage in this refreshing warm-weather appetizer.
Roasted in pieces upon a bed of alliums, this spring chicken is a dinner party dream come true.
Fresh and dried flowers lend a festive, springtime touch to LA’s beloved Mexican treat.
Hazelnuts and flaxseed lend a satisfying crunch to this not-too-sweet floral treat.
Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.
Chef Jill Mathias waits all year for spring vegetables. The thorny artichoke, when paired with a crispy seared halibut, promises...
Celebrate the end of Lent with an Easter feast. Easter eggs, hot cross buns, hams, and lamb—Easter is all about...
Our guide to buying, preparing, and cooking peas, plus our favorite pea recipes
Tips for buying, storing, and cooking herbs, plus our favorite herb recipes.
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