One of the simplest forms of charcuterie, this traditional French potted meat showcases pork fat at its very best.
Like everything else, what it means to be a "Lunch Lady" has changed this past year. Here's what that means...
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.
This Easter, consider adding edible flowers to one or two courses—or go all-out with a (mostly) plant-based floral feast.
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...
These custardy bread slices bathed in lemon-scented syrup are the highlight of Holy Week—but there’s no reason not to make...
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