To celebrate our 150th issue, we present this special collection: 150 fabulous, classic recipes from around the world; recipes that speak to the timelessness and scope that are the essence of SAVEUR. Twenty-five of these recipes have appeared in previous issues in our Classic column, and it's a rare pleasure to revisit these moments past. But the lion's share came to use from some of our most trusted contributors, a group as eclectic as the foods themselves. We're certain that when you see these recipes, you'll want to start cooking right away. Because you, too, experience the world food first. As SAVEUR evolves—as we all evolve as cooks and lovers of good food—that fundamental truth remains.
We've collected recipes across three categories: savory dishes, sweets, and drinks. We have classic savory dishes from the United States like Buffalo wings, oysters Rockefeller, biscuits and gravy, and eggs sardou. But you'll also find recipes from around the world: Indian samosa, Shanghainese red-cooked eggplant and soup dumplings, Canadian poutine, French quiche, Argentine hominy stew, Middle Eastern falafel and kibbeh, and much more.
Sweets also run the gamut, from airy chocolate mousse to flaky baklava to elegant crêpes Suzette. Chocolate lovers can try our rich nanaimo bars or chocolate layer cake, while fruit lovers shouldn't miss our rustic cherry clafoutis.
Don’t forget drinks. Start your day with a jolt of caffeine from Thai iced tea or chai iced tea. For a nonalcoholic refresher, you can’t beat a mango lassi. And of course we have cocktails, from the classic Blood and Sand to a punch that dates back to the 1700s. Check out all 150 classic recipes!