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Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)
Palestinian Spinach and Chickpea Stew (Sabanekh bil hummus)
Squeezing Flavor, Variety, and Character from Roots
By
SHANE MITCHELL
Lunch At This Iconic New Orleans Restaurant Includes a Fried Chicken Avalanche
By
PABLEAUX JOHNSON
Cooking for the Kamayan
By
JASMINE P. TING
The Cuisine of the Philippines Is More Diverse Than You Ever Imagined
By
JASMINE P. TING
10 Essential Cookbooks for the Home Baker
By
DEVRA FERST
For a Cookbook’s Best Tricks, Head to The Back of the Book
By
STEPHANIE BURT
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The 2018 SAVEUR Cookbook Gift Guide
By
SAVEUR EDITORS
Dorie Greenspan Wants You to Be Your Own Cook
By
STEPHANIE BURT
Seven Deep-Dive Cookbooks We’re Digging Into this Fall
By
RACHEL DOLFI
Seven Things Most Americans Get Wrong About Basque Cuisine
By
BENJAMIN KEMPER
Dispatches from Basque Country, October’s Cookbook Club Pick
By
MARTI BUCKLEY
How an Alabama Native Wound Up Writing Our Favorite Basque Cookbook
By
BENJAMIN KEMPER
Dispatches From The SAVEUR Cookbook Club: Six Seasons Edition
By
SAVEUR EDITORS
The Importance of Dressing Your Salad
By
KRISTY MUCCI
A Mediterranean Adventure to Celebrate Patience Gray’s *Honey from a Weed*
By
KAT CRADDOCK
Cook Your Way Through Six Seasons, the September Cookbook Club Pick
By
KRISTY MUCCI
August Cookbook Club Double Feature: Honey From a Weed and Fasting and Feasting
By
KATE HILL
11 Cookbooks that Inspired Chef Todd Richards’ Soul Food
By
KORSHA WILSON
The Secret to Austin’s Essential Green Salsa Isn’t What You’d Think
By
MATT-TAYLOR GROSS
What This Month’s Cookbook Club Pick Taught Us about Family, Farmer’s Markets, and Tomato Pie
By
KAT CRADDOCK
Seven Quirky and Classic Cookbooks for Every Kind of Seafood Lover
By
SAVEUR EDITORS
Transport Yourself to Poole’s with This Month’s Cookbook Club Pick
By
STACY ADIMANDO
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