feature

Horehounds Are the Old-School Candy You’re Missing Out On

Horehounds Are the Old-School Candy You’re Missing Out On

By Eric Vandersteen
The Gorgeous Vintage Cookware That Beats Your Pricey Cast Iron

The Gorgeous Vintage Cookware That Beats Your Pricey Cast Iron

By Max Falkowitz
Mint Chutney

Use Chia Seeds as an Easy, No-Fuss Thickener for Homemade Hot Sauce and Purees

By Kat Craddock
Kolaches Are the Texas Breakfast Staple Worth a Trip to the Lone Star State

Kolaches Are the Texas Breakfast Staple Worth a Trip to the Lone Star State

By Dan Q. Dao
Welcome to the World’s Greatest Pub Town: Dingle, Ireland

Welcome to the World’s Greatest Pub Town: Dingle, Ireland

By Michelle Heimerman
Pizza Gain

Pizza Gain Is the Massive Sausage-and-Egg Pie You Need to Make for Easter

By Stacy Adimando
Kale Grow NYC

Overwintered Greens Are Some of the Best Produce You’ll Eat All Year

By Kristy Mucci
Hoja Santa Leaves

How to Cook With Hoja Santa, the Mexican Herb We Love as Much as Cilantro

By Kat Craddock
5 Essential Greek Snacks to Try in Thessaloniki

5 Essential Greek Snacks to Try in Thessaloniki

By Katherine Whittaker
With Love

A New Restaurant Run by Refugees is Revolutionizing One of America’s Poorest Cities

By Lesley Porcelli
How to Make Your Own Masa for the Best Tortillas Ever

How to Make Your Own Masa for the Best Tortillas Ever

By Stacy Adimando
Chicken Basquaise

Meet the Bakers, Cheesemakers, and Pepper Farmers of Basque Country

By Jane Sigal
The New Tastes of Lisbon, One of Europe’s Most Underrated Dining Cities

The New Tastes of Lisbon, One of Europe’s Most Underrated Dining Cities

By Julia Cooke
3 Midwestern Rules for Every Home Kitchen

3 Midwestern Rules for Every Home Kitchen

By SAVEUR Editors
Fennel Seed Taralli (Italian Olive Oil Crackers)

How to Make Taralli, the Best Cracker You’ll Ever Eat

By Stacy Adimando
Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

By Stacy Adimando

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe