Dried hibiscus blossoms lend their vibrant hue and a pop of tropical acidity to this contemporary take on a Mediterranean...
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...
A salty-sweet salmon easy enough to make with the kids.
Vinegar-soaked meat, fish, and vegetables: Escabeche is the low-effort, high-reward cooking technique you need in your everyday arsenal.
Fried in olive oil, then marinated with vinegar, garlic, and spices, the tiny fish prepared using this ancient Spanish preserving...
Adapting to the year’s circumstances, columnist Josh Cohen puts a New York spin on an Italian classic.
A smoky, New York City-inspired riff on Italy’s baccalà mantecato.
In Japan, “teriyaki” is not a sauce.
A creamy tahini sauce—with lemon, garlic, and green chiles—adds flavor and fragrance to this comforting Middle Eastern casserole
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