Food

Our Best German Recipes

Our Best German Recipes

By SAVEUR Editors
Egg Soufflé

The Fluffiest Egg Dish You’ll Ever Make

By SAVEUR Editors
The Rise (and Potential Fall) of Soy Sauce

The Rise (and Potential Fall) of Soy Sauce

By Fuchsia Dunlop
The World’s Best Food-Based Creation Myths

The World’s Best Food-Based Creation Myths

By Alex Testere
What Does It Take to Write a Good Recipe?

What Does It Take to Write a Good Recipe?

By Jamie Feldmar
Slow-Roasted Sweet Potatoes with Garlic Labneh

How We’re Making All Our Baked Potatoes From Now On

By SAVEUR Editors
The Future of Bread is All About the Past

The Future of Bread is All About the Past

By Sarah DiGregorio
Japanese Sashimi and Rice (Chirashi)

Chirashi is Sushi for the Rest of Us

By Stacy Adimando
The Secret History of Leftovers

The Secret History of Leftovers

By SAVEUR Editors
Turkish Poached Eggs in Yogurt (Cilbir)

The Poached Egg Dish We Love Even More Than Shakshuka

By SAVEUR Editors
New Mexican Sopaipillas

What to Cook This Weekend: The Hunt for Hatch Chiles

By Matt Taylor-Gross
Oven-Stewed Tomatoes

How to Use Up the Last of Your Summer Tomatoes

By SAVEUR Editors
Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese

Our Best Soup and Sandwich Combinations

By SAVEUR Editors
Scrambeld Eggs

A Slightly NSFW Story About Eggs

By Michael Ruhlman
How the Chicken Became Our National Bird

How the Chicken Became Our National Bird

By Andrew Lawler
JAPANESE-STYLE SWISS CHARD AND SESAME SALAD

8 Ways We’re Cooking With Swiss Chard

By SAVEUR Editors

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