Issue 128

Kabocha Squash Braised Tawianese-Style

Taiwanese-style Braised Squash with Ginger (Chao Nan Gua)

By MATT GROSS
Martinez Cocktail

Martinez Cocktail

By AUBREY SLATER
Cardamom Cream Puffs (Semlor)

Cardamom Cream Puffs (Semlor)

Cardamom-Ginger Crunch

Cardamom-Ginger Crunch

Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)

Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)

Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)

Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)

By SAVEUR EDITORS
Pakistani Lamb Biryani

Pakistani Lamb Biryani

Pork and Chive Dumplings (Shui Jiao)

Pork and Chive Dumplings (Shui Jiao)

Cardamom Chicken Curry

Cardamom Chicken Curry

Broccoli with Garlic and Hot Pepper (Broccoli Strascinati)

Broccoli with Garlic and Hot Pepper (Broccoli Strascinati)

By SAVEUR EDITORS
Sweet and Sour Onions (Cipolline in Agrodolce)

Sweet and Sour Onions (Cipolline in Agrodolce)

Gnocchi alla Romana

Gnocchi alla Romana

Fisherman's Paella (Paella a la Marinera)

What is Paella? Exploring a Spanish Art

By DAVID ROSENGARTEN
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)

Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)

Sweet Peas with Prosciutto (Piselli al Prosciutto)

Sweet Peas with Prosciutto (Piselli al Prosciutto)

Braided Cardamom Bread (Pulla)

Braided Cardamom Bread (Pulla)

Sauteed Frogs' Legs

Sautéed Frogs’ Legs Recipe (Cuisses de Grenouille à la Provençale)

Spaghetti alla Carbonara

Spaghetti alla Carbonara

Stewed Sweet Peppers (Peperonata)

Stewed Sweet Peppers (Peperonata)

Paskha (Russian-Style Farmers’ Cheese)

Paskha (Russian-Style Farmers’ Cheese)

Steamed Fish with Ginger and Scallions (Ging Zheng Yu)

Steamed Fish with Ginger and Scallions (Ging Zheng Yu)

Fisherman's Paella (Paella a la Marinera)

Paella a la Marinera (Fisherman’s Paella)

Stewed Pork Over Rice (Lu Rou Fan)

Stewed Pork Over Rice (Lu Rou Fan)

Carciofi alla Romana (Braised Artichoke Hearts with Mint)

Carciofi alla Romana (Braised Artichoke Hearts with Mint)

Want more SAVEUR?

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

Subscribe