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Stockists
Issue 185
The Rise (and Potential Fall) of Soy Sauce
By
FUCHSIA DUNLOP
Chinese Red-Braised Pork Belly with Eggs
By
FUCHSIA DUNLOP
The World’s Best Food-Based Creation Myths
By
ALEX TESTERE
The Shipwrecked Sailors & the Wandering Cod
By
LESLIE PARISEAU
Everyone in the World Loves Dried Cod
By
LESLIE PARISEAU
The Insider’s Guide to Norway’s Quite Possibly Actually Magical Lofoten Islands
By
LESLIE PARISEAU
Cod with Potatoes and Sundried Tomato Pesto
By
LESLIE PARISEAU
Norwegian Fish Soup
By
LESLIE PARISEAU
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The Progenitor of Prosecco is Ready for a Comeback
By
ZACHARY SUSSMAN
The Future of Bread is All About the Past
By
SARAH DIGREGORIO
Honeycomb-Einkorn Scones with Hazelnuts and Rosemary
By
SAVEUR EDITORS
The Secret History of Leftovers
By
SAVEUR EDITORS
The World’s First Winery
By
ADAM LEITH GOLLNER
What to Do in Armenian Wine Country
By
ADAM LEITH GOLLNER
Armenian Stuffed Cabbage (Dolmas)
By
SAVEUR EDITORS
The Sioux Chef Spreading the Gospel of America’s First Food
By
DAVID TREUER
Egg and Cheese Soufflé
By
SAVEUR EDITORS
A Slightly NSFW Story About Eggs
By
MICHAEL RUHLMAN
How the Chicken Became Our National Bird
By
ANDREW LAWLER
Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard
By
SAVEUR EDITORS
Chicken with Cauliflower and Leeks in Red Wine Sauce
By
SAVEUR EDITORS
How Conveyor Belt Sushi Took Over the World
By
LAURIE WOOLEVER
Who Really Invented the Reuben?
By
ELIZABETH WEIL
The Original Reuben Sandwich
By
SAVEUR EDITORS
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