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Stockists
issue 192
Finnish Creamed Spinach With Crumbled Egg Yolks
By
AMY THIELEN
Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks
By
AMY THIELEN
Can Kyoto’s Buddhist Cuisine Teach us All to Eat Better?
By
ALEX HALBERSTADT
Yuba, Lily Bulb, and Shitake Soup
By
SAVEUR EDITORS
Sesame Tofu
By
SAVEUR EDITORS
Do You Have a Copper Pot Dealer?
By
MAC KOHLER
The World’s Best Rosewater Comes From Iran
By
YASMIN KHAN
In Praise of Stilton, the Perfect Holiday Cheese
By
KAT CRADDOCK
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Sri Lankan Fish Curry
By
YUSRA AND MOHAMED ALI MAKIM
Sri Lankan Green Bean Curry
By
YUSRA AND MOHAMED ALI MAKIM
Sri Lankan Coconut Custard (Wattalapan)
By
LAURIE WOOLEVER
How to Make Fish Rice Like Sri Lanka’s Great Home Cooks
By
LAURIE WOOLEVER
Sri Lankan Chicken Biriyani
By
RUWEENA DEEN
Maldives-Style Spiced Fish
By
SEEMA AHMED
Malay Pickle
By
LAURIE WOOLEVER
Mint Sambol
By
LAURIE WOOLEVER
Maldivian Fish Rice (Mas-Bai)
By
SEEMA AHMED
How to Prepare for Winter With Tomato Paste
By
CHRISTINA HOLMES
How ‘American’ Cocktail Bars Landed in Vienna
By
BEN CRAIR
Upstate New York’s Winemakers and Farmers are Fighting to Keep Their Water Clean
By
REBECCA BARRY
Make Orange-Rum Liqueur to Give the Gift of Caribbean Tradition
By
JESSICA B. HARRIS
Clementine-Rum Liqueur
By
JESSICA B. HARRIS
Who Invented Fine Dining in America?
By
CHRIS COHEN
How to Make the Best Ultra-Buttery Croissants
By
KAT CRADDOCK
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