Issue 196

A Russian New Year’s Eve Party Isn’t Complete Without a Napoleon Cake

A Russian New Year’s Eve Party Isn’t Complete Without a Napoleon Cake

By MARGARITA GOKUN SILVER
What It’s Like to Break Bread in the Desert

What It’s Like to Break Bread in the Desert

By LESLIE HSU OH
6 Mail-Order Panettone Actually Worth Eating

6 Mail-Order Panettone Actually Worth Eating

By ALEX TESTERE
Salt-Baked Shrimp with Caper Sofrito

Salt-Baked Shrimp with Caper Sofrito

Paris’ 11th arrondissement

Here’s Where to Eat Paris’ Best Cookies

By SARA LIEBERMAN
Salt-Baked Sea Bream with Allioli

Salt Baking is the Key to Juicier Birds, Meats, and Seafood

By JEFF KOEHLER
Salt-Baked Sea Bream with Allioli

Salt-Baked Sea Bream with Allioli

By SAVEUR EDITORS
Salt-Baked Cornish Game Hens with Shallots and Orange Sauce

Salt-Baked Cornish Game Hens with Shallots and Orange Sauce

Labneh with Swiss Chard, Black Olives, and Za’atar

Labneh with Swiss Chard, Black Olives, and Za’atar

Veal Tartare with Trout Roe, Capers, and Fiore Sardo Dressing

Veal Tartare with Trout Roe, Capers, and Fiore Sardo Dressing

Pommes Tapées with Jalapeño Vinaigrette

Pommes Tapées with Jalapeño Vinaigrette

Double Chocolate Candied Ginger Christmas Cookies Recipe

Double Chocolate and Candied-Ginger Cookies

Waffle Sandwiches with Cecina, Avocado, and Arugula

Waffle Sandwiches with Cecina, Avocado, and Arugula

Lamb-Stuffed Cabbage Rolls with Green Tahini

Lamb-Stuffed Cabbage Rolls with Green Tahini

Try These Brittle Recipes from Three Countries

Try These Brittle Recipes from Three Countries

By GENEVIEVE KO
Benne Seed Brittle

Benne Seed Brittle

Want more SAVEUR?

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

Subscribe