Don't call it marinara.
Chef Hélène Darroze seasons her classic béchamel sauce with garlic, thyme, and Basque Espelette pepper.
A rich brown sauce at the heart of classic French cuisine.
Little more than egg yolk and oil go into this classic French sauce.
A pale blond roux thickens this mild French "mother sauce."
Dried pasilla chile and tomato flavor the broth for this soothing Mexican soup.
Keep it simple with this quick and crispy Thai omelette.
A creamy and caffeinated cooler (no coffee pot required).
Chef Maneet Chauhan’s take on a sweet-and-salty Hyderabadi snack.
Swap the kiwi out for any seasonal fresh fruit in this casual yet elegant dessert.
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