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.
Dried hibiscus blossoms lend their vibrant hue and a pop of tropical acidity to this contemporary take on a Mediterranean...
Warm baby greens in a duo of creamy dressings.
This luscious dish is traditionally eaten with white rice, but it is also wonderful with crusty bread.
This Easter, consider adding edible flowers to one or two courses—or go all-out with a (mostly) plant-based floral feast.
A 21st-century take on Spain’s favorite Easter dessert.
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