Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.
Chef Jill Mathias waits all year for spring vegetables. The thorny artichoke, when paired with a crispy seared halibut, promises...
Two intrepid restaurant pros and their ad hoc oyster mobiles are bringing the bivalves—and joy—to Charleston.
Vinegar-soaked meat, fish, and vegetables: Escabeche is the low-effort, high-reward cooking technique you need in your everyday arsenal.
Fried in olive oil, then marinated with vinegar, garlic, and spices, the tiny fish prepared using this ancient Spanish preserving...
In Japan, “teriyaki” is not a sauce.
A creamy tahini sauce—with lemon, garlic, and green chiles—adds flavor and fragrance to this comforting Middle Eastern casserole
This combination of tender cod fish, tahini, and fresh herbs is hard to resist.
Grilled, cured, and wrapped in bacon—here are our favorite ways to use sardines
The essential ways to cook the U.S.'s most popular seafood.
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