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How to Make the Crab Dip to End All Crab Dips
By
MARTHA UPTON
What to Cook This Weekend: Letting Spring Take Shape
By
ALEX TESTERE
These Olive Oil Crackers Are So Easy You’ll Never Need to Buy Them Again
By
MARTHA UPTON
Go Make Pie With Jam While You’re Waiting for Fresh Fruit
By
SAVEUR EDITORS
What to Cook This Weekend: Comfort Food for Saving Face
By
MATT-TAYLOR GROSS
These Brilliant Fruit-Spy Sensors Will Help Reduce In-Transit Food Waste
By
DAN Q. DAO
Have You Ever Tried Cola With Peanuts?
By
SAVEUR EDITORS
Hall of Fame of the World’s Great Sandwiches: Israel’s Sabich
By
SAVEUR EDITORS
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Bangkok is Banning Street Food by the End of the Year
By
DAN Q. DAO
What to Cook This Weekend: Edible Time Travel
By
ALLIE WIST
Horehounds Are the Old-School Candy You’re Missing Out On
By
ERIC VANDERSTEEN
Scientists Are Using Food Waste to Create Stronger, More Sustainable Car Tires
By
DAN Q. DAO
Make This Easy Upgrade to Radishes With Butter and Salt
By
SAVEUR EDITORS
What to Cook This Weekend: Biking For Burrata
By
MICHELLE HEIMERMAN
The Secret to Perfect Brown Rice: Treat it Like Pasta
By
SAVEUR EDITORS
Here is the Easiest Pie You’ll Ever Make
By
SAVEUR EDITORS
What to Cook This Weekend: Pre-Gaming for Spring
By
KRISTY MUCCI
Get Your Spaghetti Drunk on Wine
By
MARTHA UPTON
Try This Foolproof Method for Perfectly Cooked Fish
By
SAVEUR EDITORS
This Scientist-Approved Wine Bottle Will Make Sure You Never Spill a Drop Again
By
DAN Q. DAO
Choripán Will Put Your Hot Dog To Shame
By
KATHERINE WHITTAKER
Make This Portuguese Surf-and-Turf for a One-Pot Meal
By
MARTHA UPTON
Inside a Banned Country’s New Year Celebration
By
SAVEUR EDITORS
Roast Meat With a Seaweed Crust for the Ultimate Surf-n-Turf
By
SAVEUR EDITORS
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