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How the AAPI Community Is Redefining the Humble Fortune Cookie
By
MEGAN ZHANG
Making Indonesia-Style Satay Is All About Finding Your Grill Groove
By
VANJA VAN DER LEEDEN
You Call It Balsamic Vinegar. In Emilia-Romagna, It’s Black Gold.
By
AGOSTINO PETRONI
12 Good Luck Recipes for the New Year From Around The World
By
SAVEUR EDITORS
A Russian New Year’s Eve Party Isn’t Complete Without a Napoleon Cake
By
MARGARITA GOKUN SILVER
Four African-American Chefs on the Importance of Juneteenth
By
DANA GIVENS
This Elaborate Ukrainian Bread Is the Wedding Dessert We Didn’t Know We Wanted
By
LYDIA TOMKIW
How One British Chef Is Bringing Traditional Savory Pies Back into Style
By
DAN Q. DAO
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6 Mail-Order Panettone Actually Worth Eating
By
ALEX TESTERE
This German Baker Makes What May Be The World’s Best Pretzel
By
BEN CRAIR
Meet One of America’s Only Japanese Wagashi Artists
By
STEFANIE ELLIS
In Hyderabad, India, A Tradition of Silver-Lined Sweets Endures
By
SARAH KHAN
The Friday Fish Fry Has Special Meaning to the Chef of Brooklyn’s Tanoreen
By
RAWIA BISHARA
Meet the Young Indigenous Hunters of Taiwan
By
CLARISSA WEI
Baked Alaska is Ready for a Comeback
By
ERIC VANDERSTEEN
In Mongolia, Dinner Begins With a Whole Lamb and a Bottle of Vodka
By
DYLAN + JENI
A Lesson on Parenting From the Kitchen Counter
By
JACK HITT
How a Pot of Soup Becomes a Family Legend
By
SHANE MITCHELL
The Final Ingredient to This Mexican Soup? A Hot Rock to Cook It
By
MAYA KROTH
There’s No Better Ice Cream Sandwich Than an It’s-It
By
ISAAC FITZGERALD
How to Toast the End of Your South African Safari
By
VANITA SALISBURY
The Real Rules of Balsamic
By
GIANCARLO BUONOMO
Howl at the Harvest Moon(cakes)
By
JOE SEVIER
Gribenes are the Most Delicious Secret of Jewish Cooking
By
GIANCARLO BUONOMO
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