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Dispatches from Basque Country, October's Cookbook Club Pick
Saveur - By Marti Buckley
This month, we're making lots (and lots) of pintxos This month, the SAVEUR Cookbook Club has been traveling the Basque country, a region in the north …
Thai Stir-Fried Brussels Sprouts
Saveur - By Arianne Jones
Set a large bowl of ice water by the sink and place a colander in the sink. Set a large pot of lightly salted water over high heat and bring to a …
Broccoli Rabe with White Beans and Preserved Lemon
Saveur - By Arianne Jones
1⁄4 cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 2 medium shallots, quartered and sliced ¼-inch-thick (¾ cup) 4 large …
Coconut
Everything You Need to Know About Cooking with Coconut Oil
Saveur - By Ian Burke
There's a lot of hype around coconut oil, but here's why we cook with it Coconut oil: A trendy oil beloved by nutritionists, and often touted as a …
Recipes
Chamomile Grappa Sour
Saveur - By Alex Testere
Prepare the honey syrup: In a small glass or bowl, add the honey to ½ oz. lukewarm water and stir to dissolve. In a cocktail shaker, combine the …
New Jersey
The Venezuelan Sandwich of our Dreams Is from…New Jersey
Saveur - By Hawk Krall
Exploring “accidental fusion” and discovering the Pepito in Elizabeth, NJ One recent rainy Saturday, I took a drive out to Jersey in search of …
Recipes
Olive Oil 101: Everything You Need to Know About Cooking With Olive Oil
Saveur - By Ian Burke
From how it's made to how to cook with it Mmm, olive oil. While you probably have a bottle in your kitchen right now—stored in a cool, dark place, …
National Parks
North German Fishermen Take A Cue From Spain and Portugal
Saveur - By Giulia Pines
Can packaging save Germany's tinned fish industry? The Baltic island of Hiddensee has long called out to travelers. An oddly shaped strip of land, …
Mexican Food
Our Best Recipes for Day of the Dead
Saveur - By SAVEUR Editors
Here's what we're eating for Day of the Dead Day of the Dead, also known as Dia de Muertos, celebrates the lives of beloved family and friends through …
Meet the Village Cheesemakers of Austria's Alpine Cheese Trail
Saveur - By Amber Gibson
The best way to taste Bergkäse, the famous local cheese of western Austria, is to hike along the slopes of Bregenzerwald, sampling as you …
Sea Turtles
The Island Where Sea Turtles Are Still a Delicacy
Saveur - By Shelby Vittek
What happens when a culinary tradition becomes endangered? When I was eight, my family moved from Baltimore to Grand Cayman, the largest of the Cayman …
Cooking Lessons from the Latvian Countryside
Saveur - By Amy Thielen
These lessons include homemade sponge cake, bread croutons, and much more My sister-in-law Sarah and I are walking through the art nouveau district of …
Cucumber and Radish Salad with Fresh Cheese
Saveur - By Amy Thielen
At least 4 hours or up to 12 hours before you plan to serve the salad, make the biezpiens: In a heavy, medium stockpot, combine the milk and 1½ …
Hot Beet Soup with Pork Belly (Bietes Zupa)
Saveur - By Amy Thielen
Rub the pork belly with 1 tablespoon of salt and set aside for at least an hour or up to overnight. Cut the salted pork into 1-inch lardons, each …
Latvian Braided Birthday Cake (Klingeris)
Saveur - By Amy Thielen
In a very large bowl, whisk the cream, ¾ cup lukewarm water, 6 tablespoons sugar, and the yeast. Add 4 of the eggs and whisk until smooth. Add half …
Fatty Bacon and Onion Buns
Saveur - By Amy Thielen
In a large bowl, whisk the cream, ¼ cup plus 2 tablespoons lukewarm water, the sugar, and the yeast. Add 2 of the eggs and whisk until smooth. Add …
Garlic Rye Croutons
Saveur - By Amy Thielen
Preheat the oven to 375°F. In a large bowl, toss the bread with the vegetable oil until evenly saturated and season lightly with salt and pepper. …
The Complete Guide to Cooking Oils
Saveur - By Ian Burke
We're breaking down the strengths and weaknesses of 11 common cooking oils For those who might argue that cooking with generous amounts of oil isn’t …
Griddled Fish Cakes
Saveur - By Chantal Martineau
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small pot, add the potato and enough cold water to cover; …
Nova Scotia
The Underexplored Roots of Black Cooking in Novia Scotia
Saveur - By Chantal Martineau
African Nova Scotian culture is preserved and promoted through family recipes It’s damp and chilly outside, but it’s toasty in Wendie Poitras’ …
Salt Cod and Pork Scraps
Saveur - By Chantal Martineau
One day before you plan to serve the dish, soak the salt cod: In a large bowl, add the cod and enough cold water to cover by 4 inches. Refrigerate …
Braised Oxtails
Saveur - By Chantal Martineau
3 lb. oxtails, cut into 2-inch-thick cross sections Kosher salt Freshly ground black pepper All-purpose flour, for dusting 1⁄4 cup vegetable oil, …
Green Tomato Chow Chow
Saveur - By Chantal Martineau
In a large bowl, combine the tomatoes, onions, diced pepper, and salt. Cover the bowl with a plate and let stand at room temperature for at least 6 …
The Rule of Threes
Saveur - By Alex Jump
In a small pot set over medium heat, bring ½ cup of water to a boil. Lower the heat to medium, add the sugar, and cook, stirring until the sugar has …
Time Warp
Saveur - By Tom Lasher-Walker
In a rocks glass, combine the combine the scotch, Islay scotch, Cynar, Cherry Heering, vermouth, and bitters. Add one large ice cube, then stirr for …
Los Angelitos Punch
Saveur - By Tom Lasher-Walker
In a large punch bowl, add the mezcal, chile liqueur, raspberry liqueur, and lemon juice. Add a few cubes of ice and refrigerate until you are ready …
This Ex-Detective is Now Making Absinthe on the French Border
Saveur - By Adam Centamore
It may seem like an odd career transition, but absinthe is in René Wanner's blood “Never put an ice cube in absinthe,” master distiller René Wanner …
How an Alabama Native Wound Up Writing Our Favorite Basque Cookbook
Saveur - By Benjamin Kemper
At long last, a clear-eyed portrayal of how the Basques really eat When you hear “Basque food,” what comes to mind? Doily-lined platters of colorful …
Traditional Kimchi
Saveur - By Stacy Adimando
In a small bowl, combine the rock salt and 1 cup of cool water. Stir to dissolve the salt (this might take a few minutes). Working with 1 quarter of …
How To Make Kimchi With Chef Esther Choi
Saveur - By Stacy Adimando
Making kimchi the time-honored, traditional way produces flavor unlike anything you can find in a store Three decades ago, when Esther Choi’s parents …

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Flips

Dispatches from Basque Country, October's Cookbook Club Pick

Thai Stir-Fried Brussels Sprouts

Broccoli Rabe with White Beans and Preserved Lemon

Everything You Need to Know About Cooking with Coconut Oil

Chamomile Grappa Sour

The Venezuelan Sandwich of our Dreams Is from…New Jersey

Olive Oil 101: Everything You Need to Know About Cooking With Olive Oil

North German Fishermen Take A Cue From Spain and Portugal

Our Best Recipes for Day of the Dead

Meet the Village Cheesemakers of Austria's Alpine Cheese Trail

The Island Where Sea Turtles Are Still a Delicacy

Cooking Lessons from the Latvian Countryside

Cucumber and Radish Salad with Fresh Cheese

Hot Beet Soup with Pork Belly (Bietes Zupa)

Latvian Braided Birthday Cake (Klingeris)

Fatty Bacon and Onion Buns

Garlic Rye Croutons

The Complete Guide to Cooking Oils

Griddled Fish Cakes

The Underexplored Roots of Black Cooking in Novia Scotia

Salt Cod and Pork Scraps

Braised Oxtails

Green Tomato Chow Chow

The Rule of Threes

Time Warp

Los Angelitos Punch

This Ex-Detective is Now Making Absinthe on the French Border

How an Alabama Native Wound Up Writing Our Favorite Basque Cookbook

Traditional Kimchi

How To Make Kimchi With Chef Esther Choi