Flaxseed Oil 101: Everything You Need to Know About Cooking with Flaxseed OilSaveur - By Ian Burke This oil has plenty of health benefits, but it’s not ideal for all cooking Flaxseed oil may still be one of the least common oils used in the kitchen, …
Epic Dinner Party Dishes, Tips, and a Heavenly DessertSaveur - By SAVEUR Editors How Chef Jason Pfeifer from Manhatta restaurant changed the way we host Plotting recipes for dinner parties can be a challenge: Do you go with …
Chocolate-Caramel Tart with Crème Fraîche and SesameSaveur - By Jason Pfeifer Chef Jason Pfeifer of Manhatta makes the caramel layer for this tart with a dash of whiskey Make the caramel: In a small pot, bring the heavy cream to …
A Brief History of Cheddar CheeseSaveur - By Gordon Edgar How one olde English cheese rose from farmstead anonymity and broke through basic-ness to claim its rightful crown as a king of queso The history of …
What It’s Like to Break Bread in the DesertSaveur - By Leslie Hsu Oh Less than 10 percent of Jordanians still live as nomadic Bedouins. An American family learns to fire-bake shrak, their daily bread, and taste their …
The Cheese Bread in Puerto Iguazú, Argentina Is Worth The TripSaveur - By Michelle Heimerman Chipas, a manioc-based cheese bread, are the local favorite in the riverside town where Argentina meets Paraguay and Brazil If you find yourself in …
How Sustainable is Your Holiday Table?Saveur - By Allie Wist From responsibly sourcing meats to reducing food waste, these four strategies can help you celebrate guilt-free holiday traditions The holidays are a …
This Cookbook Author Swears by Making Culinary ResolutionsSaveur - By Jessica Battilana Here’s her go-to technique for sticking to one (that research says actually works) In those first few tender, ever hopeful weeks of a New Year, the …
How to Travel Like a Food EditorSaveur - By Kat Craddock Everything you need to maximize your edible souvenir haul Like most folks in the food biz who travel regularly, I have a handful of tricks up my …
How One British Chef Is Bringing Traditional Savory Pies Back into StyleSaveur - By Dan Q. Dao They're intricate and time-consuming, but worth every second of the wait There are few foods that could be more aptly described as labors of love than …
Fried Calamari with Saffron Aioli and AgrodolceSaveur - By Katie Jackson and Nick Perkins Make the saffron aioli: Stabilize a medium bowl by nesting its base in a kitchen towel so it won’t move. Add the egg yolks, mustard, and a pinch of …
Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa VerdeSaveur - By Katie Jackson and Nick Perkins Make the salsa verde: On a large cutting board, add the parsley, mint, garlic, capers, and lemon zest. Chop, combining the ingredients continually, …
Head-On Shrimp with Chile Oil and ScallionsSaveur - By Katie Jackson and Nick Perkins Make the chile oil: In a small pan, add the canola and olive oils, aleppo and urfa biber chile, lemon zest, and bay leaf. Bring to a gentle simmer …
Clam and Mussel ToastsSaveur - By Katie Jackson and Nick Perkins In a large, high-sided skillet over medium heat, add 2 tablespoons of the oil. Add the pancetta and cook, stirring occasionally, until browned and …
Little Gem Lettuces with Marinated Anchovies and BottargaSaveur - By Katie Jackson and Nick Perkins Make the dressing: In a high-powered blender, add the vinegar, brown anchovies, dijon, garlic, salt, and sugar. Blend on high speed until smooth. …
An Eye-Opening Look at the Feast of the Seven FishesSaveur - By Stacy Adimando What this Christmas Eve tradition really is, why you should cook it this year, and new seven fishes recipes from Hart’s restaurant in Brooklyn When …
International Basics: Thai Pounded SaladsSaveur - By Kat Craddock Austin Bush teaches us the art of Northern Thai smashed salads “When people think of Thai food, they think of chile and heat,” Bush says, “but for …
The Challenges of Baking at SeaSaveur - By Shane Mitchell A brief history of maritime baking, from hardtack to petit-fours, with the occasional disaster along the way Bearing away!” I could hear my fellow …
13 Warming Winter-Spiced Desserts for the HolidaysSaveur - By SAVEUR Editors Dessert recipes that celebrate cinnamon, cloves, nutmeg, ginger, allspice, and more While “baking” spices—including cinnamon, cloves, nutmeg, …
Salt Baking is the Key to Juicier Birds, Meats, and SeafoodSaveur - By Jeff Koehler This old fishermen's technique from Menorca, Spain, works with whole fish, shrimp, and more On the edge of san pedro del pinatar, a fishing village in …
Double Chocolate and Candied-Ginger CookiesSaveur - By Kat Craddock In a medium bowl, sift the flour, cocoa powder, baking powder, and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle …
Waffle Sandwiches with Cecina, Avocado, and ArugulaSaveur - By SAVEUR Editors Make the waffles: In a large bowl, whisk the sour cream, milk, egg yolks, 2 tablespoons sugar, and salt. Whisk in the flour, followed by the melted …
Lamb-Stuffed Cabbage Rolls with Green TahiniSaveur - By SAVEUR Editors Prepare the cabbage rolls: In a small saucepan over medium-low heat, add the onions, olive oil, and ¼ teaspoon kosher salt. Cook, stirring …
Labneh with Swiss Chard, Black Olives, and Za'atarSaveur - By SAVEUR Editors In a medium serving bowl, whisk the yogurt, olive oil, and salt until emulsified. Refrigerate while you cook the Swiss chard. In a small skillet, melt …
Pommes Tapées with Jalapeño VinaigretteSaveur - By SAVEUR Editors In a large pot, add the potatoes and enough water to cover. Salt the water generously and bring to a boil over medium heat. Cook until the potatoes …
Veal Tartare with Trout Roe, Capers, and Fiore Sardo DressingSaveur - By Kat Craddock Make the dressing: In a small pot, add the egg and enough cold water to cover by 1 inch. Bring to a boil over medium-high heat. Once boiling, cook …
Here's Where to Eat Paris' Best CookiesSaveur - By Sara Lieberman The owners of Mokonuts have redefined what it means to be a Parisian bakery and cafe Down six winding flights of stairs, across the street, and onto …
The Displaced Housewife Reimagines Gingerbread ConstructionSaveur - By Rebecca Firth Cookie queen Rebecca Firth walks us through the meditative art of making the perfect mini gingerbread house One of the things I strive for in a cookie …
'Mpanatigghi (Sicilian Chocolate-Meat Cookies)Saveur - By SAVEUR Editors Caffè dell’Arte, Modica, Sicily In the bowl of a food processor, add the flour, sugar, and butter and pulse until the butter has broken down into …
Chocolate-Meat Cookies Are This Sicilian Town's SpecialtySaveur - By Coral Sisk ‘Mpanatigghi are just as tricky to pronounce as they are to understand “The marriage of chocolate and meat was [probably] born from [the chocolate’s …
