No shade to the two-note schoolyard frozen treat, but lately, ice cream sandwiches have grown up. In New York City, cool-kid scoopshops, pop-ups, restaurants, and even wine bars have peppered their menus with vibrant frozen sandos redolent with spiced, floral, herbal, and savory notes to tempt those of us inclined to eat the world—brain freeze be damned. Here’s how to make a few of our favorites.

Coconut-Taro Ice Cream Sandwiches with Ritz Crackers

The vibrant, violet-colored ice cream in this sweet-and-salty recipe from SAVEUR contributing editor Jessie YuChen is dairy-free and comes together easily—no ice-cream machine required. Get the recipe >

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro

Peanuts and cilantro may be surprising toppings for many ice cream lovers, but the flavor combination is popular in Taiwan’s coastal Yilan County, where night market vendors roll the ingredients in thin wheat-flour wrappers for a beloved snack called hua shen juan bing qi. At Win Son in Brooklyn, pastry chef Danielle Spencer pays homage to the famous street food with this ice cream sandwich. Get the recipe >

Ginger Matcha Ice Cream Sandwiches

The secret ingredient in these bracing, eye-catchingly green sandwiches from Noona’s owner Hannah Bae is dextrose, a grape sugar that keeps the ice cream soft and scoopable. Get the recipe >

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast

In this fork-and-knife-optional sandwich from Malai’s Pooja Bavishi, buttery cardamom toast encases a heady rose-scented cream filling that requires no churning whatsoever. Get the recipe >

Brown Butter Sugar Cookie Ice Cream Sandwiches

At Bad Habit Ice Cream, chef Javier Zuniga often sandwiches chewy sugar cookies with fruit-based ice creams such as roasted banana or sweet milk with a swirl of fig jam. Fake it at home by softening a quart of store-bought vanilla and folding in a ripple of your favorite preserves. Get the recipe >

Bastani Sonnati Ice Cream Sandwiches

At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence shine through in this elegant sandwich that’s perfumed with saffron, rosewater, and citrus and studded with raisins. Get the recipe >

The post 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer appeared first on Saveur.

Japan boasts one of the world’s richest culinary cultures, historically emphasizing seasonal, vegetable-heavy ingredients. There’s also a plethora of seafood offerings, with fish prepared every way from grilled and tempura-fried to raw. Then there’s the meat: who could forget about Japanese barbecue, or yakitori? On the starch side, noodles like udon, soba, and ramen are standouts. Delicate flavors from ingredients like white miso and dashi are layered expertly throughout the cuisine, from clam chowder to chawanmushi.  We’ve rounded up our best essential Japanese recipes to try today, from traditional dishes to modern takes on classics.

Oyakodon (Chicken and Egg Rice Bowl)

Comfort food at its finest, this dish incorporates the rich flavors of homemade dashi with tender chicken, onions, and soft-cooked eggs over rice. It’s a staple dish at Rintaro, chef Sylvan Mishima Brackett’s San Francisco izakaya. Get the recipe >

White Miso Clam Chowder

White miso adds nutty, funky notes to this clam chowder recipe from Osamu Yoshikawa, the sixth-generation owner of bean-to-bottle soy sauce company Inoue Honten in Nara, Japan. Combined with fragrant dashi, it creates a rich, umami-filled take on a typical New England-style dish. Get the recipe >

Leftover Green Tea Leaf Salad

After green tea leaves have been steeped, Junichi Uekubo, a seventh-generation tea farmer in Nara, Japan, uses them in his version of ohitashi, a blanched-greens dish often made with spinach. Serve the subtly bitter leaves over steamed rice drizzled with mayonnaise for a simple meal. Get the recipe >

Inarizushi (Rice-Filled Tofu Pockets)

Deep-fried bean curd pouches are simmered in a sweet-savory dashi-soy sauce broth before they’re stuffed with tangy vinegared rice in this beloved Japanese comfort dish. Nara, Japan-based tofu maker Masahiro Kondo, who helms the food company Miki Tofu, suggests making his inarizushi recipe for a filling snack or component in a lunchtime bento box. Get the recipe >

Summer-Vegetable Tempura

Give shishito peppers, eggplants, and kabocha squash the tempura treatment, then turn green beans and corn into lacy fritters known as kakiage. Get the recipe >

Tentsuyu (Tempura Dipping Broth)

A dip in this traditional dashi-based broth is the only seasoning tempura needs. Get the recipe >

Dashi-Maki Tamago (Japanese Rolled Omelet)

This Japanese egg dish can be served on its own with grated radish and soy sauce, sliced and incorporated into sushi, or as a sweet bite at the end of a meal. Kimiko Barber, author of “Cook Japanese at Home,” uses a traditional square tamago pan to make this Tokyo-style rolled omelet, which is often sweetened with mirin, a Japanese sweet rice wine. Dashi-maki tamago can be served on its own with grated radish and soy sauce, sliced and incorporated into sushi, or as a sweet bite at the end of a meal. Get the recipe >

Home-Style Chicken Ramen

The broth is a relatively simple but deeply flavored chicken base layered with fresh ramen noodles, poached chicken breast, soft soy eggs, and a delicate fennel oil. Get the recipe >

Hanetsuki Gyoza (Dumplings with “Wings”)

Gyoza bound with crispy, lacy “wings” is a memorable start to an at-home Japanese izakaya feast. Filled with savory pork and cabbage, the gyoza are pan-fried with a cornstarch slurry until they’re bound together with a golden brown crust. Get the recipe >

Omurice (​​Japanese Omelet Fried Rice)

Omurice combines Japanese fried rice, French omelet-making, and American ketchup, gravy, or demi-glace. It’s one of the most popular dishes that falls into the category of yōshoku—literally “Western food”—a subset of Japanese cooking that originated at the turn of the 20th century, when Western ingredients and cooking techniques became fashionable. Get the recipe >

Natto Gohan

Natto gohan—sticky, stringy fermented soybeans served over rice with different garnishes—is a common breakfast for many Japanese. The dish is often topped with scallion and raw egg yolks, though well grated nagaimo (mountain yam), katsuobushi (dried bonito flakes), and tsukemono (a type of Japanese pickles) are popular and equally delicious adornments. Get the recipe >

Sweet Potatoes with Miso Butter and Chives

Shockingly simple but packed with flavor, sweet potatoes are boiled or roasted then thickly slathered with a butter emulsified with bold red miso and chives. Get the recipe >

Chagayu (Tea Porridge)

Tea porridge is the perfect use for leftover rice. Simmer the cooked grains in brewed green tea for an earthy, toasty dish. Serve with flavorful side dishes like kyurizuke (pickled cucumbers), umeboshi (bracingly acidic pickled plums), and kombu tsukudani (seaweed simmered with sake and mirin). Get the recipe >

Onigiri (Japanese Rice Balls)

Onigiri are either warm rice balls stuffed with items like umboshi (pickled plums) and salmon, then wrapped in nori, or they are rice balls seasoned with blends like red shiso powder and black sesame seeds, and shaped into balls, triangles, or cylinders.  Get the recipe >

Tega No Karaage (Fried Chicken Wings)

To achieve a crispy crust on his Japanese fried chicken, Sylvan Mishima Brackett, chef-owner of San Francisco izakaya Rintaro, uses potato starch before the meat is coated in sweet-salty soy-and-mirin sauce. Get the recipe >

Tsukune (Japanese Chicken Meatballs)

Dressed with a sweet-and-salty glaze, this yakitori favorite is the ideal pairing for cold beer. Get the recipe >

Soba Salad with Lemon-Miso Vinaigrette

Fresh soba noodles are tossed gently with a salad of greens, like arugula, endive, and chicory, plus herbs such as dill. Combined with lemon it’s a bright, refreshing noodle dish for a hot day. Get the recipe >

Chawanmushi (Japanese Egg Custard)

A versatile hero of the Japanese kitchen, chawanmushi is the dish for all meals and all kitchens: a simple savory egg custard that’s easier to make than an omelet and just as customizable. Get the recipe >

The post 18 Essential Japanese Recipes to Cook Right Now appeared first on Saveur.

Mother’s Day is coming right up, and with it the usual barrage of suggestions for celebratory brunches and gifts. There’s a lot to take in, so we simplified things a bit by rounding up a list of what we’re actually gifting our mothers this year. Order her a caramel cake, or bake up an angel food cake in one of our favorite SAVEUR Selects pans—either makes a sweet surprise on a day that’s intended to honor thy mother. 

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Lovers of food, travel, and stories from around would love to receive a subscription to SAVEUR, whether they’re mothers or not. Our Fall/Winter issue is already filled with exciting recipes, photos, tips and tricks, and valuable intel for anyone who loves to cook and eat. Maybe get really wild and send her one of our gorgeous market totes in SAVEUR’s signature tomato red. And while you’re at it, we’re big fans of the spice blends our editors put together with Burlap & Barrel for our print launch, and we know Mom will be too. Snag all three blends—gumbo, ceviche, and chicken Basquiase. They’re all versatile, bold, and stamped with SAVEUR’s seal of approval. —Ellen Fort, Senior Editor, Special Projects

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The dessert gene runs deep on the maternal side of my family, so for Mom this year, I’ll spring for a bottle of the hyper-limited 10-year-old Brenne 10 and a few jars of exceptional tiramisu from Trenchers Farmhouse. I can’t get over this elegant single malt from Cognac country. Founded by American ex-ballerina Allison Parc in 2012, Brenne’s base spirit is distilled from locally grown organic barley, then aged for six to eight years in French oak barrels and Cognac casks. The resulting whisky is particularly smooth and fruit-forward, and very nicely suited to pairing with stone fruit and chocolate. —Kat Craddock, Editor-in-Chief

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While I never related to the food writing narrative of cut fruit as immigrant parents’ love language, it did ring true in one way: my mom is truly excellent at cutting fruit. Even with the dullest knife, she can make quick work of everything from apples and pears to kiwis and mangos, leaving behind only the thinnest of peels. I can only imagine what she’d be able to do with the right tool for the job, which is why I’ll be getting her this handsome petty knife from New West Knifeworks for Mother’s Day. Not just for slicing fruit, the thin, versatile blade works well for trimming vegetables, mincing garlic, deveining shrimp, filleting fish, you name it. The knife also comes in a bunch of fun colorways and includes a lifetime warranty plus free lifetime sharpening, so it’s really a gift that keeps on giving. —Frances Kim, Digital Director

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As a Southerner, I can tell you that the caramel cake reigns supreme at any special occasion, from birthdays and graduations to weddings and funerals. And, of course, Mother’s Day. Caroline’s Cakes are the result of one woman’s quest to perfect the caramel cake for her family—and her success, now apparent in the growth of a mail-order bakery business that has expanded to include a plethora of fine cakes like a 7-layer Coconut Cloud  and a deliciously pink strawberry cake. I am ordering one for my own mother to enjoy on Mother’s Day (and let’s be honest, I want a slice, too). —Ellen Fort, Senior Editor, Special Projects

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Hot off the presses (April 2024), this inviting, vibrant cookbook is a big anthology of small bites. Pintxos—the Basque answer to tapas—run the gamut from a humble toothpick stacked with anchovies and olives to a cheffy seared scallop swimming in ajoblanco and espresso vinaigrette. This expansive volume covers the full breadth with recipes from the Spanish Basque Country and beyond: The greatest-hit pintxos from Pamplona, Bilbao, and San Sebastián are all here, including desserts like La Viña’s burnt cheesecake that started the trend. For a mom who loves to put out nibbles for guests, The Book of Pintxos is a veritable goldmine of ideas that also happens to be quite the looker on the coffee table. —Benjamin Kemper, Senior Editor, Travel

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If your mom, like mine, appreciates efficiency almost as much as she does nourishing home-cooked meals, she’ll love that this collection has a wide range of spices—Turkish maras biber, Greek oregano, and citrus-and-herb-infused Aegaen salt, to name a few—that would be excellent in countless dishes. If you aren’t able to cook for Mom personally this Mother’s Day, arming her with some of the ingredients to make a scrumptious Mediterranean-inspired meal (not to mention saving her a trip to the grocery store) might be the next best thing. —Megan Zhang, Senior Editor, Food & Beverage

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Mimosas seem to be the default beverage for Mother’s Day brunch, but that doesn’t always work. I’m planning to give the gift of relaxation without the booze, swapping out Champagne for a hemp-infused nonalcoholic spirit with citrus and herbal botanicals. It can be enjoyed straight over ice or mixed as desired, with all the pleasure of a traditional spirit but none of the hangover. I suggest using it to shake up a refreshing orange flower margarita for mom this year. —Jessie YuChen, Senior Culinary Producer

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Consumables. They’re the only gift allowed when it comes to my mom. Thankfully our maternal line has a strong chocoholic gene stretching through its southern roots, so my options are vast. Yet this beautiful torte stands out as an indulgence worth giving. Traditional Swiss Engadiner Nusstorte layers caramel, shortcrust, and walnuts, but this interpretation swaps in pecans and weaves chocolate throughout. Then each slice is veiled in a gorgeous chocolate cloak kissed with a chocolate seal. It’s almost too pretty to eat, but it won’t last long. —Stephanie Pancratz, Managing Director, Editorial Operations

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What do Dolly Parton and Lodge Cast Iron have in common? They are both products of Tennessee. It makes sense, then, for native Tennessean Dolly to partner with Lodge, which was founded in South Pittsburg, Tennessee in 1896. I’m a big fan of Lodge Cast Iron across the board for its craftsmanship and wide array of products, from classic skillets to Dutch ovens and bakeware. There are several designs to choose from (including this mini guitar-shaped skillet!) but I’m partial to this design featuring Dolly’s signature butterfly. Since my mother is also a product of Tennessee, I’ll be giving her one of these fun skillets. Give it to your favorite mom/Dolly fan and get cookin’. —Ellen Fort, Senior Editor, Special Projects

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I’m in the camp that the best gifts are the ones that the recipient would never have thought to buy for themselves, or even better, even knew existed. This adorably delicate, completely unnecessary trinket makes a fine tabletop accompaniment for seafood, salads, and whatever else—and there’s no chance your mom has it already. —Toni-Ann Gardiner

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One of the best ways to improve your culinary skills (or give someone else’s a loving boost) is to season the food properly. Salt is the flavor backbone in any dish, whether savory or sweet. I’m giving this nifty pack from Jacobsen that includes everything to help your favorite home cook level up their dishes. From fine sea salt for baking, kosher salt for everyday use, flaky crystals for finishing dishes, and even some fun flavored options for adding a little twist, your bases will be covered. Not to mention, it includes several Disco di Sale (little salt pucks perfect for seasoning a pot of pasta water), as well as a beautiful ceramic dish for keeping your favorite salt variety within arm’s reach. —Ryan McCarthy, Editorial Assistant

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If you’re trying to impress a mother (your own or someone else’s), one of the best things you can do is cook for them. If that’s not in the cards, this pan will help your favorite mom achieve sweet success in the pastry department. A nonstick surface and an almost airtight clamp allow make it easy to bake any type of round cake. Perhaps you could even buy it and bring it to Mom with a fresh confection inside? In that case, I’d recommend this cheesecake, which, in my opinion, is not only one of the classiest desserts out there, but also a great way to show your love and appreciation. —Ryan McCarthy, Editorial Assistant

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If I could only choose one type of alcoholic beverage to keep around at home, the choice would be easy: sake. With its nuanced fragrance and delicate flavor, the Japanese rice-based brew tends to drink smoothly, making it a versatile accompaniment to all kinds of foods. This Mother’s Day, I’m sending my mom a lovely bottle that will pair delightfully with anything Dad might be cooking: Junmai Daiginjo from Sake ONO, brewed in Niigata, Japan. As a category, Junmai Daiginjo sake is considered among the most sophisticated; made from only water, yeast, koji, and rice polished to a minimum standard of 50 percent, the recipe results in a pure and refined flavor profile. Sake ONO’s elegantly balanced 15 percent-ABV drink—with subtle honeydew and lemon-peel notes and a crisp, dry finish—is just as refreshing served chilled alongside a sunny al fresco brunch as it is mixed into a classic cocktail, be it a spritz or martini. —Megan Zhang, Senior Editor, Food & Beverage

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Strawberry season is upon us, which inevitably comes with one of my personal favorite desserts: angel food cake. That fluffy, spongy texture is heavenly (pun intended) when topped with juicy macerated strawberries and a dollop of homemade whipped cream. Plus, it’s one of the simplest cake recipes out there, using equal parts sugar, flour, and egg whites (plus a little cream of tartar and vanilla, and salt for good measure). But truly, it cannot be made without the iconic baking pan that gives it that perfect, round shape. This 10-inch pan is nonstick and dishwasher safe (a prerequisite of mine for any kitchen implement), allowing cakes to slip out easily for slicing. Pro tip: Buy this pan and make Mom a cake for a double whammy of gift giving. You’re welcome. —Ellen Fort, Senior Editor, Special Projects

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The post The 14 Best Gifts for Moms Who Love Food appeared first on Saveur.

We throw away far too much food: up to 40 percent of what we produce for human consumption in United States ends up in landfills. Nearly one-third of the food produced for human consumption is wasted each year. That’s enough to feed 2 billion people—double the number of undernourished people around the world! And while the battle against food waste isn’t limited to a holiday, we’re taking this Earth Day to provide some actionable—and tasty—ways to confront the problem.

Here’s the thing: Food waste takes many forms. It’s left to rot in the fields, bruised and ugly produce is discarded for purely cosmetic reasons, grocery stores carry too much inventory…sadly, the list goes on. But we’re guilty at home, too—and we’re not just talking about that bag of spinach left to get soggy in the fridge. We eat beet, carrot, and radish roots, but not the greens. We have an orange for breakfast and mindlessly toss the skin in the trash. But those discarded bits could be the secret weapon in your next favorite recipe. Chopping a bunch of carrots for a roast? Make carrot-top pesto. Stuck with a bunch of bruised bananas? We have a silky banana-chocolate pudding for that. That pile of citrus peels? Candy the lot of them and add to cookies, cakes, or cocktails. Even duck skin and leftover bacon fat deserve a place on the sustainable table. Here are some of our best recipes to reduce food waste at home, so you can celebrate Earth Day with delectable (and environmentally friendly) results.

1. Don’t discard your sourdough discard.

Kick off Earth Day with a zero-waste breakfast: Leftover sourdough starter lends ordinary waffles a boost of flavor and a a crisp-yet-airy texture. Get the recipe >

2. Save that liquid gold (aka leftover bacon fat) for baking and frying.

Use rich and smoky bacon fat to add flavor to vegetable or egg dishes, like this classic French meal of baked, cream-soaked toast and eggs. Get the recipe >

3. Give bruised or lightly shriveled vegetables a second act by roasting.

Roasting tomatoes, whether they’re sweet beefsteaks or burst-in-your-mouth cherry tomatoes, results in an irresistible bouquet of flavors and textures, even if you start with produce that’s past its prime. Get the recipe >

4. Smash leftover cheese into a punchy French spread.

Meaning “strong cheese” in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. In cookbook author Julia Turshen’s version, a little butter and a few splashes of wine round out the salty cheeses and help them become spreadable enough for topping toast or crackers. Get the recipe >

5. Crisp duck (or chicken!) skin in its own fat for added crunch.

There’s a place for meat on the sustainable table too. This Earth Day, be mindful of using the whole animal. Cornmeal is the centerpiece of this polenta-like savory porridge, drizzled with rendered duck fat and topped with crispy fried bits of duck skin. Get the recipe >

6. Don’t ditch the greens.

While many recipes call for only the white and light green portion of the leek, the deep green tops are perfectly delicious. When buying leeks for this dish, cookbook author Amy Thielen says to look for specimens that have all or most of their dark green tops still attached. Get the recipe >

7. Blitz feathery carrot tops into a fragrant pesto.

“I’ve become known for doing nose-to-tail pig cooking, so this is kind of top-to-tail vegetable cooking,” says New York City chef April Bloomfield of her pan-roasted carrots with carrot-top pesto, shaved carrot salad, and creamy burrata. Get the recipe >

8. Simmer citrus peels in sugar syrup.

Add candied citrus peels to retro desserts like fruitcake, or use as a sparkling garnish for cookies, cakes, and cocktails. Get the recipe >

9. Pickle your trimmings.

When cooking vegetables, every last scrap and stem can be useful, so don’t toss trimmings like radish greens and kale stalks. Chef Joshua McFadden of Ava Gene’s in Portland, Oregon pickles radish tops with vinegar, garlic, and chiles for a simple and flavorful condiment. Get the recipe >

10. Purée bruised fruit for an icy sweet treat.

Bruised peaches are just as sweet and juicy as the pristine ones—make the most of them in an easy summer ice cream. Get the recipe >

The post Don’t Throw That Out! 10 Delicious Recipes to Prevent Kitchen Waste appeared first on Saveur.

Everybody loves tapas—those flavorful Spanish morsels that can be as simple as a handful of olives or as involved as gambas al ajillo (chile-garlic shrimp). But there’s far more to Spain’s culinary canon than sangría-soaked cocktail fare. From hearty mountain stews to crisp-bottomed rice to sleeper-hit soups like Andalusian salmorejo, these are the best Spanish recipes from our archive.

Smoky Pork Rib Stew with Potatoes and Pimentón

​​One of Spain’s great unsung comfort foods is patatas con costillas, the brick-red pork rib stew that marries pork ribs, potatoes, and smoky pimentón (Spanish paprika). Served with crusty bread, it makes a simple, hearty braise. Get the recipe >

Gazpacho Andaluz

Gazpacho andaluz, the popular chilled soup that hails from Andalusia, Spain, is a zesty blend of tomatoes, cucumbers, garlic, olive oil, and vinegar that takes on a velvety texture thanks to the addition of bread. In Spain, it’s generally puréed to a smoothie texture (this recipe falls in that camp), while in the United States, a chunkier version that came into vogue in the 1990s remains more common. Top the soup with minced hard-boiled egg and cured Spanish ham, or keep things vegan and sprinkle over an extra handful of crunchy chopped veggies. Get the recipe >

Catalan-Style Rabbit Stew with Sherry, Mushrooms, and Almonds

In Spanish cuisine, borracho (“drunken”) indicates that a dish contains alcohol. In this rabbit stew recipe, chunks of tender rabbit bubble away in a homestyle Catalan sauce made with sherry, mushrooms, and a “picada” of ground almonds. Get the recipe >

Torrijas (Spanish “French” Toast)

Though traditionally deep-fried in olive oil, torrijas—Spain’s quintessential Holy Week dessert that falls somewhere between French toast and bread pudding—are subtler and less greasy when baked, as this knockout recipe from Madrid’s Panem bakery goes to show. Get the recipe >

Salmorejo

Gazpacho’s more decadent cousin, salmorejo is heady with extra-virgin olive oil and velvety thanks to the addition of bread. Chopped hard-boiled egg and jamón are the traditional toppings.  Get the recipe >

Classic Gildas

Named after Rita Hayworth’s bold, spicy character in the eponymous 1946 film, the Gilda quickly became a classic Basque pintxo. Served on the counters of bars and taverns throughout the region, pintxos are finger foods often pierced with a skewer (pintxo means “spike” in Basque), with infinite combinations of flavors like chorizo and Manchego cheese, tuna-stuffed peppers, or garlicky mushrooms. Get the recipe >

Albóndigas a la Jardinera (Stewed Spanish Meatballs with Vegetables)

Meatballs in Spain are often made with veal, gently browned, and finished in a light gravy, making for supremely tender and juicy morsels to enjoy with rice or bread. This recipe for “gardener’s meatballs” works well with ground veal, pork, or a combination. Get the recipe >

Ajoblanco

Pungent raw garlic shines in this bracing, no-cook Spanish soup of garlic, bread, and puréed almonds. The dish, one of Spain’s oldest cold soups (which include gazpacho and salmorejo), dates to the eighth century. Fresh grapes, a traditional garnish for the dish, add a touch of sweetness. Get the recipe >

Baked Spanish Rice with Chorizo, Chickpeas, and Raisins

Paella gets so much attention that it eclipses Spain’s other, equally worthy, rice dishes—like this one-pot arroz al horno, or baked rice with chickpeas. The dish is primo Valencian comfort food, and it has pleasing Moorish undertones (saffron! cinnamon! dried fruit!)—a reminder that Arabs brought rice to the Iberian Peninsula in the 7th century.  Get the recipe >

Atún con Tomate (Tuna and Tomato Stew)

Spain’s signature tuna dish starts with good “tomate frito,” the silky Spanish mother sauce of plum tomatoes, onions, and enough fruity olive oil to turn it bright red-orange. Into the puréed tomate go hunks of ocean-fresh tuna, which poach to flaky perfection in a matter of minutes. And as they say in Spain, ya está.  Get the recipe >

El Quijote Sangría

At El Quijote, one of America’s most legendary Spanish restaurants, A few drops of store-bought balsamic reduction and a splash of cinnamon syrup enhance the sweetness, body, and complexity of the classic iced cocktail. Get the recipe >

Spanish Almond Chicken with Saffron-Wine Sauce

Chicken in almond sauce is an Andalusian stew that, when done right, evokes the heady flavors of Moorish Spain: saffron, garlic, oregano, parsley. Our favorite version adds white wine for depth and sherry vinegar for tang—and is made in a single pot. Get the recipe >

Tortilla Española

Spaniards love getting into armchair debates over where to find the best tortilla, and what should go in it. Our staff favorite comes from Syklar restaurant in Madrid and produces a stunning, hubcap-sized omelet made of waxy potatoes fried until melty-soft in Andalusian olive oil.  Get the recipe >

Asturian-Style Veal Fillets with Cabrales Sauce, Fruit, and Chestnuts

Cabrales is a dry, crumbly, intense blue cheese from the northern Spanish region of Asturias. It melts into a pungent sauce for veal cutlets in this classic old-school recipe. Get the recipe >

Catalan Braised Pork Ribs with Chestnuts

Joan Roca, chef of the three-Michelin-star Celler de Can Roca in Girona and one of Spain’s most revered culinary figures, grew up on simple Catalan comfort food prepared by his mother, Montserrat. This saucy braise of pork ribs and chestnuts was one of his favorite childhood dishes. Get the recipe >

Venison Civet

Venison is the star stewing ingredient in the Pyrenees during deer hunting season, which runs from September to February. The abundance of red wine and the long marination time tame the lean meat’s faint gaminess. Ladle the stew over mashed potatoes enriched with olive oil or serve with roasted vegetables for a cozy cold-weather meal. Get the recipe >

Quail Civet

Mild, tender quail is a crowd-pleasing game bird. Available at specialty butcher stores, it cooks quickly and plays well with aromatics like garlic and herbs. The keys to this recipe’s deeply flavored sauce are the well-browned mirepoix at the start of cooking and the scant shards of dark chocolate whisked in for depth and sheen at the end. Get the recipe >

Sardines in Escabeche

Drape these sardines whole over a bed of salad greens, and let the sauce dribble through the leaves like dressing. You can also use your fingers to pull the fillets off the bones for an easy pasta or rice add-in or sandwich-stuffer. Spaniards often serve sardines in escabeche as a tapa alongside a pile of well-salted potato chips and a cold caña (half-pint). Get the recipe >

Menestra de Verduras

Menestra—Spain’s vegetable medley flavored with jamón, white wine, and abundant olive oil—will leave you questioning everything you thought you knew about boiled vegetables, as this recipe goes to show. Get the recipe >

Smoky Spanish Green Beans with Garlic and Jamón

You won’t find this homestyle Spanish dish on trendy tapas menus, but there’s a reason it’s a generations-old favorite. Caramelized garlic and crisped niblets of jamón are tossed with boiled beans to make a vegetable side that’s anything but boring. Get the recipe >

One-Pot Manchego Mac and Cheese with Pimentón Breadcrumbs

It doesn’t get more satisfying than a bowl of this creamy mac and cheese made with sharp manchego and smoky Spanish paprika. Get the recipe >

The post 21 Spanish Recipes Every Cook Should Know appeared first on Saveur.

Spain gets lots of attention in the food world, but there’s plenty of room on the Iberian Peninsula for two culinary powerhouses. As Portugal becomes an increasingly popular vacation spot—welcoming a whopping 30 million visitors in 2023 (a 300 percent rise over 10 years)—the cuisine is finally getting its due. The cuisines of Portugal and Spain are similar: Both are pork heavy and rely on a bounty of fresh seafood—no surprise, given Iberia’s endless coastline. Saffron, fresh herbs, garlic, and citrus are culinary throughlines uniting the countries. But there are plenty of differences, too, such as Portugal’s national obsession with bacalhau (salt cod), penchant for soupy rice dishes, and more expansive pastry tradition.

From cod-and-potato classics to immigrant-influenced crab curry, these are our best Portuguese recipes.

Pastéis de Bacalhau (Cod Cakes)

Portugal is known for its dizzying array of salt cod dishes, but this recipe for crispy cod cakes from Pica-Pau restaurant is Lisbon on a plate. We like shaping them in advance and frying them up just as guests are arriving. Get the recipe >

Portuguese Seafood Stew

Plump, tender mussels and flaky white fish simmer in a garlicky tomato broth in this Portuguese American favorite. Riffs on caldeirada, a fish stew beloved in the Old Country, are perennially popular across seafood-loving New England. Get the recipe >

Tomato and Octopus Rice

Octopus is a popular protein throughout Portugal—served grilled, braised, boiled, and umpteen other ways—but it’s especially wonderful in rice dishes. One of the best Portuguese recipes one can eat is this cozy, tomatoey seafood rice comes to us from winemaker Joana Santiago. Get the recipe >

Bacalao a Monção (Salt Cod with Port, Onions, and Olives)

This homestyle salt cod recipe is typical to Monção e Melgaço, a subregion of Vinho Verde in Portugal’s verdant north. The richly sauced, savory fish pairs nicely with the local alvarinho wines; if you can’t find one where you are, a slatey Spanish albariño will also do the trick. Get the recipe >

Pudim Abade de Priscos (Portuguese Ham Pudding)

This lush flan-like dessert gets its mellow savory notes from a surprising ingredient: smoked presunto ham. Don’t knock it till you’ve tried it! Get the recipe >

Foda à Moda de Monção

A hefty lamb roast wrapped in bacon and served with saffron rice, foda à moda de Monção is a show-stopping centerpiece hailing from northern Portugal. It’s traditionally cooked in a wood-fired oven in a “torto” terracotta pot, but a Dutch oven works just fine. Get the recipe >

Caldo Verde (Potato and Greens Soup with Chouriço)

This simple, soothing soup recipe comes to us from Lisbon resident Olivia Ferreira, who adds plenty of chouriço sausage, available online from the domestic brand Michael’s. Crusty papo secos, or Portuguese rolls, make the perfect accompaniment. Get the recipe >

Chickpea Fritters with Coconut Chutney

The menu at the tiny, brightly colored Jesus é Goês restaurant in Lisbon is filled with Goan dishes like these fritters that pop with traditional Indian spices and ingredients. The pillowy, onion-flecked bites are served with a pungent chutney made with cilantro, tamarind, chile, turmeric, and freshly grated coconut, but any sweet-and-sour dipping sauce will do in a pinch. Get the recipe >

Sopa de Tomate (Tomato Soup with Poached Eggs)

The combination of tomatoes, eggs, bacon, and chouriço works its magic in this satisfying stew best served with thick slices of country bread. Get the recipe >

Feijoada de Lulas (Squid, Bean, and Sausage Stew)

This dish from Taberna da Rua das Flores in Lisbon is a lighter, seafood-centric variation on Brazil’s gut-busting stew of black beans and meats. Get the recipe >

Braised Bass and Clams in White Wine and Cream

Reminiscent of fish chowder, this stew brings sea bass and clams together in a fragrant broth enriched with cream. The recipe is adapted from Cimas, a legendary restaurant in Estoril opened in the 1950s by a Scottish spy. Get the recipe >

Portuguese Salted Cod, Egg, and Potato Baked Casserole

Olive oil-slicked potato slices, chopped hard-boiled eggs, and flaked salt cod make this casserole one of the best Portuguese recipes we can think of—at breakfast, lunch, or dinner. Get the recipe >

Porco à Alentejana (Braised Pork and Clams)

This surf-and-turf stew brings together littleneck clams and medallions of pork tenderloin in a rich wine sauce. Get the recipe >

Caranguejo e Coco (Mozambican Coconut Crab Curry)

Mozambique was a Portuguese colony for nearly five centuries. At Cantinho do Aziz in Lisbon, Khalid Aziz draws crowds with Mozambican dishes that honor his family’s heritage, like this take on a traditional crab curry. Get the recipe >

Salada de Bacalhau a Grão-de-Bico (Salt Cod, Chickpea, and Egg Salad)

Petiscos are Portuguese tapas, and this light bite from Alentejo is a bracing, vinegary toss of salt cod, chickpeas, and hard-boiled eggs. Get the recipe >

The post 15 Portuguese Recipes to Liven Up Your Meals appeared first on Saveur.

Around the world, the celebratory dishes atop Lunar New Year feast tables are as symbolic as they are sumptuous. Long noodles signify longevity, chewy rice balls stuffed with sugary paste represent sweetness, and whole fish foreshadows abundance in the year ahead. Though often called Chinese New Year for its connection to the Chinese lunisolar calendar, Lunar New Year is a lively, joy-filled celebration across much of Asia, including Korea, Vietnam, Singapore, Malaysia, and Indonesia. This year, ring in the Year of the Dragon with a spread of global dishes—from crackly chả giò and chewy tteokguk, to fluffy fa gao and flaky pineapple tarts—to usher in prosperity and good fortune in the year ahead.

Chả Giò (Fried Spring Rolls)

At just about any festive occasion in Vietnam, you can bet fried spring rolls will make an appearance on the feast table. Known regionally as chả giò or nem rán, the snack is best dipped into nước chấm, the sweet-sour Vietnamese condiment. Get the recipe >

Yu Sheng (Prosperity Toss Salad)

Break out those chopsticks for a generous platter of yu sheng, or yee sang, aka prosperity toss salad. Make the recipe chef Alex Au-Yeung serves at Phat Eatery in Katy, Texas, then gather friends and family around the table to mix the Malaysian and Singaporean staple together. The higher it’s tossed, the more blessings the new year will bring. (See Au-Yeung make the dish here.) Get the recipe >

Tteokguk (Korean Rice Cake Soup)

Cook thin oval-shaped tteok, or rice cakes, in a savory anchovy broth to make what Junghyun Park and Jungyoon Choi call “one of the most significant dishes in Korean tradition.” Eaten on the first day of the new year as a tribute to ancestors, the soothing soup showcases tteok at their toothsome best. Get the recipe >

Fried Sesame Balls with Sweet Red Bean Filling

Crispy sweet rice balls filled with red bean paste and rolled in sesame seeds are a mainstay at Chinese bakeries and dim-sum restaurants, but they’re particularly auspicious as a Lunar New Year treat—round foods symbolize not only the moon, but also family togetherness. Cookbook author Kristina Cho’s recipe delivers a satisfying bite that’s crisp and crackly on the outside, and tender and chewy on the inside. Get the recipe >

Chao Niangao (Stir-Fried Rice Cakes) 

In many cultures, rice cakes are symbolic of a prosperous new year, so all shapes and sizes show up at holiday gatherings. This enticing stir-fried version—a spin on a Shanghai classic—amps up the flavor with a dollop of doubanjiang, the Chinese fermented soybean paste. Get the recipe >

Lumpia (Fried Spring Rolls)

Crispy fried wrappers envelop a delectable pork filling in these Filipino spring rolls, a party favorite in the Philippines and among the diaspora. Chef Dale Talde serves his version with sawsawan, a vinegar-and-soy-sauce mixture laced with raw garlic and fiery chiles. Get the recipe >

Yuanxiao (Sweet Rice Balls with Nut and Sesame Seed Filling) 

Chewy dough encases a rich, earthy paste made from nuts and sesame seeds in this Chinese snack symbolizing family reunion. Families boil them to celebrate Yuanxiao Jie, also known as the Lantern Festival, which falls on the 15th day of the lunar month and marks the end of the two-week new-year festivities. Make this version from Buwei Yang Chao’s 1945 cookbook to enjoy while admiring the full moon. Get the recipe >

Fa Gao (Steamed Cupcakes)

Sometimes called prosperity cake, fa gao is a beloved Chinese Lunar New Year treat that’s extra pretty to boot. When steamed, the tops of the cakes blossom into a flower-like pattern. In this recipe from Kristina Cho, the cookbook author lets us in on her grandmother’s clever shortcut: Bisquick, which ensures perfectly split tops and a satisfyingly soft, fluffy texture. Get the recipe >

Pork and Chive Dumplings

Wrap, pleat, and boil a pot of dumplings—a symbol of wealth and prosperousness in China because of their resemblance to gold ingots—to invite good fortune in the year ahead. Pork and chives make a classic savory pairing, so fold a little extra to freeze and enjoy in the new year whenever a craving strikes. Get the recipe >

Taiwanese Beef Noodle Soup

Invite good health and longevity with steaming bowls of red-braised beef noodle soup enriched with soy sauce, ginger, and scallions. This recipe from a Taipei noodle shop calls for simmering the protein for a few hours, yielding fall-apart-tender meat. Get the recipe >

Fish Sauce-Pickled Radishes

For special occasions like the new year, Vietnamese families often pickle radishes in nước chấm rather than the usual brine. The flavorful liquid imparts a depth of flavor that cuts through the richness of opulent celebratory dishes. Get the recipe >

Pineapple Tarts

Food blogger Yi Jun Loh’s pineapple tart recipe transforms the tropical fruit into a spiced, marmalade-esque filling, then encases the jammy mixture in rich, buttery pastry. The two-bite delights—popular in Malaysia, Singapore, and Indonesia when the Lunar New Year rolls around—are perfect for hosting, gifting, and snacking. Get the recipe >

Thit Kho (Vietnamese Braised Pork Belly with Eggs)

This hearty dish of caramelized, melt-in-your-mouth pork belly gets its irresistible savoriness from fish sauce and Coco Rico, a mild, coconut-flavored soda from Puerto Rico that’s common in Vietnamese cooking. Get the recipe >

Whole Steamed Fish with Tangerine Peel and Fennel

Bright citrus and peppery fennel enliven flaky steamed fish in this elegant banquet-table centerpiece. Follow Chinese tradition and save some leftovers for the following day as a symbol of bringing surplus into the new year. Get the recipe >

Japchae (Stir-Fried Glass Noodles)

Toss slippery sweet potato noodles with soy sauce, crunchy veg, and tender, juicy beef to make this crowd-pleasing Korean party dish. At any celebration of Seollal (as Lunar New Year is called in Korea), a heaping bowl is bound to be on the table. Get the recipe >

Chinese Lion’s Head Meatballs

Named for their impressive size, these juicy Chinese meatballs make a show-stopping addition to any festive feast. The trick to achieving their signature tender, bouncy texture? Stirring the pork mixture for at least five minutes, to thoroughly distribute fat and flavor. Get the recipe >

Spicy Beef Potstickers

Enhance ground beef with chili oil for a spicy take on a Lunar New Year classic. These pan-fried dumplings are a beaut: a flour-vinegar slurry added near the end of the frying process creates a beautifully crispy “skirt” that holds the potstickers together. Get the recipe >

Whole Grilled Fish with Vietnamese Peanut Pesto

For a whole-fish presentation with rich, nutty flavor and smoky flair, try this grilled, Vietnamese-inspired version from Houston chef Chris Shepherd. The peanut pesto smearing the fish hits all the flavor notes: umami from the fish sauce, caramelly sweetness from the brown sugar, and brightness from the lime juice. Get the recipe >

Tian Tian Chao Mian (Chinese Everyday Fried Noodles)

This stir-fried recipe calls for layering ingredients like dark soy sauce and sugar to concoct a concentrated, salty-sweet sauce that clings beautifully to noodles. Fresh mix-ins like cucumber and carrot add cheery color and satisfying crunch. Get the recipe >

Hong Shao Rou (Chinese Red-Braised Pork Belly with Eggs)

Red-braised pork belly is homestyle Chinese comfort food, with two types of soy sauce and a touch of sugar giving the beloved dish its signature glossiness and deep red-brown hue. In this version from cookbook author Fuchsia Dunlop, boiled eggs make the ideal vehicle for soaking up the savory sauce. Get the recipe >

Beef Rendang

A stick-to-your-ribs Indonesian staple, this succulent number calls for slowly simmering beef in a rich coconutty sauce seasoned with aromatic lemongrass and makrut lime leaves. Serve it alongside steamed white rice to absorb the velvety gravy. Get the recipe >

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

Tender short ribs and collagen-rich oxtail form the bedrock of this beefy, herbaceous Vietnamese stew. Fistfuls of cilantro and Thai basil enhance the dish with grassy aroma and brightness, while red onions and scallions add a peppery punch. Get the recipe >

Galbi Jjim (Braised Short Ribs)

Sohui Kim, chef of Brooklyn restaurant Gage & Tollner, weaves a thread of French technique into her Korean galbi jjim recipe: she incorporates both red wine and soy sauce into the braise for extra depth of flavor and East-meets-West oomph. Get the recipe >

Braised Winter Squash with Fermented Black Beans

Any feast full of rich fare needs some lighter options in the lineup for balance—like this flavorful, winter-friendly option from cookbook author Hannah Che. Her recipe utilizes the Chinese smother-braising technique—similar to red-braising—to soften squash to a luxuriously buttery texture. Get the recipe >

Stir-Fried Choy Sum with Garlic Sauce

It takes just five minutes to turn choy sum (or any other leafy green, like baby bok choy) into a garlicky, show-stealing side. Slightly bitter vegetables beautifully counterbalance any heartier dishes that might be on your banquet table. Get the recipe >

Nian Gao (Chinese Sticky Rice Cake) 

Steamed sweet rice dough flavored with brown sugar and almond extract makes a luck-filled Chinese Lunar New Year treat (nian gao is a homophone for “higher every year”). A sprinkling of toasted sesame seeds and an optional smattering of red dates elevates the treat to show-stopper territory. Get the recipe >

Sliced Pork Belly with Garlic Sauce

Dress tender poached pork belly with garlic, chili oil, and Taiwanese soy paste for a delicately salty-sweet dish straight from the island’s vibrant beer halls. Get the recipe >

Chinese Salt-Baked Chicken with Congee and Pickled Mustard Greens

A whole chicken represents prosperity, so make this oven-baked Hainan-style version that calls for coating a bird generously in salt—resulting in even cooking and extra-moist meat. Get the recipe >

Lo Bak Go (Pan-Fried Turnip Cake)

Rice flour and grated daikon studded with lap cheong sausages are a perennially popular dim-sum order, and they make a welcome addition to any holiday feast. Serve the crisp-on-the-outside, soft-on-the-inside snack with spicy hoisin sauce for a fiery kick. Get the recipe >

The post Our Best Lunar New Year Recipes for an Auspicious Feast appeared first on Saveur.

Whether you’re a superfan, a fair-weather fan, or simply a fan of snacks, Super Bowl Sunday is a big day for eating. And because watching the big game is usually a group effort, it’s the ideal setting for endless amounts of appetizers and shareable main dishes. We’ve rounded up some of our very favorite recipes that will please all participants, from classic Buffalo wings to crab dip and spicy green chili with chicken and white beans. So fire up the smoker, the slow cooker, or your air fryer and get ready for all things smoked, crispy, and slow-cooked because Super Bowl Sunday is for serious snacking.

Football Sandwiches

The recipe for these ham and Swiss sliders dripping in poppy-seed-butter sauce comes to us from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. As she puts it: “They may not seem like much, but they can move a grown man to his knees!” Get the recipe >

Charcuterie Board

An artfully arranged platter of meats—smoked, cured, or spiced—and cheeses is always a crowd favorite, particularly when grazing is the main dining mode. Here’s our guide to building a well-rounded board that will appeal to all your guests. Get the recipe >

Sautéed Onion and Yogurt Dip 

This is a fresher, lighter version of the tried and true onion dip (and it certainly doesn’t come in a can), combining shallots, scallions, and chives with creamy yogurt and tangy sumac. Serve with wedges of fluffy pita or crunchy vegetables. Get the recipe >

Hot Onion ‘Soufflé’ Dip

Nothing says game day like a hot dip, and this one has all the right components: onions, cream cheese, parmesan, and mayonnaise. It’s a four-ingredient winner that is baked until hot and golden brown, ideal for scooping up with Fritos or tortilla chips. Get the recipe >

Fire Crackers

Saltines get a major flavor infusion in this classic Southern snack, and it couldn’t be easier. Combine the crackers with oil and your fave seasoning mix, and let them marinate overnight. Toast them in the oven until golden and crispy, then consume by the handful. Get the recipe >

Hanky Pankys

A Cincinnati favorite, these oddly craveable hot canapés combine Velveeta, liquid smoke, and sausage, toasted atop pumpernickel or rye breads. They’re not quite a meal but they’re certainly a hearty appetizer that pairs perfectly with football. Get the recipe >

Mozzarella Sticks

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer, best served with marinara on the side. Get the recipe >

Buffalo Chicken Rillettes With Schmaltz Toasts

This party snack from Eric W. Bolyard of Compagnie NYC keeps all the best parts of buffalo chicken—juicy meat, hot sauce, and crisp fried bits—in a neat and tidy package. Do not skip the rich, crispy schmaltz toasts, which take this dip up a level. Get the recipe >

Mozzarella in Carozza (Italian-Style Fried Cheese Sandwiches)

Inspired by the small bites known as cicheti that food writer Dana Bowen ate in Venice, these crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe >

Pigs in a Blanket with Herbed Mustard Dipping Sauce

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe >

Grilled Corn and Ricotta Dip

In this take on cheese dip, grilled sweet corn is tossed with a healthy dollop of milky ricotta, aromatics, and herbs, then baked until it’s bubbling and brown. Get the recipe >

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe >

Chile con Queso

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses (the more cheeses the better, in our opinion). The tangy sour cream added at the end brings it over the top. Get the recipe >

Classic Guacamole

This is a snacking mainstay, but there’s always room for improvement. Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe >

Braised Brisket Burgers with Pimento Cheese

Brisket is braised in stout, bourbon, and soy sauce in this spicy pimento cheese-topped sliders from Louisville chef Edward Lee. Best served with dill pickles and a crisp beer to cut through the richness of cheese and beef. Get the recipe >

Cincinnati Chili

Chili powder, cinnamon, and celery seed are just a few of the spices that go into this deeply flavored Cincinnati-style chili that can be prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans).  It’s a Midwestern classic for a reason. Get the recipe >

Ohio Nachos

Swap out tortilla chips for potato chips in this deliriously good riff on nachos that’s straight out of Ohio. Our favorite version comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Get the recipe >

Jalapeño Poppers

The classic jalapeño popper recipe (a whole green chile, filled with cheese and then roasted or fried) has roots in the Mexican chile relleno, which goes back to the 1800s or earlier. It’s also a classic bar snack that can’t be beat for its excellent combination of spice and deep-fried crunch. Get the recipe >

Buffalo Wings

They might as well be proclaimed the official football snack, as they’ve become almost synonymous with football snacking at this point. This recipe is based on the wings at Anchor Bar, the buffalo bar credited with starting the whole thing. Get the recipe >

Lazi Chicken Wings

These spicy wings are based on a classic Sichuan dish in which golden chunks of chicken are tossed with spices and presented atop an intimidating bed of fried chilis. In this recipe, Jing Gao, founder of chili crisp brand Fly By Jing, uses bone-in wings that are coated with mala spice mix then tossed with a heady mix of fried chilies, Sichuan peppercorns, and spicy peanuts. Get the recipe >

Green Chili with Chicken and White Beans

This quick tomatillo-based green chili stew tastes like it simmered on the back of the stove for hours and is perfect for game day or a weeknight dinner. Get the recipe >

Our Readers’ Favorite Fried Chicken Recipe

Simply seasoned, with a thin, crisp coating and tender, juicy meat, the fried chicken from Charleston, South Carolina’s now-closed Martha Lou’s Kitchen is some of the best we’ve tasted. Get the recipe >

Frito Pie 

Whether you know it as Frito pie or a “walking taco,” this crunchy creation is always a hit. Corn chips are mounded high with chili, cheddar, onions, sour cream, and sliced jalapeños, right inside the Fritos bag. It’s efficient, hearty, and the ideal dish for a crowd on game day. Get the recipe >

Danger Dogs

The smell of a Danger dog—also known as a Sonoran hot dog, Tijuana dog, or, in Los Angeles, a Dodger dog—is irresistible. Hot dogs are wrapped in bacon and browned, then smothered with a mixture of peppers and onions. Get the recipe >

Black-Eyed Pea Cornbread

Stuffed with black-eyed peas, sausage, and cheddar, this hearty cornbread was the standout dish at a tailgating party food writer Carolynn Carreño attended at the University of Mississippi. Closer to a breakfast casserole, the dish achieves its custardy, pudding-like texture with buttermilk and creamed corn. Get the recipe >

Deviled Eggs 

These classic hors d’oeuvres are welcome at all gatherings, from Easter brunch to the coffee table during the Super Bowl. Mustard and vinegar provide the devilment for a flavorful bite, particularly when topped with a scattering of scallions and paprika. Get the recipe >

Beer Cheese Soup

Beer and cheese are football staples, so why not just combine them? This particular recipe has a strong cheddar-based foundation that’s then topped with piquant Gorgonzola for a more complex version of a hearty favorite. Serve it with crusty bread and more beer for a true Super Bowl win. Get the recipe >

The post Our Most Mouthwatering Recipes for Super Bowl Sunday appeared first on Saveur.

Who can really argue with the blissful combination of macaroni and cheese? Here in the States, the boxed stuff is effectively a childhood rite of passage. For so many of us growing up, the orange-hued elbows were an easy-to-love sustenance that cemented itself so deeply in our taste memory that cheesy pasta remains a lifelong comfort food. Some of our best mac and cheese recipes honor the classics (don’t miss our gooey four-cheese mac or culinary legend Edna Lewis’ Southern-style casserole), while others take the beloved dish in a slightly more grown-up direction (think luxe add-ins like truffles, lobster, Comté, and fresh chèvre). Choose your own mac and cheese adventure below—it’s guaranteed to be delicious.

Macaroni du Chalet

Visitors to Switzerland’s Fribourg region who ride the swinging funicular to the tippity top of Mount Moléson can soak in dazzling views over a cool glass of chasselas wine and a heaping bowl of macaroni du chalet. A generous handful of scallion and chives provide a necessary hit of freshness—and draw out the herbal and oniony notes in this dish’s mountains of melted Gruyère. Get the recipe >

Baked Macaroni with Goat Cheese, Spinach, and Tomatoes

In this stovetop-to-oven casserole, a tomato-topped, golden-brown crust gives way to cozy macaroni slicked in a warm and gloriously creamy sauce. This colorful mac ‘n’ cheese is perfect for summer potlucks. Get the recipe >

One-Pot Manchego Mac and Cheese with Pimentón Bread Crumbs

This one-pot mac and cheese from SAVEUR’s Madrid-based travel editor Benjamin Kemper is a smoky Spanish take on the American comfort food classic. Get the recipe >

Thomas Keller’s Macaroni and Cheese

Superstar chef Thomas Keller ups the ante on the classic casserole by adding Comté, a French cheese with a complex, nutty flavor that melts beautifully; lots of freshly grated nutmeg; and a crunchy, golden breadcrumb topping. The result? A luscious side dish—or a lavish dinner—that’s a surefire crowd-pleaser. Get the recipe >

Apple-and-Sausage Macaroni and Cheese

Fresh apples and hard cider add unexpected depth to this easy mac and cheese, while savory pork sausage and earthy sage ensure it doesn’t veer into overly sweet territory. While the simple dish feels particularly apt for fall, it also makes a welcome addition to the dinner table any time of year. Get the recipe >

Truffled Macaroni and Cheese

How do you take a recipe that’s already so decadent to the next level? Splurge on truffles! This dish not only incorporates finely chopped truffles and truffle oil in the sauce, but it’s also garnished with shaved truffles on top—talk about a showstopper. Get the recipe >

Southern-Style Macaroni and Cheese

Two ingredients set this wonderful regional macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. Adapted from The Gift of Southern Cooking by culinary legend Edna Lewis and Southern food authority Scott Peacock, this crowd-friendly recipe is definitely a keeper. Get the recipe >

Baked Macaroni and Cheese with Parmesan Bread Crumbs 

“I first discovered this recipe over 15 years ago. It is without a doubt the best mac & cheese,” writes commenter Jill Hardy about this recipe from New York City chef Terrance Brennan. We couldn’t agree more—between the delectable trio of cheeses (Gruyère, Comte, and fontina) in the sauce and the crunchy, golden parmesan-panko topping, it’s a dish no one will be able to resist. Get the recipe >

Double-Cheddar Macaroni and Cheese

This recipe comes to us from Bertha’s Kitchen, a soul food institution in Charleston, South Carolina. Their version of the classic side dish calls for white cheddar in the sauce and orange cheddar in the topping, yielding a magnificent mac and cheese with a crunchy, golden brown crust. Get the recipe >

Lobster Macaroni and Cheese

In this truly luxurious mac and cheese, succulent chunks of lobster are tossed with elbows and a rich fontina-and-mascarpone sauce. The whole thing is then baked until bubbly and golden and finished with more lobster on top—the perfect preview to whet your guests’ appetites. Get the recipe >

Four-Cheese Macaroni and Cheese

The secret to this ultra-creamy classic? A little Velveeta stabilizes its deeply flavorful mornay sauce made with blue cheese, melty Gruyère, and sharp white cheddar. Get the recipe >

Greek Mac and Cheese

Studded with spinach and fresh dill, enriched with feta and graviera cheese, and infused with cinnamon and nutmeg, this Greek-inspired casserole hits all the right notes. Get the recipe >

The post Our Best Mac and Cheese Recipes Will Satisfy All Your Cravings appeared first on Saveur.

These are dark times, friends. Winter’s shorter days—along with the depressing state of the world—call for something a little stronger. Sure, there’s nothing wrong with sipping martinis all year long, but the cold weather is especially perfect for libations stirred with belly-warming ryes, bourbons, and scotches. From a textbook-perfect sidecar to nutmeg-laced milk punch for a crowd, here are 15 winter sips to get you through the doldrums.

Brennan’s Brandy Milk Punch

Along with the bloody mary, this boozy, nutmeg-scented punch is a New Orleans brunch mainstay (and one of our favorite cold-weather tipples). This version features an aromatic aged brandy named after Napoleon Bonaparte, but any good-quality brandy or cognac will do. Get the recipe >

China Fight

Aymeric Tortereau, of Café Juliette in Lyon, created this cocktail at a bartenders’ workshop to feature Bigallet’s bitter liqueur China-China amer. Similar to a Manhattan but with Cognac and amer providing the powerful base, his concoction gets a refreshing splash of elderflower liqueur. Get the recipe >

Boulevardier

The French word Boulevardier translates roughly to “man about town,” an apt name for a chic cocktail that sprang up in Paris in the 1920s. It was invented at Harry’s New York Bar by a group of cocktail aficionados known as the International Bar Flies, whose bitter and sweet drink has remained popular for almost a century. Get the recipe >

Hotel Monteleone’s Vieux Carré

As far as quintessential whiskey cocktails go, it doesn’t get much easier than this no-shaker-required New Orleans standby. This classic recipe comes from Hotel Monteleone’s rotating Carousel Bar in New Orleans, where the drink was created. The cocktail’s name, which means “old square” in French, is a nod to the French Quarter. Get the recipe >

Commander’s Palace Sazerac

Making Louisiana’s official state cocktail like a seasoned New Orleans bartender is easier than you think. This recipe from Commander’s Palace calls for absinthe, but if you can’t find it, substitute another anisette such as Herbsaint or pastis. Get the recipe >

Celery Cider Cocktail

Vodka makes a clean, crisp base in this tart and refreshing apple number that gets a je-ne-sais-quoi savory note from a dash of celery bitters. Get the recipe >

White Russian

This vintage cocktail is a cream-based variation on the vodka-and-coffee Black Russian. Some credit the drink’s resurgence to the 1998 cult classic “The Big Lebowski,” in which the lead character, “The Dude,” consumes little else. Get the recipe >

Wise Guy

This coffee old fashioned laced with cinnamon, clove, and allspice is coziness in a cup—and a cinch to prepare. It calls for pimento liqueur (aka allspice dram), which was a popular ingredient in 18th-century punches. Get the recipe >

Our Be-All, End-All Espresso Martini

Have a countertop espresso machine (or trusty café) nearby? A shot of freshly pulled espresso is the key to this iconic—and increasingly trendy—cocktail. Get the recipe >

Carajillo

Popular in Spain and Latin America, this hot cocktail was born of the people—not a mixologist. The timeless formula is equal parts coffee or espresso and a spirit or liqueur (be it rum, brandy, or an herbal liqueur such as Licor 43). Get the recipe >

Bourbon Milk Punch

Rich with half-and-half and fragrant with nutmeg, this slushy delight doubles as an adults-only dessert in a glass. Get the recipe >

Cinnamon-Apple Martini

Calvados, fresh fruit, and spice sparkle in this all-grown-up take on the old-school appletini. Get the recipe >

Floral Old Fashioned

Homemade chamomile syrup and Dalwhinnie 15 Year combine in this delicate yet intoxicatingly smoky cocktail that’s garnished with edible flowers. Get the recipe >

Rudolph’s Regret

Based on the Blood and Sand, created in honor of actor Rudolph Valentino’s famous 1922 bullfighter film, this Irish version from Dublin’s Sidecar Bar substitutes fruit-forward spirits for the original vermouth and blood orange juice. Amarena cherries give it a sweet finish. Get the recipe >

Sidecar

Cognac is for so much more than cigars and snifters—as this bright and citrusy classic handily proves. Get the recipe >

The post Our Best Boozy Cocktails for the Dark Days of Winter appeared first on Saveur.

Christmas songs tell us that the morning of December 25th is the absolute peak of the winter holiday season. Families rock around the tree while tiny tots open presents with their eyes all aglow. But truth be told, I think what comes after the early-morning rowdiness is more special: gathering around a table with loved ones to share a mouthwatering feast. It’s the denouement, if you will, that follows the climax—the moment the energy and anticipation surrounding the season gives way to a comfortable, more relaxed pace.

Holidays call for something extra special, yet also simple enough so as not to pull you away from the revelry. Keep the prep work to a minimum by using up Christmas Eve leftovers in a savory one-pan hash. Or, make eggs the star of the show with an easy and elegant quiche, or a hearty shakshuka. For a sweeter option, treat loved ones to a croissant bread pudding or pecan-chocolate sticky buns that double as desserts. As SAVEUR’s resident breakfast correspondent, I’ve rounded up some festive recipes that not only fuel the day’s activities, but also evoke the spirit of the season.

Custardy French Toast

Grilled on the stovetop and finished in the oven, this take on French toast is more like a decadent souffle—as crisp on the outside as it is pillowy on the inside. Get the recipe >

Orange Butter Coffee Cake

The only thing that can improve upon a winter’s-morning cup of coffee is a slice of coffee cake to go with it. This version, smothered in a tangy orange glaze and chopped pecans, is an especially sunny, craveable take. Get the recipe >

Kaiserschmarrn (Austrian Scrambled Pancakes)

A coffeehouse staple in Vienna, this dish of torn-up pancake is all fluffiness and no fuss—which makes it the perfect choice for a busy holiday morning. Add a berry compote and a dusting of powdered sugar for a downright festive presentation. Get the recipe >

Rice Pudding with Raspberry Coulis

Lighter than most rice puddings, and not quite as sweet, this Swedish specialty is a Christmastime tradition. Short-grain rice, such as arborio, lends itself beautifully to a deliciously creamy consistency—and a comforting, satisfying breakfast. Get the recipe >

Spinach, Beef, and Egg Hash

On a busy holiday morning, you need a recipe that comes together swiftly. This savory one-pan dish might only call for a handful of ingredients, but it’s guaranteed to be the star of the table. In place of the beef chuck, try tossing in any breakfast meats you might have hanging around in the fridge. Get the recipe >

Country Ham & Red Eye Gravy Danish

Brew a little extra coffee on Christmas morning (or use up any left over from the night before) to make a classic Southern gravy for these glorious savory pastries studded with ham and pecorino. Get the recipe >

Shakshuka

This simple dish of poached eggs and tomatoes spiked with spices and aromatics may be a brunch classic, but it also makes a gorgeous and filling main course any time of day. Get the recipe >

Roasted Apples and Bacon with Onions and Thyme

This classic Danish treatment proves apples belong as much in the savory realm as the sweet. Roast them with onions, caramelize them in bacon fat, and serve them under thick steaks of smoked belly bacon for a brunch dish that hits all the flavor notes. Get the recipe >

Sourdough Whole Wheat Waffles

Have sourdough starter left over from holiday baking sitting in your fridge? Mix some of it into classic waffle batter to give it airiness and tang that non-yeasted versions simply can’t match. Get the recipe >

Blueberry Quinoa Pancakes with Lemon Crema

Granola and quinoa lend lovely crunch and earthy flavor to these substantial, fluffy pancakes. The zesty lemon crema dolloped on top will brighten up any cold winter morning. Get the recipe >

Swedish Cinnamon-and-Cardamom Bread

In Swedish, fika means “to have coffee,” but it also refers to the country’s tradition of taking a break, chatting with friends, and enjoying a pastry, like this yeasty spiced bread from cookbook authors Anna Brones and Johanna Kindvall. It’s just the thing to munch while sipping a mug of joe on Christmas morning.  Get the recipe >

Baked French Toast with Cream and Eggs

This savory French toast is deceptively simple (and scalable), yet lavish enough for a festive occasion. As the dish bakes, the cream soaks into the bread and thickens into a rich sauce right on the platter, resulting in an impressive breakfast you’ll make again and again. Get the recipe >

Danish Rye Bread Porridge (Øllebrød)

Got some stale rye bread (preferably rich, nutty rugbrød) on hand? Soak cubes of your leftover loaf in a dark, malty beer on Christmas Eve, and you’ll be ready to make this tangy, earthy  breakfast treat the next morning. Get the recipe >

Espresso Waffles with Mocha Drizzle

Espresso powder and almond flour give a bittersweet edge to these waffles, which are glossed with a decadent sauce of coffee, condensed milk, and dark chocolate. Get the recipe >

Baked Egg Danish with Kimchi and Bacon

These savory Danishes swaddle kimchi, bacon, and baked eggs in rich, chewy laminated dough. If you have leftover ingredients from Christmas Eve hosting—think cooked mushrooms and greens, or grated cheese and herbs—go ahead and swap those in. (For the best texture, be sure to drain the extra liquid from cooked vegetables before adding.) Get the recipe >

Eggplant and Walnut Frittata (Badimjan Kükü)

This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving the meal a nutty, meaty consistency. Get the recipe >

Pecan-Chocolate Sticky Buns

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet—which not only makes for a rustic presentation but also guarantees gorgeously golden-brown edges. Get the recipe >

Gluten-Free Ham and Cheddar Scones

The sugar in these buttery, wheat-free scones offsets the smoky ham, cheddar cheese, and fresh chives, yielding the perfect example of how sweet and savory can go hand in hand. Get the recipe >

Perfect Blue Cheese Quiche With Whole Grain Crust

The blue cheese in this velvety quiche makes the dish satisfyingly creamy—balanced perfectly by a nutty, buttery spelt-and-whole-wheat crust. Get the recipe >

Grilled Banana-Pear Pancake

Francis Mallmann’s thick, fluffy flapjacks, topped generously with cool crème fraîche, creatively use grilled bananas as a pancake ring. The caramelized pear pressed into the batter as it’s cooking makes for a sweet surprise. Get the recipe >

Croissant Bread Pudding with Bourbon Sauce

Got a bunch of viennoiseries to finish before they go stale? This extravagant, boozy bread pudding makes the most of past-its-prime pastries by turning them into a decadent and boozy breakfast. Get the recipe >

Blackberry-Mint Scones

Agatha Kulaga and Erin Patinkin, of Ovenly bakery, call for frozen berries in their blackberry-mint scones, so you can make them even when berries aren’t in season—ideal for Christmas breakfast when fresh is harder to come by. Get the recipe >

The post 22 Joyful and Triumphant Breakfast Recipes for Christmas Morning appeared first on Saveur.