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.

Mother’s Day is that too-rare reminder to hit pause so we can all give thanks to those important women in our lives who made us who we are. This year, whether you’re celebrating your own flesh-and-blood, a superstar stepmom, or your co-parent-in-crime, the mom in your orbit deserves so much more than another greeting card. Let her sleep in while you make her a morning meal she’ll remember all year.

Our best Mother’s Day brunch recipes are easy enough for the little ones to lend a hand—but special enough to treat that very special mom. Think classic blueberry muffins, frisée breakfast salad, no-splatter rhubarb-rose jam, and cream-soaked, savory, baked French toast. 

If there are other relatives nearby, don’t be shy about delegating to the fam—I hear siblings make excellent sous chefs—but know that these dishes are simple enough even for us only children to handle with aplomb. A minty iced mocha is a quick-yet-elevated caffeine delivery system for moms who like a sweet start to their day, while other mothers might prefer to indulge in a stiffer morning libation; for them, mix up a batch of spicy bloody Marys the night before. 

If there are multiple moms at the table (I’m looking at you too, Aunties and Grandmas <3), a family-sized coffee cake or a jumbo batch of crunchy granola might be in order. However many moms you might be celebrating this year, you’ll find something to make each of them smile among our favorite Mother’s Day brunch recipes.

Sourdough Whole Wheat Waffles

Sourdough starter mixed into classic waffle batter gives a brightness, airiness, and—who knew?—exterior crunch to waffles that non-yeasted batters can’t match. Get the recipe >

Oeufs au Plat Bressanne (Baked French Toast with Cream and Eggs)

This savory French breakfast of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. The cream soaks into the garlic-rubbed bread and thickens to a rich sauce right in the skillet resulting in a savory French toast. Get the recipe >

Sweet Potato Pancakes

These spiced sweet potato pancakes are adapted from the version served at the historic Arcade Restaurant in Downtown Memphis. Get the recipe >

Basque Potato and Pepper Tortilla with Ham and Cheese

In Basque country, this egg-based tortilla is sometimes sliced through the middle like a sandwich roll and layered with cured ham and sheep’s milk cheese. If cutting horizontally through the thin, delicate tortilla seems too troublesome, the ham and cheese are just as delicious served on the side. Get the recipe >

Minty Mocha Cold Brew

This lightning-fast cold-brew coffee method is a simple—and portable—way to caffeinate on the go. Aeropress brewers are inexpensive, lightweight, and easy-to-clean, and can be used to make either hot or cold espresso-strength coffee in a matter of minutes. Get the recipe >

Classic Blueberry Muffins

Sweet, fresh blueberries are complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Overmixing the batter will result in a tough muffin, so stir only until most of the flour is moistened. Get the recipe >

Seared Bologna, Egg, and Cheese Biscuit Sandwiches with Sweet Mustard

Bologna makes an excellent breakfast sandwich swap for sausage or country ham, particularly when it’s purchased from a good butcher, browned in a pan, and layered on warm, split biscuits. Runny fried eggs, melted American cheese, and sweet, sharp mustard make a good thing even better. Get the recipe >

Rhubarb-Rose Oven Jam

For a no-stress Mother’s Day brunch, make a batch of easy, splatter-free jam in the oven. This version adds floral flavors to sweet-tart rhubarb with vanilla bean and rosewater. Get the recipe >

Bacon and Egg Fried Rice

This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Cookbook writer Amy Thielen often adds a little sauerkraut for a further Midwestern touch. Get the recipe >

Molly O’Neill’s LongHouse Granola

The LongHouse scholars ate this granola for breakfast every morning of their month-long stay at Molly O’Neill’s house in Rensselaerville, New York. Get the recipe >

Border Grill Bloody Mary

Spicy tomatillo and cucumber ice cubes chill this twist on the classic brunch drink from chef Mary Sue Milliken’s Los Angeles restaurant Border Grill. This recipe first appeared in our November 2013 issue along with the story State of Grace. Get the recipe >

The post Our Best Mother’s Day Brunch Recipes Are As Special As Mom appeared first on Saveur.

Treat your mother to one of these pasta dishes, soups, salads, and desserts bursting with color and flavor.

Gascon Sourdough Cornbread (Pain de Méture)

Corn is prevalent in Gascony, France, where it’s used to feed the region’s famous foie gras ducks. It’s also the star of this pain de méture, a Gascon cornbread made with sourdough and baked in a cast iron pan. This cabbage-leaf-lined version from New York-based baker Kamel Saci was tested by Saveur contributor Kate Hill, a cook and cooking instructor in the region, who loves the crispy bits of cabbage that sear around the bread’s edges. Get the recipe for Gascon Sourdough Cornbread (Pain de Méture) »

Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho)

Coco Rico is a mild, coconut-flavored soda from Puerto Rico that is also used as an ingredient in Vietnamese cooking. If you can’t find it, substitute the same amount of Sprite mixed with ¼ teaspoon of coconut extract. Get the recipe for Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho) »

Fermented Carrot Borscht with Ginger and Turmeric

“Borscht was traditionally a fermented soup,” says Cortney Burns, who adapted the classic beet base to one featuring a combination of fresh and fermented carrots and beets instead. “The warming spices, fresh ginger, and alliums bring out the natural sweet flavor of the carrots,” she says. Burns tops her soup with anything from salt-brined caraway to shredded or wilted vegetables, pickled ginger, dill, or yogurt, but play around with combinations you like. For a red version, use purple or red carrots and red beets. For a yellow version, use yellow carrots and golden beets. Pass the finished soup through a fine-mesh sieve for a completely silky texture. Get the recipe for Fermented Carrot Borscht with Ginger and Turmeric »

Finish your fettuccine in buttermilk for this rich and tangy winter dish. Get the recipe for Buttermilk Fettuccine with Spiced Tomato Sauce »

New York bartender Jackie Summers introduced us to a homemade version of this traditional Jamaican white rum punch made with dried hibiscus flowers and an array of citrus and spices. Our version makes it “royale” by topping it off with champagne or sparkling wine. Get the recipe for Sorrel Rum Punch »

Sarikopitakia (fried mizithra cheese pastries)

These savory fried cheese pies are named for their spiral shapes. Sariki, a Turkish word meaning “turban,” is also the name of a traditional headdress still worn by Cretan men at celebrations. Tsikoudia, a grape-based spirit from Crete, is used in the dough, likely for making it easier to roll out into thin sheets. Get the recipe for Sarikopitakia (Fried Mizithra Cheese Pastries) »

Cretan Cheese Pies with Thyme and Honey (Kalitsounia)

These local hand pies are often served around Easter. Made with a country-style phyllo, which is less flaky and slightly thicker than classic versions of the dough, they can be found either baked or fried and filled with many different types of mild local sheep and goat cheeses. This recipe for a baked version features mizithra and tiromalama cheeses, but others may use malaka or anthotyro. A good substitute is a mixture of feta and ricotta salata. Get the recipe for Kalitsounia (Cheese Pies with Thyme Honey) »

Rumor has it that pasta puttanesca–literally “whore’s pasta”–was a quick and easy dinner of choice among Napolitan working ladies, but the dish’s salatious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »

Tartine’s sweet morning bun has been the darling of San Francisco pastry lovers for years. Lead viennoisier Fausto Eche­verria’s savory version trades the bun’s sugary cinnamon-orange streusel filling for a piquillo pepper and almond mixture inspired by Catalan romesco sauce. The kitchen team at Tartine roasts and preserves their own fresh piquillo peppers, but a good-quality jarred version is a fine substitute. After baking, sprinkle the warm buns with finely shredded Manchego. Get the recipe for Piquillo Pepper and Almond Morning Buns »

The key to getting a good char on Brussels sprouts is roasting them in a single flat layer, making sure they don’t overlap. Don’t worry about serving them right out of the oven, as they are just as tasty at room temperature. Get the recipe for Easy Roasted Brussels Sprouts »

Forget everything you know about “white cake,” this recipe’s a game changer: rich and velvety to the point of creaminess, heady with vanilla, and almost as fluffy as angel’s food cake. The secret is virgin coconut oil, which amplifies the aroma of butter and vanilla while creaming up lighter (and whiter) than butter alone. I top it all off with silky Marshmallow Buttercream, for a cake that’s beguilingly complex despite its apparent simplicity. Get the recipe for BraveTart’s Classic White Layer Cake with Marshmallow Buttercream »

Pongala means “to boil over,” referring to the moment the starchy water from this sweet rice dish bubbles above the lip of its clay pot. At the Attukal Pongala festival, pongala, the offering made to a Hindu deity, is cooked over fire and seasoned with jaggery (unrefined palm sugar) and coconut. Recipes can vary to include cardamom, cinnamon, banana, and raisins. Get the recipe for Pongala (Sweet Sacred Coconut Porridge) »

Potato and Cheese Tortelli with Porcini Mushrooms

“It’s a common misconception that tortelli and tortellini are the same,” chef Evan Funke of Felix in Los Angeles says. Unlike round tortellini, tortelli (the proper name for these ravioli-like stuffed pastas) are squares or rectangles simply folded over a filling and sealed. This is a thicker dough and more toothsome, too. A classic autumn condimento is a porcini mushroom sauce. “When it’s mushroom season in Italy, you eat porcini until you’re blue in the face,” says Funke. Get the recipe for Potato and Cheese Tortelli with Porcini Mushrooms »

Morel and Asparagus Spaghetti

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »

Lobster and Avocado Salad

Sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments. Get the recipe for Lobster and Avocado Salad »

The post 15 MOther’s Day Lunch Recipes appeared first on Saveur.

A steaming cup of coffee, a bubbling flute of mimosa, a slice of warm buttered toast, a cheese-crusted dish of baked eggs, and a parfait layered with sweet rhubarb compote, tart Greek yogurt, and crunchy salty granola. When you’re making breakfast for someone special, you want it to be just right, and for Mother’s Day this Sunday, we don’t think it could get much better than this breakfast menu.

Eating breakfast in bed requires a certain amount of technique: you don’t want to have to worry about spilling sticky sauces and syrups on the sheets, and complicated, two-handed fork-and-knife slicing can be difficult on the irregular surface (even if you use a breakfast tray — one of our all-time favorite dining accessories). With that in mind, everything on this elegant menu is easy to eat — eggs baked and served in a petite ceramic baker, yogurt parfait layered in a tumbler. With a fizzy mimosa and a sprig of lilac (just now in season, a perfect pop of spring), go ahead and indulge mom with our springtime breakfast in bed menu.

Crêpes with Maple Sugar and Syrup

Layered and rolled with sweet amber sugar and syrup, these make an indulgent breakfast or dessert. Get the recipe for Crêpes with Maple Sugar and Syrup »

Baked Eggs

Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Get the recipe for Baked Eggs »

In Denmark, the regional rye bread, called rugbrød, is debatably sacred. Many bakeries stock upwards of five or six varieties of the nutty, rich, nutritious loaves. And when crumbs fall off while slicing it for smørrebrød, they’re not tossed. They’re saved (and soaked in beer) for this tangy, earthy breakfast treat. Get the recipe for Danish Rye Bread Porridge (Øllebrød) »

Goat Cheese and Strawberry Breakfast Tarts

A childhood breakfast treat gets an upgrade with strawberry jam and tangy goat cheese. Get the recipe for Goat Cheese and Strawberry Breakfast Tarts »

Cinnamon Apple Bostock

Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below. Get the recipe for Cinnamon Apple Bostock »

Cream Cheese Cinnamon Rolls

Spreading cream cheese into the layers of dough enhances the richness and moistness of these rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. Get the recipe for Cream Cheese Cinnamon Rolls »

Yeast-Raised Waffles

A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp. Get the recipe for Yeast-Raised Waffles »

Strawberry Griddle Cakes

Fresh strawberries turn ordinary pancakes into something scrumptious; wild blueberries, or any other kind of berry, make an excellent substitute. Get the recipe for Strawberry Griddle Cakes »

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Alvin Cailan of Los Angeles’ cultish Eggslut goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg and cooking the collard greens in pancetta fat. Get the recipe for Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli »

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Splashing in a little something floral is a great little trick for enhancing your cocktails. Try adding a floral liqueur, essence, or syrup to cocktails for added depth and complexity. It’s not just vodka or clear liquors that take well to florals; try adding a blossom to your rye or whiskey drink. Flavors like lavender, violet, and elderflower make for excellent liqueurs and syrups, which we love to substitute in as a sweetener. From a gorgeous champagne cocktail crowned with a single hibiscus flower to a fragrant twist on the classic old-fashioned, we’ve rounded up our favorite floral cocktail recipes.

Floral Old Fashioned

Cameron Johnston of Gleneagles Hotel designed this drink for those who don’t usually go for a Scotch drink; chamomile syrup and Dalwhinnie 15 combine for a delicate cocktail with a still-smoky finish. Get the recipe for Floral Old Fashioned »

Sakura Martini

Tokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms. Get the recipe for Sakura Martini »

Antilles Cocktail

Orange flower water makes a wonderful accent to armagnac’s notes of dried fruit and vanilla; combined with vermouth, the result is a delicately sweet, subtly floral cocktail that’s perfect as an after-dinner drink. Get the recipe for the Antilles Cocktail »

Rose & Rye

Rose’s Luxury in Washington, D.C. makes this sprightly, pretty cocktail, a mix of rye, rose-tinged simple syrup, fresh lemon juice, and bitters. Get the recipe for Rose & Rye »

Everything’s Coming Up Rosé

This bright fuchsia aperitivo mixes tannic hibiscus tea, sweet Lillet Rosé, and dry rosé with a hit of prosecco. Get the recipe for Everything’s Coming Up Rosé »

Water Lily

Crème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT. Get the recipe for Water Lily »

Birds and Bees

A syrup made with honey and chamomile tea mellows the fresh lemon juice in a gin cocktail from Juan Coronado of South Beach restaurant The Bazaar.

Pendennis Cocktail

Pretty in pink with a delicate froth, this apricot-gin cocktail has a mesmerizing balance of floral, citrus, and fruity flavors. Get the recipe for Pendennis Cocktail »

Lavender Paloma

Our twist on the classic tequila and grapefruit cocktail uses mezcal, fresh grapefruit juice, and lavender simple syrup for a drink that’s simultaneously smoky, bright, and floral. Get the recipe for Lavender Paloma »

Elderflower Old Fashioned

Elderflower liqueur replaces the traditional sugar cube in this floral twist on an old favorite. Get the recipe for Elderflower Old Fashioned »

Blooming Champagne Cocktail

A single hibiscus flower scented with a drop or two of rose water turns a simple glass of sparkling wine into a show-stopping cocktail. Get the recipe for the Blooming Champagne Cocktail »

Ultimate Gin and Tonic

Citrus wheels and edible flowers lend beautiful color to a classic gin and tonic. Get the recipe for Ultimate Gin and Tonic

The post 12 Floral Cocktail Recipes to Make Right Now appeared first on Saveur.

We’ve rounded up our top ideas for food- and kitchen-related gifts that mom will love.

Rosé Champagne Gift Set

Acrylic Tart Server

Mexican Clay Cookware

Brushed Gold Serving Utensils

Stainless Steel Milk Frother

Instant-Read Pocket Thermometer

Lacquer Hexagon Tray

Christine Ferber Jams

Coconut Bowls

Clay Casserole Dish

The post Mother’s Day Gift Ideas appeared first on Saveur.

Pisco, the South American brandy made from grapes, adds a floral, citrusy kick to this sparkling cocktail made with Lillet Rosé and champagne, based on one served at Manhattan bar The Peacock. We like a dry but fruity rosé for the topper; here, we’ve used Moët & Chandon’s Chandon Rosé, which adds juicy apricot and raspberry notes without bringing too much sweetness.

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Show Mom how much you care about her on Mother’s Day with these homemade and handcrafted gift ideas, from candied clementines to blueberry jam to chocolate marshmallows.

Herbes de Provence

Sour Cherry Compote

Strawberry Chile Syrup

Salted Caramels

Nancy’s Violet Jelly

Sour Mix

Ginger Curry Candied Almonds

Hand-Chopped Garlic Salt

Homemade Vanilla Extract

White Truffle-Pistachio Caramel Corn

Candied Clementines

Chocolate Marshmallows

Chocolate-Covered Cherry Cordials

Blueberry Jam with Lemon and Thyme

The post Homemade Gifts for Mom appeared first on Saveur.

From a tea menu featuring Venetian small bites to a sweet and savory spring brunch, treat Mom to a spread of homemade delights.

A Mother’s Day Dinner

Relaxed Spring Brunch

Classic Spring Brunch

Mother’s Day Tea

A Southern Tea Party

The post 6 Perfect Menus for Mother’s Day appeared first on Saveur.

Our staff is made up of adventurous eaters who love nothing more than discovering new dishes from all over the globe, but in terms of pure comfort and satisfaction, nothing compares to the foods we grew up with. Over the years we’ve tested and featured all kinds of recipes from staffers’ moms, from broccoli and cheddar casserole to strawberry bread to chicken salad, and they’re still some of our favorites. Here are 7 recipes straight from the best cooks we know.

Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut)

New Jersey Fattoush

Broccoli Casserole

Chocolate Pudding Pie

Strawberry Loaf Bread

Mom’s Chicken Salad

The post Mom’s Favorite Recipes appeared first on Saveur.

The Menu

• Venetian Tea Sandwiches
• Gravlax with Blinis
• Stilton and Bacon Cheesecakes
• Apple and Rosemary Tarts with Lancashire Cheese
• Artichoke Stuffed Mushrooms
• Fresh Fruit and Crudites
• Amadeus Cookies
• Butter Cookies
• Tea and Coffee
• Sweet Gin Symphony Punch

More About This Menu

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