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* Recipes * Recipes by Ingredient * Recipes by Course * Recipes by Cuisine * Recipes by Season & Occasion * Techniques * Culture * Features * Cookbook Club * Trends * Shopping * Product Reviews * Shopping Guides * Saveur Selects * Subscribe * Newsletter * Print * Stockists * * Eat the world. Scroll For More Culture HOW TO TAKE A MILK BAR CRAWL THROUGH KRAKOW These history-soaked canteens serve Polish comfort food with a hefty side of nostalgia. By Joe Baur WHAT WE’RE LOVING NOW Culture THE MARVELOUS REAPPEARING ACT OF THE 1960S FRIGIDAIRE FLAIR STOVETOP This quirky retro appliance has a devoted cult following—but why? By JESSICA CARBONE Culture THIS NEW FOOD-CENTRIC CRUISE GOES DEEP INTO THE AMAZON In Brazil, Kaiara’s rainforest itineraries put local ingredients and makers front and center—and encourage low-impact tourism along the way. By PAUL RICHARDSON Techniques WE SHOULD ALL BE COOKING WITH FRESH TURMERIC The versatile root lends a peppery zing and golden hue to everything from pancakes to pickles. By ROMY GILL Culture WHERE TO DINE IN CHARLESTON, ACCORDING TO A LOCAL Because these days, South Carolina’s favorite food town is about much more than blue crabs and barbecue. By STEPHANIE BURT SHOP Shopping & Reviews I’M A PRIVATE CHEF, AND I SAVED 622 POUNDS OF FOOD WASTE FROM THE LANDFILL Here’s how using a food recycler for a year changed my life. By FATIMA KHAWAJA SUBSCRIBE NOW The news you’ve been waiting for. Shopping & Reviews THE BEST ITALIAN COOKBOOKS ARE THE CLASSICS As recommended by chefs, writers, and cookbook authors. By EMIKO DAVIES Shopping & Reviews THE BEST AIR FRYER IS ABSOLUTELY WORTH THE COUNTERTOP SPACE Fry, roast, broil, and bake to perfection. By ALEXANDRA ILYASHOV JAPAN SPOTLIGHT Travel IN JAPAN, CRISPY TEMPURA AND CRUNCHY CELERY GET THEIR OWN TEXTURE DESCRIPTORS Thanks to a poetically broad range of onomatopoeic terms. By CHIHIRO TOMIOKA Culture MEET THE MAKERS PRESERVING THE PAST IN NARA From hand-rolled tea to preserved persimmons, artisans in this ancient Japanese city are bringing their generations-old crafts into the future. By MEGAN ZHANG Recipes 18 ESSENTIAL JAPANESE RECIPES TO COOK RIGHT NOW From ramen and yakitori to tempura and tsukune, here’s how to make all your favorites at home. By SAVEUR EDITORS Culture THIS COOKBOOK WILL HELP YOU CREATE YOUR OWN JAPANESE IZAKAYA EXPERIENCE “Rintaro” has the same mission as its namesake restaurant in San Francisco: do it right. By JESSICA CARBONE TRAVEL Culture THE HOTTEST RESTAURANTS AND BARS TO TRY IN BARCELONA RIGHT NOW An insider reveals where locals are flocking for futuristic cocktails, pitch-perfect seafood, and tourist-free tapas. By PAUL RICHARDSON Culture HOW TO EAT YOUR WAY THROUGH QUEENS, NEW YORK The borough I’ve called home for decades is brimming with fascinating food finds, from Georgian khachapuri to Nepalese momos to Mexican tortas. By ANYA VON BREMZEN Culture THIS NASHVILLE RESTAURANT IS BASICALLY AN APPALACHIAN ART GALLERY WITH AMAZING FOOD Art is on the walls—and the plate—at chef Sean Brock’s Audrey. By ELLEN FORT Culture WHERE TO STAY IN LONDON IF YOU WANT TO EAT LIKE ROYALTY These 12 hotels have such exceptional food (and drink), you may never step outside. By WILL HAWKES TRENDING RECIPES Recipes BESAN CHEELA (CHICKPEA PANCAKES) Spiced with cumin and fresh turmeric, these crisp-edged Indian pancakes are perfect for savory breakfast lovers. By ROMY GILL Recipes CREAMY GOCHUJANG CHICKEN NOODLES Fermented chile paste cuts the richness in this best-of-both-worlds pasta that fuses fettuccine Alfredo and Korean buldak. By GARY YEUNG Recipes THAI FRIED CHICKEN Straight from the street vendors of Hat Yai, kai thawt haat yai is served with crispy shallots, sticky rice, and a dynamite dipping sauce. By AUSTIN BUSH Recipes MIXED SEED UPSIDE-DOWN CAKE Caramelized fennel, poppy, pumpkin, and sunflower seeds create a crunchy topping for this orange-scented olive oil cake. By ALEX TESTERE DRINK UP! -------------------------------------------------------------------------------- CONTESSA By SAVEUR EDITORS GET TO KNOW THE WINES OF CRETE WITH THESE 4 BOTTLES By SHANA CLARKE AMAZAKE, APPLE, AND PINEAPPLE SMOOTHIE By OSAMU YOSHIKAWA KADHA By ROMY GILL BANANA-MANGO SMOOTHIE WITH FRESH TURMERIC By ROMY GILL HIBISCUS ROSE VESPER By ALEXIS KAHN EL TREINTAÑERO By CANYON SHAYER TWELVE MILE LIMIT COCKTAIL By SAVEUR EDITORS WATER LILY COCKTAIL By SAVEUR EDITORS View all THE FUTURE OF FOOD Culture WHAT EVERYONE GETS WRONG ABOUT PICKY EATERS Turns out, respecting bodily autonomy is more important than being adventurous. By BETSY ANDREWS Culture FARM TO LUNAR TABLE: HOW ASTRONAUTS ARE EATING TODAY To prepare for upcoming years-long voyages, NASA has a new game plan for getting fresh food to the moon and beyond. By KITTY GREENWALD Culture COOKBOOKS HAVE ALWAYS BEEN POLITICAL—WHETHER READERS KNEW IT OR NOT For these authors, cooking isn’t just an escape—it’s an inherently political act. By JESSICA CARBONE Culture IN REMOTE NORTHERN INDIA, WEED ISN’T A TREND—IT’S A WAY OF LIFE High in the mountains of Uttarakhand, cannabis has been a culinary fixture for centuries. By ARBAB ALI & NADEEM SARWAR COOK THIS TONIGHT Recipes JACQUES PÉPIN’S ARTICHOKES HELEN Cream, tarragon, and brandied mushrooms come together in this old-school French recipe perfected by the culinary legend. By JACQUES PÉPIN Recipes HONG SHAO JI TUI (RED-BRAISED CHICKEN LEGS) Soy sauce and rice wine liven up drumsticks in this succulent Chinese main. By GARY YEUNG Recipes OYAKODON (CHICKEN AND EGG RICE BOWL) This comforting dish of tender chicken and soft-cooked eggs over rice is a staple of Japanese home cooking and the izakaya tradition. By SYLVAN MISHIMA BRACKETT Recipes SPAGHETTI ALL’ASSASSINA (‘KILLER’ SPAGHETTI) This is the best recipe on the internet for the spicy, crunchy tomato pasta from Bari, Italy that’s taken the food world by storm. By DAN PASHMAN GEMS FROM THE ARCHIVE Techniques JAPANESE TEMPURA IS OUR NEW FAVORITE DINNER PARTY PROJECT Gather around the stove and turn the best of your summer bounty into a battered-and-fried, eat-as-you-go feast By NANCY SINGLETON HACHISU Culture MY FATHER’S FRENCH ONION SOUP Postwar France had a lifelong effect on my father—both as an artist and a cook. By SHANE MITCHELL Culture GREEN ALMONDS ARE THE SUPER-SEASONAL TASTE OF SPRING TO EAT RIGHT NOW The tart green pods are only around for a few short weeks. Here’s how to cook with them. By KRISTY MUCCI Techniques HOW TO MAKE POZOLE, MEXICO’S GREATEST PARTY FOOD Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond By MAX FALKOWITZ LATEST RECIPES -------------------------------------------------------------------------------- ZA’ATAR DIP By SAVEUR EDITORS DUKKAH By SAVEUR EDITORS THE ORIGINAL TAPENADE By ALEXIS STEINMAN RHUBARB MOUSSE By SAVEUR EDITORS ROSE VEAL PAPRIKASH By OUITA MICHEL ROSE VEAL GRILLADES AND GRITS By MITCHELL ARENS ROSE VEAL MEATBALLS WITH YELLOW TOMATO BUTTER By BOB PERRY ROSE VEAL VITELLO TONNATO By TONY FERRARI 12 EASY MOTHER’S DAY RECIPES YOU CAN MAKE WITH YOUR KIDS By FATIMA KHAWAJA View all ADVERTISEMENTAD AD TRAVELING SOON? The food-focused travel newsletter you’ve always wanted has finally arrived. Wherever you’re off to next, our global network of intrepid food experts has the knowledge you need.SIGN UP NOW WANT MORE SAVEUR? 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