What We’re Loving Now
Moving Past Pierogi: The New Face of Polish Cuisine
With classics like hunter’s stew and stuffed cabbage on the outs, what’s next for Poland’s food scene?
The Origins of Spaghetti all’Assassina, the Pasta That Breaks All the Rules
A cookbook author digs into the history behind this regional Italian specialty that went from total obscurity to viral sensation.
A Cuisine Under Siege
I couldn’t rescue my aunt in Gaza, but I can keep her recipes alive.
SAVEUR Celebrates 30 Years—And a Return to Print
Our launch party was a spirited, champagne-fueled celebration of past, present, and future.
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The Best Air Fryer Is Absolutely Worth the Countertop Space
Fry, roast, broil, and bake to perfection.
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The news you’ve been waiting for.
The Best Italian Cookbooks Are the Classics
As recommended by chefs, writers, and cookbook authors.
Spain Spotlight
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.
21 Spanish Recipes Every Cook Should Know
Because learning to make sangría and tortilla española is cheaper than a plane ticket.
A Field Guide to Spain’s Great Cookies
These eight quintessential cookies and confections speak to Spain’s ancient past—and its mouthwatering present.
Travel
The Food-Focused Travel Newsletter You’ve Always Wanted Has Arrived
Eat Here Next, sent biweekly to your inbox, reveals our top tips on everything from boutique hotels to culinary souvenirs to locals-only restaurants.
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.
Your New Favorite Cheese Destination Isn’t in Europe
Choose your own cheese adventure in Wisconsin’s Dairyland with two tried-and-true itineraries from a local expert.
The Top 13 Dishes to Try in Lisbon
Where to find the best cod fritters, custard tarts, piri-piri chicken, and more.
Trending Recipes
Potato and Cheese Pierogi
Celery root and dill oil add depth and vibrancy to the classic Polish dumplings.
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.
French Blonde
Add a touch of class to any evening with this citrusy, ethereal concoction of elderflower liqueur, gin, and Lillet Blanc.
Meet Arayes, the Crispy Meat-Stuffed Pitas Having a Moment Right Now
Beloved across the Middle East for their juicy filling and crunchy exterior, these grilled meat sandwiches are ready for their closeup in the U.S.
Drink Up!
The Future of Food
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.
What Everyone Gets Wrong About Picky Eaters
Turns out, respecting bodily autonomy is more important than being adventurous.
A New Kind of Asian Grocer Has Arrived
AAPI entrepreneurs across the country are carving out their own niche with highly curated, artisanal food stores.
The Anabaptist Community Taught Me Everything I Know About Sorghum Syrup
Mennonite and Amish families in the Midwest are among the sole stewards of a precious yet fast-fading American food tradition.
Cook This Tonight
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.
Creamy Asparagus Pasta with Mushrooms, Lemon, and Pecorino
This farfalle tossed in bright green sauce basically screams spring—whether you serve it hot or cold.
Carrot Crêpes
The sweet spring root vegetable gets the French treatment in Jacques Pépin’s simple recipe.
Saffron Fried Fish with Herbed Tahdig Rice
Celebrate Nowruz with a festive and fragrant Iranian meal.
Gems from the Archive
Your Pimentón Comes From My Quiet Corner of Spain
If two decades of living in Spanish paprika country have taught me anything, it’s that the spice has far more potential than most people think.
This Garden-Driven Cook is Shaking Things Up In Southern Italy
In a town where tradition drives the food, chef Giorgia Goggi stands out for her creativity
Every SAVEUR Cover for the Past 30 Years
See how food photography has evolved by taking a walk with us down memory lane.
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
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