Europe

Pankisi Food

Muslim Georgia: A Journey to the Hidden Kitchens of the Kists

By BENJAMIN KEMPER
Hibiscus-Poached Pear and Frangipane Tart Recipe

Hibiscus-Poached Pear and Frangipane Tart

By FATIMA KHAWAJA
Molten Chocolate Cake

You Don’t Have to Apologize for Loving This ’90s Dessert

By SHANE MITCHELL
Rosemary Focaccia

How ‘Italian’ Is Rosemary Focaccia, Anyway?

By KATIE PARLA
France Bans Nitrites Lead

France Says Non To Nitrites—and the Country’s Meat Industry Is on Board

By CAITLIN GUNTHER
Jacques Pepin Father's Day

Jacques Pépin’s Daughter Never Wanted To Cook–Until She Started Working With Her Dad

By EDDIE KIM/MEL
Swedengate

Swedes Feed Their Guests—They Just Have a Different Take on Hospitality

By JOY HUI LIN
Swedish Almond Cheesecake Recipe

Swedish-Style Strawberry Cheesecake

By ASA JOHANSSON
vinho verde vineyards

In Portugal’s Vinho Verde, Wine Is Green in More Ways Than One

By SHANA CLARKE
Braised Green Peas with Egg Yolk

Jacques Pépin Is the Teacher and His Ultimate Apprentice is America

By STEPHANIE BURT
Truffle on Grater

Searching High and Low for Truffles in Tuscany and Umbria

By ANNA KOVEL
Comacchio Eels Trawling for Eels

Fatty, Moist, and Perfectly Crisp When Grilled, No Wonder Eel Is a Big Deal In This Adriatic Town

By SIMON BAJADA
Chicken Basquaise

A Dozen Dishes from the Pyrenees

By SAVEUR EDITORS
The Kitchen at Camont

How Learning to Butcher in France Made Me Rediscover Myself

By CAMAS DAVIS
The brûléed, custard-soaked torrija from Panem

Torrijas Are Spanish ‘French’ Toast—With a Few Tantalizing Twists

By BENJAMIN KEMPER
Kumru

7 Amazing Turkish Street Foods to Stuff Your Face (Besides Kebabs)

By KATHERINE WHITTAKER

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