Europe

Weeknight dinners

These Italian Comfort Foods Are Easy and Satisfying Weeknight Dinners

By ICONS OF EUROPEAN TASTE
Antoine Ricardou traveling between his branding and design firm in Paris and New York City.

The Unlikely Affineur: Cheesemaking in a Culture of Pandemic

By KAT CRADDOCK
Chef gives presentation at the Cité Internationale de la Gastonomie in Lyon this fall.

Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

By BENJAMIN KEMPER
Windows on the World, 1976

Closing Time: 14 Restaurants That We Sorely Miss

By SAVEUR EDITORS
Jorge Raiado harvests salt in Castro Marim, Portugal.

Flor de Sal from Portugal: How This Second-Generation Salt Maker Is Updating the Family Business

By CHADNER NAVARRO
This Italian Town Always Smells Like Panettone

This Italian Town Always Smells Like Panettone

By MINA HOLLAND
Dive-Bar Food Is Madrid’s Best-Kept Secret

Dive-Bar Food Is Madrid’s Best-Kept Secret

By LEAH PATTEM
Nikolaos Tselementes Changed Greek Cuisine Forever—But for Better or Worse?

Nikolaos Tselementes Changed Greek Cuisine Forever—But for Better or Worse?

By KATHERINE LAGRAVE
The Unifying Power of London’s Turkish Grill Houses

The Unifying Power of London’s Turkish Grill Houses

By YASMIN KHAN
Celebrating the Canned Tomato Revolution

Celebrating the Canned Tomato Revolution

This French Melon Is Everything Cantaloupe Wishes It Could Be

This French Melon Is Everything Cantaloupe Wishes It Could Be

By REBEKAH PEPPLER
Meet the Tree Pruner Behind Some of Italy’s Best and Rarest Olive Oils

Meet the Tree Pruner Behind Some of Italy’s Best and Rarest Olive Oils

By TARAS GRESCOE
How a Greek Island Became Known for Its Italian Meat Sauce

How a Greek Island Became Known for Its Italian Meat Sauce

By SOLEIL ROTH
This Elaborate Ukrainian Bread Is the Wedding Dessert We Didn’t Know We Wanted

This Elaborate Ukrainian Bread Is the Wedding Dessert We Didn’t Know We Wanted

By LYDIA TOMKIW
Snails are arranged on a grate for the grill.

Preserving Southern France’s Flame-Grilled Snail Tradition

By EMILY MONACO
Pho, Far From Home

Pho, Far From Home

By ADAM CENTAMORE
How a 22-Million-Year-Old Cave Became One of the World’s Best Cheese Cellars

How a 22-Million-Year-Old Cave Became One of the World’s Best Cheese Cellars

By CEMILE KAVOUNTZIS
Celebrating Maialata, Italy’s Festival of the Pig

Celebrating Maialata, Italy’s Festival of the Pig

By HANNAH WALLACE
How Switzerland’s Famous Dairy Cow Bells Are Made

How Switzerland’s Famous Dairy Cow Bells Are Made

By ADAM CENTAMORE
Why Milan May Be Italy’s Most Underrated Food City

Why Milan May Be Italy’s Most Underrated Food City

By STACY ADIMANDO

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