European

Stuffed Squid

Our Favorite French Appetizers and Hors d’Oeuvres for Bastille Day and Beyond

By SAVEUR EDITORS
Pan-Fried Eggplant

Pan-Fried Eggplant with Balsamic, Basil, and Capers

By SAVEUR EDITORS
Roasted Lobster

Shallot-Roasted Lobster

By JEREMY LEE
Burrata and Marinated Cherry Tomato Sandwiches

Burrata and Marinated Cherry Tomato Sandwiches

By CASA DEL VINO
Pan con Tomate

Pan con Tomate

By SAVEUR EDITORS
Garlic Scape and Cherry Tomato Pasta

Garlic Scape and Cherry Tomato Pasta

By SAVEUR EDITORS
Spanish Oxtail Stew

Basque Oxtail Stew

By SAVEUR EDITORS
Seared Turbot with Beurre Blanc

Seared Turbot with Beurre Blanc

By SAVEUR EDITORS
Bistecca alla Fiorentina

Bistecca alla Fiorentina with Watercress and Pistachio Salad

By STACY ADIMANDO
Brown Butter

How to Brown Butter

By SAVEUR EDITORS
Beurre Blanc

Julia Child’s Beurre Blanc

By SAVEUR EDITORS
La Delicia

La Delicia

By MARTI BUCKLEY
Ensaladilla Rusa

Ensaladilla Rusa

By MARTI BUCKLEY
Grilled Lamb with Tzatziki

Grilled Lamb Chops with Tzatziki

By SAVEUR EDITORS
The Original Tapenade Recipe

The Original Tapenade

By ALEXIS STEINMAN
Rose Veal Vitello Tonnato

Rose Veal Vitello Tonnato

By TONY FERRARI
Vegetarian Borscht

Our Favorite Polish Recipes of All Time

By SAVEUR EDITORS
Rhubarb Passover Chremsel with Beet Preserves

Rhubarb Chremslach with Beet Preserves

By ELLEN GRAY
Bruschetta

Artichoke Bruschetta with Capers and Cherry Tomatoes

By KATIE REICHER
Artichokes

Jacques Pépin’s Artichokes Helen

By JACQUES PÉPIN

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