Features

Jenny Slate

Jenny Slate’s Ideal Dinner Party Includes Jazz and Whipped Jell-O Molds

By ALYSE WHITNEY
Coastal Roadtrip

Building the Ultimate Picnic Spread on the California Coast

By SCOTT CLARK AS TOLD TO BETSY ANDREWS
Cookbooks

We’re Living in the Age of the Culinary ‘-Ish’

By JESSICA CARBONE
Sun-soaked vineyards and farmland in Lebanon

In Lebanon, Winemaking Persists Through Conflict—as It Has for Generations

By CATHERINE TANSEY
(Half) Latinx Cookbook

This (Half) Latinx Cookbook Celebrates the Author’s Cultural In-Between

By JESSICA CARBONE
Vilma's Bakery

At Vilma’s Bakery, Bizcocho Dominicano Is a Slice of Nostalgia

By MIKE DIAGO
Saint Joseph’s Day in New England Means Deep-Fried Italian Pastries

St. Joseph’s Day in New England Means Deep-Fried Italian Pastries

By CINDY SALVATO
Amused Bouche

Christina Tosi Isn’t Keeping Her “Dirty Dessert” a Secret Anymore

By ALYSE WHITNEY
Never Coffee Lab

Portland’s Top 12 Culinary Souvenirs

By SARAH WEINER
Irish Culinary History

11 Astonishing Food Facts From Irish Culinary History

By JESSICA CARBONE
EqualPortions_NYC East Village

In New York City’s East Village, Feeding the Community Is More Urgent Than Ever

By SHANE MITCHELL
Afro Brazilian Chefs

These Chefs Want You to Pay Attention to Afro Brazilian Food

By KAYLA STEWART
Gianduija Gelato served at Caffè Fiorio Turin

A Love Letter to Gianduja, the Perfect Union of Hazelnuts and Milk Chocolate

By SIMON BAJADA
Four Seasons Hong Kong breakfast

Our 22 Favorite Hotel Breakfasts Right Now

By SAVEUR EDITORS
The Zen and Chaos of Doing the Dishes

The Quiet Joy of Doing the Dishes

By DWIGHT GARNER
Chocolate Decadence

I Still Make the Chocolate Cake From This Sexy 1976 Cookbook

By JESSICA CARBONE

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe