Features

A Jamaican Jerk Celebration in the SAVEUR Test Kitchen

A Jamaican Jerk Celebration in the SAVEUR Test Kitchen

By SAVEUR EDITORS
The True Story of Wild Rice, North America’s Most Misunderstood Grain

The True Story of Wild Rice, North America’s Most Misunderstood Grain

By AMY THIELEN
Farinata with Summer Squash, Goat Cheese, and Preserved Lemon

This Chickpea Pancake Is the Perfect Canvas for Any Summer Vegetable

By KAT CRADDOCK
12 Essential South Indian Savory Snacks

12 Essential South Indian Savory Snacks

By AWANTHI VARDARAJ
“Provisions” Is an Ode to the Remarkable Women Behind Caribbean Cuisine

“Provisions” Is an Ode to the Remarkable Women Behind Caribbean Cuisine

By KORSHA WILSON
The Low-Key Brilliance of the Hungarian Snacking Tray

The Low-Key Brilliance of the Hungarian Snacking Tray

By SARAH COPELAND
The Case for Eating More Haggis

The Case for Eating More Haggis

By JENNIFER PARKER
Ceviche Verde with Homemade Tortilla Chips

The Formula for a Perfect Ceviche Verde

By SAVEUR EDITORS
Molly O’Neill Was My Mentor, Boss, and Friend

Molly O’Neill Was My Mentor, Boss, and Friend

By BETSY ANDREWS
Vegetarian Samosas with Potatoes and Peas

A Secret Technique Makes This Chef’s Samosas Perfect

By KAT CRADDOCK
Four African-American Chefs on the Importance of Juneteenth

Four African-American Chefs on the Importance of Juneteenth

By DANA GIVENS
Salmon Niçoise Salad with Garlic-Herb Dressing

Niçoise Salad: You’re Perfect. Now Change

By SAVEUR EDITORS
Antipasti Is One of the Best Parts of Italian Food, But No One Talks About It

Antipasti Is One of the Best Parts of Italian Food, But No One Talks About It

By STACY ADIMANDO
Korean Pears, Best Pear Recipes

This Poached Pear Has Ancient Roots in the Palace Food of Korea

By ALICE KIM
The Path to Perfect Spaghetti al Pomodoro

The Path to Perfect Spaghetti al Pomodoro

By SAVEUR EDITORS
Pie Will Never Be the Same After This Ground Beef and Cheese Version

Pie Will Never Be the Same After This Ground Beef and Cheese Version

By STACY ADIMANDO

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