How-To

    Agnolotti

    We’re Stuffed!

    By GREG FERRO
    Menestra, Spain’s Most Unsung Comfort Food

    How to Make Menestra, Spain’s Most Unsung Comfort Food

    By BENJAMIN KEMPER
    Singapore Noodles

    Singapore Noodles Don’t Come From Singapore

    By YI JUN LOH
    1 cup plus 2 tablespoons tepid water, 1¼ teaspoons sugar, and ¼ teaspoon dry instant yeast, 3¾ cups plus 2 tablespoons all-purpose flour, 2½ teaspoons baking powder, and 1½ teaspoons kosher salt.

    A Step-By-Step Guide to Making Bokit

    By SAVEUR EDITORS
    Skillet Cod with Brown-Butter Tomato Sauce

    How to Make Easy Skillet Cod with Brown-Butter Tomato Sauce

    By KAT CRADDOCK
    fried pork cutlet

    How to Make Crispy Pork Schnitzel

    By KAT CRADDOCK
    A thin offset spatula will help you remove the farinata from the skillet in one piece.

    How to Make Farinata—Italy’s Savory Chickpea Pancake

    By KAT CRADDOCK
    Sour Cherry Pie

    How to Cook with Luscious Cherries

    By SAVEUR EDITORS
    Hugh Amano and Sarah Becan’s Let’s Make Ramen! is a cookbook in comic book form—the perfect way to demystify everything from the history to the step-by-step preparation of authentic Japanese ramen.

    How to Make Homemade Ramen Noodles

    By HUGH AMANO / ILLUSTRATIONS SARAH BECAN
    Handmade Ramen Noodles

    Chef Hugh Amano Explains How To Make Handmade Ramen Noodles

    By CATHERINE TILLMAN WHALEN
    Torikotsu Ramen Soup

    How To Make Torikotsu Ramen Soup

    By SAVEUR EDITORS
    Mustard Tart

    Got Leeks? Here’s How to Use Them

    By SAVEUR EDITORS
    Spinach and Edamame Egg Drop Soup

    How to Start Using Bok Choy

    By SAVEUR EDITORS
    Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, by Joe Yonan

    Let the Music Play: Joe Yonan’s Guide to Minimizing Bean-Induced Flatulence

    By JOE YONAN
    Aguni-jima Salt; Mitoku Mikawa Mirin; Iio Jozo Rice Vinegar; Yamaki Jozo Organic Soy Sauce; Ohsawa Yamaki Organic Brown Rice Miso.

    How To Stock a Japanese Pantry

    By CHRIS COHEN
    BVI-Style Peas Soup

    A Hearty (Caribbean!) Soup to Get You Through The Winter

    By KAT CRADDOCK
    Salami cut on cutting board with knife.

    How to Hand-Cut Salami Like a Pro

    By MEGAN FALK
    How to Build a Gingerbread House, From Dough to Decor

    How to Build a Gingerbread House, From Dough to Decor

    By REBECCA FIRTH
    chestnut tortellini

    Everything You Need to Make Pasta at Home

    By SAVEUR COMMERCE TEAM
    How to Pack a Plastic-Free Lunch

    How to Pack a Plastic-Free Lunch

    By ALEXANDRA LIM-CHUA WEE

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