North American

Restaurant NFTs Crypto

The New Price to Be a Restaurant Regular? An NFT

By ELLA QUITTNER
Basil Martini

Basil Martini

By CAREY JONES AND JOHN MCCARTHY
Grilled Lobster with Cilantro-Chile Butter

Grilled Lobster with Cilantro-Chile Butter

By SAVEUR EDITORS
Puntarelle and Dandelion Green Salad

Puntarelle and Dandelion Salad with Honey and Olive Vinaigrette

By ELISE KORNACK
Green Beans Almondine Recipe

Green Beans Almondine

By SHANE MITCHELL
Iced Southern Sweet Tea Recipe

Sweet Tea

By JAY BOB GRELEN
Corpse Reviver No. 2 Recipe

Corpse Reviver No. 2

By HARRY CRADDOCK
Blue Catfish

Butter-Fried Catfish

By FARIDEH SADEGHIN
Radish Salad Ricotta recipe

Shaved Radish Salad with Sunflower Seeds and Ricotta Salata

By FATIMA KHAWAJA
Asparagus Mint Slaw

Asparagus Mint Slaw

By LEAH KOENIG
Rhode Island Clam Chowder Recipe

Rhode Island Clam Chowder

By KAT CRADDOCK
Raw Artichoke Salad Recipe

Raw Artichoke Salad with Parmesan and Mint

By SAVEUR EDITORS
Punch House Spritz

Punch House Spritz

By TALIA BAIOCCHI AND LESLIE PARISEAU
Rhubarb Pie Recipe

Grown-up Rhubarb Pie

By ELLEN GRAY
Braised Green Peas with Egg Yolk

Braised Green Peas with Egg Yolks

By JACQUES PÉPIN
deviled crab

Deviled Crab

By EMILY MEGGETT
Braised Lamb Belly with Lemon, Harissa, and White Wine

Braised Lamb Belly with Lemon, Harissa, and White Wine

By KEVIN O'DONNELL
chicken tikka skewers

Chicken Tikka Skewers

By SAW NAING
Burmese tea leaf salad

Burmese Tea Leaf Salad

By SAW NAING
Bourbon Balls

Bourbon Balls

By SHANE MITCHELL

Want more SAVEUR?

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

Subscribe