Protein

Tavë me Presh (Albanian Lamb and Vegetable Stew)

Tavë me Presh (Albanian Lamb and Vegetable Stew)

Rattlesnake

Rattlesnake

Venison Stew and Mashed Potatoes

Venison Stew and Mashed Potatoes

Genoese Skewers (Stecchi)

Genoese Skewers (Stecchi)

Italian-Style Smoked Trout Dip

The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer

By JOSH COHEN
Italian-Style Smoked Trout Dip

Italian-Style Smoked Trout Dip

By JOSH COHEN
“A lengthy marination yields the most flavor for the least actual cooking time,” advises Shizuo Tsuji in his definitive book Practical Japanese Cooking.

Salmon Teriyaki Gets Back To Its Roots

By CATHERINE TILLMAN WHALEN
Roasted cod with a cilantro crust (Samak mashew bil cozbara w al limon)

Roasted Cod with a Cilantro Crust

By SAMI TAMIMI AND TARA WIGLEY
Baked Fish in Tahini Sauce (Siniyet samak bil tahineh)

Palestinian Baked Fish in Tahini Sauce

By SAMI TAMIMI AND TARA WIGLEY
Orange- and Herb-Roasted Spatchcock Chicken

Orange- and Herb-Roasted Spatchcock Chicken

By MATT WADIAK
Chiquetaille de Mourue (Marinated Salt Cod)

Chiquetaille de Mourue (Marinated Salt Cod)

By DAVID DRUMEAUX
Guadeloupean Porc Confit

Guadeloupean Porc Confit

By DAVID DRUMEAUX
Author Eric Kim’s mother, Jean (left) with her two older sisters in Jeonju, Korea, in the 1960s; Jean’s mother, Gesun Kim, photographed around the same time; Kim’s father, Ki (in striped shirt), outside his family’s Seoul home in the late 1950s.

Ganjang Gejang: A Dish You Only Make for Someone You Love

By ERIC KIM
Ganjang Gejang

Ganjang Gejang (Soy Sauce-Marinated Crabs)

By ERIC KIM
Ham-and-Jam Hand Pies

Ham-and-Jam Hand Pies

By SAVEUR EDITORS
Ceviche de Atún con Piña

Ceviche de Atún con Piña

By CARLOS RABA

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