Protein

Broiled Oysters with Spinach and Brown Butter Hollandaise

Broiled Oysters with Spinach and Brown Butter Hollandaise

By MARTIN BEALIN
Seared Sea Scallops for Irish Recipes

Seared Bay Scallops with Pea Purée and Radishes

By MARTIN BEALIN AND NUALA CASSIDY
Telangana-Style Curried Chicken Stew

Want to Make the Most of Skinless Chicken? Make This Telangan Curry

By SAVEUR EDITORS
Making Your Own Spice Blend is Worth it for This Slow-Cooked Lamb

Making Your Own Spice Blend is Worth it for This Slow-Cooked Lamb

By MARTHA UPTON
Hyderabadi-Style Lamb with Potatoes (Aloo Aur Gosht Ka Kaliya)

Make This Indian Lamb and Potato Curry to Flex Your Spice Muscles

By MARTHA UPTON
Pepperoni and Chive Butter compound butter

Pepperoni and Chive Butter

By LAURIE WOOLEVER
Roasted Sunchokes with Potatoes & Mushrooms

Duck Fat Turns Root Vegetables Into a One-Pan Dinner

By MARTHA UPTON
Chocolate, Olive Oil, and Sea Salt Budino

Chocolate, Olive Oil, and Sea Salt Budino

By SAVEUR EDITORS
Braised Beef Stew with Garlic Cream

The Easy Beef Stew We Can’t Stop Thinking About

By MARTHA UPTON
Lobster Linguine with Chiles

Upgrade Your Pasta With Lobster

By MARTHA UPTON
boiled pork and chive dumplings

The Secrets of Making Perfect Pork Dumplings

By SAVEUR EDITORS
Buffalo Chicken Rillette for Super Bowl Recipes

Buffalo Chicken Rillettes Are Your Perfect Elitist Super Bowl Snack

By MARTHA UPTON
Buffalo Chicken Rillette for Super Bowl Recipes

Buffalo Chicken Rillettes With Schmaltz Toasts

By SAVEUR EDITORS
Jamaican Curried Chicken is Here to Spice Up Your Breakfast

Jamaican Curried Chicken is Here to Spice Up Your Breakfast

By MARTHA UPTON
Huntsman Pies

How to Make the Ultimate Meat Pie

By MARTHA UPTON
Herbed Lamb Stew (Sabzi Govurma)

Herbed Lamb Stew (Sabzi Govurma)

By SAVEUR EDITORS
khan plov (chicken pilaf in a lavash crust)

Chicken Pilaf in a Lavash Crust (Khan Plov)

By SAVEUR EDITORS
Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash)

Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash)

By SAVEUR EDITORS
Fire-Roasted Duck & Pheasant with Red Currant Jelly

Fire-Roasted Duck & Pheasant with Red Currant Jelly

By DAVID MCMILLAN & FRÉDÉRIC MORIN
Cider Braised Red Cabbage or Sauerbraten

Sauerbraten

By SAVEUR EDITORS

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