Protein

Short Ribs with Fermented Pepper Harissa

Short Ribs with Fermented Pepper Harissa

The Case for Eating Pig’s Feet

The Case for Eating Pig’s Feet

By KAT CRADDOCK
Spiced khinkali

Meat-Filled Khinkali Dumplings

By CARLA CAPALBO
spicy ribs tskhare

Spicy Ribs (Tskhare Neknebi)

By CARLA CAPALBO
steamed whole fish

This Whole Steamed Fish is the Perfect Way to Ring in the Lunar New Year

By ALANA AL-HATLANI
steamed whole fish

Steamed Whole Fish with Dried Tangerine Peel and Fennel

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Tartare de Filet de Boeuf (Steak Tartare)

Iberian Cured Pork Lomo Tartare

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Duck-Fat Shortbread Cookies

Duck-Fat Shortbread Cookies

By KAT CRADDOCK
In French Gascony, Duck Fat Is King

In French Gascony, Duck Fat Is King

By KATE HILL
Crispy tofu balls

Crispy Tofu Balls

By SAVEUR EDITORS
thit kho

Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho)

By SAVEUR EDITORS
The Winemaker’s Roast Duck with Shallots and Concord Grapes

The Winemaker’s Roast Duck with Shallots and Concord Grapes

By KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)

By KATE HILL

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