Recipes by Course

Spaghetti All'Assassina

Spaghetti all’Assassina (‘Killer’ Spaghetti)

By DAN PASHMAN
Salmorejo

Salmorejo

By ALEX RAIJ
Spaghettoni with Jasmine, Saffron, and Chamomile

Spaghettoni with Jasmine, Saffron, and Chamomile

By ANTONIA KLUGMANN
Pommes Pont Neuf (Parisian Fried Potatoes)

Pommes Pont Neuf (Fried Potatoes)

By SAVEUR EDITORS
Twelve Mile Limit Cocktail

Twelve Mile Limit Cocktail

By SAVEUR EDITORS
Hanetsuki Gyoza (Dumplings with “Wings”)

Hanetsuki Gyoza (Dumplings with “Wings”)

By SYLVAN MISHIMA BRACKETT
Japanese fried chicken

Teba No Karaage (Fried Chicken Wings)

By SYLVAN MISHIMA BRACKETT
Potato and Cheese Pierogi

Potato and Cheese Pierogi

By MICHAŁ KORKOSZ
Torrijas

Torrijas (Spanish ‘French’ Toast)

By BENJAMIN KEMPER
Ginger Gold Rush cocktail

Ginger Gold Rush

By SAVEUR EDITORS
Corned Beef and Cabbage

The Best Corned Beef and Cabbage

By KAT CRADDOCK
Guinness Soda Bread

Guinness Soda Bread

By BYRON MOUSSOURIS
Sumagiyya

Palestinian Lamb Stew with Sumac, Chard, and Chickpeas

By LAILA EL-HADDAD
Pastéis de Bacalhau (Cod Cakes)

Pastéis de Bacalhau (Cod Cakes)

By SAVEUR EDITORS
Cuban Picadillo

Cuban Picadillo

By SANDRA A. GUTIERREZ
Shaved Carrot Tart with Ricotta

Shaved Carrot Tart with Ricotta

By STACY ADIMANDO

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