Recipes by Technique

The Joe Beef Guide to Open-Fire Feasting

The Joe Beef Guide to Open-Fire Feasting

By MEREDITH ERICKSON
Broccoli Rabe and Italian Sausage Fried Ravioli

Turn an Italian Classic Into Your New Favorite Party Food

By SAVEUR EDITORS
pan-fried spicy beef dumplings

How to Pan-Fry Perfect Potstickers

By SAVEUR EDITORS
Baked French Toast with Cream and Eggs (Oeufs au Plat Bressanne)

Baked Toast With Cream and Eggs May Be the Perfect Brunch Dish

By KAT CRADDOCK
Vegan Mushrooms

Up Your Mushroom Game With This Shanghai Stir-Fry

By DARYN WRIGHT
Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

By DARYN WRIGHT
Brussels Sprouts with Horseradish and Pomegranate Seeds

These Roasted Brussels Sprouts Are Beautiful Enough to Be Your Centerpiece

By DARYN WRIGHT
Rumtopf

German Rum-Preserved Fruit (Rumtopf)

By SAVEUR EDITORS
Flaky Apple Tart

How to Make Flakiest Apple Pie of All Time

By DARYN WRIGHT
Grilled Steakhouse Steak

Watch: The Primal Allure of Cooking Over Open Flame

By JOHN BIRDSALL
Green Bean Salad with Feta and Mint

Make These Green Beans With Feta and Mint Tonight

By DARYN WRIGHT
Fried Brussels Sprouts with Bacon and Chestnuts

The Time for Wok-Fried Brussels Sprouts is Now

By DARYN WRIGHT
Sara Gore's Fried Brussel Sprouts

Why We Want You to Fry Your Brussels Sprouts

By DARYN WRIGHT
Chile Verde

Everything You Can Make With Roasted Green Hatch Chiles

By DARYN WRIGHT
Dorie's Cookies

4 Ways Dorie Greenspan Made Me a Better Baker

By SOPHIE BRICKMAN
These Grotesquely Beautiful Sculptures Freeze Women and Sugar in Porcelain

These Grotesquely Beautiful Sculptures Freeze Women and Sugar in Porcelain

By ALLIE WIST
Skillet-Braised Swiss Chard

Why We’re Braising All Our Vegetables

By SAVEUR EDITORS
Chicken paprikash

8 Comforting Braised Chicken Recipes

By SAVEUR EDITORS
The World’s Best Food-Based Creation Myths

The World’s Best Food-Based Creation Myths

By ALEX TESTERE
Slow-Roasted Sweet Potatoes with Garlic Labneh

How We’re Making All Our Baked Potatoes From Now On

By SAVEUR EDITORS

Want more SAVEUR?

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

Subscribe