Recipes by Technique

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
Why a Well-Salted Steak is a Juicy Steak

Why a Well-Salted Steak is a Juicy Steak

By SAVEUR EDITORS
The Science of Grilling the Perfect Steak: Why Wood Smoke Matters

The Science of Grilling the Perfect Steak: Why Wood Smoke Matters

By SAVEUR EDITORS
Pickle Your Watermelon Rind for a Taste of Summer All Year Round

Pickle Your Watermelon Rind for a Taste of Summer All Year Round

By SARAH SANDLER
Fennel Chile Rubbed Steak, Grilling

10 Essential Spice Rubs for Your Grill and Roasts

By SAVEUR EDITORS
4 Simple Steps to Baking Better Pie

4 Simple Steps to Baking Better Pie

By MITCHELL DAVIS AND LAURENT GRAS

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