Recipes

Apricot Almond Tart

Make the Most of Apricots, the Hidden Jewels of Stone Fruit Season

By SAVEUR EDITORS
Fenugreek leaves

India’s Beautifully Bitter Flavors

By MEHER MIRZA
Indian fenugreek leaves and green peas (Bhaji Dana)

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

By MEHER MIRZA
Bitter gourd with ground chicken (Karela Ma Kheemo)

Karela Ma Kheemo (Parsi-Style Bitter Gourd with Ground Chicken)

By MEHER MIRZA
How To Make General Tso’s Chicken

How To Make General Tso’s Chicken

By KAT CRADDOCK
Mussels Rockefeller

Mussels Rockefeller

By TAMMIE TECLEMARIAM
Rhubarb and Rose Syrup

Rhubarb and Rose Syrup

By NATASHA PICKOWICZ
Pandan Jelly Candies

Thạch Rau Câu (Vietnamese Coconut-Pandan-Coffee Jellies)

By DORIS HỒ-KANE
Caviar, Russian party

For a Garden Party to Remember, Bring out the Zakuski

By BENJAMIN KEMPER
Sardine and Tomato Bruscetta

36 Pretty and Portable Picnic Recipes to Elevate Your Next Outdoor Dining Experience

By SAVEUR EDITORS
Spices in Tbilisi Marketplace

Ajika

By MERIKO GUBELADZE
Fermented Black Bean Sauce

Fermented Black Beans are the Savory Superpower Every Pantry Needs

By HETTY MCKINNON
Mapo Tofu

Eight (Really Great) Fermented Black Bean Recipes

By SAVEUR EDITORS
Green Beans Fermented Black Bean Sauce

Green Beans with Black Bean Sauce

By HETTY MCKINNON
French Mother Sauces

The Mothers of All French Sauces

By SHANE MITCHELL
Tim Tam Pavlova

17 Meringue Recipes for When You Have an Abundance of Egg Whites

By SAVEUR EDITORS

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