CultureA Life in LettersDiana Kennedy's body of work provides an incomparable education in Mexican regional cooking. This is her output so far. From the article The Expat by Beth Kracklauer.The Cuisines of MexicoSHOP NOWThe Tortilla BookSHOP NOWRecipes from the Regional Cooks of MexicoSHOP NOWNothing Fancy: Recipes and Recollections of Soul-Satisfying FoodSHOP NOWThe Art of Mexican CookingSHOP NOWMy Mexico: A Culinary Odyssey with More Than 300 RecipesSHOP NOWThe Essential Cuisines of MexicoSHOP NOWFrom My Mexican Kitchen: Techniques and IngredientsSHOP NOWOaxaca al Gusto: An Infinite GastronomySHOP NOWKeep ReadingChef Michael Mina Wants the World to Cook More Egyptian FoodBy JESSICA CARBONERestaurant Workers Impacted by Hurricanes Urgently Need Our HelpBy SHANE MITCHELLMake Your Next Dinner Party a KamayanBy JASMINE TING6 Sichuan Peppercorn Snacks That Pack a Tongue-Tingling PunchBy MEGAN ZHANGNew York City Food and Art Came Together at SAVEUR’s Fall/Winter Issue Launch PartyBy SAVEUR EDITORSWhere to Eat in Dakar, SenegalBy KAYLA STEWARTAny Night Can Be (Wild) Game Night With These 5 RecipesBy SHANE MITCHELLIn These Chilling Novels, Good Cooking Leads To Bad BehaviorBy JESSICA CARBONEBe Kind to Your Gut Now, and the Older You Will Thank YouBy BETSY ANDREWSSee AllContinue to Next Story
