Food

Trot the globe, bite-by-bite, at the world’s most bustling—and beautiful—hawker market

Trot the globe, bite-by-bite, at the world’s most bustling—and beautiful—hawker market

By ALFRED PORTALE EXECUTIVE CHEF AND CO-OWNER OF GOTHAM BAR AND GRILL NEW YORK CITY
Herbed Lemon Quinoa

Quinoa Recipes

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Get Some Spice This Weekend

By SAVEUR EDITORS
Georgian Cheese Bread (Adjaruli Khachapuri)

Get to Know Cheese-Filled, Egg-Topped Khachapuri

By KATHERINE CRADDOCK
Mallomars

Cover Me in Chocolate

Favorite Photos

Favorite Photos

Crepes Cajeta

38 Unexpected Thanksgiving Desserts

By SAVEUR EDITORS
Menestra, Spain’s Most Unsung Comfort Food

How to Make Menestra, Spain’s Most Unsung Comfort Food

By BENJAMIN KEMPER
Peruvian chef Pedro Miguel Schiaffino speaks with a vendor at the Mercado de Belén in the Amazonian city of Iquitos.

How One Peruvian Chef Is Preserving Amazonian Food Traditions

By NICHOLAS GILL
Petee's nesselrode pie, pictured in owner Petra Paredez's cookbook Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

This Forgotten Cult Dessert is Still a New York Signature

By DARYN WRIGHT
Italian-Style Smoked Trout Dip

The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer

By JOSH COHEN
Teh Halia

Breakfast Without Borders

By ANNA HIRSCHORN
Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup

A Unifying Nostalgia for Port Wine Cheese

By ERIC KIM
Andy (left) and Mateo Kehler pose with a few of their Ayrshire cows at Jasper Hill Farm in Greensboro, Vermont.

Cheese + Gin: A Perfect Partnership in Vermont’s Northeast Kingdom

By KAT CRADDOCK
Petra “Petee” Paredez is the head baker and co-owner of Manhattan’s famed Petee’s Pie Company.

Pie for Everyone

By ELLEN GRAY
Singapore Noodles

Singapore Noodles Don’t Come From Singapore

By YI JUN LOH
“A lengthy marination yields the most flavor for the least actual cooking time,” advises Shizuo Tsuji in his definitive book Practical Japanese Cooking.

Salmon Teriyaki Gets Back To Its Roots

By CATHERINE TILLMAN WHALEN
Palestinian pantry staples

Palestinian Pantry Staples We Live For

By BENJAMIN KEMPER
‘Falastin’: Equal Parts Cookbook and Conversation Starter

‘Falastin’: Equal Parts Cookbook and Conversation Starter

By BENJAMIN KEMPER
The slow-cooked pork bokit; Chef David Drumeaux outside his Pointe-à-Pitre restaurant, Bokit ­Delux.

Bokit: The Soul of Guadeloupe in a Sandwich

By JESSICA B. HARRIS

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