issue 181

Soba salad recipe with summer greens on two plates Vegetarian recipes

Soba Salad with Lemon-Miso Vinaigrette

By SONOKO SAKAI
Kaymak

What the Turk is Kaymak?

By FARIDEH SADEGHIN
Smith Island Cake

How to Make Perfect Layer Cakes

By BEN MIMS
Classic Smith Island Cake

Classic Smith Island Cake

By SAVEUR EDITORS
How Maryland’s Official State Cake Got its Stripes

How Maryland’s Official State Cake Got its Stripes

By LEAH ESKIN
New Orleans Doberge Cake

New Orleans Doberge Cake

By KELLY FIELDS
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Give Beans a Fresher Flavor by Sprouting Them

By ALEX TESTERE
Sprouted Mung Beans

How to Make Sprouted Seeds and Beans at Home

By FARIDEH SADEGHIN
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

By JESSICA KOSLOW
Sprouted Chickpea Socca with Herb Salad and Yogurt

Sprouted Chickpea Socca with Herb Salad and Yogurt

By JESSICA KOSLOW
Sprouted Seed and Grain Salad with Spiced Prawns

Sprouted Seed and Grain Salad with Spiced Prawns

By JESSICA KOSLOW
Rundown Seafood Soup

Nicaraguan “Rundown” Seafood Soup

By SAVEUR EDITORS
Nicaragua’s Little Corn Island Delivers Central American Flavor Without the Tourist Traps

Nicaragua’s Little Corn Island Delivers Central American Flavor Without the Tourist Traps

By MICHAEL AMES
Our New Favorite Sicilian Wine

Our New Favorite Sicilian Wine

By BRUCE SCHOENFELD
Meet the Chef Who’s Traveling All Over Turkey to Bring Old World Food to Fine Dining

Meet the Chef Who’s Traveling All Over Turkey to Bring Old World Food to Fine Dining

By LISA ABEND
Lamb Shanks in Red Wine with Creamy Eggplant

Lamb Shanks in Red Wine With Creamy Eggplant

By MEHMET GÜRS
Yogurt and Chickpea Soup

Chilled Yogurt and Chickpea Soup (Ayran Aşi)

By MEHMET GÜRS
Freekeh Pilaf with Sumac

Freekeh Pilaf with Sumac

By MEHMET GÜRS
Skillet-Braised Swiss Chard

Skillet-Braised Swiss Chard

By MEHMET GÜRS
Beef and Lamb Koftas with Mustard

Beef and Lamb Koftas with Mustard

By SAVEUR EDITORS

Want more SAVEUR?

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

Subscribe