Recipes
Recipes by Ingredient
Recipes by Course
Recipes by Cuisine
Recipes by Season & Occasion
Techniques
Culture
Features
Cookbook Club
Trends
Shopping
Product Reviews
Shopping Guides
Saveur Selects
Subscribe
Newsletter
Print
Stockists
Digital Issues
Issue 193
Duck-Fat Shortbread Cookies
By
KAT CRADDOCK
Gascon Sourdough Cornbread (Pain de Méture)
By
KAT CRADDOCK
In French Gascony, Duck Fat Is King
By
KATE HILL
The Winemaker’s Roast Duck with Shallots and Concord Grapes
By
KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)
By
KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)
By
KATE HILL
Gascon-Style Duck Confit (Confit de Canard)
By
KATE HILL
There’s No Feta in Crete
By
KATHERINE WHITTAKER
ADVERTISEMENT
AD
AD
Cretan Bean Stew with Spinach
Roasted Goat with Potatoes and Onion
Cretan Cheese Pies with Thyme and Honey (Kalitsounia)
Broccoli and Cauliflower Casserole with Cracked Wheat Topping
Layered Pumpkin and Cheese Gratin Squares (Boureki)
Cretan Fried Cheese Pastries (Sarikopitakia)
José Andrés on feeding Puerto Rico after Hurricane Maria
By
JOSÉ ANDRÉS
Spicy Creole Pickled Pig’s Trotters
By
KAT CRADDOCK
Is Shanghai Too Hectic for Good Noodles?
By
CHRIS ST. CAVISH
Braised Collard Greens with Pickled Trotters
By
KAT CRADDOCK
How To Live Life Like Erez Komarovsky: The Hell-Raising, Iconoclastic Israeli Bread Baker
By
TAFFY BRODESSER-AKNER
Barley Coffee: It’s Just as Good as it Sounds
By
PRATHAP NAIR
1
2
3
Want more SAVEUR?
Get our favorite recipes, stories, and more delivered to your inbox.
Subscribe