Saveur recipes

Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.

This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.

Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

This classic German holiday fruit and spice cookie recipe uses honey to provide a soft and chewy texture.

Breaded and fried crisp, tender veal is smothered with bright tomato sauce and oozing, golden provolone and parmesan cheeses in this Italian-American classic.

This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños.

World, meet my new favorite cake. It’s damp and soaked with musky orange syrup, with a tender, springy crumb and a whiff of olive oil. It has shot to the top of my baking go-to list, too, with its easy yet very unusual preparation.This recipe comes from Saveur‘s current issue, #129. It is an adapted recipe from The Perfect Finish by Bill Yosses and Melissa Clark.

Hard-boiled eggs pair with rich butter to make the luscious sauce for this baked cod dish from Icelandic home cook Kjartan Ólafsson.

Rao’s lemon chicken recipe—the family-style star of New York’s favorite Italian American restaurant—is actually a cinch to make at home.

In this quick and easy weeknight dish, rich, nutty brown butter is brightened with barely-cooked fresh tomatoes and a splash of vermouth, then spooned over pan-seared cod. Use the sweetest cherry and grape tomatoes you can find, or substitute coarsely chopped heirloom tomatoes or even vine-ripe tomatoes.