Ramps, the wild leeks native to the forests of Eastern North America, are one of the first edible plants to break through the soil in early spring—foragers know them by their narrow green leaves and red-purple stems. For centuries, Indigenous Americans valued vitamin C-rich ramps for their capacity to cleanse blood and fight scurvy. Throughout southern Appalachia, the appearance of ramps each year remains an occasion for festivals and celebratory meals. 

Prized for their garlicky flavor and pungent aroma, ramps have a relatively short season. As such, they’ve been bestowed food-world celebrity status (as far as produce is concerned) and can be challenging to source, whether you’re foraging ramps yourself or picking them up at the farmers market. Either way, look for firm, bright stems with the roots still attached. Clean well before using, then trim off the roots and cut the bulbs in half or use them whole; the leaves can be cooked along with the bulbs.

A member of the lily family, ramps can be substituted for leeks, scallions, or onions in all kinds of dishes. They pair so well with eggs and are delectable when simply sautéed in olive oil. You can also add them to pizza or pasta, or pickle them so you can reach for the allium year round. Here are the very best dishes to get your ramp fix this spring.

Ramp and Mushroom Tart

It doesn’t get more elegant than this savory mushroom and goat cheese pastry studded with garlicky ramps and sunny lemon zest. The tart is best served at room temperature, which means you can make the whole thing in advance for the perfect spring dinner party starter. Get the recipe >

Pickled Ramps

White wine vinegar and a handful of aromatics (think mustard and cumin seeds and pink and white peppercorns) transform ramps into a punchy, pungent condiment. It’s just the thing for salads, sandwiches, and cheese boards and also makes a killer dirty martini (just swap out the olive garnish and brine!). Get the recipe >

Ramp Escabeche

In this springtime version of escabeche, Puerto Rican chef Jose Enrique pairs the vinegar-and-olive oil pickling sauce with smoky grilled ramps. The best part? They keep in the fridge for up to two months. Get the recipe >

Pizza With Ramps, Morels, and Eggs

Spring pizza night calls for this spectacular pie topped with earthy morels, garlicky ramps, nutty parmesan, and just-set eggs. Get the recipe >

Ramp and Wild Greens Pesto

Renowned fermentation expert Sandor Katz pairs ramps with chickweed, cilantro, parsley, and sunflower seeds for this zippy pesto that captures the essence of spring. It’s equally tasty on grits or eggs for breakfast, slathered on sandwiches for lunch, or tossed with potatoes or pasta for dinner. Get the recipe >

Ramp Jam

We have celebrated chef Hugh Acheson to thank for this savory jam recipe starring the wild spring onions. It’s perfect with grilled sausages and hamburgers, pork chops or steak and eggs, or simply spooned on toast. Get the recipe >

Grilled Salmon With Green Olive and Ramp Beurre Blanc

Amped up with peppery ramps and briny cerignola olives, beurre blanc makes a creamy, velvety sauce for flame-kissed salmon fillets. Get the recipe >

Bacon and Ramp Vinaigrette

Grilled ramps and bacon add a smoky richness to this bright vinaigrette that’s wonderful drizzled over salads, swirled into soups, or spooned atop grilled meats. Get the recipe >

The post 8 Ramp Recipes That Scream Spring appeared first on Saveur.

This time of year, when asparagus floods the farmers markets, we can’t get enough of the bright, crunchy stalks. While decent asparagus is available year-round, the out-of-season stuff can carry a distinct cardboardy flavor, an unfortunate result of its long-distance voyage. In the springtime, however, with just a remnant of winter’s chill still in the ground, the stalks are loaded with flavor—grassy and complex, sweet and astringent.

In her iconic vegetable cookbook, The New Vegetarian Cooking for Everyone, Deborah Madison recommends looking for upright, firm stalks. The tips, which are the most delicate part, are the first to show signs of spoilage and, as Madison explains, “should be closed, compact, appearing neither excessively dry nor damp.” Stalks should be crisp, firm, and smooth, with little to no bruising or shriveling.

In Lulu’s Provençal Table, the late Richard Olney wrote of winemaker Lulu Peyraud’s treatment of wild asparagus, “no thicker than heavy twine,” and with a flavor that was “wild, a concentrated essence of asparagus with an exhilarating bitter edge.” Only the very ends of the rugged crop were tender enough to eat, so Lulu would either sauté them briefly in olive oil before adding them to an omelet, or blanch the whole stalks to serve as an elegant appetizer, drizzled with olive oil and salt. “Guests pick up a stalk,” she says, “bite off the tender tip, and discard the rest.”

Chef Kevin Johnson of The Grocery, a local favorite in Charleston, South Carolina, serves a mean rib eye, but the former vegetarian has become particularly renowned for his thoughtful vegetable dishes. In the spring, Johnson’s walk-in cooler is filled to the brim with asparagus, which he stores upright in a few inches of ice water, like freshly cut flowers. Johnson prefers using dry cooking techniques on asparagus (or even leaving it raw). Asparagus, he believes, “just tastes better when it doesn’t touch water,” which he feels washes away its “subtle, vegetal qualities.” Whether you’re in the classic blanch-and-shock camp or more inclined to skip the water à la Johnson, we’ve got you covered with our favorite asparagus recipes.

Morel and Asparagus Spaghetti

Asparagus shares top billing with another seasonal ingredient in this bright spring pasta dish: morels. You can use fresh or dried mushrooms, and a lemony parmesan cream sauce ties the whole thing together. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Skillet Asparagus

This quick and easy stovetop asparagus from celebrated Southern chef Edna Lewis is one of our most popular recipes of all time for a reason: it works every time. All you need is a skillet, a little butter, and the freshest asparagus you can find. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Mother’s Asparagus Luncheon Dish

Not only are we obsessed with the dainty, ladies-who-lunch name of this recipe, but we also can’t get enough of its comforting flavors. Asparagus is layered with creamy béchamel and sliced hard-boiled eggs, finished with a cheesy bread and cracker topping, and baked into the most glorious golden casserole. Get the recipe >

Asparagus Pakoras

For this springtime take on the beloved South Asian street food, asparagus spears are coated in light chickpea batter and fried until crisp and golden. Add a sprinkle of salt and a squeeze of lemon, then devour them hot. Get the recipe >

Spelt Salad With Asparagus and Quick-Pickled Rhubarb

Asparagus is briefly blanched to capture its sweetness, then tossed with butter lettuce, chives, fennel, radishes, ricotta salata, and pickled rhubarb. Bulked up with hearty spelt, it’s the grain bowl to end all grain bowls. Get the recipe >

Creamy One-Pot Asparagus Pasta

Asparagus pulls double duty in this one-pot wonder: The stalks are transformed into a green sauce along with arugula and peas, and the tips are sautéed with mushrooms for the topping. Get the recipe >

Asparagus Mint Slaw

Raw asparagus deserves your attention! Here, it’s shaved into ribbons and tossed with carrots, radishes, scallions, mint, and a red wine vinaigrette for a sensational salad. Get the recipe >

Chilled Asparagus Soup With Herbed Shrimp

Don’t toss the tough parts of the asparagus! The flavorful trimmings are perfect for soups like this springtime vichyssoise, which is topped with a colorful salad of asparagus tips, radishes, poached shrimp, and fresh herbs. Get the recipe >

Shaved Asparagus Salad With Garlicky Breadcrumbs

Ribbons of raw asparagus are dressed in a lively Roman-style vinaigrette—punctuated with umami-rich capers and anchovies—and topped with jammy soft-boiled eggs and crunchy sourdough breadcrumbs in this satisfying starter. Get the recipe >

Asparagus on Toast With Cream

Move over, avocado toast—there’s a new brunch favorite in town! Perched atop buttery toast and drizzled with cream, blanched asparagus makes for a simple and comforting meal—and is so much greater than the sum of its parts. Get the recipe >

Grilled Asparagus With Citrus-Beet Salad and Whipped Ricotta

A grill makes quick work of cooking asparagus and gives the vegetable a welcome whisper of smoke. While it makes an excellent side dish as is, this recipe ups the ante with garlicky salsa verde, citrus-marinated golden beets, and creamy whipped ricotta. Get the recipe >

Microwave Steamed Asparagus With Citrus and Oregano

The oft-misunderstood microwave is an excellent ally for quick and precise vegetable cookery—and New York City chef Andrew Carmellini agrees. He quick-steams asparagus in the microwave until tender, then completes the dish with orange segments, scallions, and oregano. Get the recipe >

Roasted Asparagus With Tahini Ranch

Asparagus shines when roasted in a hot oven—and before that summer heat kicks in, few techniques make for an easier dinner-party side dish. An herbaceous ranch-inspired tahini dressing (which can easily be prepared in advance) makes this simple preparation fit for entertaining. Get the recipe >

Smoked Trout With Grilled Asparagus-Dill Sauce

Charred, flame-kissed asparagus is the MVP in this recipe: it’s served whole alongside the stovetop smoked trout, as well as puréed into a verdant sauce with fresh dill and sorrel. Get the recipe >

Easy White Asparagus

Simple is best when it comes to preparing this treasured vegetable: Remove the tough, bitter peel, then simmer in a pot of water with salt, lemon juice, and butter until perfectly tender. Get the recipe >

Spring Pad Thai With Green Garlic, Asparagus, and Peas

Everything you love about Thailand’s national dish but updated with spring ingredients! Asparagus, green garlic, peas, and radishes play beautifully with the classic savory, tart sauce. Get the recipe >

Scrambled Eggs With Asparagus and Crab

It doesn’t get more elegant than these custardy, slow-scrambled eggs served in crab shells. They’re topped with plenty of sweet crabmeat, both green and white asparagus—blanched to perfection—and a snip of chives. Get the recipe >

Charred Asparagus and Egg Salad

Smoky grilled green and white asparagus are bulked up with hard-boiled eggs and tossed with fresh basil, buttery pine nuts, bright lemon, and nutty parmesan in this sophisticated side. It works just as well for a spring dinner party as it does a summer cookout. Get the recipe >

Grilled Calçots and Asparagus With Romesco Sauce

Asparagus joins another peak-season ingredient in this springtime dish from celebrated chef José Andrés: calçots, or Spanish green onions. They’re cooked together on the grill, then served with the smoky-sweet sauce of charred tomatoes and red peppers known as romesco. Get the recipe >

Sallad på Rostade Grönsaker (Grilled Vegetable Salad)

This versatile recipe comes to us from a Swedish writer’s Midsummer dinner menu. It calls for grilling asparagus along with beets, eggplant, cauliflower, and fennel, tossing everything with lemon juice and zest, and serving warm. Get the recipe >

Roasted Morel-Rubbed Chicken With Charred Lemon, Asparagus, and Potatoes

Asparagus is roasted right alongside the whole chicken, flavored with ground dried morels in this showstopping spring main. Charred lemons and crispy potatoes round out the earthy entrée. Get the recipe >

Barigoule of Spring Vegetables

Crisp spring vegetables—think pencil-thin asparagus, baby carrots, snow peas, and more—meet a delicate, vanilla-scented broth in this light and bright Provençal classic. Get the recipe >

Chilled Macadamia Gazpacho With Cured Asparagus

Asparagus is quick-marinated in a spicy-sweet cilantro-lime vinaigrette for the topping of this creamy cold soup. Get the recipe >

Spaghetti Alla Primavera

This iconic spring pasta dish from New York City’s legendary Le Cirque wouldn’t be complete without asparagus. It’s teamed with more seasonal vegetables—broccoli, peas, zucchini, tomatoes—and a rich parmesan cream sauce for an ultra-satisfying supper. Get the recipe >

The post 24 Asparagus Recipes That Taste Like Pure Spring appeared first on Saveur.

Glance at the cookbooks in most Jewish American households and you will probably spot at least one by Joan Nathan. It may be the white and golden jacket of her Jewish Holiday Cookbook, a matzo meal-dusted copy of her seminal Jewish Cooking in America, or her newest, My Life in Recipes, which came out in spring 2024 and includes recipes as diverse as mahammar—a Syrian pepper, pomegranate, and walnut dip—and her platonic ideal of black and white cookies.

Threading them all together is Nathan’s exhaustive research, drawing on time spent in Jewish kitchens from Israel to India, digging through archives, and reading the countless books in English, Hebrew, and French, many of them now out of print, that line the shelves of her home. “That’s what I’m interested in. The history and continuity,” she says, using cookbooks as a way to step back into moments in Jewish history and communities that no longer exist.

Of all the books, she whittled the collection down to 10 for this recommended Jewish cookbook reading list.

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“When I first started writing, I remember looking at her book of Middle Eastern food, and I thought it was so cool that she had gone looking for the original sources,” Nathan explains. But the book of Roden’s that Nathan returns to most often is her tome on Jewish food, with its 800 recipes gathered from more than a decade of travels and her Egyptian and Iraqi heritage.

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By the time Nathan lived in Israel in the 1970s, she says most people had “Israelified,” that is, developed a national Israeli identity distinct from their former homes. She admits that she’s always been a touch jealous of Lyons Bar-David, who went to Israel shortly after it was founded to capture a rare moment where Jewish immigrants were flooding in from different parts of the world with their local traditions and recipes still intact.

“When I’m looking to learn about Jewish customs, I go to that cookbook. She talks about all kinds of customs. Libyan, Moroccan…every recipe has something above it” that illuminates its history or story.

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The late Jewish food authority Marks intersperses recipes among hundreds of entries that trace the origins of Jewish dishes from matzo balls to h’raimi (a Libyan dish of fish cooked in spicy tomato sauce). “It’s a brilliant book,” Nathan comments. “For many people, it’s a bible of Jewish cooking.”

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In a time of intense conflict in Syria, this stunning cookbook is particularly poignant. Dweck dug to find answers to questions about the once flourishing Jewish community that lived there. “She’s telling the story of a civilization that’s no more,” Nathan says. In that digging, she also unearthed recipes that the community and its descendants clung to, such as sour meatballs with cherries and tamarind.

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“I grew up on it and even my mother, who died at 103, instead of using my 11 cookbooks, would use The Settlement Cook Book. It was the cookbook her mother gave to her when she got married,” Nathan goes on.

Her mother wasn’t alone. This book, originally published in 1903 and reprinted as recently as 2006, was a guidepost for many Jewish cooks through the 20th century, with chapters on household rules, outlines of menus, and recipes for everything from borscht to chicken chop suey.

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Solomonov, a James Beard Award-winning chef, “goes to the heart of Israeli cooking” in this book, breaking down Jewish food in a way that no other chef cookbook does, Nathan says. Along with business partner Cook, the two share their personal stories from times spent in Israel and working at their acclaimed Philadelphia restaurant by the same name.

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The traditions and recipes of the Jewish community of Italy are little known to most American Jews. Machlin, who grew up in the Tuscan town of Pitigliano, shares some of them, including remembrances of the town’s communal matzo oven. Recipes from the community, like lingua salmistrata (pickled beef tongue), are traditional, but as Nathan says, “You wouldn’t think of all of it as Italian food.”

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Like Machlin’s book, this guide to Sephardic cooking (the food of Jews or descendants of those who lived on the Iberian peninsula) is transportive, Nathan says. Marks traveled as far east as India, learning Jewish customs by spending time in homes and capturing recipes from cooks in Greece, Yemen, Turkey, and beyond.

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Originally printed in 1871, the Jewish Cookery Book is technically called the Jewish Cookery Book on the Principles of Economy, Adapted for Jewish Housekeepers, with Medicinal Recipes and Other Valuable Information Relative to Housekeepers and Domestic Management. While it’s been reprinted since, it’s most notable for being the first Jewish and kosher cookbook published in America. The book has a “lot of these old Sephardic recipes,” Nathan says, as it came out before the first major wave of Eastern European Jewish immigrants, who brought with them the building blocks of the modern American Jewish culinary canon.

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Written by Moses Montefiore’s wife in 1846, this was the first kosher cookbook published in England. “I am constantly amused and learning things from what she did in her book,” Nathan says. As she puts it, “It’s like an English woman’s take on Jewish food.”

The post Joan Nathan’s Guide to Essential Jewish Cookbooks appeared first on Saveur.

Fresh corn masa is a dough made from dried field corn that has been soaked in an alkaline solution, cooked, and ground—a process known as nixtamalization. It is a primary ingredient in the cuisines of Central America and is used to make a plethora of dishes, including tamales and tortillas, which might call for a coarser or more finely ground masa depending on the style. It can be a bit of a project to make fresh masa at home, but it can often be found in Mexican or Central American markets. If you have a local tortillería, they’ll often sell you the fresh stuff by the pound, and some retailers, including Tortillería Nixtamal, offer shipping for online orders. Fresh masa turns quickly, so use it within the first 48 hours of purchase. Masa harina, which is a dried, shelf-stable version, is often a suitable substitute (and some recipes are formulated specifically for it), but be prepared to adjust the texture of the dough with more or less liquid, and expect a less fluffy and flavorful final product. If substituting, look for a high-quality masa harina like those from Masienda.

Tamales de Chipilín

Native to Central America and Southern Mexico, chipilín leaves impart a grassy and earthy flavor into the dough, which is perfectly balanced with salty queso fresco and a quick homemade salsa roja. Get the recipe >

Sopa de Chipilín With Masa Dumplings

Soup and dumplings occur in just about every cuisine. This simple rendition of the classic pairing features a broth naturally thickened with starchy field corn and punctuated by soft, cheese-filled dumplings. Get the recipe >

Pozol de Cacao (Chocolate Corn Drink)

If you’re looking for a comforting and nourishing twist on a chilled chocolate beverage, look no further. Thickened slightly with fresh masa, pozol de cacao will leave you pleasantly surprised at how refreshing it can be. Be sure to source the highest-quality chocolate you can for the best taste and texture. Get the recipe >

Bean Dobladas With Amaranth and Onions

In the same vein as quesadillas, these folded pockets of masa dough are stuffed with stewed black beans and griddled until golden. They’re perfect for group gatherings as quick bites to snack on and are best eaten warm from the pan. We recommend forming and cooking them in an assembly-line fashion, with one batch being served as the next is cooked. Get the recipe >

Blue Corn Pellizcadas With Salsa and Queso Fresco

Made from heirloom blue corn masa, the miniature bowl shapes can hold a variety of salsas and cheeses. If you’re unable to find blue corn masa at your local grocer, classic yellow corn masa will do the trick. Get the recipe >

Tamales y Frijoles

These meatless tamales encase blue corn masa and black beans inside banana leaves. Lean yet satisfying, they’re best served with homemade charred tomato and chile salsa. Get the recipe >

Shredded Beef Empanadas

Portable and crunchy, these empanadas are best eaten while still hot and crispy after a quick, shallow fry. Get the recipe >

Homemade Masa

Many restaurants make their own masa, and now you can, too! While the process is time-consuming, you’ll really taste the difference in your next batch of homemade tortillas or tamales. Get the recipe >

Corn Tamales With Tomatillo Salsa

Consider these tamales a blank slate for a myriad of fillings; whether braised meats, stewed beans, or loads of cheese, they’re a perfect choice for feeding a large crowd. To save time, we recommend prepping them ahead of time and steaming them close to serving. Get the recipe >

Caldo de Cabeza de Pescado Con Chochoyotes (Fish Head Soup With Masa Dumplings)

This rustic Yucatecan soup transforms humble fish scraps into a rich, aromatic broth, infused with citrus, guajillo chiles, and epazote. Topped with tender masa dumplings known as chochoyotes, it’s a comforting dish rooted in tradition and resourcefulness. Get the recipe >

Pastelitos de Hongos (Mushroom Pastelitos)

These Salvadoran pastelitos, filled with sautéed mushrooms and tender vegetables, are a beloved street food and are perfect for feeding a crowd. Adapted from The SalviSoul Cookbook by Karla Tatiana Vasquez, this recipe features a subtly sweet corn masa dough enhanced with chicken bouillon powder for added umami. Feel free to substitute with vegetable bouillon powder for a vegetarian or vegan option. Get the recipe >

Texas Chili

It’s safe to say Texans are fiercely proud people, especially when it comes to some of the state’s best-known dishes. Beyond barbecue, few dishes are as highly regarded as Texas chili. While each household might have its own version, the general rule is this: Let the chiles and the beef be the star, and never add beans. We love this version that uses masa harina as a thickener, as it lends a velvety texture after the mixture has slowly cooked for several hours. Get the recipe >

Tustacas de Chocolate

This recipe comes from one of SAVEUR’s favorite bakers, Bryan Ford. Masa harina provides the base for these crunchy cookies, which are coated with panela, a type of raw cane sugar. The dough is infused with a bit of cocoa powder for a touch of bitterness, and a mixture of farmer cheese, butter, and sour cream provides a hit of richness. These cookies perfectly pair with a cup of coffee, tea, or a refreshing horchata. Get the recipe >

Ayocote Bean Tlacoyos

​These rustic Mexican street snacks feature earthy and creamy ayocote beans mashed with epazote and cumin, encased in fresh masa, and griddled until crisp; topped with salsa, diced onion, and queso fresco, they offer a hearty, plant-based bite. If you’re unable to find ayocote beans, standard black beans will do in a pinch. You can source fresh or dried epazote at your local Latin grocery store, but can also substitute Mexican oregano. Get the recipe >

Puffy Chicken Tacos

If you’ve been to San Antonio, it’s likely that you’ve seen these deep-fried versions of tortillas, which are a staple of the city’s Tex-Mex cuisine. If you don’t eat chicken, feel free to swap out the filling for another protein. Pork, beef, or stewed beans would all benefit from the same treatment. Get the recipe >

Chocolate Chess Pie With Cornbread Crumble

Now that you’ve got some masa harina on hand, satisfy your sweet tooth with this twist on the classic Southern dessert. Get the recipe >

Gorditas Zacatecanas (Zacatecan Baked Masa Cakes)

Translated to “little fat ones”, these gorditas forgo the classic method of pan-frying in oil for a lighter twist: Baking on a sheet tray cuts down on oil and makes for easier cleanup. Get the recipe >

Pupusas Con Curtido (Masa Cakes With Spicy Slaw)

Rich and filling, Salvadoran pupusas are one of our go-tos when cooking with fresh masa. They can be stuffed with meat, beans, cheese, or a combination of the three, and the curtido comes together quickly to provide a bright, tangy crunch. Get the recipe >

The post 18 Exceptional Recipes That Make the Most of Masa appeared first on Saveur.

Mother’s Day is coming right up, and with it the usual barrage of suggestions for celebratory brunches and gifts. There’s a lot to take in, so we simplified things a bit by rounding up a list of what we’re actually gifting our moms—and what the moms on Team SAVEUR are hoping to receive!—this year. Instead of taking mom out (or in addition to taking her out, should we say), why not present her with some top-shelf cookware, elegant crystal glasses, or handsome cutlery? And if you really want to show your appreciation? You can break in these stylish yet functional gifts right away by whipping up an impressive meal for mom at home, pouring her a chilled drink, and setting a beautiful table. Read on for our top Mother’s Day gifts for food-loving moms, and don’t miss our best Mother’s Day brunch recipes.

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There are some pieces of arguably essential pro kitchen equipment that never seem to make it into heavy rotation for home cooks: a conical fine-mesh strainer, a heavy-duty counter-mounted can opener, or a stack of square Cambro containers. But my favorite unsung restaurant tool is the endlessly versatile rondeau. The wide, shallow (but not too shallow) pan is deep enough for frying—but it also gets top marks when it comes to roasting and braising, techniques that benefit from the mid-size vessel’s comparatively vast surface area. When it comes to family-size feasts, the rondeau is the perfect lightweight alternative for that hulking cast iron Dutch oven. So it tracks that chef Thomas Keller (full disclosure: my former boss) included the convenient shape in his luxe suite of cookware from Hestan. Industrial rondeaus are often made from aluminum, but Hestan’s nonreactive stainless steel construction makes this version all the more useful. A great gift for the mom in your life who thinks their kitchen has everything it needs. —Kat Craddock, Editor-in-Chief/CEO

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When I spotted this flowy number with charming fish embroidery on SAVEUR contributing editor Madison Trapkin’s Instagram feed, I knew it was just the thing for my cousin Justine, an impossibly cool New England mom with our family’s seafood fixation, the cutest little tot on the Eastern shore, and a boat. What the heck, maybe I’ll spring for a second—in green!—just for me. —K.C.

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Mother’s Day is the perfect moment to elevate cupboards with these sophisticated glasses from the iconic French crystal maker Baccarat. Aptly named “Colors of Joy,” each set comes with four tumblers in brilliant shades of red, orange, emerald, and moss green. The timeless masterpieces will surely delight any mom with a playful personality and add more cheer to their cheers, whether those be to a quiet night in or sending love across miles through FaceTime. —Stephanie Pancratz, Managing Director, Editorial Operations

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While my family was all about paper napkins when I was growing up, I’ve since become a sucker for their chicer cloth counterparts, like these colorful twill beauties from Los Angeles-based maker Atelier Saucier. Available in a set of 6, the napkins are crafted using sustainably sourced, reclaimed fabric and come in three vibrant hues with bold contrasting edging: seafoam, coral, and Pacific blue. The linens are as durable as they are festive—just the thing for brightening up a Mother’s Day table. And while my mother is the kind of person who irons her sheets and will no doubt do the same for these napkins, I can attest that they’re equally alluring on the table without such precious treatment. —Frances Kim, Digital Director

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A striking visual celebration of hot springs around the globe, photojournalist Greta Rybus’ Hot Springs is the best kind of coffee table book: you can pick it up at any point for a little armchair travel, or you can gather actual planning inspiration for your next trip. Rybus delves deep into the roles hot springs play in their communities and immerses the reader in soaking culture everywhere from Iceland’s nature baths to Bolivia’s thermal pools to India’s hot water temples. After poring over each destination, all I can say is—to quote Liz Lemon from 30 Rock—I want to go to there. As a longtime fan of hot springs in Korea and Japan, which are typically separated by gender, I’ve often enjoyed these experiences with the women in my family. I can’t wait to share a copy of Rybus’ book with my mom and use it as a jumping-off point for our next hot springs adventure. —F.K.

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Regardless of your mom’s cooking skill level, a reliable saucepan is a must. For my mom, it’s an indispensable piece of equipment, whether she’s simmering a kimchi stew for dinner or boiling noodles for a midnight snack. Since her existing pot is in such heavy rotation, I know it’s high time for a replacement, so this Mother’s Day, I’ll be gifting her this stainless steel number with a lid from our very own SAVEUR Selects line. —F.K.

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I love a dirty martini and I love a scented candle, so this was a natural winner for me. The fragrance is gentle and juniper-forward, with a hint of briny olive that rises to the surface as it burns. (It’s a great alternative for a Tuesday evening when you want to be good and abstain from a cocktail.) Handmade from repurposed wine bottles in Charleston, South Carolina, their cocktail-inspired collection also includes a Cosmopolitan, a Gin Fizz, and a Paloma (among others), so you can bring the whole bar cart home for mom if you’re feeling extra generous. —Alex Testere, Senior Editor 

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Since downsizing to a smaller kitchen, I’ve fallen out of love with my KitchenAid stand mixer, which was taking up so much counter space that it now lives under my bed. While I still lug it out for the odd bagel or bread dough, I’ve been getting by just dandy with this plucky portable mixer, which fits into the corner of my cupboard and is perfect for busy cooks, moms or otherwise. It’s the best hand beater I’ve ever owned, thanks to the quiet motor, clang-less silicone tips, ergonomic handle, and whopping nine speeds (including a pause button). My favorite feature is the bright light that turns on when the machine’s in motion, shining down on whatever’s in your mixing bowl. —Benjamin Kemper, Senior Editor

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Whether it’s an intimate dinner party or a backyard barbecue for a crowd, my wife and I love having people over to our house in Brooklyn. The one thing I’ve learned is essential to entertaining? An endless supply of cold drinks. Enter this stylish drinks fridge-cum-bar cart from Rocco, which makes the beverage part of hosting so much easier. No more making room in your regular fridge for extra bottles of wine and cans of beer and seltzer—this beaut holds up to 27 bottles or 88 cans (or a variety of both!). Plus, no more rummaging through the fridge to check what you can offer your guests—you can see inside this smart appliance using your phone. The sleek design is versatile enough to complement any mom’s home or workspace and comes in four different colors: white, graphite, yellow, and green. —Thomas Payne, Visuals Director

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Two beribboned keepsake boxes each filled with five date-sweetened dark chocolate bars is sure to go over well with mom. The first set is infused with essential oils, including peppermint, blood orange, bergamot, and lavender; while the second is studded with inviting combinations of fruits, nuts, and spices, from mango, urfa chile, and black lime to almonds, white mulberries, and fennel seeds. Each bar is as satisfying on the eyes as it is on the palate—mom will love sampling the whole gorgeously packaged collection! —Toni-Ann Gardiner, Brand Partnerships Lead

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I love a good steak on Mother’s Day (especially cooked by someone else in the family!), and I’ve got my eye on these modern steak knives from Material, specifically the Willow set with its four different handle colors. I love the sleek design, and the fact that they’re super sharp and dishwasher-safe. Plus they’re from a company that makes great products; I’m constantly reaching for my 8-inch knife from Material I bought a few years ago, despite having a collection of other excellent knives in my kitchen. It’s a joy to use, and I’m betting the steak knives will be, too. —Rebecca Fisher, Recipe Editor

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I’ve been in a copper phase ever since I returned from my annual Paris trip last fall with my suitcase overflowing with saucepans from Marché aux Puces de Vanves, the city’s year-round flea market. Now that I have them all arranged on my kitchen pegboard à la Julia Child, I’m ready to add to my collection with this set of copper measuring cups and spoons from Williams Sonoma. They’re the perfect upgrade for the old, beat-up plastic and stainless steel measures that have been floating around my kitchen for years. Even if your mom isn’t a copper collector, she’ll definitely appreciate such an elegant, useful gift. —Ryan McCarthy, Editorial Assistant

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I’ve replaced all my nonstick cookware with carbon steel, which produces the same effortless release without running the risk of the coating becoming damaged and leaching harmful chemicals into your food. Carbon steel also heats up quickly, allows for a hard sear, and is much lighter than cast iron, which means you can move nimbly on the stovetop—and transfer to the oven with ease! This skillet is perfect for weeknight stir-fries, weekend pancakes, and everything in between. Gift the mom in your life the pan of endless possibilities! —R.M.

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Talk about a creative solution to the age-old question “what’s for dinner?”! Each month, mom will receive a replica of a handwritten recipe from a historical figure, from George Washington to Emily Dickinson to Rosa Parks. This snail-mail delivery is truly the gift that keeps on giving. Choose between a 6- or 12-month subscription, and get ready to field phone calls from mom about the historical recipe of the month. Whether your mom’s a food lover, a history buff, or both, this unique present is sure to bring a smile to her face. —Cecilia DiAngi, Brand Partnerships Intern

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As a professional chef and the primary cook of my household, I typically avoid the kitchen on Mother’s Day unless I’m whipping up something quick and easy with my daughter. But I’m all for giving and receiving a food-focused Mother’s Day gift, like these cold-pressed olive oils from Brightland. One is bold and robust while the other is smooth and grassy, so The Duo is sure to cover all your cooking needs, from dipping and finishing to sautéing and baking. Gorgeous to display and produced by a fellow South Asian woman, these pantry must-haves hit all the right notes in my book. They’re guaranteed to make time in the kitchen extra special for any mom. —Fatima Khawaja, Contributing Editor

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The post The 15 Best Gifts for Moms Who Love Food appeared first on Saveur.

Whether you’re a superfan, a fair-weather fan, or simply a fan of snacks, Super Bowl Sunday is a big day for eating. And because watching the big game is usually a group effort, it’s the ideal setting for endless amounts of appetizers and shareable main dishes. We’ve rounded up some of our very favorite recipes that will please all participants, from classic Buffalo wings to crab dip and spicy green chili with chicken and white beans. So fire up the smoker, the slow cooker, or your air fryer and get ready for all things smoked, crispy, and slow-cooked because Super Bowl Sunday is for serious snacking.

Kill City Chili

Curry powder is the stealth ingredient in this beef and kidney bean chili from ’90s cult teen magazine Sassy, of all places. It appeared in the “Eat This” column in the February 1992 issue as a recipe courtesy of comic strip character Weasel. Get the recipe >

Jerk Chicken Wings

Are your stove and oven already spoken for on Super Bowl Sunday? We’ve got you covered with these smoky, juicy jerk chicken wings. Start them in the slow cooker, then finish them in the air fryer to get that crispy-skinned finish. Get the recipe >

Cheesy Artichoke Dip With Preserved Lemons and Harissa

Take hot artichoke dip for a Moroccan-inspired spin by adding ras el hanout, fresh herbs, and preserved lemon. The result? A crowd-pleasing appetizer that not only delights but also surprises your guests. Get the recipe >

Pimento Cheese Burgers

Skip the ketchup and mustard and slather your burger patties with pimento cheese instead. The creamy, spicy spread with cheddar, pimentos, and mayo is the ideal partner for charred beef. Get the recipe >

Pimento Cheese 

This version of the classic Southern spread packs a real punch thanks to the addition of garlic aioli rather than the usual mayo and cream cheese. A touch of Sriracha also dials up the heat. Get the recipe >

Texas Chili 

It’s all about the meat in this hearty chili from native Houstonian Carter Rochelle—no tomatoes or beans allowed. The addition of beef suet and a sprinkling of instant masa give the stew its distinctive flavor. Get the recipe >

Detroit-Style Pepperoni Pizza

Tangy pickled peppers balance out the richness of the crispy pepperoni, aka the most iconic Detroit pizza topping, in this perfect pan pie from bread guru Peter Reinhart. Get the recipe >

The Original Nachos

Legend has it that this iconic snack was invented at the Victory Club in the Mexican border town of Piedras Negras in 1943. One night, some U.S. Army wives showed up when the kitchen was already closed, so maître d’ Ignacio “Nacho” Anaya threw together a quick snack: fried tortilla pieces topped with melted cheese and pickled jalapeños. Get the recipe >

Football Sandwiches

The recipe for these ham and Swiss sliders dripping in poppy-seed-butter sauce comes to us from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. As she puts it: “They may not seem like much, but they can move a grown man to his knees!” Get the recipe >

Hot Onion ‘Soufflé’ Dip

Nothing says game day like a hot dip, and this one has all the right components: onions, cream cheese, parmesan, and mayonnaise. It’s a four-ingredient winner that is baked until hot and golden brown, ideal for scooping up with Fritos or tortilla chips. Get the recipe >

Ohio Nachos

Swap out tortilla chips for potato chips in this deliriously good riff on nachos that’s straight out of Ohio. Our favorite version comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Get the recipe >

Jalapeño Poppers

The classic jalapeño popper recipe (a whole green chile, filled with cheese and then roasted or fried) has roots in the Mexican chile relleno, which goes back to the 1800s or earlier. It’s also a classic bar snack that can’t be beat for its excellent combination of spice and deep-fried crunch. Get the recipe >

Frito Pie 

Whether you know it as Frito pie or a “walking taco,” this crunchy creation is always a hit. Corn chips are mounded high with chili, cheddar, onions, sour cream, and sliced jalapeños, right inside the Fritos bag. It’s efficient, hearty, and the ideal dish for a crowd on game day. Get the recipe >

Danger Dogs

The smell of a Danger dog—also known as a Sonoran hot dog, Tijuana dog, or, in Los Angeles, a Dodger dog—is irresistible. Hot dogs are wrapped in bacon and browned, then smothered with a mixture of peppers and onions. Get the recipe >

Black-Eyed Pea Cornbread

Stuffed with black-eyed peas, sausage, and cheddar, this hearty cornbread was the standout dish at a tailgating party food writer Carolynn Carreño attended at the University of Mississippi. Closer to a breakfast casserole, the dish achieves its custardy, pudding-like texture with buttermilk and creamed corn. Get the recipe >

Deviled Eggs 

These classic hors d’oeuvres are welcome at all gatherings, from Easter brunch to the coffee table during the Super Bowl. Mustard and vinegar provide the devilment for a flavorful bite, particularly when topped with a scattering of scallions and paprika. Get the recipe >

Classic Guacamole

This is a snacking mainstay, but there’s always room for improvement. Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe >

Lazi Chicken Wings

These spicy wings are based on a classic Sichuan dish in which golden chunks of chicken are tossed with spices and presented atop an intimidating bed of fried chilis. In this recipe, Jing Gao, founder of chili crisp brand Fly By Jing, uses bone-in wings that are coated with mala spice mix then tossed with a heady mix of fried chilies, Sichuan peppercorns, and spicy peanuts. Get the recipe >

Fire Crackers

Saltines get a major flavor infusion in this classic Southern snack, and it couldn’t be easier. Combine the crackers with oil and your fave seasoning mix, and let them marinate overnight. Toast them in the oven until golden and crispy, then consume by the handful. Get the recipe >

Hanky Pankys

A Cincinnati favorite, these oddly craveable hot canapés combine Velveeta, liquid smoke, and sausage, toasted atop pumpernickel or rye breads. They’re not quite a meal but they’re certainly a hearty appetizer that pairs perfectly with football. Get the recipe >

Charcuterie Board

An artfully arranged platter of meats—smoked, cured, or spiced—and cheeses is always a crowd favorite, particularly when grazing is the main dining mode. Here’s our guide to building a well-rounded board that will appeal to all your guests. Get the recipe >

Sautéed Onion and Yogurt Dip 

This is a fresher, lighter version of the tried and true onion dip (and it certainly doesn’t come in a can), combining shallots, scallions, and chives with creamy yogurt and tangy sumac. Serve with wedges of fluffy pita or crunchy vegetables. Get the recipe >

Mozzarella Sticks

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer, best served with marinara on the side. Get the recipe >

Buffalo Chicken Rillettes With Schmaltz Toasts

This party snack from Eric W. Bolyard of Compagnie NYC keeps all the best parts of buffalo chicken—juicy meat, hot sauce, and crisp fried bits—in a neat and tidy package. Do not skip the rich, crispy schmaltz toasts, which take this dip up a level. Get the recipe >

Mozzarella in Carozza (Italian-Style Fried Cheese Sandwiches)

Inspired by the small bites known as cicheti that food writer Dana Bowen ate in Venice, these crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe >

Pigs in a Blanket with Herbed Mustard Dipping Sauce

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe >

Grilled Corn and Ricotta Dip

In this take on cheese dip, grilled sweet corn is tossed with a healthy dollop of milky ricotta, aromatics, and herbs, then baked until it’s bubbling and brown. Get the recipe >

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe >

Chile con Queso

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses (the more cheeses the better, in our opinion). The tangy sour cream added at the end brings it over the top. Get the recipe >

Braised Brisket Burgers with Pimento Cheese

Brisket is braised in stout, bourbon, and soy sauce in this spicy pimento cheese-topped sliders from Louisville chef Edward Lee. Best served with dill pickles and a crisp beer to cut through the richness of cheese and beef. Get the recipe >

Cincinnati Chili

Chili powder, cinnamon, and celery seed are just a few of the spices that go into this deeply flavored Cincinnati-style chili that can be prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans).  It’s a Midwestern classic for a reason. Get the recipe >

Buffalo Wings

They might as well be proclaimed the official football snack, as they’ve become almost synonymous with football snacking at this point. This recipe is based on the wings at Anchor Bar, the buffalo bar credited with starting the whole thing. Get the recipe >

Green Chili with Chicken and White Beans

This quick tomatillo-based green chili stew tastes like it simmered on the back of the stove for hours and is perfect for game day or a weeknight dinner. Get the recipe >

Our Readers’ Favorite Fried Chicken Recipe

Simply seasoned, with a thin, crisp coating and tender, juicy meat, the fried chicken from Charleston, South Carolina’s now-closed Martha Lou’s Kitchen is some of the best we’ve tasted. Get the recipe >

Beer Cheese Soup

Beer and cheese are football staples, so why not just combine them? This particular recipe has a strong cheddar-based foundation that’s then topped with piquant Gorgonzola for a more complex version of a hearty favorite. Serve it with crusty bread and more beer for a true Super Bowl win. Get the recipe >

The post Our Most Mouthwatering Recipes for Super Bowl Sunday appeared first on Saveur.

Around the world, the celebratory dishes atop Lunar New Year feast tables are as symbolic as they are sumptuous. Long noodles signify longevity, chewy rice balls stuffed with sugary paste represent sweetness, and whole fish foreshadows abundance in the year ahead. Though often called Chinese New Year for its connection to the Chinese lunisolar calendar, Lunar New Year is a lively, joy-filled celebration across much of Asia, including Korea, Vietnam, Singapore, Malaysia, and Indonesia. This year, ring in the Year of the Horse with a spread of global dishes—from crackly chả giò and chewy tteokguk, to fluffy fa gao and flaky pineapple tarts—to usher in prosperity and good fortune in the year ahead.

Cha Ye Dan (Tea Eggs)

While these tea-stained eggs are enjoyed as an everyday breakfast or snack in China and Taiwan, they also make an eye-catching and delectable addition to any Lunar New Year table. The fragrant marinade of soy sauce, star anise, and cinnamon infuses the yolks with a satisfying salty-sweet flavor and gives the whites an antique, marbled appearance. Get the recipe >

Ba Bao Fan

It doesn’t get more festive than this showstopping ba bao fan, which translates to “eight treasures rice.” New York City pastry chef Natasha Pickowicz reimagines her mom’s recipe for the auspicious Chinese dessert, cooking the traditional glutinous sweet rice with dried hibiscus flowers (which tint the cake the loveliest shade of pale pink!), enriching the red bean filling with butter and five-spice powder, and lacquering the artful arrangement of dried fruits on top with a glistening syrup. Get the recipe >

Chao Niangao (Stir-Fried Rice Cakes) 

In many cultures, rice cakes are symbolic of a prosperous new year, so all shapes and sizes show up at holiday gatherings. This enticing stir-fried version—a spin on a Shanghai classic—amps up the flavor with a dollop of doubanjiang, the Chinese fermented soybean paste. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.

Chả Giò (Fried Spring Rolls)

At just about any festive occasion in Vietnam, you can bet fried spring rolls will make an appearance on the feast table. Known regionally as chả giò or nem rán, the snack is best dipped into nước chấm, the sweet-sour Vietnamese condiment. Get the recipe >

Yu Sheng (Prosperity Toss Salad)

Break out those chopsticks for a generous platter of yu sheng, or yee sang, aka prosperity toss salad. Make the recipe chef Alex Au-Yeung serves at Phat Eatery in Katy, Texas, then gather friends and family around the table to mix the Malaysian and Singaporean staple together. The higher it’s tossed, the more blessings the new year will bring. (See Au-Yeung make the dish here.) Get the recipe >

Tteokguk (Korean Rice Cake Soup)

Cook thin oval-shaped tteok, or rice cakes, in a savory anchovy broth to make what Junghyun Park and Jungyoon Choi call “one of the most significant dishes in Korean tradition.” Eaten on the first day of the new year as a tribute to ancestors, the soothing soup showcases tteok at their toothsome best. Get the recipe >

Fried Sesame Balls with Sweet Red Bean Filling

Crispy sweet rice balls filled with red bean paste and rolled in sesame seeds are a mainstay at Chinese bakeries and dim-sum restaurants, but they’re particularly auspicious as a Lunar New Year treat—round foods symbolize not only the moon, but also family togetherness. Cookbook author Kristina Cho’s recipe delivers a satisfying bite that’s crisp and crackly on the outside, and tender and chewy on the inside. Get the recipe >

Lumpia (Fried Spring Rolls)

Crispy fried wrappers envelop a delectable pork filling in these Filipino spring rolls, a party favorite in the Philippines and among the diaspora. Chef Dale Talde serves his version with sawsawan, a vinegar-and-soy-sauce mixture laced with raw garlic and fiery chiles. Get the recipe >

Yuanxiao (Sweet Rice Balls with Nut and Sesame Seed Filling) 

Chewy dough encases a rich, earthy paste made from nuts and sesame seeds in this Chinese snack symbolizing family reunion. Families boil them to celebrate Yuanxiao Jie, also known as the Lantern Festival, which falls on the 15th day of the lunar month and marks the end of the two-week new-year festivities. Make this version from Buwei Yang Chao’s 1945 cookbook to enjoy while admiring the full moon. Get the recipe >

Fa Gao (Steamed Cupcakes)

Sometimes called prosperity cake, fa gao is a beloved Chinese Lunar New Year treat that’s extra pretty to boot. When steamed, the tops of the cakes blossom into a flower-like pattern. In this recipe from Kristina Cho, the cookbook author lets us in on her grandmother’s clever shortcut: Bisquick, which ensures perfectly split tops and a satisfyingly soft, fluffy texture. Get the recipe >

Pork and Chive Dumplings

Wrap, pleat, and boil a pot of dumplings—a symbol of wealth and prosperousness in China because of their resemblance to gold ingots—to invite good fortune in the year ahead. Pork and chives make a classic savory pairing, so fold a little extra to freeze and enjoy in the new year whenever a craving strikes. Get the recipe >

Taiwanese Beef Noodle Soup

Invite good health and longevity with steaming bowls of red-braised beef noodle soup enriched with soy sauce, ginger, and scallions. This recipe from a Taipei noodle shop calls for simmering the protein for a few hours, yielding fall-apart-tender meat. Get the recipe >

Fish Sauce-Pickled Radishes

For special occasions like the new year, Vietnamese families often pickle radishes in nước chấm rather than the usual brine. The flavorful liquid imparts a depth of flavor that cuts through the richness of opulent celebratory dishes. Get the recipe >

Pineapple Tarts

Food blogger Yi Jun Loh’s pineapple tart recipe transforms the tropical fruit into a spiced, marmalade-esque filling, then encases the jammy mixture in rich, buttery pastry. The two-bite delights—popular in Malaysia, Singapore, and Indonesia when the Lunar New Year rolls around—are perfect for hosting, gifting, and snacking. Get the recipe >

Thit Kho (Vietnamese Braised Pork Belly with Eggs)

This hearty dish of caramelized, melt-in-your-mouth pork belly gets its irresistible savoriness from fish sauce and Coco Rico, a mild, coconut-flavored soda from Puerto Rico that’s common in Vietnamese cooking. Get the recipe >

Chinese Lion’s Head Meatballs

Named for their impressive size, these juicy Chinese meatballs make a show-stopping addition to any festive feast. The trick to achieving their signature tender, bouncy texture? Stirring the pork mixture for at least five minutes, to thoroughly distribute fat and flavor. Get the recipe >

Spicy Beef Potstickers

Enhance ground beef with chili oil for a spicy take on a Lunar New Year classic. These pan-fried dumplings are a beaut: a flour-vinegar slurry added near the end of the frying process creates a beautifully crispy “skirt” that holds the potstickers together. Get the recipe >

Tian Tian Chao Mian (Chinese Everyday Fried Noodles)

This stir-fried recipe calls for layering ingredients like dark soy sauce and sugar to concoct a concentrated, salty-sweet sauce that clings beautifully to noodles. Fresh mix-ins like cucumber and carrot add cheery color and satisfying crunch. Get the recipe >

Hong Shao Rou (Chinese Red-Braised Pork Belly with Eggs)

Red-braised pork belly is homestyle Chinese comfort food, with two types of soy sauce and a touch of sugar giving the beloved dish its signature glossiness and deep red-brown hue. In this version from cookbook author Fuchsia Dunlop, boiled eggs make the ideal vehicle for soaking up the savory sauce. Get the recipe >

Beef Rendang

A stick-to-your-ribs Indonesian staple, this succulent number calls for slowly simmering beef in a rich coconutty sauce seasoned with aromatic lemongrass and makrut lime leaves. Serve it alongside steamed white rice to absorb the velvety gravy. Get the recipe >

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

Tender short ribs and collagen-rich oxtail form the bedrock of this beefy, herbaceous Vietnamese stew. Fistfuls of cilantro and Thai basil enhance the dish with grassy aroma and brightness, while red onions and scallions add a peppery punch. Get the recipe >

Galbi Jjim (Braised Short Ribs)

Sohui Kim, chef of Brooklyn restaurant Gage & Tollner, weaves a thread of French technique into her Korean galbi jjim recipe: she incorporates both red wine and soy sauce into the braise for extra depth of flavor and East-meets-West oomph. Get the recipe >

Sliced Pork Belly with Garlic Sauce

Dress tender poached pork belly with garlic, chili oil, and Taiwanese soy paste for a delicately salty-sweet dish straight from the island’s vibrant beer halls. Get the recipe >

Braised Winter Squash with Fermented Black Beans

Any feast full of rich fare needs some lighter options in the lineup for balance—like this flavorful, winter-friendly option from cookbook author Hannah Che. Her recipe utilizes the Chinese smother-braising technique—similar to red-braising—to soften squash to a luxuriously buttery texture. Get the recipe >

Whole Grilled Fish with Vietnamese Peanut Pesto

For a whole-fish presentation with rich, nutty flavor and smoky flair, try this grilled, Vietnamese-inspired version from Houston chef Chris Shepherd. The peanut pesto smearing the fish hits all the flavor notes: umami from the fish sauce, caramelly sweetness from the brown sugar, and brightness from the lime juice. Get the recipe >

Stir-Fried Choy Sum with Garlic Sauce

It takes just five minutes to turn choy sum (or any other leafy green, like baby bok choy) into a garlicky, show-stealing side. Slightly bitter vegetables beautifully counterbalance any heartier dishes that might be on your banquet table. Get the recipe >

Nian Gao (Chinese Sticky Rice Cake) 

Steamed sweet rice dough flavored with brown sugar and almond extract makes a luck-filled Chinese Lunar New Year treat (nian gao is a homophone for “higher every year”). A sprinkling of toasted sesame seeds and an optional smattering of red dates elevates the treat to show-stopper territory. Get the recipe >

Chinese Salt-Baked Chicken with Congee and Pickled Mustard Greens

A whole chicken represents prosperity, so make this oven-baked Hainan-style version that calls for coating a bird generously in salt—resulting in even cooking and extra-moist meat. Get the recipe >

Whole Steamed Fish with Tangerine Peel and Fennel

Bright citrus and peppery fennel enliven flaky steamed fish in this elegant banquet-table centerpiece. Follow Chinese tradition and save some leftovers for the following day as a symbol of bringing surplus into the new year. Get the recipe >

Japchae (Stir-Fried Glass Noodles)

Toss slippery sweet potato noodles with soy sauce, crunchy veg, and tender, juicy beef to make this crowd-pleasing Korean party dish. At any celebration of Seollal (as Lunar New Year is called in Korea), a heaping bowl is bound to be on the table. Get the recipe >

Lo Bak Go (Pan-Fried Turnip Cake)

Rice flour and grated daikon studded with lap cheong sausages are a perennially popular dim-sum order, and they make a welcome addition to any holiday feast. Serve the crisp-on-the-outside, soft-on-the-inside snack with spicy hoisin sauce for a fiery kick. Get the recipe >

The post Our Best Lunar New Year Recipes for an Auspicious Feast appeared first on Saveur.

No shade to the two-note schoolyard frozen treat, but lately, ice cream sandwiches have grown up. In New York City, cool-kid scoopshops, pop-ups, restaurants, and even wine bars have peppered their menus with vibrant frozen sandos redolent with spiced, floral, herbal, and savory notes to tempt those of us inclined to eat the world—brain freeze be damned. Here’s how to make a few of our favorites.

Coconut-Taro Ice Cream Sandwiches with Ritz Crackers

The vibrant, violet-colored ice cream in this sweet-and-salty recipe from SAVEUR contributing editor Jessie YuChen is dairy-free and comes together easily—no ice-cream machine required. Get the recipe >

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro

Peanuts and cilantro may be surprising toppings for many ice cream lovers, but the flavor combination is popular in Taiwan’s coastal Yilan County, where night market vendors roll the ingredients in thin wheat-flour wrappers for a beloved snack called hua shen juan bing qi. At Win Son in Brooklyn, pastry chef Danielle Spencer pays homage to the famous street food with this ice cream sandwich. Get the recipe >

Ginger Matcha Ice Cream Sandwiches

The secret ingredient in these bracing, eye-catchingly green sandwiches from Noona’s owner Hannah Bae is dextrose, a grape sugar that keeps the ice cream soft and scoopable. Get the recipe >

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast

In this fork-and-knife-optional sandwich from Malai’s Pooja Bavishi, buttery cardamom toast encases a heady rose-scented cream filling that requires no churning whatsoever. Get the recipe >

Brown Butter Sugar Cookie Ice Cream Sandwiches

At Bad Habit Ice Cream, chef Javier Zuniga often sandwiches chewy sugar cookies with fruit-based ice creams such as roasted banana or sweet milk with a swirl of fig jam. Fake it at home by softening a quart of store-bought vanilla and folding in a ripple of your favorite preserves. Get the recipe >

Bastani Sonnati Ice Cream Sandwiches

At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence shine through in this elegant sandwich that’s perfumed with saffron, rosewater, and citrus and studded with raisins. Get the recipe >

The post 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer appeared first on Saveur.

Japan boasts one of the world’s richest culinary cultures, historically emphasizing seasonal, vegetable-heavy ingredients. There’s also a plethora of seafood offerings, with fish prepared every way from grilled and tempura-fried to raw. Then there’s the meat: who could forget about Japanese barbecue, or yakitori? On the starch side, noodles like udon, soba, and ramen are standouts. Delicate flavors from ingredients like white miso and dashi are layered expertly throughout the cuisine, from clam chowder to chawanmushi.  We’ve rounded up our best essential Japanese recipes to try today, from traditional dishes to modern takes on classics.

Oyakodon (Chicken and Egg Rice Bowl)

Comfort food at its finest, this dish incorporates the rich flavors of homemade dashi with tender chicken, onions, and soft-cooked eggs over rice. It’s a staple dish at Rintaro, chef Sylvan Mishima Brackett’s San Francisco izakaya. Get the recipe >

White Miso Clam Chowder

White miso adds nutty, funky notes to this clam chowder recipe from Osamu Yoshikawa, the sixth-generation owner of bean-to-bottle soy sauce company Inoue Honten in Nara, Japan. Combined with fragrant dashi, it creates a rich, umami-filled take on a typical New England-style dish. Get the recipe >

Leftover Green Tea Leaf Salad

After green tea leaves have been steeped, Junichi Uekubo, a seventh-generation tea farmer in Nara, Japan, uses them in his version of ohitashi, a blanched-greens dish often made with spinach. Serve the subtly bitter leaves over steamed rice drizzled with mayonnaise for a simple meal. Get the recipe >

Inarizushi (Rice-Filled Tofu Pockets)

Deep-fried bean curd pouches are simmered in a sweet-savory dashi-soy sauce broth before they’re stuffed with tangy vinegared rice in this beloved Japanese comfort dish. Nara, Japan-based tofu maker Masahiro Kondo, who helms the food company Miki Tofu, suggests making his inarizushi recipe for a filling snack or component in a lunchtime bento box. Get the recipe >

Summer-Vegetable Tempura

Give shishito peppers, eggplants, and kabocha squash the tempura treatment, then turn green beans and corn into lacy fritters known as kakiage. Get the recipe >

Tentsuyu (Tempura Dipping Broth)

A dip in this traditional dashi-based broth is the only seasoning tempura needs. Get the recipe >

Dashi-Maki Tamago (Japanese Rolled Omelet)

This Japanese egg dish can be served on its own with grated radish and soy sauce, sliced and incorporated into sushi, or as a sweet bite at the end of a meal. Kimiko Barber, author of “Cook Japanese at Home,” uses a traditional square tamago pan to make this Tokyo-style rolled omelet, which is often sweetened with mirin, a Japanese sweet rice wine. Dashi-maki tamago can be served on its own with grated radish and soy sauce, sliced and incorporated into sushi, or as a sweet bite at the end of a meal. Get the recipe >

Home-Style Chicken Ramen

The broth is a relatively simple but deeply flavored chicken base layered with fresh ramen noodles, poached chicken breast, soft soy eggs, and a delicate fennel oil. Get the recipe >

Hanetsuki Gyoza (Dumplings with “Wings”)

Gyoza bound with crispy, lacy “wings” is a memorable start to an at-home Japanese izakaya feast. Filled with savory pork and cabbage, the gyoza are pan-fried with a cornstarch slurry until they’re bound together with a golden brown crust. Get the recipe >

Omurice (​​Japanese Omelet Fried Rice)

Omurice combines Japanese fried rice, French omelet-making, and American ketchup, gravy, or demi-glace. It’s one of the most popular dishes that falls into the category of yōshoku—literally “Western food”—a subset of Japanese cooking that originated at the turn of the 20th century, when Western ingredients and cooking techniques became fashionable. Get the recipe >

Natto Gohan

Natto gohan—sticky, stringy fermented soybeans served over rice with different garnishes—is a common breakfast for many Japanese. The dish is often topped with scallion and raw egg yolks, though well grated nagaimo (mountain yam), katsuobushi (dried bonito flakes), and tsukemono (a type of Japanese pickles) are popular and equally delicious adornments. Get the recipe >

Sweet Potatoes with Miso Butter and Chives

Shockingly simple but packed with flavor, sweet potatoes are boiled or roasted then thickly slathered with a butter emulsified with bold red miso and chives. Get the recipe >

Chagayu (Tea Porridge)

Tea porridge is the perfect use for leftover rice. Simmer the cooked grains in brewed green tea for an earthy, toasty dish. Serve with flavorful side dishes like kyurizuke (pickled cucumbers), umeboshi (bracingly acidic pickled plums), and kombu tsukudani (seaweed simmered with sake and mirin). Get the recipe >

Onigiri (Japanese Rice Balls)

Onigiri are either warm rice balls stuffed with items like umboshi (pickled plums) and salmon, then wrapped in nori, or they are rice balls seasoned with blends like red shiso powder and black sesame seeds, and shaped into balls, triangles, or cylinders.  Get the recipe >

Tega No Karaage (Fried Chicken Wings)

To achieve a crispy crust on his Japanese fried chicken, Sylvan Mishima Brackett, chef-owner of San Francisco izakaya Rintaro, uses potato starch before the meat is coated in sweet-salty soy-and-mirin sauce. Get the recipe >

Tsukune (Japanese Chicken Meatballs)

Dressed with a sweet-and-salty glaze, this yakitori favorite is the ideal pairing for cold beer. Get the recipe >

Soba Salad with Lemon-Miso Vinaigrette

Fresh soba noodles are tossed gently with a salad of greens, like arugula, endive, and chicory, plus herbs such as dill. Combined with lemon it’s a bright, refreshing noodle dish for a hot day. Get the recipe >

Chawanmushi (Japanese Egg Custard)

A versatile hero of the Japanese kitchen, chawanmushi is the dish for all meals and all kitchens: a simple savory egg custard that’s easier to make than an omelet and just as customizable. Get the recipe >

The post 18 Essential Japanese Recipes to Cook Right Now appeared first on Saveur.

We throw away far too much food: up to 40 percent of what we produce for human consumption in United States ends up in landfills. Nearly one-third of the food produced for human consumption is wasted each year. That’s enough to feed 2 billion people—double the number of undernourished people around the world! And while the battle against food waste isn’t limited to a holiday, we’re taking this Earth Day to provide some actionable—and tasty—ways to confront the problem.

Here’s the thing: Food waste takes many forms. It’s left to rot in the fields, bruised and ugly produce is discarded for purely cosmetic reasons, grocery stores carry too much inventory…sadly, the list goes on. But we’re guilty at home, too—and we’re not just talking about that bag of spinach left to get soggy in the fridge. We eat beet, carrot, and radish roots, but not the greens. We have an orange for breakfast and mindlessly toss the skin in the trash. But those discarded bits could be the secret weapon in your next favorite recipe. Chopping a bunch of carrots for a roast? Make carrot-top pesto. Stuck with a bunch of bruised bananas? We have a silky banana-chocolate pudding for that. That pile of citrus peels? Candy the lot of them and add to cookies, cakes, or cocktails. Even duck skin and leftover bacon fat deserve a place on the sustainable table. Here are some of our best recipes to reduce food waste at home, so you can celebrate Earth Day with delectable (and environmentally friendly) results.

1. Don’t discard your sourdough discard.

Kick off Earth Day with a zero-waste breakfast: Leftover sourdough starter lends ordinary waffles a boost of flavor and a a crisp-yet-airy texture. Get the recipe >

2. Save that liquid gold (aka leftover bacon fat) for baking and frying.

Use rich and smoky bacon fat to add flavor to vegetable or egg dishes, like this classic French meal of baked, cream-soaked toast and eggs. Get the recipe >

3. Give bruised or lightly shriveled vegetables a second act by roasting.

Roasting tomatoes, whether they’re sweet beefsteaks or burst-in-your-mouth cherry tomatoes, results in an irresistible bouquet of flavors and textures, even if you start with produce that’s past its prime. Get the recipe >

4. Smash leftover cheese into a punchy French spread.

Meaning “strong cheese” in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. In cookbook author Julia Turshen’s version, a little butter and a few splashes of wine round out the salty cheeses and help them become spreadable enough for topping toast or crackers. Get the recipe >

5. Crisp duck (or chicken!) skin in its own fat for added crunch.

There’s a place for meat on the sustainable table too. This Earth Day, be mindful of using the whole animal. Cornmeal is the centerpiece of this polenta-like savory porridge, drizzled with rendered duck fat and topped with crispy fried bits of duck skin. Get the recipe >

6. Don’t ditch the greens.

While many recipes call for only the white and light green portion of the leek, the deep green tops are perfectly delicious. When buying leeks for this dish, cookbook author Amy Thielen says to look for specimens that have all or most of their dark green tops still attached. Get the recipe >

7. Blitz feathery carrot tops into a fragrant pesto.

“I’ve become known for doing nose-to-tail pig cooking, so this is kind of top-to-tail vegetable cooking,” says New York City chef April Bloomfield of her pan-roasted carrots with carrot-top pesto, shaved carrot salad, and creamy burrata. Get the recipe >

8. Simmer citrus peels in sugar syrup.

Add candied citrus peels to retro desserts like fruitcake, or use as a sparkling garnish for cookies, cakes, and cocktails. Get the recipe >

9. Pickle your trimmings.

When cooking vegetables, every last scrap and stem can be useful, so don’t toss trimmings like radish greens and kale stalks. Chef Joshua McFadden of Ava Gene’s in Portland, Oregon pickles radish tops with vinegar, garlic, and chiles for a simple and flavorful condiment. Get the recipe >

10. Purée bruised fruit for an icy sweet treat.

Bruised peaches are just as sweet and juicy as the pristine ones—make the most of them in an easy summer ice cream. Get the recipe >

The post Don’t Throw That Out! 10 Delicious Recipes to Prevent Kitchen Waste appeared first on Saveur.

Everybody loves tapas—those flavorful Spanish morsels that can be as simple as a handful of olives or as involved as gambas al ajillo (chile-garlic shrimp). But there’s far more to Spain’s culinary canon than sangría-soaked cocktail fare. From hearty mountain stews to crisp-bottomed rice to sleeper-hit soups like Andalusian salmorejo, these are the best Spanish recipes from our archive.

Smoky Pork Rib Stew with Potatoes and Pimentón

​​One of Spain’s great unsung comfort foods is patatas con costillas, the brick-red pork rib stew that marries pork ribs, potatoes, and smoky pimentón (Spanish paprika). Served with crusty bread, it makes a simple, hearty braise. Get the recipe >

Gazpacho Andaluz

Gazpacho andaluz, the popular chilled soup that hails from Andalusia, Spain, is a zesty blend of tomatoes, cucumbers, garlic, olive oil, and vinegar that takes on a velvety texture thanks to the addition of bread. In Spain, it’s generally puréed to a smoothie texture (this recipe falls in that camp), while in the United States, a chunkier version that came into vogue in the 1990s remains more common. Top the soup with minced hard-boiled egg and cured Spanish ham, or keep things vegan and sprinkle over an extra handful of crunchy chopped veggies. Get the recipe >

Catalan-Style Rabbit Stew with Sherry, Mushrooms, and Almonds

In Spanish cuisine, borracho (“drunken”) indicates that a dish contains alcohol. In this rabbit stew recipe, chunks of tender rabbit bubble away in a homestyle Catalan sauce made with sherry, mushrooms, and a “picada” of ground almonds. Get the recipe >

Torrijas (Spanish “French” Toast)

Though traditionally deep-fried in olive oil, torrijas—Spain’s quintessential Holy Week dessert that falls somewhere between French toast and bread pudding—are subtler and less greasy when baked, as this knockout recipe from Madrid’s Panem bakery goes to show. Get the recipe >

Salmorejo

Gazpacho’s more decadent cousin, salmorejo is heady with extra-virgin olive oil and velvety thanks to the addition of bread. Chopped hard-boiled egg and jamón are the traditional toppings.  Get the recipe >

Classic Gildas

Named after Rita Hayworth’s bold, spicy character in the eponymous 1946 film, the Gilda quickly became a classic Basque pintxo. Served on the counters of bars and taverns throughout the region, pintxos are finger foods often pierced with a skewer (pintxo means “spike” in Basque), with infinite combinations of flavors like chorizo and Manchego cheese, tuna-stuffed peppers, or garlicky mushrooms. Get the recipe >

Albóndigas a la Jardinera (Stewed Spanish Meatballs with Vegetables)

Meatballs in Spain are often made with veal, gently browned, and finished in a light gravy, making for supremely tender and juicy morsels to enjoy with rice or bread. This recipe for “gardener’s meatballs” works well with ground veal, pork, or a combination. Get the recipe >

Ajoblanco

Pungent raw garlic shines in this bracing, no-cook Spanish soup of garlic, bread, and puréed almonds. The dish, one of Spain’s oldest cold soups (which include gazpacho and salmorejo), dates to the eighth century. Fresh grapes, a traditional garnish for the dish, add a touch of sweetness. Get the recipe >

Baked Spanish Rice with Chorizo, Chickpeas, and Raisins

Paella gets so much attention that it eclipses Spain’s other, equally worthy, rice dishes—like this one-pot arroz al horno, or baked rice with chickpeas. The dish is primo Valencian comfort food, and it has pleasing Moorish undertones (saffron! cinnamon! dried fruit!)—a reminder that Arabs brought rice to the Iberian Peninsula in the 7th century.  Get the recipe >

Atún con Tomate (Tuna and Tomato Stew)

Spain’s signature tuna dish starts with good “tomate frito,” the silky Spanish mother sauce of plum tomatoes, onions, and enough fruity olive oil to turn it bright red-orange. Into the puréed tomate go hunks of ocean-fresh tuna, which poach to flaky perfection in a matter of minutes. And as they say in Spain, ya está.  Get the recipe >

El Quijote Sangría

At El Quijote, one of America’s most legendary Spanish restaurants, A few drops of store-bought balsamic reduction and a splash of cinnamon syrup enhance the sweetness, body, and complexity of the classic iced cocktail. Get the recipe >

Spanish Almond Chicken with Saffron-Wine Sauce

Chicken in almond sauce is an Andalusian stew that, when done right, evokes the heady flavors of Moorish Spain: saffron, garlic, oregano, parsley. Our favorite version adds white wine for depth and sherry vinegar for tang—and is made in a single pot. Get the recipe >

Tortilla Española

Spaniards love getting into armchair debates over where to find the best tortilla, and what should go in it. Our staff favorite comes from Syklar restaurant in Madrid and produces a stunning, hubcap-sized omelet made of waxy potatoes fried until melty-soft in Andalusian olive oil.  Get the recipe >

Asturian-Style Veal Fillets with Cabrales Sauce, Fruit, and Chestnuts

Cabrales is a dry, crumbly, intense blue cheese from the northern Spanish region of Asturias. It melts into a pungent sauce for veal cutlets in this classic old-school recipe. Get the recipe >

Catalan Braised Pork Ribs with Chestnuts

Joan Roca, chef of the three-Michelin-star Celler de Can Roca in Girona and one of Spain’s most revered culinary figures, grew up on simple Catalan comfort food prepared by his mother, Montserrat. This saucy braise of pork ribs and chestnuts was one of his favorite childhood dishes. Get the recipe >

Venison Civet

Venison is the star stewing ingredient in the Pyrenees during deer hunting season, which runs from September to February. The abundance of red wine and the long marination time tame the lean meat’s faint gaminess. Ladle the stew over mashed potatoes enriched with olive oil or serve with roasted vegetables for a cozy cold-weather meal. Get the recipe >

Quail Civet

Mild, tender quail is a crowd-pleasing game bird. Available at specialty butcher stores, it cooks quickly and plays well with aromatics like garlic and herbs. The keys to this recipe’s deeply flavored sauce are the well-browned mirepoix at the start of cooking and the scant shards of dark chocolate whisked in for depth and sheen at the end. Get the recipe >

Sardines in Escabeche

Drape these sardines whole over a bed of salad greens, and let the sauce dribble through the leaves like dressing. You can also use your fingers to pull the fillets off the bones for an easy pasta or rice add-in or sandwich-stuffer. Spaniards often serve sardines in escabeche as a tapa alongside a pile of well-salted potato chips and a cold caña (half-pint). Get the recipe >

Menestra de Verduras

Menestra—Spain’s vegetable medley flavored with jamón, white wine, and abundant olive oil—will leave you questioning everything you thought you knew about boiled vegetables, as this recipe goes to show. Get the recipe >

Smoky Spanish Green Beans with Garlic and Jamón

You won’t find this homestyle Spanish dish on trendy tapas menus, but there’s a reason it’s a generations-old favorite. Caramelized garlic and crisped niblets of jamón are tossed with boiled beans to make a vegetable side that’s anything but boring. Get the recipe >

One-Pot Manchego Mac and Cheese with Pimentón Breadcrumbs

It doesn’t get more satisfying than a bowl of this creamy mac and cheese made with sharp manchego and smoky Spanish paprika. Get the recipe >

The post 21 Spanish Recipes Every Cook Should Know appeared first on Saveur.