There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the sap is boiled and bottled throughout the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but maple syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our best recipes starring the liquid gold.

Maple-Marinated Mustard Seeds

Montreal-based chef Laurent Dagenais likes to call this punchy, savory-sweet condiment “mustard caviar.” Use it to up the luxe factor on your next cheese plate or charcuterie board. Get the recipe >

Maple Parsnip Soup

Maple syrup brings out the natural sweetness of parsnips in this silky soup topped with crunchy, homemade garlic-thyme croutons. Get the recipe >

Maple Pork Shank With Buttered Cabbage

Transform a pork shank into a flavorful, company-worthy centerpiece by braising it with maple syrup and serving it on a bed of bacon-studded greens. Get the recipe >

Spicy Maple Roasted Chicken With Sweet Potato Oven Fries

Maple syrup sweetens the spice paste—fragrant with cumin, coriander, fennel, ginger, turmeric, and cinnamon—used to marinate a whole bird in this hearty supper from British Indian chef Romy Gill. Get the recipe >

New England-Style Baked Beans

Maple syrup adds sweetness and depth to these beans slow-cooked with smoky bacon or salt pork. Serve with plenty of brown bread to mop up all that luscious sauce. Get the recipe >

Molly O’Neill’s LongHouse Granola

The recipe for this life-changing granola comes from the late chef and food writer Molly O’Neill. It’s chock-full of oats, nuts, seeds, coconut, and raisins and is sweetened with a combo of maple syrup and honey. Get the recipe > 

Canadian Butter Tarts

Maple syrup is integral to the gooey, runny interior that these beloved sweet treats are known for. We highly recommend eating them over a plate to catch any filling that pours out. Get the recipe >

Cast Iron Squash Pudding

In this cakelike dessert from legendary Montreal restaurant Joe Beef, maple syrup brings out the earthy sweetness of the two types of squash—butternut and delicata. Get the recipe >

Crêpes With Maple Sugar and Syrup

It’s no surprise that these thin pancakes are layered and rolled with both maple syrup and sugar, as the dish comes from Bas-St-Laurent, Quebec’s second-largest maple syrup-producing region. Get the recipe >

Apple and Kale Salad With Black Sesame-Maple Cashews

Coated with maple syrup and black sesame seeds, crunchy cashews not only elevate this simple salad, but they also make an excellent snack on their own. Get the recipe >

Maple and Mustard-Glazed Ham

Celebrated chef Hugh Acheson balances out the sharpness of Dijon mustard and tanginess of cider vinegar with maple syrup in the glaze for this showstopping fresh ham. Get the recipe >

Bread Pudding With Caramel Sauce

Maple syrup enriches the batter for this bread pudding redolent with cinnamon and studded with raisins. Get the recipe >

Maple Syrup Milkshake

Vanilla ice cream is the perfect partner for maple syrup in this four-ingredient milkshake. Get the recipe >

Maple Pumpkin Brûlée Pie

Maple syrup is folded into the warmly spiced filling of this riff on the classic dessert. A dramatic caramelized top serves as the perfect finishing touch. Get the recipe >

Carrots Vichy

In the traditional version of this French side, carrots are cooked in water with sugar and butter to create a glaze. Here, chef Hugh Acheson swaps out the sugar for maple syrup and adds fresh marjoram and chiles, yielding an earthier dish with just the right amount of heat. Get the recipe >

Maple Syrup-Roasted Tomatoes

Transform humdrum cherry or grape tomatoes into flavor bombs by cooking them low and slow in the oven with maple syrup, thyme, and garlic. Get the recipe >

Wild Rice Soup With Maple Syrup

Sweet maple syrup plays nicely with earthy mushrooms and thyme in this rich, creamy soup. Get the recipe >

Maple Syrup Dumplings

Spoonfuls of buttery dough are cooked in a pot of boiling maple syrup for these rich dumplings. Get the recipe >

Maple-Glazed Carrots With Hazelnut Crumbs

Juicy orange segments cut through the sweetness of maple syrup in this colorful, beautifully balanced side dish finished with fresh cilantro. Get the recipe >

Maple Squares with Walnuts

This one’s for the real maple heads: these chewy dessert squares call for both maple syrup and maple sugar. Serve them in shallow bowls with a splash of cream on top. Get the recipe >

Wet Nuts

This popular sundae topping gets its gooey sweetness from a mixture of maple syrup and light corn syrup. Get the recipe >

The post 21 Sweet and Savory Ways to Make the Most of Maple Syrup appeared first on Saveur.

Nothing screams summer like corn on the cob, simply buttered and salted. If you’re craving more flavor, there’s elote—Mexican street corn—charred on the grill, then smeared with mayo and creamy cotija cheese and dusted with ancho chile powder. 

Corn was domesticated in south central Mexico around 9,000 years ago and was an essential ingredient in Aztec civilization. The corn god, Centeōtl, wore cobs in his headdress, and Mexicans have been known as “the people of corn” ever since. Aztecs also refined a preservation process called nixtamalization, which results in dried, nutrient-rich kernels for hominy, as well as masa, the doughy base of tortillas and tamales. And long before movie night was a thing, Mesoamericans apparently invented popcorn, too. 

Whether you prefer a hearty chowder, a bright salad, or a baked casserole for a late-summer evening, this staple crop has something to offer for everyone. Here are our greatest corn recipes from the archives to help you make the most of one of summer’s most sought-after vegetables. 

The Best Corn Chowder

Puréeing the corn makes for a creamier chowder in this starter or light main that’s garnished with crispy bacon and basil. Get the recipe >

Order the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser here.

Sweet Corn Pakoras

Chickpea flour is the base for these crispy fritters that chef and author Romy Gill likes to pair with cool mint-cilantro chutney. Get the recipe >

Elotes Asados

Spice up your backyard barbecue with this easy Mexican street food classic. Brushed with mayonnaise, the cobs develop a rich and smoky flavor from the grill while a sprinkling of cotija cheese adds a touch of tanginess. Get the recipe >

Grilled Corn Bhel

A favorite street snack in India, this corn salad gets a tangy boost from lime-cilantro dressing. Get the recipe >

Grilled Corn With Pepperoncini Butter

Charred ears of sweet corn are bathed in nutty brown butter and perked up with tangy pepperoncini in this bold yet simple side from chefs and vegetable enthusiasts Sara Kramer and Sarah Hymanson of Kismet in Los Angeles. Get the recipe >

Fried Corn on the Cob

This recipe only requires a few pantry ingredients and a pair of tongs to bring late-summer corn from crisp to crunchy in a matter of minutes. Feel free to keep things simple by seasoning with a sprinkle of kosher salt, or go all out with one of these spice blends. Get the recipe >

Corn Salad With Dandelion Greens and Smoked Blue Cheese

Sweet corn is lightly sizzled in ghee and tossed with juicy tomatoes, peppery dandelion greens, and smoky blue cheese for a salad that’s equal parts sweet, bitter, and tangy. Get the recipe >

Corn and Potato Taquitos 

Sweet corn and mashed potatoes get a crispy, baked taquito makeover in author Kiera Wright-Ruiz’s homage to elote, with lime, Tajín, and crema bringing the bright, tangy flavors of Mexican street corn to every bite. Get the recipe >

Atol de Elote

This warm, sweet corn drink blends fresh kernels with milk, sugar, and a touch of cinnamon, turning Guatemala’s Mayan‑inspired staple into a creamy, comforting treat that’s sweet, subtly spiced, and soothing. Get the recipe >

Seafood Pasta With Chorizo and Corn

SAVEUR contributor Farideh Sadeghin’s take on a seafood boil hits all the marks in this one-pot wonder. Chorizo, shrimp, clams, and corn soak in a rich beer-and-butter broth, brightened with lemon and parsley to deliver all the flavor of a hands-on boil without the mess. Get the recipe >

Sopa de Chipilín With Masa Dumplings

This rustic soup from Chiapas, Mexico, features the grassy flavor of fresh chipilín leaves in a rich corn broth, with tender masa dumplings stuffed with creamy queso fresco for a satisfying bite. Get the recipe >

Grilled Catfish With Beurre Blanc and Maque Choux 

Grilled catfish is paired with sweet, tender corn, peppers, and pickled okra, then coated in a rich beurre blanc, creating a dish where Southern flavors take center stage. Get the recipe >

Cajun Seafood Boil 

This seafood boil turns a simple meal into a celebration, with loads of spices, flavorful shrimp, crawfish, and sweet corn coming together in a fragrant, comforting, and slightly messy hands-on feast. Get the recipe >

Creamy Poblano Rajas With Corn

Make the most of late summer’s generous bounty with this hearty vegetarian main, which comes together quickly for a weeknight meal. Get the recipe >

Three Sisters Stew

Employing the trifecta of corn, squash, and beans, this hearty stew is the perfect way to use up the most abundant ingredients at your local farmers market. Get the recipe >

Chipá Guazú (Cheese and Corn Casserole)

Bubbly, melty, and full of cheese, this hearty and filling one-pan dish is the perfect addition to your summer menu repertoire. Get the recipe >

Swiss Chard and Chipotle Tacos

If you’re looking for a light yet filling vegetarian option for your next taco night, look no further. Get the recipe >

Grilled Corn Salad With Feta, Cucumber, and Red Onion

Our contributing editor Fatima Khawaja recreates a childhood-favorite salad in this recipe that calls for feta and chaat masala. Get the recipe >

Cauliflower-Corn Tostadas With Salsa Macha

Roasted corn and cauliflower top these crunchy tostadas that get a drizzle of nutty-peppery chile sauce. Get the recipe >

Mexican Braised Spare Ribs With Squash and Corn

This tender pork dish cooks low and slow in beef broth with tender corn and zucchini. Get the recipe >

Elote-Style Corn Chowder

Leftover grilled corn adds a smoky note to this cheesy, chile-infused soup. Get the recipe >

Summer Succotash Salad

Charred corn is tossed with ripe tomatoes and edamame in this updated take on the American classic that has roots in Indigenous cooking. Get the recipe >

Cucumber and Corn Salad

Pomegranate seeds add pops of tartness to this sautéed corn and crunchy cuke combo. Get the recipe >

Sweet Corn and Blueberry Trifles

Sweet corn pastry cream is layered with blueberry compote and buttery shortbread in this late-summer trifle. Get the recipe >

Southern Corn Fritters

Saveur’s editor at large Shane Mitchell shared these Southern-style pancakes, which get their subtle chew from fresh corn kernels. Get the recipe >

Grilled Corn and Ricotta Dip

Creamy, cheesy, and satisfying, this dip is sure to please at your next late-summer get together. Get the recipe >

Lobster Corn Chowder

The mellow sweetness of summer corn and lobster meat harmonize beautifully in this ultimate summer soup. Get the recipe >

Fresh Pea and Corn Salad

Sweet and sour notes mingle in this refreshing and crunchy salad, brimming with chopped veggies in a tangy vinaigrette. Get the recipe >

The post 28 Standout Summer Corn Recipes appeared first on Saveur.

Nobody ever complained about too much potato salad. Virtually any combination of potatoes, salt, fat, and acid (lemon juice, vinegar, relish, what have you) is bound to taste fantastic, so it’s silly to stick to only the star-spangled mayonnaise-y variety that often graces cookouts—even if we do have a soft spot for it. So next time you’re tasked with bringing the potato salad, surprise your friends and family with one of these creative alternatives.

Smashed Potato Salad With Cherry Tomatoes and Roasted Peppers

Fingerling or new potatoes are boiled, smashed, and roasted for the most alluring crispy texture, then tossed with roasted peppers, shallots, and a tangy Greek yogurt dressing in this sensational side dish! Everyone will be fighting over the irresistible craggy bits. Get the recipe >

Lemony Mashed Potato Salad

Homemade lemon mayonnaise is the binder in this bright, spoonable potato salad that hails from Prince Edward Island. Get the recipe >

German Potato Salad

Adapted from the seminal James Beard’s American Cookery, this textbook-perfect vinegary potato salad is studded with crisp bacon and crunchy red onion. Get the recipe >

Perfect Potato Salad

A heaped spoonful of celery seeds and sharp Dijon mustard add a kick to this creamy, barbecue-ready potato salad from Kansas. Get the recipe >

Curried Potato Salad

Nepal-born, Kansas-based chef Subarna Bhattachan folds a purée of cool yogurt, nutty tahini, and spicy red chiles into his fragrant take on potato salad. Get the recipe >

Ensaladilla Rusa

The most ubiquitous and popular pintxo in Spain, ensaladilla rusa is a creamy mishmash of potatoes, hard-boiled egg, mayo, and various canned vegetables and seafood mounded on a piece of bread. The variations are endless, but this version from San Sebastián’s Bar Ezkurra, adapted by local writer Marti Buckley, is a great starting point. Get the recipe >

Papas Aliñas (Spanish Potato Salad With Tuna)

You can find this simple dish at almost any café or bar in Jerez, a city in Spain’s Andalusia region. It teams potatoes and tuna with onion, parsley, and a copious amount of olive oil to delectable effect. Get the recipe >

Potato Salad With Herring

Leave it to acclaimed French chef Daniel Boulud to zhuzh up potato salad with cured herring. If you’re not a herring fan, feel free to toss in your preferred tinned fish—Boulud recommends mackerel, sardines, or anchovy. Get the recipe >

Moroccan Potato Salad

Tender boiled potatoes are tossed with parsley, red onion, garlic, and olive oil in this bright and aromatic Moroccan side dish. Get the recipe >

Potato Salad With Relish and Red Onion

Bulked up with hard-boiled eggs and spiked with dill pickle relish, red onion, and plenty of parsley, this cool, creamy potato salad hits all the right notes. Get the recipe >

Ignacio Mattos’ Potato Salad

Bold, herbaceous marjoram is the principal flavor in this unconventional potato salad held together with olive oil and an egg yolk. Get the recipe >

Fingerling Potato Salad with Chive Mayonnaise

Mint, asparagus, and a zippy chive dressing brighten up this gorgeous green salad. Get the recipe >

Warm Red Potato Salad

There’s something irresistibly old-fashioned about a bed of steaming skin-on potatoes spooned with parsley vinaigrette. Get the recipe >

Pesto Potato Salad

Combining two of our favorite foods—potatoes and garlicky pesto—this Italian-inspired salad is picnic fare for the gods. Get the recipe >

The post 14 Smashing Potato Salad Recipes for All Your Summer Cookouts appeared first on Saveur.

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.

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.

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.

Bastille Day puts us in the mood for dainty French hors d’oeuvres and classic bistro nibbles like warm gougères and flaky pâté en croûte. With these tried-and-true French appetizer recipes, culled from skilled home cooks and iconic old-school restaurants, you’ll be eating like a bon vivant in no time. Whether you’re looking for French appetizer recipes to enjoy in the park the afternoon of July 14th or as part of your apéritif dînatoire that evening, you can’t go wrong with these fête-friendly starters.

Jacques Pépin’s Artichokes Helen

If you love eating fresh artichokes but are intimidated by cooking with them, this easy recipe from the legendary TV host and cookbook author Jacques Pépin is a great place to start. Mounded with creamy cognac-spiked mushrooms, it makes for a truly decadent vegetarian appetizer. Get the recipe >

The Original Tapenade

If you’re a fan of les oeufs, you’ll appreciate these hard-boiled eggs filled with the O.G. tapenade (surprising additions include tuna, cognac, and English mustard in addition to the usual olives, capers, and anchovies) and served deviled-egg style. Get the recipe >

Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

One of France’s go-to picnic snacks, this easy-to-make cake requires just a few pantry ingredients and is endlessly riffable. Get the recipe >

Carrot Crêpes

A colorful and vegetal take on the classic crêpe, these thin, alluring pancakes will impress your party guests with their subtle sweetness and sunny orange hue. Get the recipe >

Brandade

In this classic French appetizer, mashed potatoes and salt cod come together to create a creamy, pleasantly salty dip that’s best enjoyed with seasonal crudités or your favorite crackers or crusty bread. Get the recipe >

Black Olive Tapenade

A dollop of this versatile Provençal condiment gives life to everything from roast fish to morning toast. Get the recipe >

Aïoli Provençal

Enjoy this silky, French condiment alongside fresh veggies, seafood, or even frites. Get the recipe >

How to Make Baguettes

Our recipe tester (and pro baker) demystifies the simple French bread recipe for home cooks. Get the recipe >

Provençal Stuffed Squid

The late culinary eminence Lulu Peyraud would often serve these chard-stuffed squid topped with a zesty anchovy vinaigrette at the start of a meal. Get the recipe >

Duck Pâté en Croûte

Pâté is a labor of love, but it’s worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Get the recipe >

Pissaladière

The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish. Get the recipe >

Gougères

It’s impossible to eat just one of these irresistible French cheese puffs—so be sure to double the recipe if you’re expecting a crowd. Get the recipe >

Chicken Liver Pâté

Butter and brandy are the secret ingredients in this classic pâté. Get the recipe >

Panisses

It’s worth trying your hand at Provence’s chickpea fries known as panisses—they’re one of the best street snacks France has to offer. Get the recipe >

Potato Salad with Herring

This briny, vinegar-soaked salad that comes together in a flash is one of Daniel Boulud’s go-to first courses. Get the recipe >

Lyonnaise Salad with Sausage and Walnuts

Sausage is the pride of Lyon, and it makes a wonderful starter when sliced thin, chilled, and topped with a bright chervil vinaigrette. Get the recipe >

Coquilles St-Jacques (Gratinéed Scallops)

The word coquille St-Jacques means “scallop” in French, but in the idiom of American cooks, it’s a throwback dish of gratinéed scallops poached in white wine and served on the halfshell. Get the recipe >

Provençal Vegetable Gratin (Tian)

A tian is a type of gratin, and this Provençal version is a stunner with its colorful rows of zucchini, eggplant, and tomato. Get the recipe >

Fromage Blanc Spread (Cervelle de Canut)

Literally “silk worker’s brain,” this herbed cheese spread is named for Lyon’s 19th-century silk weavers, who often ate it for lunch. Get the recipe >

Fromage Fort

Yes, you can make a crowd-pleasing apéro spread and clean out your fridge at the same time! All you need to do is combine the mélange of cheese scraps lurking in your refrigerator with some fresh herbs and a few glugs of wine. Get the recipe >

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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 >

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