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.

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 >

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 >

Fromage Fort

Get the recipe >

The post Our Favorite French Appetizers and Hors d’Oeuvres for Bastille Day and Beyond appeared first on Saveur.

Good strawberries—you know, those crimson, thimble-size gems currently perfuming the air at farm stands—are as ephemeral as spring itself. They can turn to mush in hours, a problem we often solve by tossing them back like popcorn while mosying home from the market. Cooks with more restraint, however, should keep strawberries fresh by storing them in the fridge, spread in a single layer on a paper towel in an airtight container.    

Strawberries make some of the world’s most heavenly sweets, from cool berry tarts to pretty pink cocktails and crowd-pleasing strawberry shortcakes. Rhubarb may be the strawberry’s most ubiquitous bedfellow, but the berry’s heady aromas play wonderfully with citrus, acid, booze, spices, and—yes—salt, as proven by dishes like strawberry-goat cheese hand pies and crackly strawberry focaccia. A dollop of dairy (mascarpone, yogurt, ice cream, what have you) turns them into something altogether ambrosial, as anyone who’s tucked into a bowl of fresh strawberries and cream can attest.

But we have a bone to pick with supermarket strawberries. While useful in a pinch for decorating desserts, they can be watery and tough. That’s because they’re a Chilean American hybrid bred for looks and durability as opposed to flavor. They pale in comparison to our favorite Tristars and Lilliputian fraises des bois, which you’re more likely to encounter at the farmers market—all the more reason to seek out (and, sigh, splurge on) the real deal during the berries’ fleeting season. With these recipes in your back pocket, you’ll be off to a running start.

Strawberry Bread

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Grand Marnier Strawberry Sundaes

Strawberry milkshakes get the adult treatment in this boozy, orange-scented beverage that doubles as dessert. Get the recipe >

Strawberry Rhubarb Pâte de Fruit

These fragrant jelly candies call for a bounty of fresh fruit—which means they’re healthy, right? Right? Get the recipe >

Strawberry Shortcake for a Crowd

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because our favorite strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet all year round). Get the recipe >

Strawberry Rhubarb Hand Pies

It’s two sticky thumbs up to these flaky, fork-crimped beauties perfect for picnicking and potlucks. Get the recipe >

Almond Cheesecake with Macerated Strawberries and Mint

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Strawberry Focaccia with Maple-Balsamic Onions

This sweet-and-salty focaccia that comes together with minimal effort is a welcome springtime twist on the original. Get the recipe >

Strawberry Spritz

Thickened with coconut milk and pepped up with fresh lime juice, the strawberry spritz created at Detroit’s Candy Bar drinks like a tropical vacation. Get the recipe >

Strawberry Ice Cream

It turns out that the secret to great strawberry ice cream is—you guessed it—sweet, overripe farmers-market berries. Get the recipe >

Strawberry-Beet Sorbet

Vibrant fuschia orbs of tart yet earthy sorbet are a refreshing finale to any summer cookout. Get the recipe >

Strawberry Rhubarb Cheesecake

Inspire oohs and aahs with this luxurious strawberry-topped cheesecake spread with smoky, tangy charred rhubarb jam. Get the recipe >

Goat Cheese and Strawberry Breakfast Tarts

This recipe goes out to all the readers who can’t think of a better bagel topping than cream cheese and jam. Get the recipe >

Pavlova

A crackly crown of meringue brimming with colorful berries is the kind of fresh, light dessert we crave when temperatures soar. Get the recipe >

Strawberry Rhubarb Yogurt Pops

Cool off with these homemade pink popsicles that are a hit with kids and adults alike. Get the recipe >

Strawberry Jam

Preserve the summery flavor of fresh berries with this simple preparation. Get the recipe >

Strawberries with Wine

This bright, citrusy dessert from chef José Andrés makes the perfect nightcap to wind down an evening of grilling. Get the recipe >

The post 16 Strawberry Recipes to Sweeten Your Spring and Summer appeared first on Saveur.

There are few things more American than grilling. And as it happens, there are few inventions more American (and ingenious) than the cocktail. So it’s only fitting that we, as headstrong and curious citizens of this great country, would think to marry the two. When juiced or muddled into the base of a drink, grilled fruits and vegetables weave in a layer of rich, smoky, summery flavor, not unlike the comforting scent of an early evening campfire.

How does one grill a cocktail, you ask? Situate anything and everything that isn’t booze, right onto the grill: whole citrus halves, sweet pineapple rounds, slices of serrano pepper, grapefruit wedges, and fat slices of stone fruit. And keep these tips in mind while grilling:

• Make sure your grill is hot, but the coals are lightly layered and not flaming, so ingredients don’t become too charred. If using a gas grill, turn the burners down to low. Check ingredients every 30 seconds or so, until they have distinct grill marks but are not ashy.
• Use long tongs and a heavy-duty grill glove to pick up and take off ingredients, which are smaller and trickier to handle than meat or fish.
• Instead of muddling fruit directly into a drink, you can use it to infuse simple syrups for a more subtle flavor.
• Using a mini-smoke box like this one from Weber, you can smoke herbs, berries, and even a cocktail glass by setting the woodchip-filled box atop your grill and letting your ingredients hang out while you flip burgers.

Grilled Pineapple Margarita

The margarita is essential to America’s canon of summertime drinks, and adding a grilled element makes it that much more festive. Burnished pineapple adds a rich layer of fruitiness while mezcal lends a veil of smoke and spice. Get the recipe >

Seared Apricot-Ginger Cooler

Unlike other stone fruit, apricots stay resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Get the recipe >

Smoked Lemon-Lime-Ade

This lemonade is rendered smoky-sweet with the juice of grilled lemons and limes and toasted simple syrup, which has a mild caramel flavor that does a lot to complement the grilled fruit. Get the recipe >

Charred Chile Daiquiri

The daiquiri is an adaptable creature, and it welcomes new companions in the form of bitters, infused simple syrups, or salty-sweet rims. This version keeps the classic’s sour formula, but adds a veil of smoky spice lent from charred serrano- and jalapeño-infused sugar syrup. Get the recipe >

Smoky Grapefruit Gin and Tonic

Meant for long afternoons overlooking lakes, porches, and thick novels, gin and tonics are the balm of summer. Add a slice of salt-sprinkled grilled grapefruit, and cut the tonic with soda, and the highball grows not only more aromatically complex, but even more refreshing. Get the recipe >

The post The Case for Grilling Your Cocktails appeared first on Saveur.

Kale can be polarizing. Some sneak the antioxidant- and nutrient-rich leafy greens into everything from salads and smoothies to skincare. Others find the cruciferous vegetable overly bitter, too tough, a health food cliché. I think the haters should give kale another chance.

Beautiful lacinato kale is a special treat: Nutty, earthy, and slightly sweet, this variety—also known as Tuscan, black, or dinosaur kale or cavolo nero—has comparatively thin leaves, making it perfect for raw preparations. Curly kale is heartier, with a bit more chew; it lends itself well to a little extra time on the stove, turning tender and silky while still holding its shape in slow-simmered soups and stews. When oiled, salted, and oven-roasted, these ruffled leaves bake up to crispy, snackable chips you can feel good about eating by the handful.

Kale is technically “in-season” in the spring and fall, though it is cold-hardy and can be easily found at farmers markets and grocery stores throughout the year. To help fresh kale last in the fridge, a bit of light prep is in order when you’re unpacking your groceries: Wash and dry the greens well in a salad spinner, then strip the leaves from the stems. Chop the stems crosswise and store in an airtight container, then wrap the leaves loosely in a dry tea towel and slip the bunch into a plastic bag. Stir-fries, bakes, soups—just about any weeknight meal—can all benefit from a handful of this wholesome ingredient. Here are some of our favorite kale recipes from the archives.

Kale and Pearled Couscous

Toasty almonds, crunchy breadcrumbs, plenty of good vinegar, and chewy halloumi make humble kale easy to love in Fatima Khawaja’s weeknight vegetarian recipe. Get the recipe >

Kale Pesto Pasta

Kale takes center stage here in this silky, anchovy-laced sauce. Blanching the kale before blending softens fibrous greens and preserves their vibrant color. Get the recipe >

Gumbo z’Herbes

This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana’s Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year. Get the recipe >

Via Carota’s Milk-Braised Pork Chops

Cooking pork in milk keeps the meat from drying out and accentuates its mild sweetness. Slip a few leaves of Tuscan kale between meaty bone-in chops for Jody Williams and Rita Sodi’s elegant version of this classic Italian dish. Get the recipe >

Fried Oyster Po’Boys

Crispy and crowd-pleasing, these New Orleans-inspired sandwiches are a gateway preparation for oyster neophytes. Get the recipe >

Apple and Kale Salad with Black-Sesame-Maple Cashews

Crunchy, maple-coated cashews, sesame seeds, and a bold Shanxi vinegar dressing add texture and pep to this kale salad from chef Cara Stadler. Get the recipe >

Tuscan Kale and Red Pepper Focaccia

Kale and red pepper flakes add color and texture to this otherwise simple bread recipe. Get the recipe >

Chile-Braised Kale

Bittersweet kale mingles with a tangy verjus and spicy pepper flakes in this spring greens recipe from chef Spike Gjerde. Get the recipe >

Farfalle with Cavolo Nero Pesto

When most people think of pesto, the traditional Genoese version made with basil and pine nuts usually comes to mind. In this rendition, sweet and nutty lacinato kale replaces both of those ingredients. Get the recipe >

White Bean and Lacinato Kale Soup with Smoked Ham Hock

After flavoring the beans for this creamy winter soup from Kellie Evans and Farideh Sadeghin, smoked ham hock is shredded and pan-fried, intensifying its flavor. Lacinato kale cooks down quickly to add bright acidity to the beans. Get the recipe >

Leaf and Spear Cocktail

Bartender Christiaan Rollich of Los Angeles’ A.O.C. Wine Bar combines kale-infused rum with a housemade green harissa syrup, which adds sugar for balance and a hint of jalapeño for pop. Get the recipe >

The post Eating Your Greens Is Easy with These Lovely, Leafy Kale Recipes appeared first on Saveur.

While often referred to as the “Chinese New Year” for its connection to the Chinese lunisolar calendar, the Lunar New Year is actually observed throughout much of Asia, including Korea, Singapore, and Vietnam, just to name a few, making it one of the largest celebrations in the world. As families and friends gather to exchange wishes for good fortune and cash-filled red envelopes, they also enjoy a wide range of foods intended to usher in prosperity and health in the coming year. Noodles like changshou mien are stretched as long as possible, representing longevity. Steamed whole fish, which signifies abundance, almost always centers the table. And sticky rice cakes, or nian gao, are a homonym in Mandarin Chinese for the alternately intonated “nian gao” which means to grow every year, a sweet way to usher in prosperity. The Year of the Rabbit is approaching fast so celebrate with the most auspicious and fierce of spreads.

Chinese Lion’s Head Meatballs

When fashion designer Peter Som unearthed his late grandmother’s spiral-bound recipe notebook, this Chinese lion’s head meatball recipe is the first thing he made. These oversized meatballs are swimming in a rich broth and accompanied by crisp-tender bok choy for a lovely one-bowl meal. To give the meat a tender, pleasingly bouncy texture, be sure to stir the mixture for at least five minutes. Get the recipe >

Boiled Pork and Chive Dumplings

The go-to Chinese filling: juicy pork mixed with the fresh onion flavor of garlic chives. Try to find a fatty blend of ground pork; it will improve the filling’s flavor and juiciness. Chopped garlic chives, which have a peppery raw-garlic flavor, and fresh ginger cut through the rich meat. Make sure the dumplings are completely sealed and devoid of air bubbles to prevent any leaks during boiling. This recipe is adapted from The Dumpling Galaxy Cookbook. Get the recipe >

Chinese Steamed Pork Buns (Char Siu Bao)

Cornstarch adds a silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in supermarkets). Lard adds tenderness, richness, and a subtle porky finish to this fluffy addition to your Chinese New Year recipes. Get the recipe >

Steamed Whole Fish with Dried Tangerine Peel and Fennel

At Nom Wah Tu restaurant in New York City, chef Jonathan Wu removes all of the bones from whole fish before steaming and serving it family style. Bones or not, remember to transport the fish carefully once cooked, since the meat will be very delicate and flaky. “It’s also important to leave leftovers for the next day,” Wu says, “because this signifies that prosperity will overflow [into the new year].” Get the recipe >

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

This recipe employs a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won’t stick the way that meat will if the wok isn’t quite hot enough. Get the recipe >

Cold Sesame Noodles

Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch. Get the recipe >

Daikon Cake with Garlic Hoisin Sauce (Luo Go Bao)

A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Get the recipe >

Momofuku Ginger Scallion Noodles

In Japan, China, and many other Asian countries, tradition calls for eating long noodles, which signify longevity, on New Year’s Day. This ginger scallion sauce from NYC restaurant Momofuku is the perfect bright and spicy condiment for a bowl of lucky noodles. Get the recipe >

Sticky Rice and Almond Cake (Nian Gao)

This chewy steamed cake, with flavors of almond and caramel, is traditionally eaten for the Lunar New Year. Eat it warm or let the cake cool completely, then cut into slabs, batter with beaten egg, and fry them until crisp. Get the recipe for Sticky Rice and Almond Cake (Nian Gao) »

Pork Riblets Simmered in Caramel Sauce

Originally from rural northern Vietnam, this dish was traditionally cooked in a clay pot. Get the recipe >

Rice Cakes Stuffed with Coconut and Brown Sugar (Yi Bua)

Like a tropical version of mochi, these chewy rice cakes, often eaten on sweltering Hainan days with a tall glass of coffee, hold a brown sugar and coconut filling. Get the recipe >

Cantonese Wonton Noodle Soup

To form single-bite wontons, be sure to restrict the filling amount to 1 teaspoon. (This recipe includes a few extra wonton wrappers in case of breakage or dryness.) Keeping the pork well-chilled will help you cut it into the required fine texture for the filling. Get the recipe >

Pineapple Tarts

Pinapple tarts are crispy, crumbly pastries with a tropical, tangy pineapple filling, spiced with cinnamon and star anise. Though not a part of all Luna New Year celebrations, author Yi Jun Loh has celebrated with them since she was a child in Malaysia. Get the recipe >

The post These Recipes Will Bring Good Fortune to Your Table for the Lunar New Year appeared first on Saveur.

There’s truly no better antidote to the malaise caused by short, dark days and dreary winter weather than a big pot of soup bubbling on the stove. It’s also an easy way to use up those odds and ends in the fridge—just start with a rich chicken or vegetable stock and throw in all those vegetables on the verge of death. So bust out your favorite Dutch oven or stockpot and make a big batch of comforting stew. Check out our 21 favorite winter soup and stew recipes, from chowder to congee to French onion soup. 

Beef Marrow Dumpling Soup (Markklösschensuppe)

The dumplings in this beef soup get a boost of richness from beef bone marrow, while parsley and nutmeg impart bright and warming flavors. Get the recipe >

Braised Beef Stew with Garlic Cream

A silky garlic cream adds welcome zing to this dish that hails from Chile. We love spreading leftover sauce on sandwiches and wraps. Get the recipe >

Bietes Zupa (Hot Beet Soup with Pork Belly)

The rich pork broth that forms the base of this soup tastes light and fresh, thanks to the addition of marinated beets. Get the recipe >  

Cod and Pearl Onion Stew

This creamy, smoky stew subtly flavored with Spanish paprika can be made using scraps picked from fish bones. Get the recipe >

Chaman Kaliya (Kashmiri Paneer Curry with Cardamom and Turmeric)

Traveling through Kashmir, UK-based chef and cookbook author Romy Gill learned how to cook with chaman, the local term for paneer, which stars in this delicate, brightly colored stew. Get the recipe >

Atún con Tomate (Spanish Tuna and Tomato Stew)

“If there’s one thing to know about Spaniards and their fish, it’s that the simple is often sublime,” writes Senior Editor Benjamin Kemper. A case in point is this soul-satisfying tuna stew recipe inspired by a Madrid hole in the wall. Get the recipe >

Kosher Cachopa

The traditional Cape Verdean stew gets a Jewish-inspired revamp in this hearty chicken soup brimming with plantains, squash, beans, and kosher “bacon.” Get the recipe >

Edith’s Matzo Ball Soup

In this robust recipe from Edith’s Eatery & Grocery in Brooklyn, a whole chicken simmers with parsnips, kombu, and roasted bones to make a belly-warming broth. Matzo meal dumplings get a surprising, unconventional hug of heat from dried ginger. Get the recipe >

Venison Civet

Transport yourself to the Pyrenees by making this rustic Catalan game stew flavored with fruity red wine, chocolate, and fresh herbs. Get the recipe >

Quail Civet

Dainty game birds cook to fall-off-the-bone perfection with sherry and aromatics in this lighter civet variation. Get the recipe >

Beef Kharcho

Kharcho is a catch-all term for spicy Georgian beef stew. Some versions are brothy and flecked with rice, while others, like this one served at Salobie Bia in Tbilisi, are ultra-thick and all about the ground walnuts and spices. Get the recipe >

Ajapsandali

If you like ratatouille, you’ll love ajapsandali, a garlicky eggplant dish brimming with fistfuls of fresh herbs. Get the recipe >

Toranguk (Korean Taro Soup)

This ultra-meaty soup bobbing with taro and beef is the warming centerpiece of Chuseok, the Korean harvest celebration. Get the recipe >

Caldo Verde (Portuguese Potato and Collard Green Soup With Chouriço)

Bitter greens, soft potatoes, and piquant pork sausage meld together in this comforting Portuguese classic. Get the recipe >

Congee

This warm and filling Asian rice porridge gets a jolt of flavor from a topping of scallions, chiles, and shallots. Get the recipe >

Rhode Island Clam Chowder

A taste of the sea, this chowder recipe by Editorial Director Kat Craddock starts with a clear, light broth that lets the briny flavor of clams shine. Get the recipe >

Efo Riro (Nigerian-Style Chicken Stew with Greens, Spinach, and Iru)

In the language of the Yoruba people of Western Nigeria, efo riro means “stirred leaf,” referencing the bitter shoko leaf it’s often made with. (But don’t be discouraged if you can’t find it—spinach makes a suitable substitute.) Get the recipe >

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

Chief Content Officer Kate Berry and her mother, Kim Nguyen, often make this comforting and aromatic Vietnamese stew to celebrate Lunar New Year and other festive occasions. Get the recipe >

Sopa de Ajo (Castilian Garlic and Bread Soup)

Whether you’re seeking warmth on a winter night or nursing a hangover, chef José Andrés has a cure for you in this rib-sticking Spanish soup. Get the recipe >

Normandy-Style French Onion Soup

Our favorite recipe for onion soup comes from the late, great French chef Michel Roux, who opened London’s Michelin-starred Le Gavroche in 1967. His version puts a Norman spin on the cheesy classic with a splash of dry cider. Get the recipe >

Hungarian Goulash

Hungarian sweet paprika confers a singularly deep, rich color and flavor to this classic beef stew. We love serving it with rye bread, sour cream, and torn dill fronds. Get the recipe >

The post 21 Soups and Stews for Cozy Winter Dining appeared first on Saveur.

Much like the realm of patés, sausages, and terrines, meatballs are a delicious marvel born of the necessity to use up scraps. Enjoyed in some form or another by just about every culture in the world, the meatball is as diverse as it is beloved, from cumin-laced Turkish koftes to brothy Ukrainian frikadelki to the cheese-topped Italian American classic to pescatarian and even vegan versions, these savory spheres are sure to please. Read on for some of our favorite meatball recipes below.

Bun Cha (Grilled Vietnamese Meatballs with Rice Vermicelli)

In Northern Vietnam, this appetizing dish is typically cooked over a wood or charcoal fire, but SAVEUR’s chief content officer Kate Berry often makes it in her New York City home using a cast iron grill pan. Get the recipe >

Albóndigas a la Jaridinera (Stewed Spanish Meatballs with White Wine and Garlic)

Meatballs in Spain are often made with veal, gently browned, and finished in a light gravy, making for supremely tender and juicy morsels. This recipe from SAVEUR’s managing editor Laura Sampedro works well with ground veal, pork, or a combination of the two. Get the recipe >

Jamaican Ital Meatballs

Each Rastafari family has their own recipe for Ital balls, but the common thread that runs amongst them is affordability and nutrient density. You can enjoy this version atop pasta with generous amounts of tomato sauce or as an hors d’oeuvre, slathered in your favorite barbecue sauce. Get the recipe >

Moroccan Meatballs with Arugula

At the London takeaway restaurant Leon, these lamb meatballs were simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli. Get the recipe >

Spaghetti and Meatballs

Lou Di Palo shared his grandmother’s recipe for the meatballs he sells at his family’s store, Di Palo’s Fine Foods, in New York City. Get the recipe >

Lion’s Head Meatballs

This comforting Chinese braise from designer Peter Som’s grandmother is on the table in under an hour. Get the recipe >

Tsukune

These full-flavored Japanese chicken meatballs are inspired by a version served at California yakitori restaurant, Ippuku. Dressed with a sweet and salty glaze, they’re the ideal pairing with cold beer. Get the recipe >

Beef and Lamb Koftes

The word kofta comes from the Persian koofteh, which means “pounded meat.” Variations on these meatballs have been eaten for centuries—early written recipes date back to ancient Arabic cookbooks. Mehmet Gürs of Istanbul’s Mikla serves this version simply, with mustard for dipping. Get the recipe >

Koufteh Ghelgheli (Iranian Lamb Meatballs with Turmeric Gravy)

These lamb-and-chickpea-flour meatballs from Isfahan, Iran are cooked in a bright and fragrant broth of turmeric, onions, and lemon juice, and accompanied by carrots and potatoes. Get the recipe >

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Get the recipe >

Frikadelki in Broth with Fermented Herbs

This simple broth, flavored with onions and potatoes, is a childhood favorite of chef Olia Hercules. Her mother made the frikadelki, turkey or beef meatballs, with high-quality turkey meat and seasoned the soup with a mix of fermented mixed herbs like basil, dill, and parsley, which add crunch and brightness to the soup. Get the recipe >

Cheddar and Sausage Balls

I’m obsessed with sausage balls,” says Annie Pettry, chef-owner of now-shuttered Louisville, Kentucky restaurant Decca. Hers are juicy pork sausage mixed with cheddar cheese that oozes out and forms a lacy, cracker-like disk at the bottom—just like her mother always made them. Get the recipe >

Sardine and Miso Ball Soup

Sardines flavored with white miso are formed into delicate puffed balls for dashi broth in this recipe adapted from one served at K-ZO restaurant in Culver City, California. Get the recipe >

Beet Stew with Lamb Meatballs

For this traditional Iraqi Jewish dish, lamb meatballs are braised in a vibrant beet stew. Writer Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950. Get the recipe >

New Jersey Pork Roll Meatball Sub

This cheese-topped recipe from Farideh Sadegin pairs two beloved New Jersey favorites: juicy Italian-style meatballs and New Jersey pork roll (aka Taylor ham). Get the recipe >

The post Meatball Recipes from Around the World appeared first on Saveur.

Rise & Dine is a SAVEUR column by Senior Editor Megan Zhang, an aspiring early riser who seeks to explore the culture of mornings and rituals of breakfast around the world.

Many Christmas songs herald the early morning of December 25th as the absolute peak of the winter holiday season. Families rock around the Christmas tree, tiny tots open presents with their eyes all aglow, and we hope to receive 12 drummers drumming from our true love. But truth be told, I think what comes after the early-morning rowdiness is even more special: sitting around a table with loved ones, sharing a memorable feast. It’s the denouement, if you will, that follows the climax—the moment the energy and anticipation surrounding the season gives way to a comfortable, more relaxed pace. Keep the prep work simple by using up leftovers from Christmas Eve in a savory porridge or breakfast casserole. Or, make eggs the star of the show with an easy and elegant quiche, or a hearty shakshuka. For a sweeter option, treat loved ones to a Swedish rice pudding or pecan-chocolate sticky buns that double as desserts. As SAVEUR’s resident breakfast correspondent, I’ve made a list of our best Christmas recipes that not only fuel the day’s activities, but also evoke the spirit of the season. 

Rice Pudding with Raspberry Coulis

Lighter than most rice puddings, and not quite as sweet, this Swedish specialty can be both a dessert and a breakfast food. Short-grain rice, such as arborio, lends itself beautifully to creating a deliciously creamy consistency. Get the recipe >

Sourdough Whole Wheat Waffles

Have sourdough starter left over from holiday baking sitting in your fridge? Mix some of it into classic waffle batter to lend a brightness, airiness, and satisfying crunch that non-yeasted versions simply can’t match. Get the recipe >

Grilled Banana-Pear Pancake

Pancakes are a brunch classic, but holiday mornings call for something extra special. This thick yet fluffy rendition from chef Francis Mallmann is full of creamy bananas, hints of pear, and crunchy pine nuts, topped generously with cool crème fraîche. “This is good with any ripe banana,” says the chef, so use whichever varieties you have on hand. Get the recipe >

Roasted Apples and Bacon with Onions and Thyme

In a classic Danish treatment, sweet red apples are roasted with onions, caramelized in bacon fat, and served under thick steaks of smoked belly bacon. Apple varieties like Braeburn or Gala are best for the job—they’ll hold their shape while getting tender and caramelized. Get the recipe >

Cottage Cheese Pancakes With Sour Cream and Dill

These traditional Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. Served with sour cream and dill, this savory dish is a rich, creamy alternative to sweet pancakes. Get the recipe >

Billionaire’s Bacon

Caramelized brown sugar adds an irresistible layer of sweetness to crispy bacon in this recipe from late chef and food consultant Gene Hovis. Get the recipe >

Giant Apple Pancake With Dulce de Leche

Soft, tart apples balance a bittersweet caramelized crust in this giant flapjack with a perfect scorch. Rich dulce de leche is the ideal partner for the pancake’s sour and caramelly notes. Get the recipe >

Perfect Blue Cheese Quiche With Whole Grain Crust

The blue cheese in this velvety quiche lends extra creaminess, balanced perfectly by the nutty, buttery spelt-and-whole-wheat crust. Get the recipe >

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

Think of the foundation of this skillet cake as torn pieces of pancake—topped with oozing lingonberry or cranberry sauce. Not only is the dish a cinch to make, but the deep-red berries and dusting of powdered sugar make for a downright festive presentation. Get the recipe >

Blackberry-Mint Scones

Agatha Kulaga and Erin Patinkin of Ovenly bakery shared the recipe for these blackberry scones with us, which rely on frozen fruit so you can make them even when blackberries aren’t in season, perfect for Christmas breakfast when fresh isn’t an option. Get the recipe >

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries

Many would say it isn’t brunch without a serving of eggs. Keep it texturally exciting with add-ins like hazelnuts and chanterelles—and fry the eggs with a splash of water to keep them from burning. Get the recipe >

Country Ham & Red Eye Gravy Danish

This savory danish with country ham gravy is a glorious mash-up of pastry and homey Southern comfort—and an excellent way to use up extra coffee. Get the recipe >

Shakshuka

This classic Israeli breakfast, a dish of Libyan origin starring eggs and whole peeled tomatoes, is a gorgeous and filling main course for any meal of the day. Get the recipe >

Spinach, Beef, and Egg Hash

This easy one-pan breakfast comes together in the blink of an eye—and makes for a verdant, savory addition to your holiday brunch table. Get the recipe >

Baked French Toast with Cream and Eggs

This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) yet lavish. As it bakes, the cream soaks into the bread and thickens into a rich sauce right on the platter, resulting in a savory French toast. Get the recipe >

Danish Rye Bread Porridge (Øllebrød)

In Denmark, many bakeries stock upwards of five or six varieties of nutty, rich, nutritious rye bread, or rugbrød. When crumbs fall off while you’re slicing it for smørrebrød, don’t toss them—save them (and soak them in beer) to make this tangy, earthy breakfast treat. Get the recipe >

Espresso Waffles with Mocha Drizzle

Don’t just drink your coffee—you can eat it, too. Espresso powder and almond flour help give a bittersweet edge to these waffles, which are glossed with a decadent sauce of coffee, condensed milk, and dark chocolate. Get the recipe >

Baked Egg Danish with Kimchi and Bacon

Rich, chewy laminated dough puffs up in the oven to suspend kimchi, bacon, and baked eggs in the center of these savory breakfast pastries. You can also swap in ingredients like cooked mushrooms and greens, or grated cheese and herbs. For the best texture, be sure to drain the extra liquid from cooked vegetables before adding. Get the recipe >

Eggplant and Walnut Frittata (Badimjan Kükü)

This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side, or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving the meal a nutty, meaty consistency. Get the recipe >

Pecan-Chocolate Sticky Buns

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet. To prevent messes, line the bottom of your oven with a layer of aluminum foil before baking. Get the recipe >

Gluten-Free Ham and Cheddar Scones

These buttery scones are an indulgent example of how sweet and savory can go hand in hand. Studded with smoky ham, cheddar cheese, and fresh chives, the breakfast pastries also happen to not have even a pinch of wheat. Get the recipe >

The post The Best Christmas Breakfast and Brunch Recipes appeared first on Saveur.

Of all the treats that are lovingly prepared around the holidays, cookies manage to stay at the top of the nice list. With endless variations and techniques, cookies are the artistic medium for all bakers, from novice to professional. And, they’re a hit with Santa, too. With recipes for chewy cookies like chocolate chip or snickerdoodle, or buttery, traditional Danish cookies, there’s something here for every cookie lover. The holidays are a season for sharing, and these desserts are the ultimate snacks to give to friends and family. 

Infuse your cookies with matcha for a vibrant Christmas tree color, or make bourbon balls to serve at your next holiday party. Forgot something to get for the neighbors? Don’t worry: cookies make great holiday gifts, but with these recipes, it’s hard to say if they’ll ever make it from the pan to the tin. Whether you’re searching for a classic gingerbread cookie or for a flavorful mint chocolate chip round, our best Christmas cookie recipes have you covered.

How to Make the Ultimate Chocolate Chip Cookie

We’ve found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Get the recipe >

Mint-Chip Cookies

Pieces of crushed candy cane melt slightly as these cookies bake, giving them a beautiful, shiny holiday look with pops of color. Freeze the dough and bake them straight from the freezer for giftable treats that have brownie-soft centers. Get the recipe >

Limonettas (Argentine Lemon Cookies with Chocolate and Almond)

These Argentine cookies hail from Mar de Plata, on the country’s Northern Atlantic coast. They’re bright and zesty, dipped in dark chocolate and scattered with sliced almonds for satisfying richness and crunch. Get the recipe >

Double-Rye Ginger Cookies

These gorgeous holiday cookies from baker and master preserver Camilla Wynne temper spicy candied ginger with earthy rye flour and deep, dark molasses. A rye whisky glaze accentuates the crackled tops, and a dainty piece of ginger adorns each one. Get the recipe >

Hazelnut Cream Cheese Brownies

These cream cheese brownies are adapted from a recipe by Oregon’s Hazelnut Marketing Board. To roast the nuts, spread in a shallow pan and bake in a 275°F oven for 20– 30 minutes, or until the skins crack. Cool, then rub the hazelnuts with a rough cloth to remove their skins. Get the recipe >

Pineapple Linzers

These sandwich cookies, adapted from chef Frederico Ribeiro of New York’s Te Company, are an homage to the classic Taiwanese pineapple cake. Here a super-buttery vanilla bean shortbread gets a nutty dose of hazelnut flour, and sweet pineapple-rosemary jam gets balanced by the spicy, fermented, and grassy flavor of Japanese yuzu kosho paste. Get the recipe >

Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)

Tiny Mexican butter cookies are spruced up for Christmas with red and green sprinkles. Serve them by the dozen alongside strong coffee, hot chocolate, or egg nog for an afternoon treat. Get the recipe >

Orange and Ginger Brownie Cookies

These cookies are so soft and fudgey they’re almost brownies. But, cookie queen Dorie Greenspan manages to ensure that they’re solidly cookies, gussied up for the holidays with fresh ginger and orange zest. Get the recipe >

Vanilla Bean Thumbprint Cookies with Dulce de Leche

“These are pretty easy to throw together,” says blogger and cookbook author Rebecca Firth. “The only high maintenance component is the dulce de leche, which must be made in advance and fully cooled before it is added to the cookies.” Get the recipe >

Spiced Gingerbread Cookies with Royal Icing

Soft and chewy, not dry or brittle, this recipe was designed for deliciousness rather than just structural soundness. Get the recipe >

Sugar Cookies Sandwiches with Cardamom Milk Chocolate Ganache

In many parts of the world, from Asia to the Americas, cardamom finds its way into cookies. Get the recipe >

Kiddush Cookies

This superlative version of the kiddush cookie is cakey, moist, and can be made up to 5 days in advance. Get the recipe >

Black and White Cookies

These generously iced, cakelike cookies are as cherished by New Yorkers as bagels and cream cheese. To quicken the setting of the glazes, place the cookies in the refrigerator for about 20 minutes after each coating. Get the recipe >

Christmas Tree Cookies

Tree-shaped sugar cookies, adapted from an old standby, Betty Crocker’s Picture Cookbook, epitomize a classic American Christmas. Get the recipe >

Gingerbread Cookies

These classic holiday cookies, which we adapted from Carol Gelles’ 1,000 Vegetarian Recipes, are rich with molasses and spices and nutty from the addition of whole wheat flour. Get the recipe >

Afghans

Folding cornflakes into the dough before baking gives simple chocolate cookies a satisfying crunch. Get the recipe >

Hazelnut Cream Sandwich Cookies (La Deliziosa)

Crumbly, buttery cookies are filled with a luscious hazelnut-flavored pastry cream in a recipe adapted from Rosetta Costantino’s Southern Italian Desserts. These cookies are massive in both height and width; we find cutting them in half after assembling makes serving easier. Get the recipe >

Chocolate-Dipped Pistachio Florentines

A glossy coating of chocolate makes these famously buttery, crunchy wafer cookies. Get the recipe >

Ginger Cookies Dipped in Honey (Yak Kwa)

Deep-fried and then drenched in a honey syrup, yak kwa are a traditional Korean sweet flavored with sesame oil and fresh ginger juice. Get the recipe >

Sweet Pretzel Butter Cookies

An egg wash before baking is the secret to the gorgeous golden color of these pretzel-shaped butter cookies. Get the recipe >

No-Bake Chocolate-Oatmeal Cookies

Adapted from Patty Piner’s soul food cookbook Sweets, these chewy chocolate cookies are made entirely on the stovetop. Get the recipe >

Palmiers

These delicate French cookies are sugar-dusted and flaky, with a toothsome bite. Get the recipe >

Salted Chocolate Rye Cookies

Replacing standard all-purpose flour with whole grain rye makes a dense, fudgy cookie with an intense and complex chocolate flavor. Get the recipe >

Sweet Benne Wafers

Adapted from The Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. Get the recipe >

Duche de Leche Cookie Sandwiches (Alfajores)

Variations on this elegant cookie can be found throughout Latin America, but alfajores are associated above all with the cafe culture of Buenos Aires. They’re served year-round with coffee, but during the holidays home cooks all over Argentina break out their trusted family recipes. Get the recipe >

Gluten-Free Sugar Cookies

Our gluten-free twist on classic sugar cookies uses rice flour as the base. Gluten-free doughs tend to be more delicate than standard cookie doughs; if the dough becomes too soft to work with, cut out shapes and place unbaked cookies on trays in the freezer for 3-5 minutes before baking. Get the recipe >

Italian Rainbow Cookies

The three-tier Christmas confection is easier than it looks. Get the recipe >

The post The Best Christmas Cookies to Give (or Receive) appeared first on Saveur.

It’s the most wonderful time of the year—especially when you have a glass of something festive between your fingertips. After all, nothing gets the party started like a pitcher of creamy, rum-spiked eggnog or negroni-inspired sangría. Whether you’re making mixed drinks for you and a loved one or whipping up a punch bowl for a crowd, these recipes (including a couple of fantastic nonalcoholic numbers) will have you off to a running start. 

Book Club Sangría

This sweet-tart wine punch, enlivened with fresh orange, lemon, and lime, was a favorite refreshment at the Junior League of Houston book club in the 1970s. Get the recipe >

Negroni Sbagliato Sangría

It seems like divine intervention that the cocktail sweeping America is the negroni sbagliato (you know, with prosecco in it): The bubbly, cranberry-red tipple is festive enough for the holidays and boozy enough to help put up with your weird uncle. We’ve batched the viral drink—and added a bit of campy flair (rosé vermouth, come through!)—to dream up the world’s first sbagliato sangría. Get the recipe >

Caribbean Sorrel (Nonalcoholic)

Not to be confused with the tart leafy green of the same name, sorrel is what Jamaicans call hibiscus. In this nonalcoholic cocktail, the sepals of the deep pink flowers steep with soul-warming spices and sugar to make a heady, floral beverage. Get the recipe >

Ultimate Eggnog

Freshly whipped cream gets folded into this rum-spiked ‘nog, giving it a fluffy, snowy feel. Get the recipe >

Mulled Apple Cider Concentrate (Nonalcoholic)

This cider concentrate makes your kitchen smell divine. For a quick, warming drink, spoon three tablespoons into a large mug and fill with just-boiled water. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round. Get the recipe >

Old Fashioned

The first written account of the old fashioned—though one made with gin—appears in Jerry Thomas’ 1866 bartending guide How to Mix Drinks: The Bon Vivant’s Companion. The secret to ours is a “rich” simple syrup made from 2 parts sugar to 1 part water, rather than the typical 1:1 ratio. It makes for a less diluted, more textured drink. Get the recipe >

Steel Drops

Fresh-pressed sugarcane juice mellows out this zippy ginger-lime rum cocktail. Get the recipe >

Gin-Campari Sour

Gin, Campari, and lemon are an obvious match made in heaven, but adding an egg white helps mellow and integrate these flavors without muting them while contributing a wonderfully silky texture. Get the recipe >

Floral Old Fashioned

This riff on the old fashioned cocktail will appeal to anyone who enjoys a scotch-based drink. It’s floral and nuanced, thanks to chamomile syrup, and subtly smoky from the Dalwhinnie 15 Year. Get the recipe >

Basil Martini

Herbs make a bang-up gin pairing, and this martini variation laced with fresh, aromatic basil is no exception. Get the recipe >

Punch à la Taylor

Whiskey, tamarind, and a pleasantly bitter gentian-flavored liqueur combine in this elegant punch concocted by New York City cocktail bar The Dead Rabbit. Get the recipe >

Carawayed

Rye whiskey, caraway, and chai masala are a match made in heaven, as proven by this autumnal punch garnished with pear slices. Get the recipe >

Corpse Reviver No. 2

Bright, botanical, and pleasantly astringent, the “No. 2” is the most enduring of the many so-called Corpse Revivers, a family of cocktails created in the 19th century named for its purported hangover-curing properties. Get the recipe >

Cape Cod Royale Punch

Remember the Seabreeze cocktail? It was born of Massachusetts’ wealth of cranberries and inspired this crimson punch made with gin, rosemary syrup, and champagne. Get the recipe >

Wedding Punch

The perfumy and refreshing blend of elderflower liqueur, dry vermouth, and prosecco makes this gentle cocktail a year-round standby. In the colder months, opt for fresh cranberries for a seasonally-appropriate garnish. Get the recipe >

Little Dragon Cocktail

This margarita-inspired drink draws its acidity and fruity sweetness from fresh lime juice and mandarin liqueur and its deep savory notes from fish sauce and chiles. Get the recipe >

Once Upon a Paris Bar

We love this Irish whiskey-centric take on the classic triple sec-and-cognac sidecar cocktail, first credited to the Ritz Hotel in Paris. Get the recipe >

The Film Maker

The peaty smoke of Connemara single malt Irish whiskey is offset by chocolate and citrus flavors in this darkly sophisticated nightcap (or party-starter). Get the recipe >

Rudolph’s Regret

Based on the Blood and Sand, a famous Prohibition-era cocktail, this Irish tipple substitutes fruit-forward spirits for the original vermouth and adds blood orange juice. Get the recipe >

Love Liquor Highball

This supremely Instagrammable ruby-hued cocktail blends rum, lime, ginger, and beet juice. Get the recipe >

El Quijote Sangría

Up your entertaining game with this pitch-perfect sangría from one of America’s most storied Spanish restaurants. Get the recipe >

Touch of Evil Punch

This fruity, slightly smoky gin and raspberry punch has just enough mezcal to make it interesting, without making it too pungent or cloying. The recipe comes from cocktail historian David Wondrich, author of Punch: The Delights (and Dangers) of the Flowing Bowl. Get the recipe >

The post 22 Genius Cocktail Ideas to Shake Up the Holidays appeared first on Saveur.