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.

This blueberry sauce recipe from pastry chef Emily Luchetti comes together in a jiffy and only calls for a handful of ingredients. Make a batch to spoon over pancakes, waffles, or a scoop of vanilla ice cream. Use fresh or frozen blueberries to enjoy the sweet-tart taste of summer all year long.

Blueberry Sauce

The post Blueberry Sauce appeared first on Saveur.

Right now I’m relishing all the signs of spring that I can eat. Asparagus and ramps are finally at the local farmers markets, rhubarb is on the way, and I just stumbled upon green almonds yesterday, a sight that perked me up more than any amount of caffeine possibly could.

If you’ve never had them, green almonds are fuzzy green orbs filled with soft jelly-like skinless almonds—soft and delicately nutty with a wholly different texture than fully mature almonds. When fresh, they can be eaten whole. They’re crunchy, tart, and reminiscent of unripe peaches (in a good way!). When the outer layer is removed, the young almonds are delicate, milky, and subtly floral and grassy.

Leave a green almond on the tree and it loses its fuzz, hardens, and turns brown. Crack the hard outer shell and you’ll find a conventional, crunchy almond you’re likely very familiar with. (Fun fact: Botanically speaking, almonds aren’t nuts. They’re actually stone fruits, and the almonds we all snack on are the seeds within the stones of the fuzzy green fruit.)

Where to Buy Green Almonds

Green almonds typically pop up at farmers markets and specialty stores in early spring, and only stick around for a few weeks, so they’re an extra special treat if you can find them. (Here in New York, they’re available at Eataly, Kalustyan’s, and Sahadi’s.) They can be stored in the fridge for up to three weeks, but you’ll want to be sure to taste them as time passes—the longer they sit, the more likely it is their outer husks will harden and turn bitter, in which case you’ll need to discard them and only eat the tender stones inside.

How to Eat Green Almonds

Green almonds are super versatile. I love eating them whole, pressed into flaky sea salt. I also love them with cheese and cured meats. You can chop them up and toss them into salads, or make a chunky, pesto-y sauce by mixing them with herbs, garlic chives or green garlic, and olive oil (spoon this over asparagus, eggs, or fish). Pickle them, even!

They’re good on sweet things, too. A simple dessert could be some dates, green almonds, and flaky sea salt. Tarts and ice cream can benefit from some chopped green almonds sprinkled on top.

I’m also obsessed with pairing green almonds with ricotta and honeycomb, a tip I picked up from the Ducksoup cookbook (another recent obsession). And one of my all-time favorite ways to eat them is poached in olive oil and showered in fresh dill. I first tried them this way at a restaurant in Istanbul and immediately asked for the recipe, which I’ve been using ever since.

The post Green Almonds Are the Super-Seasonal Taste of Spring to Eat Right Now appeared first on Saveur.

Gluten and dairy intolerances aside, it’s hard to argue with the comforting, oozy goodness of melted cheese between—or atop!—slices of crunchy, griddled, fried, or toasted bread. Here are some of our favorite grilled cheese recipes from around the world.

Croûte au Fromage

The type of cheese, bread, and wine used to assemble the most basic version of this common Swiss comfort food, which is effectively cheesy toast, can vary depending on which region you happen to be enjoying it in. Photographer Simon Bajada, who visited and interviewed several Alpine cheesemakers, uses a splash of Fendant—a crisp and mineral white wine from Valais—in his recipe, but feel free to swap in any dry white wine. Get the recipe >

Monte Cristo Sandwich

People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, which is battered, fried, dusted with confectioners sugar, and served with a side of tart red jelly. Some consider it a marvel; others, an absurdity. Divisiveness aside, this perfect Monte Cristo recipe is an impressive one. Get the recipe >

The Original Reuben Sandwich

Pressing down on this sandwich with a spatula while it toasts in the pan is the key to achieving the outer crispness and well-melted cheese we look for in this classic deli sandwich. Get the recipe >

Patty Melt

Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn’t technically a burger, because it has no bun. We love it just the same. Get the recipe >

The Ultimate Grilled Cheese Sandwich

The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese. Nutty and complex Comté, made in the Jura region of the French Alps, is particularly well suited to grilling. Get the recipe >

Fully Loaded Turkish Grilled Cheese Sandwich (Kumru)

This specialty of Çesme, a small beach town in Turkey, is one of the world’s great grilled cheese sandwiches. The cheese itself is grilled before getting slipped into toasted bread with raw tomato and optional (but highly recommended) toppings of griddled sausage and pickled cucumbers and chiles. Get the recipe >

Croque Madame

The egg-topped counterpart to France’s ham-and-cheese-stuffed croque monsieur is worth the extra step. Get the recipe >

Tuna Melt Sandwich

The diner classic is easy to master with a few key ingredients—and a generous helping of cheese. Get the recipe >

Waffle Sandwiches with Cecina, Avocado, and Arugula

This all-day-appropriate sandwich was born out of the staff meal at Mokonuts in Paris. Crisp and airy leftover waffles are griddled around cecina (a smoky cured beef from Spain), melty cheese, arugula, and avocado. Get the recipe >

Medianoche Sandwich

A medianoche (literally “middle of the night”) is the kind of sandwich you eat after hours of partying in Miami’s Cuban dance clubs. With roast pork, ham, Swiss cheese, and pickles, it’s almost identical to a Cuban sandwich, save for the sweet and eggy bread. Get the recipe >

The post Grilled Cheese Recipes From Around the World 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.

In the depth of winter, when rich meats, stews, and casseroles reign supreme, a dose of sunny citrus is a welcome reprieve. Some consider grapefruit to be winter’s brightest jewel, while others prize the rosy sweetness of blood orange or the honeyed sparkle of Meyer lemon. In fact, in the colder months, even run-of-the mill lemons, limes, and oranges are at their finest and most flavorful. Whether you source your citrus fruit from your local farmers’ market or grocery store, or have them shipped directly from a Florida fruit stand, ’tis the very best season to toss cheerful segments into salads, bake zest into cakes, and shake juice into cocktails. Here are our favorite citrus recipes to make this winter.

Shaker Lemon Pie

Shakers, descendants of an 18th-century Christian ascetic movement, believe that when you eat, you should “shaker your plate”—finish every last crumb. That’s easy to do when you’re having a slice of this sweet-tart, pie—a specialty of the Ohio branch of the Shaker community—with its flaky, buttery crust and marmalade-like citrus filling. Get the recipe >

Make That Peak-Season Winter Citrus Last All Year Long

Master preserver Camilla Wynne’s homemade orange marmalade recipe can be adapted to just about any peak-season citrus. Get the recipe >

Pernil Asado con Mojo (Cuban Citrus-Marinated Pork Shoulder)

This shoulder roast—an adaptation of a celebratory Cuban recipe for whole suckling pig— is marinated overnight in a garlicky mojo. Get the recipe >

Mojo (Cuban Garlic-Citrus Sauce)

Cuba’s multipurpose marinade doubles as the perfect sidekick for grilled meats and fish. Get the recipe >

This Winter Citrus Salad Shines Like a Thousand Suns

Regulars at Brooklyn’s now-shuttered Franny’s never grew tired of this sunny, Italian-style citrus salad. Get the recipe >

Clementine-Rum Liqueur

In the French Caribbean territory of Guadeloupe, this slightly sweet liqueur is prepared with the abundant clementines that appear around the holidays. In New Orleans, Jessica B. Harris uses whatever variety of fresh citrus is growing in her backyard, sometimes swapping satsumas or kumquats for clementines. Get the recipe >

Avgolemono

There are iterations of egg- and lemon-based soups all over the world, but this classic avgolemono recipe from chef Diane Kochilasbelongs to the Mediterranean. Get the recipe >

Orange Chocolate Pound Cake

Toronto-based master preserver and baker Camilla Wynne showcases her own homemade whole citrus marmalade in this moist and tender cake. Get the recipe >

Lemon Bars

Lemon curd takes on extra brightness from the use of zest as well as juice in these simple, superlatively flavorful lemon bars. Get the recipe >

Smoky Grapefruit Gin and Tonic

Add a slice of salt-sprinkled grilled grapefruit, and cut the tonic with soda, and the classic G&T grows not only more aromatically complex, but even more refreshing. Get the recipe >

Sautéed Crab with Avocado, Grapefruit, and Herb Salad

Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. Get the recipe >

Orange-Scented Olive Oil Cake

A heady mixture of olive oil and candied oranges flavors this moist, dense Sicilian dessert. Get the recipe >

Citrus Salad with Arugula & Ricotta Salata

This salad is best made in the winter when blood oranges and Cara Caras are readily available. Get the recipe >

Orange and Ginger Brownie Cookies

Dorie Greenspan’s soft and chewy orange and ginger brownie cookies are laced with aromatic holiday flavors. Get the recipe >

Lemon Meringue Tarts

The single best gauge of a bakery’s quality is its lemon tart,” says tart expert Maury Rubin. “There’s a dance to balancing the sweet and tart flavors appropriately, and in a good bakery the filling will never taste buttery or eggy—it will taste like lemon.” Get the recipe >

Lemon Chiffon Pie

Retro and mousse-like, lemon chiffon pie is a diner classic. Just don’t call it meringue. Get the recipe >

Wasakaka

Similar to Argentina’s chimichurri, Dominican wasakaka is one of the simplest Caribbean condiments there is. Serve the bright and herbal sauce with roasted and grilled chicken.Get the recipe >

Pumpkin Soup with Orange and Parmigiano-Reggiano

Caramelized roasted pumpkin gets an unorthodox hit of flavor from orange zest and juice, stirred in just before serving to brighten this wintry soup. Get the recipe >

Semolina Coconut Cake with Orange and Rose Water

This elegant North African cake from baker Kamel Saci is soaked in a fragrant lemon syrup and perfumed with flower waters. Get the recipe >

Temple-Orange Tart

Every part of the orange—the zest, juice, and flesh—is used in this subtly sweet tart. Get the recipe >

Preserved Lemons

Lemon and salt are powerful on their own, but even better when combined and let mature into this North African pantry staple.Get the recipe >

Fennel and Citrus Salad with Charred Squid

A whole, poached, lemon—tempered by sugar and puréed—enlivens the dressing for this wintery seafood salad. Get the recipe >

Ceviche Verde with Homemade Tortilla Chips

This tomatillo- and lime-based ceviche was inspired by chef Gonzalo Guzmán from Nopalito, a Mexican restaurant in San Francisco. Get the recipe >

Japanese-Style Tuna Ceviche with Togarashi and Radish

A community of Japanese immigrants in Lima has led to a unique fusion cuisine called “Nikkei.” This Nikkei ceviche is prepared using Japanese ingredients and knife techniques.  Get the recipe >

Salmon Ceviche with Avocado and Mango

The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Get the recipe >

Rum-Broiled Grapefruit

Rich dark rum is brushed over grapefruit halves, which are then sprinkled with sugar and cayenne pepper before broiling. Get the recipe >

Honey Grilled Chicken with Citrus Salad

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Get the recipe >

Sidecar Cocktail

Various conflicting origin stories surround the classic sidecar recipe, which only adds to the throwback cocktail’s mystery and charm. Get the recipe >

Little Dragon Cocktail

At Oklahoma’s Ma Der Lao Kitchen, Southeast Asian flavors sparkle in a bright and savory margarita riff. Get the recipe >

Once Upon a Paris Bar

Honey, citrus, pear, and Irish whiskey take the lead in this Dublin take on the classic sidecar cocktail. Get the recipe >

Thai Pomelo Salad (Dtam Som Oo)

Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this classic Thai salad from Talde in Brooklyn, New York. Get the recipe >

The post Zesty Citrus 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.