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.

When it comes to one-pot meals, the perfect pan-seared steak, or just some good old-fashioned fried eggs, a well-seasoned cast-iron skillet can do it all. Naturally nonstick and practically indestructible, there’s a reason these pans have been beloved by chefs and home cooks for centuries, and they only get better with age. With cast iron, it all comes down to seasoning. Seasoning is a thin layer of oil that is baked into the pan (and heated past its smoke point) to protect the surface of the iron and render it non-stick. While maintaining that sleek nonstick coating can be a little tricky, with the right care, it can literally last a lifetime—and then some.

So it’s no surprise that some of the best cast-iron pans are those handed down through generations or stumbled upon in antique shops. But that doesn’t mean you can’t find a new, high-quality version on the market today. If you’re prepared to put in a little bit of effort along the way, a cast-iron pan will reward you for years to come.

Here, we’ve consulted with chefs to bring you our top cast-iron pans, as well as their best seasoning secrets, maintenance tips, and more.

• Best Overall: Lodge Seasoned 12-Inch Cast-Iron Skillet
• Best Value: Cuisinel Cast-Iron 3-Piece Skillt Set
• Best Enameled: Le Creuset Enameled 10.25-Inch Cast-Iron Skillet
• Best Vintage: Griswold Number 8 Cast-Iron Skillet
• Best Compact: Le Creuset Enameled 6.33-Inch Cast-Iron Skillet
• Best Braiser: Le Creuset Enameled 3.5-Qt. Cast-Iron Braiser
• Best Cast Iron Griddle: Lodge Pre-Seasoned Cast-Iron Reversible Grill/Griddle

Features to Keep in Mind

Enameled vs. Non-enameled

With the right care, cast iron skillets can outlive us all, making them coveted heirlooms to pass down through generations. Many are just raw iron, while others have an enamel coating, which is essentially a glaze that protects the surface of the iron and renders a non-stick surface without seasoning. It’s also non-reactive, so the iron won’t directly mingle with your food.

Most chefs recommend a non-enameled pan: “A well-seasoned, non-enamel pan can have non-stick properties that enamel simply can’t replicate,” says chef Jake Leiber of Le Crocodile at the Wythe Hotel in Brooklyn, New York. “Non-enameled cast iron really is the king of roasting and frying, and the more you roast or fry with adequate fat, the better your seasoning becomes over time––which is why everyone wants grandma’s old cast-iron pans,” he says.

Chef Victoria Wenning of The Westin Cape Coral Resort in Cape Coral, Florida, agrees: “All cast-iron is welcome in my kitchen, but if I could only have one then it would have to be non-enameled.” However, she adds, “if they’re not properly seasoned or left to soak in water, non-enameled pans tend to rust. Clean-up can also be a bit of a hassle, depending on your patience level.”

Enameled cast iron tends to be a bit more versatile. It comes in a variety of vibrant colors and requires no additional seasoning. “Enamel is great because it protects the iron from rust,” says chef Leiber. “It allows you to cook things that are wet (like braises) or acidic (like tomato sauce), which could strip the seasoning of your non-enamel cast iron and give your food off flavors.” Ultimately, the decision will come down to what kinds of foods you plan to cook, and how much time you’re willing to put into maintaining the pan’s coating.

Size and Thickness

Cast-iron skillets generally run between 8 and 12 inches, but the thickness and weight can vary according to the brand and the time period in which it was made. “Modern cast iron tends to be much thicker and heavier than vintage,” says Leiber, whose absolute favorite skillet is an old Griswold number 8 that he found at a flea market. “They also tend to be more textured. You’d be surprised just how light and smooth old cast irons can be,” he says.

When it comes to size, though, it’s all about your cooking style. “Pan size really depends on what you’re doing with it,” says chef Justin Wangler of Kendall-Jackson Wine Estate & Gardens in Santa Rosa, California. “If you have four to six folks you regularly cook for, you’ll want a larger pan. At my house, I always leave a 14-inch cast iron pan on my back burner, as I most enjoy cooking one-pan meals,” he adds.

As for weight, the average tends to be anywhere from 4 to 12 lbs (although our favorite compact version clocks in at just over 3 pounds). Just make sure you’re able to comfortably lift it.

Maintenance

Most of these modern cast-iron skillets come “pre-seasoned,” but a true non-stick surface can still require a little additional effort to build. Developing a proper seasoning is the difference between a sticky mess and a smooth non-stick finish.

As such, it’s important to make sure your pan is properly oiled, clean, and completely dry before storing. To keep your brand-new cast iron in peak condition, there are a few things to keep in mind. First, it’s best to clean the pan while it’s still hot. “After use, I place mine on the fire or in a hot oven, which helps to bake off some of the left-over bits,” says chef Wenning. “Once the pan is hot, I throw a handful of Kosher salt in the pan and use a rag to rub it around, removing any leftover food debris.” Try to avoid scratching or chipping the seasoning layer to maintain a smooth, consistent surface.

When it comes to seasoning, use a neutral oil with a higher smoke point, such as vegetable oil, canola, coconut oil, or rice bran oil. “You want to add very little at a time, just a thin layer to coat,” says Leiber. (Check the “Ask The Experts” section below for a more detailed guide to seasoning your skillet.)

After cleaning and seasoning, chef Wangler recommends placing the skillet upside down on a baking pan (“to keep the excess oil from spilling in the oven”) and popping it into a high-temperature oven (roughly 400 degrees) for about 30 minutes. Then allow the skillet to cool and wipe out any excess oil. “Cooking some fatty foods such as bacon or frying something will also help after the initial seasoning,” adds chef Wangler.

One thing you should never do is leave your pan soaking in water. You’ll lose seasoning that way, and without the protective seasoning coat, cast iron will quickly start to rust. Acidic foods, such as tomato sauce, can also wear down the seasoning, so if shakshuka is on your dinner menu, be sure to clean the pan immediately after use.

Our Top Picks

Best Overall: Lodge Seasoned 12-Inch Cast-Iron Skillet

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Weighing in at 8 pounds with over 93,000 reviews on Amazon, this pre-seasoned Lodge skillet is also a favorite among chefs. Great for everyday cooking and under $50, this model comes with a silicone handle holder and offers excellent heat retention. It’s made in the USA (Lodge company was founded in Tennessee in 1896) and is excellent for baking, searing, frying, and braising. You can pop it in the oven or place it over a campfire, but be sure to properly season it before use. Even though it’s technically pre-seasoned, it’ll benefit from a more thorough coating before it becomes truly nonstick. At 12 inches, it’s a great size for most everyday cooking. “The 12-inch skillet is about the right size for 2 to 4 people,” says chef Wenning. “It can easily sear two filets of fish or two larger steaks.”

Also from Lodge is the even-more-affordable 10.25-inch option. It’s slightly smaller, weighs just five pounds, and is half the price of the 12-incher. It’s great for breakfasts for two, hearty cornbread, or a 10-inch personal pizza.

Best Value: Cuisinel Cast-Iron 3-Piece Skillet Set

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This 3-piece set from Cuisinel comes with a 6-inch, 8-inch, and 10-inch model (plus silicone handle holders) so you can try out a range of sizes for less than 40 bucks. They’re each about 2 inches in depth, so you can easily fry or bake in them. It’s a great starter set for anyone who’s just dipping their toes into the magic that is cast-iron cooking, plus Cuisinel also offers a lifetime warranty so you can count on them lasting a while.

Best Enameled: Le Creuset Enameled 10.25-Inch Cast-Iron Skillet

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A trusted brand for professional and home cooks alike, Le Creuset makes some of the best enameled cast-iron pans on the market. They come in fun colors and can also double as serving dishes. “Our Le Creuset pans have outlasted all our serving platters,” says chef Wangler. “One trick that isn’t often thought of is utilizing skillets to keep dishes cold. Place a pan in the freezer for an hour and then remove just before serving to keep your potato salad or coleslaw cool,” he adds. 

Thanks to its black enamel interior, this pan looks almost identical to a non-enameled pan, but with the added benefit of being dishwasher-safe for easy clean-up, and requiring no additional seasoning. Enameled pans like this one also often require less oil than non-enameled pans, making it great for low-fat cooking, too.

Best Vintage: Griswold Number 8 Cast-Iron Skillet

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Since you really can’t beat an old-school cast-iron skillet, we decided to throw a vintage favorite on the list. “My favorite cast-iron skillet is an old Griswold number 8 that I got at the flea market,” says chef Leiber. Griswold manufactured cast-iron skillets in Pennsylvania from 1865 through 1957, so they’re only available through vintage re-sellers. When hunting for the perfect Griswold model, be sure to look out for counterfeits, but you can find some pretty great deals on eBay. “For size, I like something medium to large like a number 8 or number 12. A 12 is a good size for frying big steaks,” Leiber says. 

If shopping around in-person is more your style, spend a weekend antiquing. Ayr Muir, founder of Clover Food Lab in Cambridge, Massachusetts, loves this option, too: “There used to be a lot more cast iron manufacturers than there are now. Antique stores will often have amazing cast-iron pieces that are over 100 years old! Find cast iron at your local antique store, take it home, heat it up super hot in your oven (as high as it will go), and the coolest thing happens—the heat will burn off any residue on the pan, and it’ll come out as brand new as the day it was made, and ready to be newly seasoned again.”

Best Compact: Le Creuset Enameled 6.33-Inch Cast-Iron Skillet

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This tiny-yet-mighty model from Le Creuset can take some serious heat. And at only 3.2 pounds, it’s great for camping and quick outdoor grilling options. “Cast iron is great on the grill or a live fire, and even better when you want to cook outside but still want to save your drippings or pan jus, but don’t want to heat or smoke your house,” says chef Wangler. This 6.33-inch model comes in seven different colors, is dishwasher safe, and is the perfect egg pan.

Best Braiser: Le Creuset Enameled Cast Iron Signature Braiser

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“My second recommendation is an enamel Le Creuset braiser,” says chef Leiber. “They’re incredibly versatile and often overlooked.” A cross between a dutch oven and a skillet, braisers are great for slow cooked meals, shallow frying, steaming, searing, and, of course, braising meats that can slide right off the bone. Its non-reactive and non-stick enamel surface is ready to go right out of the box (no seasoning required), but it’s really the design we love here. True to Le Creuset style, these braisers come in fun colors, but also feature a wide base with shallow sloped sides, an ergonomic knob, oversized handles, and built-in lid stabilizers for a no-slide fit.

Best Cast Iron Griddle: Lodge Pre-Seasoned Cast-Iron Reversible Griddle

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While it’s not technically a skillet, chefs rave about cast-iron grills and griddles, and they’re quite convenient for everyday use. “I use one on a daily basis in both my personal and professional kitchens. Its versatility is unmatched,” says Chef Victoria Wenning, who uses this Lodge griddle pan in her restaurant. “This pan is held on a high flame for 16 hours a day, 7 days a week. To say it’s a workhorse is an understatement, but with the proper care it will last for years,” she says. “We have used our cast iron for pizza, paella, cobblers, crispy potatoes and even for blackened mahi tacos. I hope that this dismisses some of the fear associated with a cast iron and its care. The next time you find a cast iron at a yard sale or thrift store, don’t hesitate to add it to your kitchen inventory!” she says.

Ask the Experts

How do I season my cast-iron skillet?

To season your skillet, start with a neutral oil with a higher smoke point (like vegetable oil, coconut oil, canola, or rice bran oil). Wipe a thin layer across the surface of the pan (inside and out) with a clean, lint-free rag or a paper towel, and pop it in the oven for 30 minutes at high heat. Repeat this process a few times until a slick, black coating develops. If it’s sticky to the touch, put it back in the oven until it’s shiny and smooth. After cooking, wash and dry the pan immediately, then apply another very thin coat of oil before storing, to protect the seasoning layer and prevent rust from forming.

How long will my cast-iron skillet last?

“A well-cared-for cast iron skillet could easily last for 200 years,” says Wenning. “I have my great grandmother’s Wagner Cast Iron #8, which has already seen over 80 years of great memories and secret family recipes.”

The post The Best Cast-Iron Skillets Will Last a Lifetime—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.

By and large, the most convenient way to barbecue outdoors is with a gas grill. They light at the push of a button and are easier to clean than charcoal, making them ideal for backyard decks and patios. However, full-sized gas grills can stretch over five feet long, taking up valuable real estate on small decks and patios. Luckily, those with limited outdoor living space do not have to forego outdoor cooking. There’s a wide selection of small gas grills with foldable side tables that measure less than 3 feet wide and even come equipped with wheels that make them easy to maneuver into a corner or even an adjacent storage room when not in use.

Some small gas grills are compact and lightweight enough to take on the road for tailgating events and camping trips, too. If you’re looking to add a gas grill that fits a smaller deck or patio to your repertoire, here are some of the best small gas grills for your summer of outdoor cooking endeavors. 

Our Top Picks

• Best Overall: Weber Spirit II E-210 Gas Grill
• Best Value: Char-Broil Performance Series 2-Burner Propane Gas Grill
• Best Portable: Weber Q1200 Gas Grill
• Best Infrared: Char-Broil Performance TRU-Infrared 2-Burner Gas Grill
• Best for Camping: Coleman Roadtrip 285
• Best Natural Gas: Rogue SE 425 Natural Gas Grill

Best Overall: Weber Spirit II E-210 Gas Grill

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Primary Cooking Area: 360 square inches | BTUs: 26,500 | Material: cast iron | Item Dimensions: 48 inches wide by 57 inches high by 26 inches deep | Item Weight: 103 pounds  

Why we chose it: Weber’s gas grills are highly regarded for their heat output and durability. 

Weber’s grills are known for their excellent build quality, and the Spirit II is no exception. It’s constructed of much heavier gauge steel and a tighter build than you’ll find on lower-priced gas grills. Its burners easily get hot enough to achieve the sought-after Maillard reaction, so you’ll have no trouble achieving that brown crust that makes steaks and burgers so when cooked on the grill. 

While Weber offers many gas grills, the Spirit II is the most compact at just four feet wide with the side tables fully extended. And though It may be small, it still has more than 350 inches of cooking surface, plenty of room for a dozen good-sized burger patties or six New York strip steaks. The Spirit II also comes with additional features that make it cooking on it a breeze, including an infinity ignition and a smart thermometer system that allows you to monitor meat temperatures with your smartphone (if you purchase a compatible meat thermometer).

Best Value: Char-Broil Performance Series 2-Burner Propane Gas Grill

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Main Cooking Area: 288 square inches | BTU Output: 24,000 BTUs | Material: Stainless steel | Item Dimensions: 43 inches wide, 24.5 inches deep, and 44 inches high | Item Weight: 83 pounds

Why we chose it: With this stainless steel construction and high heat output, the Performance is the best of the budget-priced gas grills we reviewed. 

Most of the time you get what you pay for when it comes to grills, but that’s not the case with the Char-Broil, which has made a name for itself by manufacturing quality gas grills at a budget price through its Performance line. This 2-burner model is the line’s most compact model, measuring under 32 inches wide with the side tables folded down. That narrow profile coupled with casters that allow you to roll it into a corner when not in use makes it a great option for those with limited space on their patio or deck. And, with its stainless steel construction and a cabinet-style base that conceals the propane tank, it won’t detract from the aesthetics of your outdoor living space. Of course, looks and size would mean little if the grill didn’t perform. The Performance lives up to its name with two burners that pump out 24,000 BTUs, more than enough to heat up its 288 square inches of cooking surface.

Best Portable: Weber Q1200 Gas Grill

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Cooking Area: 189 square inches | Total BTUs: 8,500 | Material: Cast iron and aluminum | Item Dimensions: 41 inches wide by 16.5 inches deep by 15.5 inches high | Item Weight: 31 pounds 

Why we chose it: The Q1200’s compact size and smart design make it the best all-around portable gas grill. 

Weber’s Q1200 is easy to use, compact, and solidly built, making it the perfect companion for a trip to the beach, campground, or stadium parking lot. It’s easy to start with an electric ignition and heats up in about 10 to 15 minutes using a one-pound propane fuel canister. Dual porcelain-coated cast iron plates that are easy to clean post barbecuing. At 31 pounds and measuring just a few feet wide, you won’t struggle to get the Q1200 into the trunk of your car. And, even though it’s small, it still boasts 189 square inches of cooking surface, enough for half a dozen burgers or a few steaks. We also love the fold-out side tables that create valuable prep space you don’t usually get with a portable grill and the cast iron clamshell lid with an integrated thermometer.

Best Infrared: Char-Broil Performance TRU-Infrared 2-Burner Gas Grill

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Primary Cooking Area: 310 square inches | Total BTUs 18,000 BTUs | Material: Aluminum and stainless steel | Item Dimensions: 41 inches wide, 16.5 inches deep and 15.5 inches high | Item Weight: 96 pounds

Why we chose it: This grill can easily reach seer temperatures and features all stainless steel construction. 

The main criticism of many small gas grills is that they lack the ability to achieve that 550 degrees-plus temperature that really ensures a good sear on steaks and crispy edges on burgers. This model from Char-Broil uses infrared heat, allowing it to reach surface temperatures that exceed 600 degrees, plenty of heat for searing. 

We also like the compact size of this two-burner grill. With the side tables folded down, it measures just a hair over 27 inches wide, so it won’t crowd small patios and decks, but still has more than 310 square inches of primary cooking surface. And if aesthetics are important to you, you’ll like its stainless steel lid, control panel, and side tables.

Best for Camping: Coleman Roadtrip 285

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Cooking Area: 285 square inches | Total BTUs: 20,000 | Material: Aluminum and cast iron | Item Dimensions: 32 inches long, 18.5 inches deep and 15.5 inches high | Item Weight: 47 pounds

Why we chose it: We couldn’t find a portable grill with more cooking space and as many cooking zones as the Roadtrip 285. 

Coleman is one of the best-known names in RVing and camping products, so it should come as little surprise that its aptly named Road Trip is an ideal grill for cooking in the great outdoors. The main appeal is in its portability and well-designed cooking surface. And while at 50 pounds this grill isn’t light, it folds flat and has two large wheels that allow you to roll it behind you like a piece of luggage. 

The cooking surface features three gas burners, which is almost unheard of on a portable grill. With those three cooking zones, you can sear a steak, roast kabobs, and grill vegetables all at the same time with ample space for all, since it has 285 square inches of cooking surface. We also love the cast iron non-stick grill plates, which make post barbecue clean-up easy.

Best Natural Gas: Rogue SE 425 Natural Gas Grill

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Cooking Area: 425 square inches | Total BTUs: 70,500 BTUs | Material: Stainless Steel | Item Dimensions: 48.5 inches wide by 25 inches deep by 55 inches high| Item Weight: 146 pounds

Why we chose it: The Rogue manages to remain compact while still boasting three cooking zones, separate sear burners, and 425 square inches of cooking surface. 

What sets the Napoleon apart from other grills is its use of two types of burners. In addition to its four standard propane burners, the rogue features two infrared burners at the rear, allowing you to achieve a sear on steaks or even use the grill as a rotisserie. Couple that with its four front standard burners and you’ve got a grill that can create a lot of different cooking zones. There’s also an infrared side burner to boot, useful for heating sides or warming sauces. Even with its 425 square inches of cooking space, the Rogue manages to remain at a fairly narrow width of 48 inches, though the side tables do not fold down. We also like its all stainless steel construction, which includes the cooking grates, giving it a richer look for your outdoor living area.

How We Chose These Products

I used my experience testing dozens of grills to make our selection of the best small gas grills. We limited our selections to more compact grills that measure four feet or less long with preference given to those with folding side tables that offered even more space savings. I selected established brands that are known for their performance and durability. Additionally, BTUs are crucial for properly searing with a grill, so I chose those with ample BTU output for the size of their grilling surfaces. When possible, I selected grills that offer ample cooking space and multiple cooking zones for their size.

Features to Keep in Mind When Shopping for Small Gas Grills

Cooking/Working Space

Small gas grills that max out at around four feet wide with their side tables up aren’t going to offer the same broad swath of cooking space as full-sized models. Expect to get between 350 and 450 square inches of cooking surface for a small gas grill compared to the 600 plus inches of cooking surface you’d get with a full-size model. Portable gas grills typically have around 200 square inches of cooking surface. About 400 to 500 square inches of cooking surface is suitable for a family of four; if you’re entertaining with a small gas grill, you’ll likely have to cook in waves to grill enough food to feed everyone. 

Fuel Type

There are two types of gas grills: natural gas and propane gas. The latter requires a 20-pound propane tank, which connects to the grill via a regulator.  You’ll find 20-pound propane tanks at most grocery stores, home improvement stores, and gas stations. Since it’s notoriously difficult to gauge how much gas is left in a propane tank, it’s a good idea to have spare to avoid running out mid backyard barbecue. A natural gas grill ties directly to your home’s gas line, ensuring you have a constant supply of fuel and eliminating the need to lug a 50-pound tank around. But, unless you already have one, you’ll have to pay to run a gas line to your patio or deck, which can be expensive. Keep in mind that gas grills are made to operate with either propane or natural gas, not both. You cannot hook a propane gas grill to a natural gas line or vice versa without using a conversion kit.

Portability

Tailgating, camping, and beach trips are all fun opportunities to grill away from home. And for that, you’ll need a good portable gas grill. Portable grills are of course much lighter than their full-sized cousins, with most weighing around 20 to 30 pounds with a compact shape that makes them easy to fit into the trunk of a car. Some larger portable models may even come equipped with wheels, allowing you to roll them from car to campsite or wherever your remote cooking location may be.  

Gas Grill Cooking Power and BTUs 

A grill’s ability to heat the cooking surface to hot enough temperatures that make it possible to sear or provide even heat is directly related to the BTUs of its burners. For the uninitiated, BTUs stands for British Thermal Units, which is a measure of heat output. A quality gas grill’s burners will produce between 70 and 90 BTUs per square inch. So, a grill with 400 square inches of cooking surface should put out between 28,000 and 36,000 BTUs to evenly heat the cooking surface. Searing involves creating intense focused heat over a targeted area on the grill surface of at least 500 degrees (the higher the better). Some gas grills have a separate sear station, which consists of a single burner or cluster of burners that produce a higher BTU output and hence higher surface temperature than the other burners on the grill. 

Number Of Burners In Your Grill 

The number of burners on a gas grill determines the number of cooking zones you can create. A cooking zone is the number of different heat levels you can create on your grill’s cooking surface simultaneously.  Most small gas grills come equipped with two burners, which means you’ll be able to create two cooking zones that allow you to cook at two different temperatures simultaneously, which is ideal if you’re grilling different types of food.

Ask the Experts

Q: How do I set up a small gas grill?

Most small gas grills require some assembly after they arrive. Once it’s been assembled, find a flat, level location on your deck or patio away from flammable items like mulch or nearby hedges, out of the path of foot traffic. A gas grill has a threaded regulator that screws onto the grill’s gas valve. Make sure the regulator is securely attached before opening the tank’s valve. Gas grills light via a push-button piezo ignition or an electric ignition that requires a AAA battery. Always light the grill with the hood open to prevent a build up of gas that can cause an explosion. 

Q: What type of gas should I use with a gas grill?

If you’re using a propane gas grill, you’ll need to use a 20-gallon propane natural gas tank. Most portable gas grills use a one-pound gas canister. A natural gas grill will attach directly to your home’s gas line. Remember, you can only use a natural gas grill with natural gas and a propane gas grill with propane gas. 

Q: Are gas grills better than charcoal grills?

Whether a gas grill is better than a charcoal grill or vice versa is a matter of personal preference. Many people like the ease of use that a gas grill offers. Others are willing to deal with a labor-intensive lighting process and messier clean-up in order to get the smokey flavor and extreme temperatures you can only achieve with a charcoal grill. 

Q: Can I hook up natural gas to my propane grill?

You can hook up a natural gas grill to a propane grill, but you’ll need to purchase a conversion kit to do so. Since natural gas burns cooler than propane, natural gas grill burners have larger holes to allow the grill to reach high enough temperatures for grilling. This design difference means that it’s dangerous to hook up a propane tank to a natural gas grill. 

Q: How do I avoid flare-ups on a gas grill?

There are a few strategies you can employ to prevent flare-ups that can burn food and singe the hair off your forearms. Flare-ups are usually the result of meat juices dripping onto the burners, so trim excess fat off meat before placing it on the grill. Clean your grill regularly as built-up grease and char are the main causes of flare-ups. You can also leave one burner off while grilling, creating a safe zone for your food when flare-ups occur—no one likes a sad, smoke-blackened hot dog.

Q: Why won’t my gas grill get hot enough?

The most common reason why your grill is no longer getting hot is the regulator, which has a built-in safety that reduces the flow of gas if it senses a gas leak. These safety devices often trigger even when there is no leak in the line, preventing your grill from reaching temperatures over 300 degrees. Reset the regulator by disconnecting it, opening all the valves on the grill, closing them, then reconnecting the line. 

Q: How do I replace a gas grill igniter?

To replace the gas grill igniter, begin by unscrewing the ignition button of the starter. Replace the battery and see if that fixes the problem. If it doesn’t, you’ll need to replace the entire igniter. Begin by unscrewing the ignition button and pulling the starter out of the control panel. Snap a photo of the wiring with your smartphone to record its placement, then disconnect them from the old igniter. Insert the new igniter, which you ordered from the manufacturer, and install the wires into the same holes. Reattach the igniter to the control panel and insert a fresh battery.

Our Take

It’s hard to underestimate the importance of brand and BTU output when choosing a small gas grill. While the Weber Spirit II E-210 Gas Grill may be one of the pricier options on the market, it boasts a 26,500 BTU output and comes from a brand known for the durability of its products. In short, the Spirit II will sear food more easily and last longer than grills than more cheaply priced grills. Those on a budget should consider the Char-Broil Performance Series 2-Burner Propane Gas Grill, which comes from a manufacturer that also has a reputation for building quality grills at an affordable price. 

The post The Best Small Gas Grills for Decks, Patios, and Beyond appeared first on Saveur.

Cuts of meat and marinades aside, it’s the smoke that makes barbecue taste—and smell—so irresistible. But having a smoker in your home cooking arsenal is useful for a whole lot more than fall-off-the-bone ribs and flawless brisket. You can upgrade deviled eggs, create unique sandwich-elevating condiments, DIY your own smoked salmon, and so much more.

Smokers are a sprawling but nebulous category of culinary tool: The term itself is often used interchangeably with “grills” and “barbecues,” with many smokers making no mention of “smoker” in the branding at all. Some smokers are highly specialized, while others are more versatile multipurpose cookers—and what constitutes a “smoker” at all depends on who you ask. Traditionalists will say it’s the specific type of fuel, design, and smoking process that defines a smoker, while others view smoke simply as more of a flavor. And with so many ways to cook with smoke, the best smoker for you will largely depend on what you’re using it for, what your space and ventilation situation is like, and how dedicated you are to the craft.

There is one key requisite, however, for properly smoking food. According to Steven Raichlen, author of over 15 books about all things grilling, and TV host of series like Project Smoke and Barbecue University, it’s all about maintaining a low, constant temperature. The optimal heat level is 250°F, he says, with 225° to 275° as “the magical zone for smoking. You don’t get a lot of smoke flavor at higher temperatures.”

Beyond that, though, smokers can vary wildly in terms of size, features, and price. Chef, food columnist, and cookbook author Elizabeth Karmel, who specializes in barbecue, grilling, and Southern food, says that for any type of grilling purchase, be it smoking-centric or otherwise, she has a simple rule of thumb: “Buy the biggest and the best that you can possibly afford, because the better the grill is, the more you’re going to use it, and the more you use it, the better griller you’ll become.” Here are 8 top-notch, expert-loved smokers that will seriously elevate your meals, through summer and beyond.

Our Top Picks

• Best Overall Smoker: Traeger Grills Ironwood 650 Wood Pellet Grill and Smoker
• Best Value: Z Grills ZPG-550B Wood Pellet Grill & Smoker
• Best Charcoal Smoker: Weber Smokey Mountain Cooker
• Best Gas Smoker: Masterbuilt Sportsman Elite Propane Smoker
• Best Electric Smoker: Bradley Smoker BS611 Electric Smoker
• Most Versatile: Weber Original Kettle Grill
• Best Indoor Smoker: Camerons Large Stovetop Smoker
• Best Offset Barrel Smoker: Horizon Classic Smoker

Best Overall: Traeger Grills Ironwood 650 Wood Pellet Grill and Smoker

Material: Cast-iron | Max temp: 500 °F | Hopper capacity: 20 Pounds | Power source: Wood pellets | Fuel type: Electric

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This is Karmel’s current favorite smoker: “The thing that really sold me is the ‘super smoke’ feature,” she says, which is also included in the brand’s Timber Line series. (The Traeger Timber Line 850 is one of Raichlen’s top pellet grill recommendations). “The complaint that people have about pellet smokers is that if you’re going to do brisket, ribs, pulled pork, and more traditional barbecue items, they don’t get enough of a smoke flavor. That super smoke button gives you an extra burst of smoke; if you cook below 225F, which you generally are doing when you’re smoking meat anyway, it just gives a more intense smoke flavor,” she says. “The other night I did a tri-tip with cherry wood pellets and oh my goodness, the difference that a little extra smoke makes! It’s like cooking meat with salt or no salt.” She underscores that it’s worth the price tag. “Anytime anyone asks me, I try to steer people to spend a little bit of extra money to get a grill with super smoke function; because if you really are buying a pellet grill to smoke, that’s what you’re looking for.”

Best Value: Z Grills ZPG-550B Wood Pellet Grill and Smoker

Material: Cast-iron | Max temp: 450 °F | Hopper capacity: 10 Pounds | Power source: Wood pellets | Fuel type: Electric

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Karmel recommends the Z Grills brand for when “someone has a small space, or just wants to dip a toe into the whole idea of smoking,” but isn’t quite ready to commit to a four-figure price tag. She tested one of the brand’s models recently and found it to be “very functional, though it doesn’t have the super smoke mode I love.” At under $500, this pellet smoker is a great entry point into the barbecue game, but also boasts six functions in one, so you can use it as a grill or oven with reliable temperature precision.

Best Charcoal: Weber 18-Inch Smokey Mountain Cooker

Material: steel | Max temp: 350 °F | Hopper capacity: N/A | Power source: Water | Fuel type: Charcoal

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“I test most of my recipes on a Weber’s Smokey Mountain grill, because so many people have them,” explains Raichlen. “They’re easy to operate and inexpensive,” he says of this “water smoker with charcoal that looks like R2D2 from Star Wars,” thanks to its capsule-shaped porcelain-enameled steel exterior. Inside, it houses two nickel-plated 18.5”-wide cooking grates, and there’s enough space to fit an entire turkey and an entire ham simultaneously. Raichlen calls this the “gold standard” smoker, and he likes its design and output so much, he owns six of them. There’s also a smaller 14” version as well as a bigger 22” model, if you’re looking for a bit less or more smoking space.

Best Gas: Masterbuilt Sportsman Elite Propane Smoker

Material: Cast-iron | Max temp: 700 °F | Hopper capacity: N/A | Power source: Wood and/or water | Fuel type: Gas

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When it comes to gas models, Raichlen recommends Masterbuilt’s gas-powered Sportsman Elite model, with a stainless steel burner and a generous spread of cooking space, thanks to its four chrome-plated cooking racks. Temps stay consistent thanks to a separate door for replenishing wood and water when needed, so you don’t have to open the smoking chamber while it’s working its magic. Because the smokiness factor actually comes from wood chips, Raichlen likes that this gas smoker will “give a slightly more complex flavor” than most other gas or electric smokers.

Best Electric: Bradley Smoker BS611 Electric Smoker

Material: Stainless steel | Max temp: 280 °F | Hopper capacity: N/A | Power source: Wood bisquettes | Fuel type: Electric

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If you’re looking for an electric version, Raichlen says Bradley is the go-to electric smoker brand; he suggests the company’s Smoker Original, which is powered by ash-free proprietary wood bisquettes (hardwood chips that have been bound together into a hockey puck-shaped disc) available in a dozen flavor varieties and capable of providing up to nine hours of continuous smoking. Its four dishwasher-safe racks, as well as meat hooks for pit-barrel-style smoking of foods like sausage and jerky, make it as versatile as it is efficient.

Most Versatile: Weber Original Kettle Grill

Material: Porcelain | Max temp: 600 °F | Hopper capacity: N/A | Power source: None | Fuel type: Charcoal

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If you’re just starting to dabble with smoking and are hesitant to commit the budget and space to a highly-specialized appliance, Raichlen recommends a classic Weber Kettle Grill. You can smoke on it by using “half the amount of charcoal that you normally would” and maintaining a very low temperature, while with the full amount of charcoal, it’s capable of “indirect grilling at a higher heat, direct grilling, or rotisserie cooking.” Or, he says, ”you could do what I call ‘caveman grilling,’ or grilling right on the embers, which is another form of smoking,” for making smoked vegetable dishes like baba ganoush. “If you lay an eggplant on the embers and you char the skin, it drives the smoke to the center of the eggplant, and gives you smoked eggplant flesh.” Purée it and combine with garlic, lemon juice, and olive oil, for the classic Mediterranean spread. We recommend using lump charcoals for cooking directly on the embers, both for their excellent flavor and because they’re a cleaner fuel source, with fewer chemicals that could be imparted into your food.

Best Indoor: Camerons Large Stovetop Smoker

Material: Stainless steel | Max temp: varies | Hopper capacity: N/A | Power source: Wood chips or water | Fuel type: Stovetops, ovens, grills, etc.

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Don’t have any outdoor space in your abode? No problem, thanks to this stovetop model that Raichlen uses to make “totally amazing” smoked hard-boiled eggs, as well as smoked tofu and salmon (that he cures first). “It’s basically a rectangular box with a lid that pulls back. You put hardwood sawdust on the bottom, and there’s a little drip pan and grate,” he says. Add whatever ingredients you want to smoke, and fire up the burner; “the smoke stays in the box until you open it, and just a little puff of smoke releases” that will quickly dissipate with an exhaust fan on a high setting. “For years and years, that’s how I used to make my own smoked salmon, and it was really good!” Raichlen says. The Camerons smoker is designed for indoor use but is easily brought outside, where it can be used with a simple camp stove or click burner as the heat source.

Best Offset Barrel: Horizon Classic Smoker

Material: Steel | Max temp: 325 °F | Hopper capacity: N/A | Power source: Wood | Fuel type: Charcoal

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If you’re in the market for an offset barrel smoker, a.k.a. a conventional stick burner, Raichlen says the “gold standard” brand is Horizon, and this 16” option “is a great starter model.” A stick burner is typically used for “your classic Texas brisket and beef ribs, Southern ribs, and pork shoulder. These take up a lot of real estate,” he says, “so you need to have the space. A stick burner does not work well on a rooftop in Brooklyn. They’re expensive, and they require a lot of fuel.” But for the true barbecue devotees, the work is certainly worth the effort. “You typically have to fuel them every hour,” Raichlen says, “so you need a big pile of wood, and you’ve got to split the wood, which is why guys like me like them: They’re all about the process.”

Features to Keep in Mind

Type

The biggest difference between most smokers is the type of fuel they use, and how hands-off or high maintenance the smoking process is. First up is charcoal, that familiar staple of backyard cookouts and camping trips, which is a traditional, if finicky, approach to smoking. Raichlen calls it his “preferred fuel for smoking, with wood chunks or chips added as an enhancement,” which he loves for its process as much as the end result. “I’m a live fire guy: I love the act of lighting, building, and attending to a fire, and though it’s not necessarily the most convenient or easiest option, I think you get the best smoke flavor with that combination of charcoal and hardwood,” he explains. Charcoal is also used in pit barrel smokers: “You generally hang the food from a bar on the top, and charcoal goes in the bottom,” Raichlen says. “It’s not quite as effective for smoking, but a lot of people like them because they’re very affordable.”

Then there are pellet smokers, which use puck-like compressed hardwood pellets for fuel (charcoal and sawdust pellets are options, too), which burn in a separate, lower compartment. The resulting smoke circulates throughout the smoker’s interior and cooks the food that’s on the grill grates above, kind of like a smoky convection oven. “An electric fan controls the temperature, so you get a very even, consistent temperature throughout your entire crop, which is very important,” says Karmel, who loves pellet grills for smoking. Raichlen, however, thinks they offer “great convenience, with perhaps a little bit less complex smoke flavor,” when compared to charcoal.

Electric smokers use metal heating elements, with wood pucks for the smoke element. “The real advantage is convenience since you can set the temperature and time” instead of doting constantly on its progress, Raichlen explains. He finds, however, that with electric models, “the smoke flavor is not quite as good, pronounced, or complex as a wood chip or chunk-and-charcoal combination.” Propane smokers, also called gas smokers, “work on the same principle,” Raichlen says, “by using a heated burner to ignite.” It’s easier to control the temperature, and the preheating times are speedier on propane and electric models versus the charcoal or pellet versions.

Finally, if you’re already a fairly experienced griller and want to “graduate up to the big boys,” as Raichlen puts it, consider an offset barrel smoker, also called a stick burner smoker. They’re significantly pricier and require a lot of attention, and the name refers to the fuel type: The “sticks” in this case are whole logs, rather than charcoal or wood chips. Offset barrel smokers are typically made from steel oil piping and a 16 to 20-inch-diameter barrel, and feature an “offset” firebox. “Some of them have metal boxes instead of metal piping, but they all work the same way: There’s the firebox on one side, a cook chamber in the center, and a chimney on the other side that draws the air out,” Raichlen says. Despite their higher price tags and maintenance, “when you get them right, they produce really fantastic barbecue.”

Size & Capacity

Raichlen recommends considering a smoker’s diameter and height in relation to what you’re smoking to determine the right size for your needs. “If you’re cooking brisket, that’s around 16” to 18” inches across, so you need at least that much space with a few inches on either side to let the smoke circulate,” he says. But you can also often modify ingredients to comfortably fit a smoker, he says: “A rack of ribs is around 20 inches, so if you were to get a really small smoker, you would probably need to cut the ribs in half, or else hang them,” which many taller smokers can accommodate.

But in the end, for Raichlen, as with Karmel, bigger is usually better: “You’re going to be so happy that you have a grill with more capacity,” he says. “A lot of first time grill or smoker buyers are like, ‘Oh, I’m only gonna make hamburgers or hot dogs,’ but when you see that a lot of these grills are designed better than your indoor oven and cook really incredible food, you’re going to want to use it more and more and more.”

Versatility

While many smokers serve that one singular purpose, a standard kettle grill offers the most versatility, Raichlen says. If you use a large amount of charcoal, you’ll get a higher temperature, which is great for direct grilling, but if you opt for less charcoal, you’ll end up with lower heat, making it function equally as well as a smoker.

Portability

Most smokers are pretty stationary, but while designed for indoor use, a stovetop smoker is considerably more compact than outdoor-only options, and its portability factor means you can absolutely take it alfresco, too. Raichlen has used his on the side burner of his gas grill, and he says if your outdoor space is grill-less (like a rooftop, for instance, or a balcony) you can use a stovetop smoker on a simple click burner as the heat source.

Ask the Experts

How does a smoker work?

While it depends greatly on the specific fuel type and design, smokers generally involve a low, steady heat source (whether that’s generated by charcoal, gas, wood logs, wood pellets, or electricity) and a closed chamber where smoke circulates and infuses into whatever food you’re smoking. Many foods are cooked in the process of smoking, too, but the technique can also be used to provide smoky flavor into pre-cooked or partially cooked foods. Make sure you have a high-quality grill thermometer on hand to ensure that the smoker is staying at the correct temperature throughout the cooking process.

How long should a smoker last?

“If you buy a good one, it should last pretty much forever,” Karmel explains, especially in light of the considerable investment factor of most smokers. “This is buying a major appliance!” For electric smokers like Traeger, almost any part can be replaced, from the hardware like grill grates to the fan motor or fire pot.

What are your tips for cleaning and caring for a smoker?

“A good smoker is built to withstand the elements,” Karmel says, and though she notes that brands do sell covers should you want to shield your smoker from snow, showers, and the like, it shouldn’t be necessary, from her experience: “I don’t use a cover and I never have, even when living in Chicago and New York, and my grills and smokers are all in great shape,” Karmel says.

The post The Best Smokers for True Grilling Enthusiasts 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.

Bourbon isn’t just a category of spirits—it’s a culture. The best bourbons are highly sippable and collectible, which is why this beloved category of American whiskey lends its signature smooth flavor to everything from maple syrup to candles. According to the Distilled Spirits Council of the United States, over 28.4 million cases of bourbon were sold last year. Clearly, it’s not going out of fashion anytime soon. 

If you haven’t sipped much bourbon without a mixer, learning quality and what’s worth collecting for your home bar can be a steep task. “What’s most important is that it’s subjective,” says Bill Thomas, a renowned whiskey expert and the owner of Jack Rose Dining Saloon in Washington, D.C. “If you think it’s amazing and you enjoy drinking it, start there.” 

In order to make your shopping a little easier, we consulted the experts to find the category standouts varying in budget, availability, and use. Although we do choose the best straight sipper, we’d happily serve any of these neat, no ice or mixer required.

• Best Expression of the Category: New Southern Revival Brand Jimmy Red Straight Bourbon Whiskey
• Best Value: Evan Williams Bottled-in-Bond
• Best for Cocktails: Four Roses Bourbon Yellow Label or Single Label
• Best Enjoyed Neat: Willet Pot Still Reserve
• Best Gift: Pappy Van Winkle 23 Year
• Best Everyday Drinker: Buffalo Trace 
• Best Innovative Bottle: Wilderness Trail 6 Year

Our Top Picks

Best Expression of the Category: New Southern Revival Brand Jimmy Red Straight Bourbon Whiskey

Tasting notes: graham cracker and vanilla with a baking spice finish

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“This bourbon is totally different from any other bourbon on the market, but what’s so interesting about it is that High Wire has really gone back to literal tradition and thought inside the box,” says Thomas. It defies the modern tradition of mixed mashbills and long aging by going back to the source: corn.

Distilled in Charleston, S.C. with a landrace corn called Jimmy Red, High Wire Distillery’s bourbon has a 100 percent corn mashbill and is only aged a minimum of two years (some bottlings might vary a little beyond that), and yet it has complex tasting notes of baking spice, graham cracker, cinnamon, and vanilla. It’s also aged in seasoned oak. “If there is a must-have bottle that most represents what ‘bourbon’ means, Jimmy Red has the benchmark of oak, vanilla, and caramel,” says Thomas.

Best Value: Evan Williams Bottled-in-Bond

Tasting notes: classic vanilla and oak with a dry finish

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Thomas is a fan of Evan Williams B-in-B because it will hold up to whatever you want to do with it. It’s retail price typically ranges from $15-19 a bottle, making it a great low-cost entry point. A double gold winner at this year’s San Francisco Spirits Competition, it has classic bourbon notes of vanilla and oak, followed by a warm, dry finish.

 Bottled-in-Bond is a US Government standard that guarantees a whiskey has been aged four years, bottled at 100 proof, and clearly labeled with the name of the distillery who made it and Distilled Spirits Plant (D.S.P.) number in which it was made and bottled. While Evan Williams, which comes out of the Heaven Hill Distillery in Bardstown, is by no means the only bottled-in-bond bourbon on the market, it’s one of the most delicious and accessible countrywide.

Best for Cocktails: Four Roses Bourbon Yellow Label or Single Barrel – 80 proof / 100 proof

Tasting notes: maple syrup, cherries, long finish

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The Four Roses family of bourbons has “something for everybody,” says Demi Natoli, a Nashville-based bartender who currently splits her time between LA Jackson and Attaboy. “The Yellow Label is great for shaken cocktails that skew a little more refreshing—it provides great results and great value—and the single barrel is wonderful for stirred and more spirit-forward cocktails.” 

The Yellow Label is aged a minimum of five years and its slightly lower proof (ideal for many whiskey cocktails) while the Single Barrel sits in charred oak for seven to nine years and is bottled higher proof. Both have won a bevy of awards throughout the years, including the Tried & True Awards from Ultimate Spirits Challenge. 

Best Enjoyed Neat: Willet Pot Still Reserve

Tasting notes: vanilla lemon cake, with light spice

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Creamy, dreamy, and a stunner on the bar cart, Thomas says the nose on this beaut is reminiscent of vanilla lemon cake. This Kentucky straight bourbon comes in a signature bottle modeled after the original Willet still blueprints. The contents are a blueprint for how pleasurable an unadulterated sip can be. “I’ll pour this when I’m in the mood for sweet, spicy creaminess,” says Chris Hannah of Jewel of the South in New Orleans. 

Best Gift to Impress: Pappy Van Winkle 23 Year Family Reserve

Tasting notes: dates, warm tobacco, and caramel with a tinge of success if you can actually find a bottle

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This is the bourbon that has transcended the category to become a cultural icon. It’s significantly aged (23 years!) and made in limited quantities (just a few thousand cases a year!), yielding a special reputation and high price to match. The demand outweighs supply, resulting in perhaps the most desirable bourbon around. Ribbons of vanilla, honey, and sweet maple weave their way through the palate, accented by citrus and spicy notes. One sip makes it obvious that you’re drinking one of the most iconic spirits in the world—one that has been crafted carefully and matured slowly in Kentucky.  It’s an amazing way to say “welcome to the family,” “thanks for the support,” or “let’s sign that deal.” 

Best Everyday Drinker: Buffalo Trace Kentucky Straight Bourbon Whiskey 

Tasting notes: brown sugar, dark fruit, with a spicy base

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Multiple brands come out of the Buffalo Trace Distillery (including the aforementioned Pappy), but for sheer pleasure of everyday bourbon drinking with friends, Thomas suggests this namesake spirit. “There is really no bigger gift to the market than Buffalo Trace,” he explains. “It’s one of those bottles you can drink with friends without having to really think about it, and the deliciousness just enhances the overall experience with them.” A low rye mash bill creates a smooth taste with notes of mint and molasses that’s complex enough for a round sip and good neat, on ice, or even in a cocktail.

Best Innovative Bottle: Wilderness Trail 6 year Silver Label

Tasting notes: cinnamon roll, toasted oak, and if you’re going for the rye, subtle, spicy finish

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“[Shane Baker and Pat Heist] are the smartest two guys in the industry,” says Thomas. “They have reverse engineered the bourbon-making process, they ask the right questions, and they have an academic way of looking at tradition.” The two former rock band members meld science with tradition, most notably in their unique infusion mashing process, which applies a precise amount of heat to gelatinize grains’ starches without degrading quality. Combined with their sweet mash process, it brings out the delicious nuances of naturally sweet corn and peppery, spicy rye. 

The silver comes in two styles: wheated bourbon (64 percent corn, 24 percent wheat, 12 percent barley blend) rye bourbon (with 24 percent rye instead of wheat). Thomas predicts this distillery is only going to get more renowned, so this is a star bottle to add to your collection now.

Runners-Up

Our top picks are heavily based in Kentucky, and with good reason since that was bourbon’s birthplace, but it is by no means the only good bourbon-making region in the country. Here are a couple of our runners-up, and a wild card for good measure.

Hudson Whiskey Four Part Harmony Bourbon

Tasting notes: Sugared nuts, a touch of nutmeg, and vanilla

Hudson’s newest release—and oldest bourbon to date—is a reimagining of its popular four-grain bourbon that debuted a few years ago. The distillery held a few barrels back to age longer (at least seven years), and with good reason, as the four grains —corn, rye, wheat, and malted barley—have melded into a hit song. This distillery in the heart of the Hudson Valley was the first to open after Prohibition, and it is still a leader among distilleries who choose to focus on local grains suppliers. So although it may not be a Kentucky bourbon, it’s definitely of its place and time, and that’s worth a hearty cheers.

Belle Meade Reserve Bourbon

Tasting notes: caramel-drizzled stone fruits with a spicy finish

A high-proof bourbon (108.3) with a lot of rye in the mashbill, this spirit plays well for both bourbon and rye aficionados, with a rich, full mouthfeel and hefty spice notes. Brothers Andy and Charlie Nelson launched their brand with this spirit when they decided to revive their ancestor Charlie’s Nelson Greenbrier Distillery, and although they are now producing many more spirits at their downtown Nashville location, Belle Meade is as popular as it once was when ol’ Charlie debuted it in the Tennessee town in 1878. Try it in an old fashioned when you’re torn between that and a rye Manhattan. It will satisfy both sides of the palate. 

Mulholland American Whiskey

Tasting notes: oak and maple with a sweet finish

Wheat-colored and without the bourbon designation, this spirit nevertheless has 94 percent corn, 4 percent rye and 2 percent malted barley, which is more corn than many a bottle bearing the bourbon moniker. It’s a wild card, just like its creators, cinematographer Matthew Alper and actor Walton Goggins, that’s been distilled in Indiana, aged in Kentucky, and finished in California. Its highest and best use is found in cocktails beyond the old fashioned, from a Whiskey Sour to a Chilled Cider Punch. And at around $30 a bottle, it won’t break the bank for merry-making for a crowd. 

Features to Keep in Mind When Shopping for Bourbon 

Age

Technically, bourbon can be aged for any length of time, although the aging process often adds prized vanilla notes. “Straight” legally means it has been aged for two years, and “bottled-in-bond” for four years, which are both good places to start. Aging typically translates to an increase in price, as it means distillers must delay profit and dedicate storage space until their product is ready to be sold. Industry folks in-the-know often note that bourbon can be overaged, which can give the whiskey too much of the oak’s characteristics, but we’d never suggest any which suffers from such a malady. 

Blend, Small Batch, or Single Barrel

Each barrel of bourbon roughly yields 250 bottles. The smaller the bottling run (how many bottles are filled at a time), the higher the price—and more distinctive and collectable the bottle. “Blend,” “small batch,” and “single barrel” are all terms used to denote how many barrels were emptied to bottle the particular batch. A blend is a mix of multiple barrels chosen by the distiller to achieve a particular profile (and it’s the most cost friendly of these three), a mid-priced small batch uses fewer barrels for that bottling, and a top-shelf single barrel is bottled from one barrel at a time. 

Ingredients

Bourbon is the official spirit of the United States, so in order to be labeled bourbon, a whiskey must be 51% corn and produced in the USA. Most bourbons are made from a blend of corn and a wildly individual combination of wheat, barley, rye, or even alternative grains such as rice or oats. 

Distillation Process

It’s a little tricky to, well, distill the distillation process down into simple steps. Generally, water is added to grains and cooked in either a sweet mash or sour mash. The mash is then cooled, yeast is added, and the mixture is allowed to ferment. Up to this point, the process is similar to beer production, but then it goes further by boiling the resulting fermented liquid, capturing the steam, cooling it back down to a liquid, then funneling that liquid into barrels to age. 

Cask Strength

By law, bourbon cannot be made higher than 160 proof (or 80 percent ABV), with standard bourbon bottlings averaging between 80–95 proof. Typically, bourbon is “proofed down” by adding water to dilute it to the alcohol by volume the distiller desires. The term “cask strength” means that dilution did not occur and the proof, or alcohol content, is the same when the bourbon was removed from the barrel or “cask.” Cask strength proof usually ranges around 110 proof and up—high octane stuff.

Cocktails Beyond the Old Fashioned

Although the old fashioned is classic for a reason, it’s not the only cocktail that plays well with bourbon. Here are three others to add to your skill set and “wow” guests while impressing yourself a little, too. 

Mint Julep

Most associated these days with the Kentucky Derby, this mix of bourbon, simple syrup, and mint is notoriously hard to perfect. There must be copious amounts of both fresh mint and bourbon, but not simple syrup. And all must be served over crushed or pellet ice, preferably in a silver cup so as it melts, the whole effect is cooling, from the scent to the taste.

Boulevardier

A Negroni riff for cooler months, this stunner of a sipper often packs more of a wallop than its Italian cousin. The recipe was first published in 1927, but as is the case with many recipes, was most likely around long before it was written down. The bourbon provides strong, sweet support for the Campari’s bitter bite, and the expressed orange peel is more than décor—its citrus oil adds a unifying note to the two spirits.

Egg Nog

While our decadent Egg Nog recipe from chef Mary Sue Milliken incorporates rum, the cocktail is such an old recipe–the word “nog” originally referred to a small cup that held alcohol—that many other spirits have been used through its iterations, including brandy and bourbon. In fact, bourbon is such a popular mixer for the creamy concoction that Evan Williams sells a pre-mixed version. There’s no substitute for the homemade version however, particularly when served by a roaring fire. 

Ask the Experts

Q: What’s the difference between bourbon and whiskey? 

All bourbon is whiskey, but not all whiskey is bourbon. Here’s an example to help grasp that deductive logic: There are different types of whiskey as there are different types of birds. A stork is different than a robin like a Scotch is different than bourbon, but they are both whiskeys (and birds, respectively). 

Q: Is bourbon gluten-free? 

This all goes back to the mashbill, the whiskey world’s term for a recipe. By law, bourbon must be 51 percent corn, but that other 49 percent will more often than not include wheat and/or rye grains. Unless the bottle is made from 100 percent corn, then the answer is no. While the distillation process should remove all gluten, many distillers shy away from pronouncing their spirits gluten-free since they err on the side of safety for their customers.

Q: How long does bourbon age before you can drink it? 

There is no age requirement for bourbon. By law, it only has to be stored in a new charred oak container, so that storage technically could be minutes or decades. Once the distillate touches a new charred oak container, it legally becomes bourbon.

Q: Should I keep my bourbon in a decanter? 

“Sure, decanters look cool and all but after a month, it’s the best way to deteriorate your whiskey,” says Hannah. Keep in the original bottle with the original cap for best storage and store the bottle away from a window. If you have a large collection in storage, placing saran wrap over the cap seals can be extra insurance against exposure to air.

The post The Best Bourbons for Gifting, Mixing, and Straight-Up Sipping 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.

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 >

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