Spaghetti With Green Tomato Sauce
Matt Taylor‑Gross shares a bright, tart spaghetti recipe that centers on unripe green tomatoes. The sauce, made from six firm green tomatoes, olive oil, garlic and fresh herbs, simmers in just 15 minutes and is tossed with al dente pasta for a 25‑minute meal that serves four. The dish is versatile, working as a base for fish, soups or a green shakshuka. It highlights the seasonal appeal of green tomatoes while delivering a crunchy texture and vivid acidity.
Salt-and-Pepper Fried Green Tomatoes
Saveur’s Spring/Summer 2026 issue features a salt‑and‑pepper fried green tomato recipe that ties the dish to the 1991 film “Fried Green Tomatoes.” The recipe emphasizes a coarse cornmeal coating that creates a popcorn‑like crunch and recommends shallow‑frying for optimal texture. It serves...
Shiso Fine Cocktail
Saveur’s Spring/Summer 2026 issue spotlights a new Shiso Fine Cocktail crafted by Smoke Door Lake Tahoe Saryo’s beverage director Ria Kim. The drink blends peach‑infused vodka, a bright shiso‑lime syrup, passion‑fruit juice, and creamy Nigori sake, delivering a peppery‑herbal twist...
Sautéed Mushrooms With Koji Sauce
Chef Rob Rubba of Washington, D.C.’s Oyster Oyster reveals that koji—a fermentation fungus behind soy sauce and baijiu—features in roughly 70% of his menu items. He shares a detailed seven‑day recipe for a dried‑rice‑koji sauce that transforms simple cremini mushrooms...
Blueberry Amazake Pudding
Los Angeles fermentation instructor Yoko Lamn shares a Blueberry Amazake Pudding that leverages the naturally sweet, syrupy profile of amazake—a Japanese rice drink fermented with koji or sake lees. The recipe blends pureed blueberries, agar, plant‑based milk, and amazake to...
5 Must-Read Cookbooks That Champion Underrepresented Cuisines
Saveur highlights five new cookbooks that bring Somali, Cambodian, Pakistani, Salvadoran, and Sudanese cuisines into the English‑language market. Each title is authored by first‑generation immigrants or diaspora chefs who spent years gathering recipes and oral histories. The books function as...
Miso Soup
Saveur’s May/June 1998 feature revives a classic miso soup rooted in Japan’s Kamakura period, offering a step‑by‑step recipe that builds a dashi broth from kombu kelp and katsuobushi before finishing with white or red miso, wakame seaweed, tofu, and scallions....
Maple Pork Shank With Buttered Cabbage
Chef Laurent Dagenais debuted the maple‑glazed pork shank at a Quebec sugar‑shack celebration, pairing it with butter‑sautéed cabbage. The pork shank is seared, flambéed with maple whiskey, then braised for three hours in a broth of white wine, stock and...
Rice Arepas With Smoked Trout
Mariana Velásquez’s new cookbook *Revel* features a modern twist on Colombian arepas made with soaked brown rice, ricotta, flax and sesame seeds. The recipe yields twelve 3‑inch disks that can be frozen for up to three months and cooked straight...
Sea Bass Aguachile With Grapefruit
Saveur published a recipe for Sea Bass Aguachile with grapefruit, drawn from Mariana Velásquez’s 2026 cookbook *Revel*. The dish combines thinly sliced sea bass with a citrus‑spiked leche de tigre, jalapeño, and piquillo pepper, yielding a bright raw‑fish salad. Velásquez...
Maryland Half-and-Half Crab Soup
Saveur has published a detailed recipe for Maryland half‑and‑half crab soup, a hybrid that blends the state’s classic creamy chowder with its lighter, vegetable‑rich broth. The method yields six to eight servings in about 50 minutes, using butter, mirepoix, flour‑roux,...
Baghali Polo (Persian Dill and Fava Bean Rice)
Baghali polo is a classic Persian dish that layers fluffy basmati rice with butter‑soft fava beans and fresh dill, finished with a saffron‑infused steam and a golden tahdig crust. The recipe calls for soaking rice, brief boiling, then layering with...
Muhalabia Basque Cheesecake
Librae Bakery’s founder Dona Murad reimagines the classic Middle Eastern muhalabia custard as a burnt Basque cheesecake, blending rose and orange blossom waters with pistachio garnish. The 8‑inch cake, featured in Saveur’s “Eid Desserts” roundup, bakes at 425°F for a...
Marmite Pasta Primavera
Nigella Lawson published a Marmite‑infused spaghetti recipe, drawing on a dish cited by centenarian food historian Anna Del Conte. The quick‑cook pasta primavera blends sweet peas, carrots, butter, parmesan and a teaspoon‑plus of Marmite for a smoky‑umami finish. Featured in...
Zha Jiang Mian (Noodles With Soybean Pork Belly Sauce)
Zha Jiang Mian, a classic Beijing noodle dish, relies on yellow soybean paste and sweet flour paste for its signature umami depth. The Saveur recipe serves four and guides readers through blanching sprouts, cooking thick wheat noodles, and simmering pork...