Saveur recipes

65 classic French recipes to try, from steak tartare to sweet tarts.

The trick to the legendary food writer’s 20-minute take on the timeless dish? Start with thinly sliced beef tenderloin.

A lasagna recipe with jerk chicken, peppers, and onions, inspired by rasta pasta

The best pasta recipes, including spaghetti al pomodoro, orecchiette with cauliflower, cheese spätzle, and more.

Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

Serve this nutty, sweet baked ricotta recipe as an appetizer, as part of a cheese course, or for dessert paired with shortbread cookies.

Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from SAVEUR editor-in-chief Stacy Adimando.

This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.

They may be small plates, but they're not short on flavor. Here are our favorite tapas recipes for summer (and beyond).

Rigatoni pasta with cured pork jowl and wild onion pesto recipe.

Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth.

Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.

In this quick and easy weeknight dish, rich, nutty brown butter is brightened with barely-cooked fresh tomatoes and a splash of vermouth, then spooned over pan-seared cod. Use the sweetest cherry and grape tomatoes you can find, or substitute coarsely chopped heirloom tomatoes or even vine-ripe tomatoes.

The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.

Treat these super-buttery biscuits like puff pastry, for folds that separate into flaky layers when baked.

Stretch’s chicken savoy is a one-pan main that’s all about the crispy pecorino chicken skin and zippy vinegar sauce.

Chicken Fricassée is a classic French dish known for its tender chicken cooked in a flavorful sauce. This dish is popular worldwide for its comforting flavors and versatility in ingredients.

Grab your lacy apron and a baguette and prepare to go back in time to the 1950s French countryside.

This rustic stuffing from Thomas Keller's Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage. The staff at the restaurant makes it as part of their annual tradition of serving a Thanksgiving feast to Yountville-area veterans and their families.