100 % fleurs et fruits - Ne contient pas de thé ni théineFabriqué artisanalement dans notre atelier à Kyoto Matcha-Latté chaud ou glacé! À l’eau ou en cocktail! En glace et pâtisseries Cette explosion de saveur de fleurs de rose et une couleur éclatante est un régal qui vous permettra de découvrir les préparations Matc
Ghribia Lablabi est une recette de montecaos à la farine de pois chiches, differement de la ghribia tunisienne, la ghriba lablabi contient en plus de la farine grillé.Le fait d'ajouter la farine grillée donne une saveur unique à ces gâteaux Montecaos sablés et fondants en bouche.
These are the hottest Barcelona restaurants and bars, where locals are flocking for futuristic cocktails and tourist-free tapas.
Découvrez les barres énergétiques maison au gingembre et à l'abricot, parfaites pour les sportifs ou comme en-cas sain. La combinaison de l'abricot séché et du gingembre confère à ces barres une saveur douce et épicée, tandis que la richesse en fibres et en nutriments apporte un boost énergétique durable. Simple à réaliser, cette recette est idéale pour ceux qui cherchent à allier gourmandise et bienfaits diététiques.
Beloved across the Middle East for their juicy filling and crunchy exterior, these grilled meat sandwiches are ready for their closeup in the U.S.
Millefeuille aux petits pois chèvre menthe
Use this bright, zippy Polish chłodnik recipe next time you have extra berries languishing in your fridge.
Anything's Pastable cookbook author Dan Pashman digs into the origins of the now-viral regional Italian pasta dish, spaghetti all'assassina.
Vous avez besoin de mascarpone pour une recette, mais son prix vous semble cher? Voici une recette simple et avec très peu d’ingrédients pour en faire vous-même. Ingrédients : Préparation : 1. Versez la crème liquide dans une casserole. 2. Faites chauffer au bain marie sur feu doux, jusqu’à ce que la crème atteigne la température de 88°C. Remuez pour éviter […]
In Mimi Sheraton’s sauerbraten recipe, the cookbook author shares a simple tip for mastering the gravy-topped Oktoberfest favorite.
La chabakia est une pâtisserie traditionnelle marocaine incontournable, célèbre pour sa forme fleurie unique et sa saveur irrésistible, connue aussi sous le nom mkherka.Parfaite pour les fêtes et les occasions spéciales, elle se déguste avec un thé à la menthe ou un café, ou pour accompagner une délicieuse Harira.
Cumin and coriander flavor the juicy ground beef filling in this home-cooked version of the Middle Eastern street food.
This popular Caribbean drink uses Guinness, a 17th-century import to the region, as the base for a creamy, well-spiced beverage.
Découvrez le goût premium de la Feta AOP de Kalavryta dans la région du Péloponnèse. Fabriquée de main de maître par Militsopoulos , cette feta respecte les réglementations strictes de l'AOP et est composée d'ingrédients de première qualité. Sa saveur piquante et riche, sa texture crémeuse et son arrière-goût épicé en font un ajout délicieux et nutritif à tout régime.
SAVEUR is the global guide to cooking, entertaining, and food travel. Bring home the world's best recipes, drinks, seasonal dishes, and tips.
You don’t need any fancy equipment to make zhizhig galnash, a hearty dish of hand-rolled pasta that gushes hot, meaty broth.
This sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one.
This is the best recipe on the internet for the spicy, crunchy tomato pasta from Bari, Italy that’s taken the food world by storm.
A recipe for chicken infused with a zesty Cuban-inspired marinade and grilled flat on a plancha.
Haddock is often used for these fish cakes, though any firm white fish will do. This recipe, adapted from Nova Scotia Cookery, Then and Now (Nimbus, 2018), creates tender cakes with golden edges. The mixture can be shaped into patties a day ahead and refrigerated, but don’t roll the patties in bread crumbs until just before frying.
To make Croatian plum dumplings (knedle sa šljivama), a beloved Old World dessert, sweet stone fruit is encased in eggy potato dough before being boiled and sprinkled with buttered breadcrumbs.
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Poached fish, steamed rice, and sautéed mushrooms are cloaked in a rich, nutmeg-scented cream sauce in this French comfort dish.
This hard-boiled egg encased in sausage and bread crumbs and then deep-fried was invented by London department store Fortnum & Mason in 1738.
Kefir, a traditional Russian fermented milk drink, adds tenderness to the dough for these flakey Moldovan flatbreads, stuffed with dill, scallions, and sorrel—the perfect starter for a large picnic or as an afternoon snack. If you don’t have access to kefir, simply substitute 3/4 cup natural plain yogurt mixed with 1/4 cup water. This recipe comes from Ukraine-born chef Olia Hercules, author of “MAMUSHKA MAMYIIIKA: Recipes from Ukraine & Beyond” (Mitchell-Beazley, 2015).
A great salad has a powerful dressing, be that ranch, green goddess, American French, balsamic vinagrette, our Thousand Island. These recipes will transform your greens.
Une recette délicieuse de caramel infusé avec la saveur unique du matcha, parfait pour les amateurs de saveurs sucrées et de thé vert.
Forget all your preconceptions. This homemade version of gefilte fish—the classic Jewish appetizer that’s a Passover seder staple—is light, delicate, and not too sweet.
This beloved Basque pintxo pairs salty anchovies with picante peppers and buttery olives, making it perfect for pairing with an icy cocktail.
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
The secret to Sylvan Brackett's Japanese fried chicken wings: Potato starch and sansho.
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
Chinese American writer Mei Chin first tried this fried egg delicacy when she was 21 years old. “I had been expecting something like egg drop soup over fried rice, so I was amazed to be presented with such an elegant dish,” she says. “It was a lacy golden omelet with an elaborate filling mixed in—bean sprouts and minced water chestnuts; bits of roast pork and fresh shrimp; chopped scallions. Pillowy and punctuated with crunchy vegetables, it was bronzed at its edges from frying. At its side was a silver sauceboat of brown gravy, which was thick and savory, a little bit sweet and a little bit salty.” She immediately understood why the dish developed by Cantonese immigrants in the United States during the mid-1800s became an icon of Chinese-American cuisine. At the famed Shun Lee Palace in New York City, a version of this egg foo young has been on the menu since the restaurant first opened in 1971. The chefs have a great trick for forming the omelets: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
With recipes like flaky buttermilk biscuits, danish rye bread, and hazelnut and rosemary scones, you'll want to eat our best fall breads during breakfast, lunch and dinner.
Whether you’re steaming veggies or frying fish, use this classic sauce gribiche recipe to make the zippy, mayo-adjacent French condiment.
Soft, crunchy, bright, and hot: The classic Southeast Asian mainstay is a medley of compelling textures and flavors.
Sweet walnut paste is rolled into yeast dough in this Croatian bread recipe.
Garlicky bell peppers laced with cumin, paprika, and cinnamon fill these roasted eggplants.
This old-school Spanish green bean recipe with garlic and jamón relies on a technique called “rehogado” that will amp up all your favorite vegetable dishes.
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
German recipes to feed your need for bratwurst and sauerkraut. Grab your favorite pint and enjoy hearty cuisine from central Europe.
A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast. This recipe first appeared in our June/July 2014 issue with Per Styregård's article "A Midsummer's Dream.
This version of ropa vieja is made with beef and accented with olives and capers.
From classic cinnamon caramel dipped apples to a layer cake, our best caramel dessert recipes will become staples in your repertoire.
Rafraîchissez-vous avec ce sorbet au matcha fait maison, à la saveur riche et intensément verte.
La chabakia est une pâtisserie traditionnelle marocaine incontournable, célèbre pour sa forme fleurie unique et sa saveur irrésistible, connue aussi sous le nom mkherka.Parfaite pour les fêtes et les occasions spéciales, elle se déguste avec un thé à la menthe ou un café, ou pour accompagner une délicieuse Harira.
This cheese-filled Georgian flatbread has roots in the west-central region of Imereti, but by now it is a popular part of the elaborate feasts, known as supras, held across the country. Georgians typically make this savory pastry with a mixture of imeruli and sulguni cheeses. We find that a blend of low moisture mozzarella and strong, tart feta gets you very close to the classic version.
In the recipe for this sweet coffee-time snack, the yeasty cardamom-spiced dough is cut into a decorative pattern before baking.
