Food

How to Cook a Burger, From Cast Iron to—Trust Us—Steamed

Whether you’ve got a single skillet or a fully stocked kitchen—or perhaps you’re just itching to light that new grill—there is a burger method that’s right for you. Below, we break down the best ways to cook burgers on the stovetop, in a toaster oven, over the grill, even how to steam the patties. Once …

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The Pickled Perfection of Honduras’s Encurtido Is Worth The Trek

My Tio Lenchito—my mother’s brother—is a chatty kind of guy. On one particular family trip back to Honduras in 2010, he wouldn’t stop talking about this seemingly magical fish shack at the edge of El Lago de Yojoa. He claimed this was the place to get the most delicious fried fish and encurtido. So one …

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You Call It Balsamic Vinegar. In Emilia-Romagna, It’s Black Gold.

When my father Pietro starts stacking wood in the fireplace and announces that his friends will be over for dinner, I know what’s coming. As his guests arrive, he’ll welcome them with glasses of deep and tannic Nero di Troia. He’ll chat with them about one thing or another as he checks on the fire. …

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Get Your Fried Chicken With Creamed Corn and Bananas in Buenos Aires

“Your problem is that you are trying to understand something that makes no sense,” my wife says to me as I slide the fork across my plate. I push a bite of crispy chicken milanesa and a slice of charred deli ham across a sugary cloud of creamed corn. I struggle to balance peas, floppy …

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Cue the Compote: Strawberries and Rhubarb Steal the Spotlight in this Passover-worthy Dessert

Find the recipe for <a href=”http://saveur.com/story/recipes/roasted-strawberry-rhubarb-tart-with-mascarpone-cream”>Roasted Strawberry-Rhubarb Tart with Mascarpone Cream</a> here. (Fatima Khawaja/) If fruit-based desserts were potential teammates for middle school sports, then compote would be the quiet, unassuming kid: never the first, almost always the last picked. Conjuring a cut glass bowl of plump fruit cloaked in syrup, punctuated with cinnamon sticks, …

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Torrijas Are Spanish “French” Toast With a Few Tantalizing Twists

The brûléed, custard-soaked torrija from Panem drives Madrileños wild come Holy Week. (Benjamin Kemper/) Easter is celebrated on a different day each year, but I always know it’s around the corner when the shelves of my neighborhood pastelería fill with glistening trays of torrijas (toh-REE-has), their unmistakable scent of lemon peel, cinnamon, and eggy batter …

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The Festive Parsi Pantry | Saveur

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Simmer Your Pork Belly in Smoky Raw Sugar and Okinawan Shochu

Get the <a href=”http://saveur.com/story/recipes/rafute-pork-belly”>recipe for Rafute</a> (Jessie Yuchen Studio/) Some of the world’s greatest dishes demand a nip of wine or spirits to reach their full potential. Welcome to Splash in the Pan, where writer and drinks expert Tammie Teclemariam teaches you how to bring them to life. Okinawan cuisine is notably distinct from that …

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