© Matt Taylor-Gross / Bonnier-
m-louisGoodbye, tray of gross airplane food!
Goodbye, tray of gross airplane food!
Matt Taylor-GrossLA startup 82 Labs is bringing popular Korean cures to America
LA startup 82 Labs is bringing popular Korean cures to America
Jasmine P. TingChef Leah Cohen from Pig&Khao in New York City shows us how she makes her rendition of sizzling sisig, a traditional Filipino dish with a long history
Chef Leah Cohen from Pig&Khao in New York City shows us how she makes her rendition of sizzling sisig, a traditional Filipino dish with a long history
Jasmine P. TingLe Soleil, the only Haitian restaurant left in Manhattan proper, is a vestige of the neighborhood’s former Haitian population, and remains a home-away-from-home for Haitian-Americans in New York
Le Soleil, the only Haitian restaurant left in Manhattan proper, is a vestige of the neighborhood’s former Haitian population, and remains a home-away-from-home for Haitian-Americans in New York
Amanda Leigh LichtensteinIt’s colorful, slightly sour, and its main ingredient is a tart mango
It’s colorful, slightly sour, and its main ingredient is a tart mango
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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
Money Saving Ideas
Money saving ideas to bet on.
By Katherine Whittaker

Recipe writers tell us again and again to not abuse our salad greens: treat them delicately to keep them fresh and crisp. But what if doing the exact opposite can make a better salad?
SAVEUR contributor and cookbook author Amy Thielen makes a mean Japanese-inspired fried Katsu burger, but we were also taken with how she made her side dish, a Swiss chard salad with a nutty sesame dressing pounded in a heavy mortar. The salad involved the usual blanching and chopping of the greens, but then added a less common extra step: pounding the greens with the pestle right into the dressing.
The extra step is a brilliant one: Blanching hearty greens like chard in boiling water, then chilling them in an ice bath, makes them more tender while preserving their bright color. But the greens still retain more bite than you might want in a tender salad. The solution: Give them a good pounding, which not only softens the greens' fibers, but also helps them absorb and integrate into other flavors . Even a little crushing goes a long way, not just for chard, but also kale, collards, turnip greens, and beyond.
It's one more reason a mortar and pestle will make you a better cook, and if your greens have some bite, it can make a way better salad.
Make Amy Thielen's pounded chard salad »
See video of this recipe here.
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