About James Oseland

James Oseland

James Oseland is the editor-in-chief of SAVEUR. Under his stewardship, the magazine has received more than 25 awards, including five James Beard Awards and an award for best single-topic issue from the American Society of Magazine Editors. He's also the author of three cookbooks, including his most recent title, The Way We Cook: Portraits from Around the World. Oseland lives in New York City.

Yogurt and Cucumber Dip | Mast-o-Khiar

Mast-o-khiar. Sounds more like a medieval torture device than a chic cucumber and yogurt dip. But we assure you, it’s the latter.

  • Quick Glance
  • 10 M
  • 20 M
  • 4

Fennel Baked in Cream

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

  • Quick Glance
  • 10 M
  • 1 H, 45 M
  • 8

Indonesia Spice Cake

This butter-rich spice cake, flavored with cinnamon, nutmeg, and cloves and known as spekkuk is an inheritance from Holland’s colonization of Indonesia.

  • Quick Glance
  • 25 M
  • 1 H, 25 M
  • 1

Tofu and Summer Vegetables in Coconut Milk

A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.

  • Quick Glance
  • 1 H, 15 M
  • 2 H
  • 0
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