About Saveur Magazine

Since its founding in 1994, Saveur magazine has covered the world’s cuisines, telling the stories of authentic meals and the cooks behind them. Saveur‘s editors are passionate about the stories behind the meals, be they classic dishes known to all or obscure traditions worth sharing with the world, and understand each ingredient, each person, each meal, has undergone a special journey. They seek out stories around the globe that weave together culture, tradition, and people through the language of food. Saveur 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.@saveurmag

Eight slices of tomato bruschetta with a bowl of tomato bruschetta on the side.

Tomato Bruschetta

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An iconic Italian appetizer that’s easy and comes together in minutes, making it a no-brainer in terms of entertaining—whether for guests or just yourself.

A cherry clafouti in a red dish with cherry dish towels

Cherry Clafouti

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A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.

Four veal cutlets in a white wine lemon sauce with lemon slices and capers in a skillet for veal piccata.

Veal Piccata

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“Everyone loved it, including the kiddos.” “Quick and easy.” “Perfect.” “As good as any restaurant piccata I’ve ever had.” That’s what folks are saying about this recipe.

A tray of coconut candy bars cut into squares.

Coconut Candy Bars

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These taste like an indulgent mash-up of Mounds candy bars, peanut butter, and graham cracker crumb crust. And chances are you already have everything you need.

Baking powder biscuits piled on a white square plate.

Baking Powder Biscuits

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These baking powder biscuits morph boring pantry staples into stunningly tender, buttery, pull-apart biscuits that scream to be eaten hot from the oven.

A bowl of onion dip surrounded by carrots, cucumbers, and radishes on a wooden board.

Onion Dip

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“The onion dip to end all onion dips.” “Sublime.” “Light years beyond those soup packets.” That’s what folks are saying about this creamy dip that puts to shame all other onion dips.

A square white baking dish filled with maple walnut squares that have been cut into 9 pieces with one missing and a knife resting in its place.

Maple Walnut Squares

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“Intensely maple-y.” “Amazing.“ “Much easier than making pie.” “A recipe I’ll make again and again.” That’s what folks are saying about these spectacularly sweet and gooey maple walnut bars.

Three blue bowls filled with ancho chile soup on a wooden table.

Ancho Chile Soup

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This breathtaking bowl of authentic Mexican-inspired magnificence is simple to make yet complex in taste with incredible depth of flavor and a noticeable but not overwhelming ancho heat.