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')} Menu Sign Up Subscribe Sign Up subscribe newsletter sign up blog awards recipes recipe collections food drink travel style + home photo galleries shop issue archive videos more from saveur email facebook twitter pinterest instagram youtube rss Skip to content This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again Although Robert Nelson rarely revisits a recipe, there are a small handful that this avid home cook and food historian has deemed worthy of repeating. Read More This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again Although Robert Nelson rarely revisits a recipe, there are a small handful that this avid home cook and food historian has deemed worthy of repeating. Food A Honduran-American Baker’s Tustacas Obsession Bryan Ford Food A New Cookbook Finally Gives Armenian Food Its Due By Benjamin Kemper Travel Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry By Benjamin Kemper Food This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again By Robert Nelson ADVERTISEMENT / ADVERTISE WITH US Recipe Collections 15 Excellent Asian Dishes for a Lunar New Year Celebration Our 34 Best Winter Salad Recipes For the Perfect Cold-Weather Crunch 37 Vegetarian Recipes That Are Anything But Boring 12 Good Luck Recipes for the New Year From Around The World Our Best One-Bite Hors d’Oeuvres for Throwing the Ultimate Party Our 16 Best New Years Cocktails For A Midnight Toast Our 41 Best Holiday Roast Recipes To Carve This Season Our 50 Best Christmas Cookie Recipes To Add To Your Holiday Tradition More Recipe Collections Latest Recipes Tustacas de Chocolate Tustacas are a Honduran cookie often enjoyed as an afternoon snack, or merienda, dipped or soaked in coffee. The simplest, most traditional tustacas are made of a masa harina base and a coating of panela, or unrefined whole cane sugar. Horchata de Chocolate At soccer games in Honduras, horchata is often sold in sealed plastic bags, tossed to customers by the young kids hawking it from the aisles of the stadium. Palm Beach Brownies with Chocolate-Covered Mints The chocolate-covered mints used in these delightful brownies form a soft, chewy middle. Mapo Tofu This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is one of the region's most well-known dishes. Leg of Lamb with Herb–Garlic Crust A hearty roast lamb calls for equally hearty herbs that can stand up to its intense flavor. Maman’s Apple Tart The crust for this easy, impressive French apple tart is the pat-in-the-pan type that puffs up just slightly around the simply cut apple wedges. BVI-Style Peas Soup This traditional recipe for British Virgin Islands-style peas soup is adapted from the one used by Tonya Malone-Smith, a culinary instructor at the Virgin Islands School of Technical Studies and the team manager-coordinator of the BVI National Culinary Team. Mardi Gras King Cake This version of king cake is stuffed with cream cheese, drizzled in sweet buttermilk glaze, and dusted with crunchy sanding sugar, in the NOLA tradition. More Recipes ADVERTISEMENT / ADVERTISE WITH US The Way We Cook Your resource for globally inspired, everyday meals that have that special something Read More The Way We Cook Your resource for globally inspired, everyday meals that have that special something Join the SAVEUR Cookbook Club Each month, Cookbook Club digs deep into a cookbook and shares our progress online. SIGN UP TODAY » More Cookbook Club Watch & Cook How to Make the Ultimate Lobster Thermidor Learn how to make lobster thermidor, the most special of all special-occasion dishes. Chunks of tender lobster are smothered in a mustard cream sauce, placed back in the lobster shell, and broiled under a Gruyére AOP cheese crust for a show-stopping presentation. How to Make the Ultimate Crab Dip Spanish for “pregnant fish,” pescado embarazado is a grilled fish skewer with the most unusual name Known as chupe de centolla in Chile, this creamy, cheesy dip relies on plenty of luxe king crab and nutty Gruyére AOP. 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