savory

Why should pie get all the glory? Tonight, switch up your pastry game with these 15 savory tarts, and make the most of your garden bounty.

British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. Cheese on toast needs no introduction, nor does…

Ryan McCaskey, chef-owner of the two-Michelin-starred Chicago restaurant Acadia, is amping up his summer menu with savory ice cream. We're not talking about basil ice cream on your dessert, either. It's all about thoroughly conceptualizing, as well as sourcing the best ingredients, so your concoction has the best chance of...well, not being weird! For example,…

"Soufflé is culinary term with so much baggage. It sounds scary, but actually, it's just a bit of cheese and some egg whites," says British culinary authority and cookbook master Nigel Slater on BBC Food. He shows us how we can make these invidicual savory puddings as an impressive side dish or dressed-up lunch. And…

Hey, what're you doing this weekend? Need a project? Try caramelizing. Yes, caramelizing, that amazing phenomenon that turns sugars into nutty, flavor-packed goodness. And we're not just talking onions or, um, caramel. Caramelization can be used in the making of delicious desserts, but it also naturally increases the richness of savory dishes. Give it a…

This vegetable tart uses seasonal vegetables to create a beautiful spiral pattern. The dish is much easier to make than it appears and is sure to be a hit at your next dinner party. The crème fraîche and Dijon add a subtle creaminess to the base of the tart without overpowering the veggies. Be sure…

You want something super-simple done right the first time? Preferably with a tantalizing photo of the fruits of your labor? Once you master this easy recipe from Betty Crocker's Big Book of Breakfast and Brunch, this 3-ingredient praline bacon will be a frequent guest at your brunch table. It might stop by for dessert. It…

Don't just scramble an egg because it's easy. Scramble it because Nobu's scrambled egg donburi demands it. Don't just make an omelet because you know how. Make one because you also fried tofu for an omelet banh mi. Today, we bring you 8 delicious egg dishes off the beaten path. And sure that's a good…

What's better comfort food than a chicken pot pie baked with love? A chicken pot pie that's preceded by a fruit-spiked salad and accompanied by a flavorful vegetable side and a nice glass of wine. Take your pick from sweet and savory salads, traditional and modern pot pies and a healthy cruciferous veggie for a…

Work a little fruit into dinner tonight...or a lot! We've curated 20 of our favorite savory recipes where fruit is the real star. Not to discredit the prosciutto or quail or anything, but...mangos and peaches, people. Even when they're no longer in prime season (sniffle), a quick grill, sauté or roast will help bring out…

Savory pies, a British pub classic, have taken to American shores like Tony Blair to the Clinton Administration. From New Zealand–style hand pies in Richmond, VA to foie gras–infused fritters in the heart of Brooklyn, these main courses borrow heavily from the dessert cart but fall into their own category. Here are six exquisitely stuffed…

We're not here to discuss whether savory is a good name for a garden herb. It doesn't really taste savory — that's umami's job — because it's, that's right, a garden herb. It tastes astringent, grassy, slightly floral, spicy and herbal, not unlike marjoram or thyme. Now that we've gotten that out of the way,…

Malaysian-born MasterChef star Billy Law's cookbook Have You Eaten? is a masterful collection of rich fusion cuisine and classics alike. Up next, a recipe for breakfast pies via Britain.Who doesn't like to be pampered with breakfast in bed? Making breakfast in bed for someone special is a wonderful gesture, but if you really want to…

In an Italian-American kitchen, spring comes not with a whimper, but with approximately five pounds of cured meat. Italian meat pie is an Easter tradition, and like all good holiday institutions, this one is studded with salumi and cheeses. The manliest quiche in the world, the pie is called pizzagaina by some, pizza rustica by…

Yesterday I suggested you try lunch on toast, inspired by the English. Today, I'm taking a leaf out of France's book with pain perdu, or French toast. But I'm actually doing it English-style, with "eggy bread" as they call it, or savory French toast. It's a great way to integrate the something-on-toast concept, only with…

I have a startling obsession confession. Every single day I lived in Paris, without fail, I had a buckwheat crepe (also known as a galette) with ham and freshly-grated Gruyère, sprinkled with herbes de provence. It was the most amazingly delicious, most portable breakfast, lunch, snack, dinner, hangover cure and comfort food I could have…