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Korean hangover remedy coming soon to America

LA startup 82 Labs is bringing popular Korean cures to America


How to cook (and eat) a whole pig's face

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


Seeking lunch and refuge at Manhattan's last Haitian cafe

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


This mango soup is Zanzibar's lunchtime obsession

It’s colorful, slightly sour, and its main ingredient is a tart mango


This Belgian sandwich is named after a machine gun

The Mitraillete is a gut-bomb worth seeking out


Celebrating the humble, greasy, un-Instagram-able Hawaiian plate lunch

The plate lunch is more than just a takeout meal; it's a universally beloved, island-wide symbol of Hawaii's diverse culinary culture


Olive oil fried potatoes with over easy eggs (Huevos estrellados)

The potatoes in this comforting Spanish dish should not be brown and crispy like French fries; they should be limp, creamy, and soft with only a slight crispness at the exterior.


Spanish egg tortilla with potatoes and onions (tortilla Espanola)

This version of tortilla española, from Syklar in Madrid, is a popular lunch and dinner dish at the hole-in-the-wall restaurant in the city’s northern Chamberí district. 


In Madrid, it's all about the egg

Behind the three dishes that define Madrid’s love affair with the humble huevo


Maison Kayser opens in D.C., just steps from the White House

The bakery empire is bringing some seriously great bread (and a machine called The Fermentolevain) to the capital


Sorpotel and Sannas: Remembering Christmas in Goa

Cookbook author and photographer Nik Sharma travels back to India to visit family and celebrate traditions through food


Chicago is a city divided by barbecue

The South Side's smoked rib tips and hot links represent an indispensable regional barbecue style, but half the city doesn't know it exists. Why?


There's no feta in Crete

Welcome to the land of lost cheeses, where a band of shepherds and farmers resist industrialization


The world's most dangerous food quests

From fighting off killer whales to scaling giant palm trees, these are Saveur’s most harrowing food stories.


Barley coffee: it's just as good as it sounds

Italians created imitation coffee from barley in response to World War II­­­–era rationing. Why are they still drinking it?


The world's best cookbook is actually YouTube

It's home to a wealth of information on dishes from around the world — all in videos produced by amateur, enthusiastic cooks.


The hand-forged Japanese gyuto to make any knife nerd swoon

Shosui Takeda's light-as-a-feather, impossibly sharp Japanese kitchen knives are the new objects of our affection


The food videos that blew us away in 2017

Our favorite food videos this year ranged from a fermentation lesson in China to the annual religious pilgrimage of 4 million women in southern India


You should serve these biscuits at your next cocktail party

Hand-held and infinitely customizable, the biscuits from Callie's Charleston Biscuits are the perfect all-day indulgence


Give the gift of homemade wine vinegar to show your friends you care

The formula for vinegar is simple: You need an alcohol, you need oxygen, and you need the presence of bacteria


Restaurant workers worry about employers' pocketing tips under new Trump administration proposal

The Department of Labor has signaled a change in tip regulations under the Fair Labor Standards Act


Cooking oil just helped power a flight from China to the U.S.

It's a major victory for cutting food waste through repurposed fuel


In defense of the olive-drab, slow-cooked string bean

Generations of Francophillic chefs have made Americans terrified of overcooked vegetables, but we weren’t always so afraid


Classic apple pie with all-butter crust

With a perfect balance of sweetness to acid and the flakiest-ever, all-butter crust, this pie makes an epic dessert as well as a next-day breakfast to look forward to.


Easy, perfect roast turkey and gravy

No spatchcocking, no brining, no basting—this is the easiest, most satisfying way to prepare your bird


Alaskan nursing home residents are fighting for the right to eat seal blubber

The comfort food of their childhood gets taken away due to nutritional restrictions


The Ferrari of basil: how to pick the best ingredients for pesto

When it comes to pesto, you can never be too particular


Thai blood soup and the authenticity trap

Adventurous foodie types saw the dish as a challenge, but the truth was something more complicated


Genetically modified wheat could bring bread back to those with celiac disease

Scientists are testing out a gene-edited strain that gluten-intolerant people would be able to eat


Why one of America's greatest pasta chefs is switching to fast food

After years of development, Mark Ladner's Pasta Flyer is aiming to become the Chipotle of noodles


We're living in the golden age of American pasta

Peter Meehan on the world's second greatest pasta empire


New York City students will finally get free school lunch

Forget the lunch money, folks. Starting today, all of New York City's 1.1 million public school students—75 percent of which are considered poor—are eligible for free school lunch.


Trapped by Hurricane Harvey, these bakers made thousands of loaves of bread for those in need

Over the course of two days, bakers at Houston's El Bolillo used up over 4,200 pounds of flour for pan dulce


Blink and you'll miss one of the south's best barbecue joints on a Florida highway

Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.


Why does Vietnam have a mid-day siesta? I blame the bun cha

The Hanoi specialty of fatty pork with noodles and a funky-sweet broth is best paired with an afternoon nap


In Kerala, coconut sap gets a boozy kick

Inside the south Indian state's toddy shops, the local watering holes devoted to fermented palm sap and the Keralan love of all things coconut


The best place to get a ribeye is at a cattle auction

The cafés attached to sale barns in Texas are cornerstones of the community—and great spots to grab a burger


Where SAVEUR's editors traveled in June 2017

From softshells in the city to beer brats in the middle of nowhere: the Americana edition of our Field Notes


Indian stir-fried roti (Baghari masala roti)

Yamini Joshi of the League of Kitchens doesn’t let her leftover roti go to waste. She fries it up with chiles, onions, and spices to make Baghari masala roti, a savory snack similar to Mexican chillaquiles, Jewish matzobrei, and Sri Lankan kothu roti.


Scientists in Maine are fighting back against an invasive species - by eating it

European green crabs are devastating Maine's renowned clam beds. The solution? Create demand for some tasty crab empanadas


Inside New York City's brilliant idea to transform food waste into clean energy

Remember to always recycle your paper, plastic, and….food?


10 flavor-packed leaves from around the world to bring into your kitchen

Leaves: A lot to be desired, from sassafras to shiso


A new refugee-run dinner series is helping immigrants in New York find their footing—and share their stories

The Displaced Dinner Sessions shows the human side of the world's politically charged refugee crisis


The 5 best mezcals to make you fall in love with smoke

Tequila’s feistier, smokier sister spirit deserves your attention—here are the bottles that have ours


Go make pie with jam while you're waiting for fresh fruit

Don't let out-of-season fruit get you down


Vivian Howard on the role of American food in a divided America

What the small-town chef thinks the city mice and the country mice can learn from each other


Why this Puerto Rican chef is bringing his famous NYC mofongo to San Juan

Manolo Lopez makes a triumphant return to his home island, and he’s not coming empty handed


PicoBrew’s newest beer-making machine is easier to use and costs under $300

The PicoBrew Pico Model C is less expensive than its predecessor, without losing any functionality.


3 Midwestern rules for every home kitchen

Amy Thielen meditates on the everyday wisdom of her Midwestern mother.


Fennel seed Taralli (Italian olive oil crackers)

We can’t stop snacking on these crunchy, olive-oily biscuits from southern Italy.


How to make Taralli, The best cracker you'll ever eat

If you’ve ever spent minutes licking the last grams of sweet cream from a cannoli shell in Sicily, or picked up your bowl to lap up the final streak of ragu from a bowl in Bologna, you know Italy is a breeding ground for food fetishes.


How to make momos, The himalayas' favorite dumpling

© Saveur / Matt Taylor-Gross © Saveur / Matt Taylor-Gross

As fun to make as they are to say


The magical journey of marshmallows from royal indulgence to childhood propaganda

The exotic allure of the air-puffed, all-unnatural gooey candy


Bread bowl chicken pot pie (Coffin bread)

© Saveuer © Saveuer

A night market specialty of Tainan and Taipei since the 1940s, coffin bread consists of a thick slab of white bread that’s hollowed out and toasted or fried to make a crunchy little box. 


Yes, You Can Make This Mushroom Risotto on a Weeknight

Stereotypically temperamental risotto comes together in a flash with dried and roasted wild mushrooms


Why we want you to fry your Brussels sprouts

These crispy -- but not greasy -- mini cabbages get brightened up with lemon and a balsamic dressing.


Drizzle this butterscotch sauce on everything

It also makes a great stocking stuffer.


How to make the most of mashed sweet potatoes

Maple syrup and cinnamon give these mashed yams a rich depth.


The longest lunch breaks around the world

Which nations have the most hardcore respect for the midday meal?


How to reclaim green bean casserole for the modern age

Fresh ingredients and homemade fried onions for the win


Do millennials even eat food?

Contradictory studies claim they're shopping for fewer groceries -- but also dining out less.


Ricotta gnocchi is the best gnocchi

These easy-to-make dumplings pair perfectly with a bright, briney olive-tomato sauce.


Your witty food Halloween costume survival guide

How to become the life of the party? Turn yourself into a piñata and throw candy at your friends.


Chef Greg Higgins’ guide to Portland, Oregon’s best beer, breakfast, and bar food

The James Beard award-winning chef on his adopted city’s restaurant scene


Make these Mexican pulled pork tacos this weekend

If you’re not lucky enough to have a neighborhood taco joint and can’t make a flight down to the Yucatan Peninsula, don’t fret.


The fluffiest egg dish you'll ever make

Dig into this pillow of egg and cheese tonight.


The origin and evolution of nachos

Universally adaptable, proudly inauthentic, an anything-goes dumping ground of melted cheese and chips -- even nachos have an origin story.


How you should make all of your baked sweet potatoes from now on

These slow-roasted sweet potatoes are worth every second of oven time.


How to use up the last of your summer tomatoes

The low-effort, high-reward oven method for eating every last bit of summer.


The science of grilling the perfect steak

When it comes to rich, smoky flavor, nothing beats charcoal.


Summer Rolls: The easy and infinitely customizable appetizer

They're also good enough to eat for a meal.


Americans waste $160 billion in food, in part because it's not pretty enough

High standards for perfect-looking produce means tons of "ugly" fruit and vegetables get dumped before they ever reach grocery stores.


The best thing to do with a summer tomato

Why the lowly tomato sandwich is the purest taste of summer.


Spanish-style gazpacho is the perfect soup to beat the heat

On days when you want to do nothing but stand in front of a fan or jump into a body of water, there's no chance you're going anywhere near an oven or stove. So what could you possibly make for dinner? Enter, your summer best friend, gazpacho.


These beloved wild berries are in danger from habitat destruction -- but they refuse to be tamed

The Pacific Northwest huckleberry, a tiny fruit with a big following, has never been successfully domesticated, but doing so might be the only way to keep it thriving


Now pasta is good for your diet?

Pasta may have gotten a bad rap. New research suggests pasta -- specifically noodles in this study -- might actually help you lose weight.


Fourth Of July food safety tips and recommendations

When July 4th comes, most of us want to be outside in the warm weather soaking up the sun until it’s time to watch fireworks. All that heat and outdoor eating can lead to some risky food safety situations. 


When cooking outside, don't let food safety slide

Food is a big part of many Fourth of July celebrations. But take care when making and storing your meal, so that a bout of food poisoning doesn't ruin the rest of your holiday plans, a dietary expert advises.


Better salad with a mortar and pestle?

Sometimes you want to treat salad greens like delicate flowers; other times you have to give them a good pounding.


The Hot List: 13 hot sauces from around the world that deserve a spot in your pantry

Must-have spicy condiments from Belize to China and everywhere in between.


Behind Japan's (and America's) ramen obsession

In a food culture all about tradition, ramen stands out big time -- because this modern marvel adapted from China is designed to break the rules.


The perfect daiquiri has nothing to do with a blender

Skip the appliances and reach for a bottle of cherry liqueur.


Could spuds be bad for blood pressure?

Potatoes are a popular staple of the American diet, but eating too many -- whether boiled, baked, mashed or fried -- may raise the risk for high blood pressure, a new study suggests.


Back to the wheat of the future

When water gets scarce, modern industrial grains won't do, which is why smart seed sleuths are reviving ancient, drought-resistant, and delicious forms of wheat.


8 dishes you'll only find in New Jersey

Taffy and tomatoes are nationwide, but these Jersey exclusives have stayed put.


The best thing to do with old bananas? Make chocolate pudding

This dark, complex dessert gets better the longer you forget about your fruit.


What it really takes to win over a picky eater

How a produce-loving parent confronts her kid's vegetables anxieties head-on


Learning to cook the Indian way

Develop an intuition for spices and never forget your pressure cooker


5 simple tips for homemade eclairs

Park Hyatt New York pastry chef Scott Cioe shares the secrets of choux pastry.


How Maryland's official state cake got its stripes

Smith Island Cake stands tall, smoothly coated in chocolate icing -- no swirls, no rosettes, no bling. Sliced and plated it reveals its genius: pencil-thin layers of pale cake, stacked and spliced with ample icing. It's delicious. And mysterious.


A daily cup of tea may soothe your heart

Regular drinkers had fewer heart attacks, less calcium buildup in their arteries, study finds.


Cholesterol in eggs may not hurt heart health

The once-maligned egg may not be a heartbreaker after all, new research suggests.


Alone with a bowl of gnocchi

When you are young and far from home, a big bowl of pasta will do.


10 naughty Christmas foods to skip this holiday season

Just because Santa has been known to spend Christmas noshing on sweets doesn't mean that you should do the same. Here are 10 naughty Christmas foods you should skip.


A thoroughly modern latke

It may not be traditional, but if you like a crispy, golden-brown exterior and a soft, fluffy interior, this latke is for you.


The perfect bird: How to roast the best turkey

This fail-proof roasting method produces the tastiest, juiciest Thanksgiving turkey.


Discovering pour-over coffee

The formation of a lifelong morning ritual More>>

True West: Family cooking in Las Vegas

The Bunkers, a sixth-generation Las Vegas family, carry on the spirit of the pioneers. More>>

Eggs recipes: Simple, versatile, delicious

Perfect for breakfast, lunch, dinner or dessert, the egg is one of nature's perfect foods. More>>

Eight anti-aging foods to help you look younger

There are healthy and simple ways to slow down Father Time. The first place to start is in your daily diet. More>>

How to plant tomatoes

The key? Hurry up and wait. More>>

Party out back: East Coast vs. West Coast grilling

From the fresh flavors of California to old-fashioned East Coast burgers, American backyard grilling is our favorite tradition, coast to coast.

Smoke and glory: Behind the scenes at Benton's Country Hams

Allan Benton's smokehouse in Madisonville, Tennessee, is a high temple of pork. More>>

Warming up to homemade tortillas

Making your own tortillas is a surprisingly forgiving process. More>>

Mallomars: A cookie with a season

From April through August, Mallomars can be nearly impossible to come by -- luckily, you can make your own. More>>

Turtleback cookies: Alabama's almost-lost recipe

These soft, glazed, spiced cookies are one of Alabama's best-kept secrets. More>>

Frying tater tots with a four-star chef

David Kinch may be the Michelin-starred chef-owner of Manresa, but he's not above the humble fried potato. More>>

10 Vietnamese noodle dishes just as good as pho

Chef Leah Cohen of Manhattan's Pig and Khao spent weeks chasing the best noodle dishes in Vietnam. Here, she shares her ten favorites.


Better eat your breakfast

The first meal of the day finally gets serious culinary consideration. More>>

The history of Italian gnocchi

The story of Italy's most beloved dumpling. More>>

Behind the recipe: Chocolate-raspberry babka

A classic Jewish bread, updated. More>>

The seven-minute egg

Author and blogger Molly Wizenberg finds the perfect egg for all ages. More>>

Blades of glory

The Southeast Asian grass called pandan brings floral vivacity to all sorts of dishes. More>>

Almond macaroons (with no missing ingredients)

According to one chef, sharing a recipe with one missing ingredient was a test, a foolproof gauge of whether or not you were paying attention. More>>

Iconic eats: Louisiana

If you're traveling to Louisiana, don't miss out on any of these ten classic Louisiana specialties, from pillowy beignets to rustic, comforting gumbo. More>>

Dining like a rhinestone cowboy

The history of Las Vegas can be told through its steakhouses. More>>

7 guilt-free foods for your Valentine’s Day dinner menu

On what's considered one of the most romantic days of the year, the last thing on your mind might be how healthy your food is. Fortunately, there are a few simple Valentine's Day food ideas that you can easily incorporate into your celebration, while also sticking to a healthy diet. More>>

Persian roots

Parsi dishes are bold, balanced, and lavished with diverse spices. More>>

The best homemade nachos are all about the sauce

At the Commodore in Brooklyn, N.Y., Stephen Tanner serves heaping plates of aptly-named Cadillac Nachos, laced with house-made queso sauce and three types of salsa. They're completely irresistible, and totally achievable at home. More>>

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