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Rich sauce Espagnole is the base for a plethora of traditional French brown sauces. Kate BerryA rich brown sauce at the heart of classic French cuisine. The post Sauce Espagnole appeared first on Saveur.

Made from an airy sponge cake batter, these oversized lemon-scented madeleines are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes.

Skip the restaurant presentation—here are our favorites for serving at home.

From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, we've rounded up our favorite North African recipes.

Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from SAVEUR editor-in-chief Stacy Adimando.

Yang chun mian is a soul-warming breakfast that epitomizes the delicate, understated flavors of China’s famed Jiangnan cuisine.

Vermouth hasn't always played second fiddle to boozier spirits. In this elegant, low-alcohol drink from the early 1900s, a simple but fragrant mix of fino sherry, sweet vermouth, and orange bitters spotlights the fortified wine.

You don’t need any fancy equipment to make zhizhig galnash, a hearty dish of hand-rolled pasta that gushes hot, meaty broth.

Fried fish is seasoned with turmeric and chile powder and fried in coconut oil in this south Indian recipe from the Malabar coast.

Escargots à la Bourguignonne is a timeless garlic-and-herb-flavored dish that should be made with good-quality canned snails and store-bought snail shells.