A Note From Our Editor: SAVEUR’s New Chapter

And Jacques Pépin’s Braised Spring Peas [Saveur]( EAT THE WORLD   [A Note From Our Editor]( [A Note From Our Editor]( [SAVEUR’s New Chapter.]( [READ THE STORY]( [Your Pimentón Comes From My Quiet Corner of Spain]( [Your Pimentón Comes From My Quiet Corner of Spain]( [If two decades of living in Spanish paprika country have taught me anything, it’s that the spice has far more potential than most people think.]( [READ THE STORY](   [Tartine’s Carrot Cake with Cream Cheese Frosting]( [Gluten-free teff stands in for wheat flour in this impressive recipe from pastry chef Liz Prueitt.]( [GET THE RECIPE]( [Tartine’s Carrot Cake with Cream Cheese Frosting](   [Manhattan Clam Chowder]( [Manhattan Clam Chowder]( [Meaty topnecks are the briny backbone of this two-part tomato-based soup.]( [GET THE RECIPE](   [Braised Green Peas with Egg Yolks]( [Butter, eggs, and cream make up the luscious sauce in Jacques Pépin’s simple spring dish.]( [GET THE RECIPE]( [Braised Green Peas with Egg Yolks](     [Privacy Policy]( [View in Browser]( [Manage Preferences]( Copyright © 2023 Recurrent Ventures Inc, All rights reserved. 701 Brickell Ave, Suite 1550, Miami, Florida 33131