Saveur

Flora BaiExperts weigh in on how the mineral impacts the gut, and chefs share how they use less of it without sacrificing flavor. The post How Much Salt is Too Much? appeared first on Saveur.

Photo: Tristan deBrauwere • Food Styling: Ryan McCarthyA spoonful of bright, tangy orange preserves transforms rich, nutty shortbread into an even more compelling treat. The post Almond Marmalade Thumbprint Cookies appeared first on Saveur.

Photo: Murray Hall • Food Styling: Jason SchreiberFill your kitchen with the sweet smell of oranges by making this time-honored family recipe. The post Mrs. Barrenger’s Marmalade appeared first on Saveur.

Photo: Murray Hall • Food Styling: Ben WeinerDyed vibrant pink, these candied almonds are a beloved confectionery staple in France's third-largest city. The post The Allure of Pralines Roses, an Eye-Popping Treat From Lyon appeared first on Saveur.

Photo: Murray Hall • Food Styling: Ben WeinerFluffy islands of meringue floating in crème anglaise are topped with caramel and candied almonds in chef Daniel Boulud’s take on this classic French dessert. The post Île Flottante appeared first on Saveur.

Photo: Murray Hall • Food Styling: Ben WeinerThis showstopping Lyonnaise dessert highlights the French city’s ruby-hued candied almonds. The post Tarte aux Pralines Roses appeared first on Saveur.

Photo: Murray Hall • Food Styling: Ben Weiner. Photo: Murray Hall • Food Styling: Ben WeinerAlmonds are candied with orange blossom and vanilla in chef Daniel Boulud’s recipe for Lyon’s iconic pink treat. The post Pralines Roses appeared first on Saveur.

Photo: Tristan deBrauwere • Food Styling: Ryan McCarthyJapanese radish is pan-fried in soy sauce until golden brown in this comforting side. The post Shoyu-Butter Glazed Daikon appeared first on Saveur.