Ryan McCarthy

By Ryan McCarthy Published on March 13, 2026 If you’ve spent time in South Florida, you’ve likely come across stone crabs. Bright orange claws gleam in glass cases at local fish markets and in heaps on restaurant tables—pre-cracked and ready for picking—at many seafood eateries.

By SAVEUR Editors Published on February 23, 2026 Cheese shows up in Mexican cooking in all kinds of ways: stuffed into masa pockets, melted into enchiladas, scattered over beans, and folded into croquetas, just to name a few. Stretchy queso Oaxaca brings a gooey richness to tetelas and quesadillas, and salty aged cotija adds a pop of funky umami to esquites and refried beans.

By Ryan McCarthy Published on February 11, 2026 Buttery, crumbly, and faintly bitter, these salty-sweet shortbread cookies bridge the Spanish-British divide with crunchy Marcona almonds and a proper English marmalade. For an extra hit of puckering orange, top the cookies with additional marmalade after baking. Salted or toasted almonds can be used; simply halve the kosher salt for the former. Featured in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.