Saveur - Fall 2020
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Fall 2020 issue Digital Access. 
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- In this issue
Magazine Description
Publisher:Bonnier
Category:Food & Beverage
Language:English
Frequency:Quarterly
Magazine Description: This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.
In this issue
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Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
The Last Lebanese Steak House In Tulsa
At Jamil's, where rib-eyes and smoked pork ribs come with sides of tabbouleh and hummus, the particular rituals of an Oklahoma tradition endure.
Sri Lanka To Toronto - Canada's Brisket Whisperer
A roman catholic cook from Sri Lanka has found his unique culinary calling: making Jewish-Deli-Style smoked meat in a Toronto suburb’s Chinatown.
The Middlemen
Tanzanian cocoa growers have long been at the mercy of itinerant buyers paying low prices despite the steep costs of growing. But a well-meaning company has created a supply chain that’s better for the farmers—and makes for better chocolate.