Saveur - Spring 2019
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Spring 2019 issue Digital Access. 
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In this issue
One Hundred Years of Oysters A century after opening, a New Orleans restaurant is still turning out its famous fried oyster loaf BY C. MORGAN BABST. The Rum Runner One rum-obsessed importer is scouring the Caribbean to find the best bottles the islands have to offer BY CHRIS COHEN. Searching for Erkuai Chewy rice cakes are the foundation of a variety of traditional soups and stir-fries in China’s Yunnan province BY GEORGIA FREEDMAN. Fish Food Charcutier Elias Cairo leads a fly-fishing trip in Oregon’s Wallowa Mountains, complete with char-grilled trout BY MEREDITH ERICKSON.
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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
Gold Nothing
A sleepy city on the South China Sea ruled by the Portuguese until 1999, Macau has become a glitzy playground for China’s ultra wealthy. But in pockets between the casino resorts fueled by mainland money, traces of its culinary history remain.
Mexico's Party Food
Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond.
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.