Prøve GULL - Gratis
Feeding An Island In Need
Saveur
|Winter 2018
San Juan, Puerto Rico, October 19, 2017
-
By Monday, five days after Hurricane Maria made landfall in Puerto Rico, a crew of volunteer chefs and I were gathered in the generator-powered kitchen at José Enrique’s restaurant in San Juan. By the end of the day, we’d prepared 1,000 meals—some people had traveled three hours from towns across the island for a chance at getting something to eat. My nonprofit, World Central Kitchen, went to Houston after Hurricane Harvey, and we’d been in Haiti before that, helping where we could by making food. The conditions in Puerto Rico were grave. People were in desperate need—if we didn’t do something immediately, no
Denne historien er fra Winter 2018-utgaven av Saveur.
Abonner på Magzter GOLD for å få tilgang til tusenvis av kuraterte premiumhistorier og over 9000 magasiner og aviser.
Allerede abonnent? Logg på
FLERE HISTORIER FRA Saveur
Saveur
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
2 mins
Fall 2020
Saveur
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
2 mins
Fall 2020
Saveur
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
4 mins
Fall 2020
Saveur
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
4 mins
Winter 2019-20
Saveur
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
7 mins
Winter 2019-20
Saveur
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.
19 mins
Winter 2019-20
Saveur
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
5 mins
Winter 2019-20
Saveur
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
3 mins
Summer 2019
Saveur
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
1 mins
Summer 2019
Saveur
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.
2 mins
Summer 2019
Translate
Change font size