CATEGORIES

Raising a Better Bird

Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.

2 mins read
Saveur
Fall 2020

One Good Bottle

Tamara Irish is a natural winemaker. Way natural.

2 mins read
Saveur
Fall 2020

My Not-So-Secret Garden

Good (vegetable-laden) fences make good neighbors in one tiny town.

4 mins read
Saveur
Fall 2020

Pralines: How They Cook 'Em in New Orleans

Pralines: How They Cook ’Em in New Orleans

4 mins read
Saveur
Winter 2019-20

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 read
Saveur
Winter 2019-20

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.

10+ mins read
Saveur
Winter 2019-20

Genever Is the Original Juniper Spirit

Don’t call it a comeback. Or gin

5 mins read
Saveur
Winter 2019-20

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.

7 mins read
Saveur
Fall 2019

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.

2 mins read
Saveur
Fall 2019

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.

6 mins read
Saveur
Fall 2019

Theme And Back

After living and working for years in America, a group of cooks from Puebla, Mexico, have returned home to infuse new life into their village’s restaurant scene.

7 mins read
Saveur
Fall 2019

Conservas, Olives, And Salt Cod

The country’s best Portuguese market is in a mill town in Massachusetts?

2 mins read
Saveur
Fall 2019

At The Bayou's Edge

Every day, rising waters cause more than 20 acres of land in southern Louisiana to disappear into the sea. But the local Vietnamese shrimping community— who depend on harvesting these waters— continues to adapt.

7 mins read
Saveur
Fall 2019

A Long And Winding Road

In my kitchen in Oakland, California,I preheated my cast-iron comal and slipped a pat of butter onto the surface.

2 mins read
Saveur
Fall 2019

Mexico's Party Food

Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond.

4 mins read
Saveur
Fall 2019

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.

10+ mins read
Saveur
Fall 2019

An Invisible Herd

A farmer nostalgic for Austria’s culinary past is single-handedly trying to ensure that the snail will prevail.

2 mins read
Saveur
Summer 2019

What It Takes To Sell Indian Saffron!

The saffron of Kashmir has long been considered the world’s finest, but drought is threatening the livelihood and traditions of its farming families.

4 mins read
Saveur
Summer 2019

The Pepper People

The Baniwa, an Indigenous group in Brazil, have made a market for their ancestral chiles.

3 mins read
Saveur
Summer 2019

What It Takes To Tend Volcano Vineyards In Spain

On the arid, volcanic island of Lanzarote, generations of winemakers have found a way for their grapes to flourish.

3 mins read
Saveur
Summer 2019

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 read
Saveur
Summer 2019

The Shepherds And Their Flock

Where the Appalachian mountains roll through southwestern Pennsylvania, saving the coal-blighted economy might mean a return to the sheep-farming industry the region was once known for.

10 mins read
Saveur
Summer 2019

Japanese Tempura - Fry Time

It’s the stuff of regal Tokyo restaurants, but perfectly cooked vegetable tempura also screams for cold beers and a party around the kitchen counter.

2 mins read
Saveur
Summer 2019

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 read
Saveur
Summer 2019

Field Of Dreams

The son of an innovative pea farmer is carrying on his father’s legacy.

1 min read
Saveur
Summer 2019

Farm Fare

A midday meal ritual for Korean growers is inspiring one California cook.

2 mins read
Saveur
Summer 2019

Worth Her Salt

Meet the pioneering female cellar master at one of Spains greatestjamn ibricoproducers

2 mins read
Saveur
2018 Volume 3

Tree Of Life

Harvesting the resin of the mastic tree has sustained generations on the Greek island of Chios

2 mins read
Saveur
2018 Volume 3

From Bee To Bottle

On the lush island of Kauai, a local artisan brings mead into modernity

1 min read
Saveur
2018 Volume 3

Queens Of The Country

After decades of foreign rule, Latvia holds on to its culinary identity by way of its countryside kitchens. Amy Thielen experiences a taste from the village bakers, cheesemakers, and generous home cooks of the tiny town of Aloja

10+ mins read
Saveur
2018 Volume 3

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