From SAVEUR Issue #156
by Judy Haubert
To make Naples-style pizza in your home kitchen, start with a pizza stone for even heat distribution. We love the easy-to-use Ceramic Chef's Grilling & Cooking Stone, which turns out evenly crisped crusts, and the Modernist Cuisine baking sheet by Baking Steel, a hefty metal slab that retains heat exceptionally well, reducing cooking time dramatically. Keep reading »
Credit: Michael Kraus
From SAVEUR Issue #156
On a recent afternoon, Joe Tucker, a spirited man of Appalachian descent, stood behind the counter of Tucker's Restaurant in Cincinnati, a worn Bengals cap squeezed over his gray hair. He was working a flattop grill crammed with sizzling beef patties, eggs over easy, and thick slices of the beloved pinhead oat and sausage loaf known as goetta. Keep reading »
Credit: Bruce Crippen
From SAVEUR Issue #137
These 5 chef-created sandwiches bring the same sophistication and balance of flavors you'll find in a restaurant dish to a meal eaten in the hand: Sautéed black trumpet mushrooms add an umami note to grilled cheese, pickled red onions and roasted tomatoes are bright counterpoints to a creamy chicken salad sandwich, and cilantro and fennel bring fragrance and sweetness to a calamari sub. See all the sandwiches in the gallery »
Credit: Todd Coleman
We're blown away by the talent, passion, and intelligence of this year's Best Food Blog Awards winners, and learning the stories behind their blogs—how they became interested in baking, travel, and craft beer; what inspires them to write, photograph, and create delicious original recipes—makes us appreciate their work that much more. Get to know Russell van Kraayenburg, co-founder of The Boys Club, the winner of Best Cocktail Blog »
Credit: Russell van Kraayenburg
Whether you make your own or buy it at the store, yogurt enhances a variety of dishes with its cool tang—try it as a marinade, in dressings, or as the base for refreshing drinks. We've gathered some of our favorite recipes using yogurt, from cold soups to spicy curries. See the collection »
Credit: Dylan + Jeni
These one-bite hors d'oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush. Serve them hot from the oven or made ahead and chilled. See the recipe »
Credit: Maxime Iattoni
• Browsing NPR's website, I stumbled across a post about Picture Cook, a new illustrated cookbook in which the drawings themselves are the recipes [pictured]. Author Katie Shelly explains how the book began: In the mood for Eggplant Parmesan, she called a friend to get the recipe. As her friend dictated, Shelly drew out the steps and ingredients, and later found it far easier to cook from her illustration than a written recipe. Other visual learners may find the same thing. —Cory Baldwin
• In this week's New York Times Magazine, Michael Pollan offers a fascinating look at what scientists are beginning to discover about the ecosystem in our guts—how our diet affects the trillions of microbes that make their home there, and how in turn, those microbes affect our health, appetite, digestion, and possibly even our temperament. —Laura Sant
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Credit: Katie Shelly
Most pizzerias in Naples—and in Italy in general—are content to serve predictable drinks such as Moretti lager or Coca-Cola. And most Neapolitans are content to drink them. But times are changing even in tradition-minded Italy, where there's a growing awareness of the finely crafted beers, wine, and artisanal sodas that can enhance a meal centered around pizza. Here are some of our favorites. Keep reading »
These crunchy snacks are perfect for entertaining or just to nibble on in the afternoon—serve them on their own or pair with one of our favorite dips. See the collection »
Credit: Todd Coleman
Ordering a Monaco in Paris is akin to ordering a Shirley Temple in the states—only kids do it. I didn't know this the first time I heard about the frothy beer cocktail, which is spiked with grenadine or cassis and French lemonade; I just thought it was an ingenious way to dress up a light brew. As I explored Paris, ordering Monacos along the way, Parisian bartenders started to snicker at me. When a friend eventually whispered that only high school kids drink this beverage, I realized I had managed to make myself look young, even in a country that doesn't ask for your ID at the door. Mon dieu! Keep reading »
Credit: Helen Rosner
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