There is an old American Elm in downtown Oklahoma that grew up across the street from where the Alfred P. Murrah Federal Building stood on April 19, 1995. The Murrah Building was taken in an act of terrorism, but that elm still stands. We call it the Survivor Tree. Having withstood mankind at its worst, the tree now stands taller than ever, and marks the point where mankind at its best began to rebuild and recover. The day of the Oklahoma City bombing may be the worst day in our city's history, but the months that followed are chocked full of its best days. The Oklahoma City that has blossomed since that terrible day is the result of a collective resolute focus on recovery. In 1995, we learned how to dust ourselves off and get up. Keep reading »
Credit: Zach Nash
Whatever your choice of main course, these 25 classic side dishes just might steal the show: Hush Puppies from North Carolina, Tennessee-style mustard coleslaw, Kansas City cheesy corn casserole, Memphis-style barbecue spaghetti, and more—pack one up to bring to a potluck, or serve them all at once. See the recipes »
Credit: Todd Coleman
From SAVEUR Issue #156
Years ago, I had little use for the daiquiri. I regarded it as a fruity, frothy, adolescent concoction, made for injudicious college drinking and the "specialty cocktail" page at chain restaurants, all too often impregnated with artificial colors and flavors. Then something changed: Mixologists rediscovered the drink. Using careful techniques and artisan rums, they started pouring daiquiris of beauty and of balance. How could a cocktail I once dismissed as garish be able to clean up so nicely? It simply went back to its roots. As I found out when I looked into the matter, the daiquiri in its inaugural incarnation possessed a dignity and purity to match any libation. Keep reading »
Credit: Michael Kraus
Honey and balsamic vinegar are the sweet and sour agents in these Italian-style grilled pork chops, which pair well with stewed sweet peppers. See the recipe »
Credit: Michael Kraus
SAVEUR has been spending some time in the Heartland lately, growing to love the region's warm hospitality and pioneer mettle. So when tornadoes swept through Oklahoma several days ago, the disaster hit close to home. While the Red Cross responds with blood donations and the Salvation Army with water and supplies, we're glad that comforting, just-made plates of smoked pork will also be arriving on the scene to revive the spirits of our Oklahoman neighbors, thanks to Operation BBQ Relief. Keep reading »
Credit: Operation BBQ
Virtually every refrigerator, whether a well-stocked Sub-Zero or a college dorm mini-fridge, has one thing in common: a bottle of mustard. The sharp yellow condiment has become an essential part of American cuisine, slathered on foods from soft pretzels to hot dogs and stirred into dressings and marinades. So beloved is the piquant sauce that there's an entire museum in Wisconsin dedicated to it, housing over 5,000 bottles of antique and contemporary mustards hailing from more than 70 countries—a testament to its worldwide popularity. Keep reading »
Credit: Helen Rosner
From SAVEUR Issue #156
One of the things I've always loved about my hometown is its devotion to local diners and dives. Along with Tucker's Restaurant, my favorites include The Echo (3510 Edwards Road; 513/321-2816) in Hyde Park, on Cincinnati's east side. Opened in 1945, it's the kind of joint where waitresses are apt to stick around for a quarter-century or so, and where you can linger over corned beef hash, homemade pies, and satisfying meat loaf dinners. Keep reading »
Credit: Ryan Kurtz
In this video, Roberto Caporuscio, chef and owner of New York's Don Antonio by Starita, makes Neapolitan pizza—as he says, "the only pizza in the world." Caporuscio masterfully prepares a classic pizza Margherita using techniques that bring out the best in Italy's primary ingredients: bright tomato sauce, fresh mozzarella so rich you can taste the milk inside, and sweet leaves of basil, all on top of a pillowy, chewy, perfectly-blistered crust. Watch the video »
Maximize your time outdoors this Memorial Day weekend with a picnic-friendly spread of two-ingredient sandwiches, marinated sides, classic chocolate chip cookies, and a fruity beer cocktail that's a spin on the classic shandy. See the menu »
Credit: Helen Rosner
From classic coconut cake to Thai-style ice cream sandwiches, these 20 recipes showcase the versatility of the delicately sweet and creamy coconut. See the recipes »
Credit: Penny De los Santos
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