Table of Contents - Issue 117
Credit: André Baranowski
RECIPES
See all the recipes from SAVEUR No. 117
Ten Classic Cocktails
Do you prefer your beverage shaken or stirred?Florida's Best
9 Forida Food Finds.The Ways and Means of Mustard
One book offers enough mustard trivia to last a lifetime.Rolled Oysters
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.Putting Polish Vodkas to the (Taste) Test
Poland produces rye and potato vodkas, and SAVEUR tests both to see how they stack up against each other.Building Flavor From the Bottom Up
Harissa, sofrito, and Thai red curry paste can be used in all sorts of creative ways.Not Just Cookbooks
Nach Waxman, owner of Kitchen Arts & Letters, offers a range of food-themed books to a hungry audience.Eating Up Louisville's Best Bar Food
Louisville, Kentucky, is America's bar food capital, and SAVEUR surveys the best joints to dig in.At Home in the Kitchen
A conversation with the essayist and intrepid home cook John Thorne.Black & White Brownies
These fudgy swirled brownies are made creamy by the addition of cream cheese.Chana Curry
This mildly spicy chickpea recipe is perfect served with puffy fried flatbreads and chutney.Steak alla Pizzaiola
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.Braised Lamb Shanks
Redolent of rosemary, chiles, and balsamic vinegar, this sweet and-sour-dish is based on one from McGill College student Amanda Garbut.Making Matambre
An illustrated guide on how to roll the steak.Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.
FEATURES
The SAVEUR 100
Home Cook Edition We love to cook because we love to eat, and we know that nothing tastes better than meals prepared by our own hands in our own kitchens. That's why we've devoted this year's SAVEUR 100 to home cooks all over the world. You'll find an inspiring and expansive collection of recipes, tips, techniques, cookware, markets, ingredients, innovations, profiles, and more—in all, a hundred excellent reasons to get busy in the kitchen.DEPARTMENTS
First
Cooking at home is not only immensely pleasurable; it is one of the most fundamentally human acts we can think of.By James Oseland
SAVEUR Fare
The wonders of aged (and grilled) comté cheese; legendary pub grub in Louisville; State Plates: Florida; from Hungary, the next big pig; Agenda; and more.Ingredient
Bacon fat, long a staple in Southern kitchens, finally gets its due.By Shane Mitchell
Lives
Lucius Beebe introduced Americans to food as divine entertainment.By David Plotnikoff
In The SAVEUR Kitchen
Chicken breasts, all tied up; four essential techniques; slicing onions sans tears.The Pantry
How to find our favorite products from this issue.By Hunter Lewis
SAVEUR Moments
Oscar gets a new look.Photograph by Ted Soqui
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