Table of Contents - Issue 101
RECIPES
See all the recipes from Saveur No. 101
FEATURES
The Soulful Crępes of Brittany
Now a cherished snack food all across France, humble crępes remain a veritable art form in the gorgeous, windswept region where they have been enjoyed for centuries.
By Nancy Coons
Spring Green
Chives are a pretty garnish, but their beauty runs deeper: they also offer a complex, delicious preview of the new season.
By Molly Stevens
My Singapore
The city-state of Singapore is a vibrant Asian culinary crossroads on a par with Shanghai and Hong Kong. A native son takes readers on a street-level gastronomic journey.
By Christopher Tan
The Diner
The 67-year-old, family-run Agawam Diner, on the North Shore of Massachusetts, is a labor of love and a bona fide national treasure.
By Todd Coleman
DEPARTMENTS
First
Remember when crępes were all the rage? We sure do.
By David McAninch
Saveur Fare
Mayhaw jelly; Berlin's saucy wurst; a noble fruit by any name; New York City's Norwegian buffet; plus Agenda and more.
Book Review
James Villas writes the book on Southern cooking; a nostalgic toast to 50 iconic American beer brands.
Cellar
Viognier offers a lush yet refreshing taste of spring.
By Paul Lukacs
Source
Bruttles are an irresistible sweet that is easy on the teeth.
By Marlene Shyer
Memories
A generation after a family's exodus, a mother's matzo ball soup remains the highlight of their seder.
By Pamela Renner
Drink
Winemakers in northern California's Santa Cruz Mountains are creating elegant wines on some tricky topography.
By James Conaway
Classic
Siu mai are every Chinatown's bundles of joy.
By Christina Eng
In the Saveur Kitchen
The hands of master cooks; tri-tip sirloin; shandygaff; a kitchen workhorse of yesteryear; and more.
The Pantry
How to find our favorite products and materials from this issue.
By Liz Pearson
Saveur Moment
Ladies, on your mark. And don't spill!
Photograph by Ian Showell/Getty Images
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