Table of Contents - Issue 109
RECIPES
See all the recipes from Saveur No. 109
WEB-EXCLUSIVE CONTENT
At Home in the Kitchen
A conversation with the essayist and intrepid home cook John Thorne.Little Shop of Heaven
A photo tour inside Minardi's bakery.Brioche Basics
A step-by-step guide to shaping perfect buns.Cake Pan Bonanza
Yes, there is a difference between a tube and a bundt.Afghan Appetites
A culinary walk through Kabul.Dairy Queen
Learn the shop secrets of Parisian fromager affineur Marie Quatrehomme.SAVEUR's Best Butter Recipes
We combed our archives for the most delicious butter dishes to ever come out of the test kitchen.Caramel Pound Cake
Although this cake is denser than its classic cousin, the addition of brown sugar to the batter and icing lends it a delicious butterscotch flavor.Real Scottish Shortbread
These crumbly biscuit cookies owe their delicious texture to the addition of oodles of butter.Béarnaise Sauce
This classic French sauce brings together emulsified butter, egg yolks, and herbs.Dukkah
Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails.Tibetan Rice Pudding
Jasmine rice gives this rich pudding a thick, smooth texture.Tadka Dal
In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors.Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.
FEATURES
Butter: A Love Story
This noble fat has weathered fads and emerged victorious.By Molly O'Neill
Pure And Simple
At a California dairy, a butter maker upholds tradition.By Christopher Hall
Miracle Worker
When it comes to making great pastries, butter reigns supreme.By Nick Malgieri
Himalayan Gold
Butter is a pillar of daily life on the windswept Tibetan plateau.By Naomi Duguid
All The Rage In Paris
France's culinary vanguard embraces its buttery roots.By Clotilde Dusoulier
A Clear Favorite
Ghee lies at the heart of Indian culinary and spiritual life.By Madhur Jaffrey
Treasure Of The Maghreb
Flavors run deep in the long-aged butters of North Africa.By Paula Wolfert
30 Great Butters
Cultured, sweet cream, fleur de sel—they're all here in our definitive roundup.By The Editors
A Taste Of Mother Russia
Butter from the Vologda region is a touchstone of the country's past.By Darra Goldstein
DEPARTMENTS
First
Growing up in a butter-or-nothing household was a delicious introduction to that food's many splendors.By James Oseland
Saveur Fare
Sicilian Feast Bread; Beijing's hot-pot craze; A Rum Cordial Worth Waiting For; the edible glories of Washington State; plus Agenda.Book Review
Seeking authenticity, a culinary historian follows her great-grandmother's ravioli recipe to its Ligurian birthplace and gets more than she bargained for.By Anne Mendelson
Cellar
In the far corner of remote Western Australia, pioneering vintners are producing some of the New World's most exciting wines.By Paul Lukacs
Essay
Why is it so hard to describe the taste of fish? An ex-fishmonger strikes at the heart of an ineffable mystery.By Francis Percival
Reporter
The cooking styles of three Afghan women illustrate how, after decades of conflict, traditional foodways are making a comeback in Afghanistan's capital.By Jiffer Bourguignon
Classic
A pound cake connoisseur posits a few principles for perfecting that rich sweet.By James Villas
In The Saveur Kitchen
Bright and light Beurre Blanc ; storing butter; Better Bread Crumbs; What to Pour; and more.The Pantry
How to find our favorite products and materials from this issue.By Georgia Freedman
Saveur Moment
Don't hate these cows because they're beautiful.Photograph by Jochen Luebke
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