Credit: André Baranowski
Hand-picked dishes to showcase this summertime vegetable.
Explore the ancient and intricate Thai art of watermelon carving in our photo gallery.
This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book
(Little, Brown, 1911).
These spiced apples make a great foundation for apple pie or strudel.
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough..
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy.
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
This potent, sherry-based cocktail is derived from one described in Jacinto Sanfeliu Brucart's El Bar: Arte y Evolucion del Cocktail
Gathering together as a staff once a week for a shared meal helps feed our culinary imaginations and our appetites.
Meat-loving journalist Josh Ozersky celebrates the ultimate American culinary icon..
A roundup of food-centric summer reads.
A new generation of artisanal tonic waters improves on a time-honored favorite.
The disturbance of this year's king salmon season in the Yukon Delta has meant a loss for chefs and a tragedy for the traditional communities that the fishery sustains.Here's what you'll find in the latest issue of
SAVEUR, available on newsstands now.
The Shepherd's Way
In the remote, mountainous region of Calabria, Italy, a handful of cheese makers continues to make sweet, sumptuous ricotta the old-fashioned way, by hand, in small quantities, from the milk of pasture-fed sheep.
By Janet Fletcher
The culinary treasures of England's Somerset region are many: cider, raspberries, and more, and as harvesttime approaches, they inspire simple, satisfying meals.
By Tamasin Day-Lewis
Whether it's an heirloom variety or a dazzlingly juicy hybrid, nothing in the world refreshes like this luscious and incredibly versatile fruit.
By Dana Bowen
A city dweller discovers that small-batch preserving—from home-cured bacon to savory pickles—extends the pleasure of the season.
By Eugenia Bone
The joys of roving the English countryside with one of Britain's most intrepid food warriors.
By James Oseland
Eclectic eating in the Garden State; a lumberjack's bean supper in Maine; miso in Japan; espresso soda
; plus Agenda and more.
With their deep, nutty character and their artisanal roots, Spain's varied and venerable sherries are poised for a much deserved comeback.
By David Wondrich
In SAVEUR's new test kitchen, spontaneity and creativity are all part of the design.
By Todd Coleman
Constance D. Chang introduced the buffet to Chinese restaurants, bringing the glories of Chinese regional cooking to even the most picky eaters.
By Pang-Mei Natasha Chang
This grower of obscure and delicious fruit in Northern California's Santa Clara Valley is, well, plum crazy.
By Richard Villadóniga
When it comes to iconic American desserts, only brownies can give apple pie a run for its money.
By Dana Bowen
In The SAVEUR Kitchen
All about cocoa powder; tiny seeds with big flavor; a trick for nonstick brownies
; how to get the smoothest mashed potatoes
; and more.
How to find our favorite products and materials from this issue.
By Hunter Lewis
Hands-free shopping in Cairo's Khan el-Khalili market.
Photograph by Steve Charles
This article was first published in Saveur in Issue #113