See all the recipes from SAVEUR No. 113

Our Favorite Tomato Recipes

Hand-picked dishes to showcase this summertime vegetable.

Fine-Art Fruit

Explore the ancient and intricate Thai art of watermelon carving in our photo gallery.

Boston Cooking School Brownies

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).

Spiced Apples

These spiced apples make a great foundation for apple pie or strudel.

Spiced Apple Strudel

This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough..

Figs in Brandy

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.

Duck Breast with Brandied Fig Sauce

Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy.

Shepherds Style Rigatoni with Ricotta and Sausage

Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.

Ricotta Crostini with Soppressata

Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.

Ricotta Crostini with Black Olives, Lemon Zest, and Mint

The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.

Ricotta Crostini with Cherry Tomatoes

Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.

Ricotta Crostini with Chestnut Honey

Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.

SanRu Cocktail

This potent, sherry-based cocktail is derived from one described in Jacinto Sanfeliu Brucart's El Bar: Arte y Evolucion del Cocktail (Madrid, 1949).

Family Meals

Gathering together as a staff once a week for a shared meal helps feed our culinary imaginations and our appetites.

Burger on the Brain

Meat-loving journalist Josh Ozersky celebrates the ultimate American culinary icon..

Beyond the Beach

A roundup of food-centric summer reads.

Healing Waters

A new generation of artisanal tonic waters improves on a time-honored favorite.

Fished Out

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

Summer's End

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

Why We Love Watermelon

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

Urban Harvest

A city dweller discovers that small-batch preserving—from home-cured bacon to savory pickles—extends the pleasure of the season.
By Eugenia Bone

First

The joys of roving the English countryside with one of Britain's most intrepid food warriors.
By James Oseland

SAVEUR Fare

Eclectic eating in the Garden State; a lumberjack's bean supper in Maine; miso in Japan; espresso soda; plus Agenda and more.

Cellar

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

Kitchenwise

In SAVEUR's new test kitchen, spontaneity and creativity are all part of the design.
By Todd Coleman

Lives

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

Source

This grower of obscure and delicious fruit in Northern California's Santa Clara Valley is, well, plum crazy.
By Richard Villadóniga

Classic

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.

The Pantry

How to find our favorite products and materials from this issue.
By Hunter Lewis

SAVEUR Moment

Hands-free shopping in Cairo's Khan el-Khalili market.
Photograph by Steve Charles

This article was first published in Saveur in Issue #113