Sep 21, 2011
Postcard from Le Grand Fooding New York "Camp Fire Session"
Jun 3, 2011
Helpful advice from SHO Shaun Hergatt on buying and drinking wine—cutting through all the jargon to find that perfect bottle
Apr 12, 2011
Sandwiches and salads, both seen as fancy foods, became so closely associated with each other in the Victorian period that it was inevitable that they would end up together.
Mar 4, 2011
Associate Food Editor Ben Mims makes a special menu to celebrate Mardi Gras in the SAVEUR offices.
Mar 1, 2011
New Orleanians are passionate about their king cakes. Variations on the Mardi Gras-season treat are made all over town.
Jan 11, 2011
A step-by-step gallery for making Sara Moulton's French apple tart, in which uniform apple slices are fanned out in spirals that mimic the petals of a rose.
Nov 23, 2010
Come December, even novice bakers break out the cookie cutters and the red and green sprinkles. Christmas cookies are more than mere sweets: they are gifts, mementos of childhood, and, often, markers of the baker's specific heritage and beliefs. This year, in the interest of expanding our repertoire, we asked pastry chef Nick Malgieri to share a few of his favorite Christmas cookie recipes from around the world. He came back with a fascinating selection, ranging from delicate, crescent-shaped Austrian vanillekipferl to buttery Argentine alfajores filled with dulce de leche. And, yes, there are even all-American sugar cookies decked out in bright-green icing and silvery baubles.
Nov 18, 2010
Here's how to braid the sesame seed-topped Challah (egg bread) featured in our December 2010 issue (134).
