Table of Contents - Issue 104
WEB-EXCLUSIVE CONTENT
Russian Hospitality
Even some of the most delicious recipes gathered while working on a story don't make it into SAVEUR.
Chicken-and-Vegetable Borscht
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
The Captain's Chicken
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
Tom's Vladivostok Potato Salad
This potato salad—flavored with crabmeat, salmon caviar, and garlic-laced mayonnaise—was created by Tom Hudgins when he lived in the Russian city of Vladivostok.
Yankee Clams
Most North American hardshell clams, or quahogs, belong to a single species, Mercenaria mercenaria, but the different names they go by can be confusing—our primer sorts it all out for you.
Indian Pudding
This dessert is rich, subtly spiced with cinnamon and ginger, and sweetened with molasses.
RECIPES
See all the recipes from Saveur No. 104
FEATURES
Taking Root
A community of Hmong immigrants, exiled from the mountains of Southeast Asia to California, preserves its agricultural and culinary legacies by raising some of the Central Valley's finest produce.
By Andrea Nguyen
Land of Plenty
Closed for decades to outsiders, the remote port of Vladivostok—the largest city in the Russian Far East—has thrown open its doors to a global bounty of food.
By Sharon Hudgins
Like Butter
The silken texture and deep flavor of a perfectly ripe avocado are like those of no other fruit in the world.
By Andrea Nguyen
Shrines of Summer
The bustling clam shacks of Rhode Island serve some of the freshest shellfish in New England. No jacket or shoes required.
By Lucretia Bingham
DEPARTMENTS
First
After a sampling of 23 dishes and as many vodka toasts, the captain's chicken brought down the house.
By James Oseland
Saveur Fare
Recipe relics from a meatier time; three-bean salad with a twist; New York's street vendor awards; plus Agenda and more.
Book Review
The 25th-anniversary edition of the beloved Silver Palate Cookbook woos a new generation of fans.
By Bryan Miller
List
These six food museums are guaranteed to whet the appetite and pique the intellect.
By Iris Brooks and Dana Bowen
Cellar
The wines produced in and around the French village of Chablis are regally austere.
By Paul Lukacs
Drink
The story of root beer is a quintessentially American tale of innovation and obsession.
By Mary Zajac
Source
Colorado's Purple Haze garlic has achieved rock star status.
By Eugenia Bone
Classic
Zesty caponata is a Sicilian summer treasure.
By Nancy Harmon Jenkins
In The Saveur Kitchen
A history of the sloppy joe; root beer cake; the bitterest of melons; and more.
The Pantry
How to find our favorite products and materials from this issue.
By Liz Pearson
Saveur Moment
A corny tribute to Julia Child.
Photograph by Will Sillin
This article was first published in Saveur in Issue #104
