Table of Contents - Issue 103
WEB-EXCLUSIVE CONTENT
In Praise of Prime
There's something simply, well, primal in our appreciation of—and appetite for—steak.
Chicken Fried Steak with Gravy
Chicken fried steak epitomizes Texan cuisine—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Rib-Eye Steaks with Chimichurri
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
Texas Classic
Deep brown, enrobed in a golden crust, and served with rich cream gravy, chicken fried steak is the quintessential Texas dish.
RECIPES
See all the recipes from Saveur No. 103
FEATURES
American Prime
Whether it's a dry-aged rib eye or a supermarket london broil, our love of steak is all-consuming. Herein, we tell its story from pasture to plate—from the grasslands of a Montana ranch to the venerable steak houses of Chicago and New York to your own backyard grill. Also included: an illustrated glossary of butchers' cuts, tips on wine pairings, cooking guidelines, and more.
By Betty Fussell
Southern Heat
The bright, balanced cooking of Thailand's southern provinces reflects the region's multiculturalism. In fishing villages like Thale Noi and bustling towns like Trang, flavors from China, Malaysia, and India mingle on the plate.
By James Oseland
Dinners with Édith
A home cook on France's Île de Ré gives an American friend some lessons in the French art of the table, reacquainting him with some of life's simpler joys.
By David McAninch
DEPARTMENTS
First
Meals in southern Thailand lead to all manner of discoveries.
By James Oseland
Saveur Fare
A bumper crop of sweet corn pudding; Quito's sizzling street food; farewell to Ernest Gallo; plus Agenda and more.
Book Review
Barbara Kingsolver eats what she sows; Madhur Jaffrey reviews a Parsi cookbook.
Kitchenwise
For a Singapore cooking school owner, two kitchens are better than one.
By Georgia Freedman
Cellar
Tuscany's brunello di montalcino reds are at once bold and graceful.
By Paul Lukacs
Source
You don't need a Southern grandma to enjoy flaky country ham biscuits.
By Kathleen Brennan
Reporter
When you're hiking the full length of the Pacific Crest Trail, eating becomes an odyssey unto itself.
By David Plotnikoff
Essay
Food shopping can renew our kinship with humankind—and even with the divine.
By Francine Prose
Classic
The madeleine, beloved of Proust and countless others, has a storied past.
By Lily Binns
In the Saveur Kitchen
Do-it-yourself steak sauce; Maggi seasoning; spoonable palm sugar; cube steak; and more.
The Pantry
How to find our favorite products and materials from this issue.
By Liz Pearson
Saveur Moment
A cooking conference is more than a flash in the pan.
Photograph by Vincent West/Reuters
This article was first published in Saveur in Issue #103
