RECIPES

See all the recipes from Saveur No. 100

FEATURES

Mighty Shrimp
They're our favorite seafood and a touchstone of American cooking. In this in-depth look at American wild-caught shrimp, we pay tribute to that succulent, versatile crustacean and follow its journey from ocean to table.
By Wayne Curtis, Dave McAninch, and James Peterson

Ancient Hunger
The remarkable cuisine, native foods, and kitchen tools of a pre-Inca civilization live on in the kitchens of northern Peru.
By Maricel E. Presilla

The Glory of Red Cooking
A time-honored Chinese cooking technique produces rich, fragrant dishes designed to warm diners through and through.
By Grace Young

Sweet Life
At his pâtisserie and bakeshop in upstate New York, Michael London takes classic French pastries and European-style breads to new heights.
By Darra Goldstein

COLUMNS

First
Recipes aren't mere inventories of ingredients and cooking methods; they're gateways into the soul of a dish.
By James Oseland

Saveur Fare
Mumbai's drink vendors; sansho peppers; hungry mushers in Alaska; a saveur milestone; plus Agenda and more.

Book Review
Life and food become art in a chronicle of kitchens.

Saveur List
With monofloral honeys, sweetness is only part of the story.
By Sierra Burnett

Kitchenwise
These days, former New York City mayor Ed Koch happily helms his Greenwich Village kitchen.
By Georgia Freedman

Cellar
Volnay produces silky, elegant red burgundies.
By Michael Steinberger

Memories
In a Myanmar prison, imagination sets appetites free.
By Ma Thanegi

Source
This Tennessee bacon is smokin'.
By Todd Coleman

Classic
A Roman pasta dish delights even the most finicky eater.
By Mei Chin

In the Saveur Kitchen
The story of cocktail sauce; the secret to deveining shrimp; a key ingredient in Chinese vegetarian cooking; pork belly; and more.

The Pantry
How to find our favorite products and materials from this issue.
By Liz Pearson

Saveur Moment
An in-your-faceencounter with a birthday cake.
Photo: Hulton-Deutsch Collection/Corbis