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Whether it is tucked into a pie or simmered into a sweet jam, rhubarb is one of the essential ingredients of summer cooking.
Jeff Berry, author of the tiki bible Sippin' Safari, shares the secrets to making cool, classy zombies and mai tais.
Fred Kaufman, author of the new book A Short History of the American Stomach, discusses the allure of food television and the links between the Puritan colonists and contemporary crash diets.
Spring rolls are light, versatile, and surprisingly easy to make, once you master the proper technique.
Take a deeper look inside the hutong kitchen of cooking instructor Chunyi Zhou.
A shopper's guide to buying crab.
A taste of true Florida cooking.
Find out what is happening in the marshes and flatlands of central Florida.
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
This simple and delicious recipe comes from a cooking school in Beijing.
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma's official state meal.
This dessert is the finishing touch to Oklahoma's official state meal.
Chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
This recipe is a common Cypriot side dish to grilled and roasted meats.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own.
Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.
Bold Flavors, Ancient RootsAcross the rugged island of Cyprus, millenniums' worth of culinary history lives on in humble home kitchens and lively tavernas.
By William Woys Weaver
Born AgainBrown rice, a key ingredient in scores of intensely flavorful dishes, has come a long way since its hippie heyday.
By Peggy Knickerbocker
This Cherished PlaceAttending Formal Hall at the University of Cambridge, in England, is a privilege to be savored.
Photographs by David Brabyn
Rites Of SpringA Vietnamese-American family in New York City fêtes its newest member with a memorable crab feast.
By Theodore Ross
FirstWe'd all admitted to a bit of brown rice prejudice before we got to work in the kitchen. Then we saw the light.
By James Oseland
Saveur FareThe pupu platter; sweet, rosy rhubarb; the finest baguette in Paris; celebrating the foods of the Sooner State; plus Agenda and more.
In a historic neighborhood of rapidly changing Beijing, a cooking-school teacher has built a modest kitchen that combines old and new.
By Georgia Freedman
So what if creamy Southern peas aren't really peas; they make East Texans swoon.
By John Grossmann
LivesFlorida's wild pioneer days may be over, but for one native son and his compatriots, the state's Cracker culture lives on.
By Maria Finn
ReporterA team of geneticists and agriculture scientists at Ohio State University have found a way to alter fundamentally the shape of our fruits and vegetables..
By Frederick Kaufman
SourceThe rich, fudgy Berger cookie—a more decadent cousin of New York's black-and-white—is a Baltimore institution.
By Irene Sax
In the quest for true saltimbocca alla romana, making a few delicious pit stops along the way is part of the fun.
By Beth Kracklauer
In The Saveur KitchenA guide to American crabs; golden syrup; a chopstick tip; and more.
The PantryHow to find our favorite products and materials from this issue.
By Georgia Freedman
Saveur MomentMatsutake mushrooms are the sole merchandise at this market.
Photograph by Nir Elias
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