We adapted a simple recipe from Mark Bittman's How to Cook Everythingto make these delicate French cookies. Sugar-dusted and flaky and with a toothsome bite, they're also a great way to use up leftover puff pastry.
We come across all sorts of great products in the SAVEUR office. This holiday season, we're sharing our picks for all sorts of gifts to give and receive. Here: Gifts for the cook, selected by associate food editor Kellie Evans.
Skip the microwave in favor of popping your own popcorn on the stovetop—it's just as fast, way more flavorful, and (in our opinion) significantly more fun. Senior editor Karen Shimizu walks you through a foolproof method.
From SAVEUR Issue #161 Herbed butterflake rolls, rich seafood chowder, succulent prime rib, braised cabbage and bacon—chef Mike Colameco's small family gathers for a big holiday feast on the New Jersey waterfront.