To celebrate our 150th issue, we present this special collection: 150 fabulous, classic recipes from around the world; recipes that speak to the timelessness and scope that are the essence of SAVEUR. Twenty-five of these recipes have appeared in previous issues in our Classic column, and it's a rare pleasure to revisit these moments past. But the lion's share came to use from some of our most trusted contributors, a group as eclectic as the foods themselves. We're certain that when you see these recipes, you'll want to start cooking right away. Because you, too, experience the world food first. As SAVEUR evolves—as we all evolve as cooks and lovers of good food—that fundamental truth remains.

Greg Smith
Cheryl
A print + digital subscription would be a nice option. As a print subscriber it'd be nice to have access to digital, even for a little more $$, but not two subscriptions or needing to buy a whole issue for what's not in the print version.
My favorite food recipes/food cultures/food travel/food history magazine.
Here's to the next 150 and thanks.
Happy Anniversary on your 150th issue. Amazing!
Onions are but one of the many picks of vegetables added to the stew (In fact they're strictly avoided for any auspicious religious occasions). Sambhar Has NOTHING in common with Garam Masala (in fact the 2 spice blends do not even intersect as far as cuisine is concerned). I'm surprised that an esteemed magazine like Saveur would actually print such an ignorant description of a dish.
Beautiful work Saveur. 150 issues and counting
Are you going to print all 150 recipes in a cookbook?
Where the kidney pie and lambs brains? That the league I put this list in. Thanks, but no thanks, awful garbage.
Thanks!
I've been getting Saveur since 1990. I'll never be without it. Storage has been an issue. I love the fact that I can just get on line and you're there at my fingertips!! I still keep all my Saveur Mags.though. One of my most favorites is the issue on Saffron. It was way back in the early 90's I know where that copy is at all times!
I know a lot of hard work went into producing this feature and it is a shame that a lot of it simply won't be seen.
Robert Hayes Halfpenny