Wishing everyone a day of leftovers, naps, and fond memories of yesterday's feast and friends and family. We're still feeling thankful—especially for the glimpse at all of our readers' very delicious-looking Thanksgiving plates! Check out some of the highlights shared with us on Instagram via the hashtag #SaveurThx below.
FROM ISSUE #161
When I was growing up, I couldn't wait for Hanukkah. I looked forward to lighting candles on the menorah and to oil-crisped potato latkes topped with applesauce. But more than anything else, I yearned for the chocolate.
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side.
I’m a sucker for old-timey sweets, and Shane Confectionery in Old City, Philadelphia is about as antiquated as it gets: The shop has been dishing out handmade buttercreams since 1911, and when brothers Eric and Ryan Berley took over in 2010, they gave Shane a time-machine-like makeover, restoring the fleur-de-lis woodwork that frames the original display counters and returning the facade to its pre-war glory days by reinstalling curved glass display windows. The Berley brothers also introduced a new-old sweet to the Shane repertoire: clear toy candies, shiny molded treats made from a solution of corn syrup, sugar, water, and food coloring.
The Tohono O'odham is just one of many Native American communities across the country reclaiming a culinary heritage, returning to heirloom crops and wild foraged foods—and in the process, bringing back flavors nearly lost over the past centuries of cultural disruption. Here are six ways to savor the revival.
Creamy, buttery, and comforting, we always look forward to mashed potatoes at our holiday table. Here are our favorite variations, from a rich version made with crème fraîche to a vibrant sweet potato mash flavored with maple.