Traditionally, choucroute au poisson was a dish made in Alsatian riverside villages, but today restaurants throughout Alsace serve a version in which filets of flaky, white-fleshed fish such as pike perch are pan-fried or poached and served on a bed of choucroute and topped with a creamy riesling sauce. We found that trout works beautifully, too.
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.