In this issue
Issue #135
by Susan Spicer. When you cook with lemon basil, people ask what it is because it's reminiscent of basil, but it's kind of unusual. It has a superbright, lemony flavor that mixes nicely with chives and tarragon and dill and frisée in a salad.
"Sweetbreads…what are those?" I wondered. I pictured the Portuguese rolls the corner bakery in my neighborhood sometimes sold. I couldn't have been more wrong.Keep reading »
Visiting Cairo, chef Anita Lo is captivated by koshary, a vegetarian mixture of toasted pasta, rice, lentils, chickpeas, and fried onions doused in flavorful sauces.
Rabbit is a great starting point for cooks looking to extend their repertoire to butchering. All you need is a small, sharp paring knife and kitchen shears — and a rabbit.
When you hard-boil as many eggs as we did to test deviled egg recipes for the SAVEUR 100, you start to wonder what the best way is to peel the darned things. So we figured it out!
After a knife, there is no tool in a cook's hand more often than a spoon—for stirring, saucing, portioning, and, of course, tasting. One spoon boasts more passionate partisans than all others: the Gray Kunz spoon.
A step-by-step gallery for making Sara Moulton's French apple tart, in which uniform apple slices are fanned out in spirals that mimic the petals of a rose.
How to cook eggplant and salting eggplants for roasted eggplant recipes, with photos.
From SAVEUR Issue #135
by Oriol Balaguer
I use all kinds of materials in the kitchen—some very simple, some extremely high-tech...Keep reading »
From SAVEUR Issue #135
by Pierre Gagnaire
There is a place off the coast of Brittany, on Belle-Île, called Le Contre-Quai.Keep reading »
