In this issue
Issue #136
Add meringue to custardy tapioca pudding once it has cooled for an extra-fluffy dessert.
Traveling to Sicily for Easter week is a special time: there's a special energy in the air. You feel it in the markets, where butchers are busy trimming baby lambs for all the family feasts; at bakeries, where shoppers stock up on colorful breads adorned with eggs; and in the streets, where at any given moment you might catch a chord of distant music from one of the many processions moving through town.
A collection of all the recipes published in the March 2011 issue of SAVEUR Magazine.
Coffee that is roasted with fire and smoke from different types of wood to create unique flavors.
Japanese "scotch style" whiskeys are a creamy and mellow alternative to traditional, Scottish whiskey that pair well with almost any food.
Sicily is home to one of the most fascinating, and delicious, cuisines in all of Italy. Nancy Harmon Jenkins pays tribute to the talented home cooks who make everything from cannoli to caponata on this unique island.
Inspired by local food movements, craft distilling of vodka is exploding in the United States.
From SAVEUR Issue #136
by Roberta Corradin
Sicily may appear to be the place that time forgot, but it actually lays claim to some of Italy's most creative chefs. It all began in the mid-1990s, when a handful of winemakers in the Mount Etna region, who had long sold their wine to be blended with French and Piedmontese reds, started focusing on their own bottles. Before long, international wine buyers and journalists began finding their way to the southeastern part of the island, where a quiet culinary revolution was under way.Keep reading »
We explore the origins of the popular spinach and egg brunch dish, Eggs Florentine.
Nick Malgieri always dreamed of becoming a pastry chef. He tells the story of authentic Sicilian sweets, with history, descriptions, and recipes.
Jocelyn C. Zuckerman writes about how in a town in northwest Haiti, putting good food on the table is both a serious business and a reassuring ritual.
Italian wild cherries of Emilia-Romagna are preserved in a rich syrup to make amarene: candied cherries with a flavor that is both sweet and scrumptiously bitter.
The best way to understand the importance of seafood on the Sicilian table is to visit the fish market in Catania, which is as old as the ancient city itself.
This ancient isle is home to one of the most fascinating— and delicious— cuisines in all of Italy. From cannoli to caponata, sparkling fresh seafood to stellar wines, talented home cooks to creative restaurant chefs, we pay tribute to everything that makes this place so unique.
