May 24, 2013
Classic Cookies
Perfect for snacking or as part of a dessert spread, we've collected our favorite classic cookie recipes, from chocolate chip to flourless peanut butter.
Credit: Todd Coleman
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May 24, 2013
Friday Cocktails: The Rhubarb Fizz
Cambridge mainstay Fitzbillies has always been one of my favorite stops when I'm in England. I look forward to the reliable tea and Chelsea buns they're famous for, but on my most recent visit I noticed that the university town fixture has somehow changed—newer, fresher, bigger, brighter. Keep reading »
Credit: Todd Coleman
May 24, 2013
Meet the 2013 BFBA Winners: Simple Bites
We're blown away by the talent, passion, and intelligence of this year's Best Food Blog Awards winners, and learning the stories behind their blogs—how they became interested in baking, travel, and craft beer; what inspires them to write, photograph, and create delicious original recipes—makes us appreciate their work that much more. Get to know Aimée Wimbush-Bourque of Simple Bites, the winner of Best Cooking with Kids Blog »
Credit: Courtesy of Simple Bites
May 24, 2013
Spicy Yuba Stir-Fry with Edamame
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City. See the recipe »
Credit: Todd Coleman
May 23, 2013
A Tree Grows in Oklahoma City
There is an old American Elm in downtown Oklahoma that grew up across the street from where the Alfred P. Murrah Federal Building stood on April 19, 1995. The Murrah Building was taken in an act of terrorism, but that elm still stands. We call it the Survivor Tree. Having withstood mankind at its worst, the tree now stands taller than ever, and marks the point where mankind at its best began to rebuild and recover. The day of the Oklahoma City bombing may be the worst day in our city's history, but the months that followed are chocked full of its best days. The Oklahoma City that has blossomed since that terrible day is the result of a collective resolute focus on recovery. In 1995, we learned how to dust ourselves off and get up. Keep reading »
Credit: Zach Nash
May 23, 2013
American Barbecue Side Dishes
Whatever your choice of main course, these 25 classic side dishes just might steal the show: Hush Puppies from North Carolina, Tennessee-style mustard coleslaw, Kansas City cheesy corn casserole, Memphis-style barbecue spaghetti, and more—pack one up to bring to a potluck, or serve them all at once. See the recipes »
Credit: Todd Coleman
May 23, 2013
Papa's Favorite Poison
From SAVEUR Issue #156
Years ago, I had little use for the daiquiri. I regarded it as a fruity, frothy, adolescent concoction, made for injudicious college drinking and the "specialty cocktail" page at chain restaurants, all too often impregnated with artificial colors and flavors. Then something changed: Mixologists rediscovered the drink. Using careful techniques and artisan rums, they started pouring daiquiris of beauty and of balance. How could a cocktail I once dismissed as garish be able to clean up so nicely? It simply went back to its roots. As I found out when I looked into the matter, the daiquiri in its inaugural incarnation possessed a dignity and purity to match any libation. Keep reading »
Credit: Michael Kraus
May 23, 2013
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
Honey and balsamic vinegar are the sweet and sour agents in these Italian-style grilled pork chops, which pair well with stewed sweet peppers. See the recipe »
Credit: Michael Kraus
May 22, 2013
Operation BBQ Relief
SAVEUR has been spending some time in the Heartland lately, growing to love the region's warm hospitality and pioneer mettle. So when tornadoes swept through Oklahoma several days ago, the disaster hit close to home. While the Red Cross responds with blood donations and the Salvation Army with water and supplies, we're glad that comforting, just-made plates of smoked pork will also be arriving on the scene to revive the spirits of our Oklahoman neighbors, thanks to Operation BBQ Relief. Keep reading »
Credit: Operation BBQ
May 22, 2013
One Ingredient, Many Ways: Mustard
Virtually every refrigerator, whether a well-stocked Sub-Zero or a college dorm mini-fridge, has one thing in common: a bottle of mustard. The sharp yellow condiment has become an essential part of American cuisine, slathered on foods from soft pretzels to hot dogs and stirred into dressings and marinades. So beloved is the piquant sauce that there's an entire museum in Wisconsin dedicated to it, housing over 5,000 bottles of antique and contemporary mustards hailing from more than 70 countries—a testament to its worldwide popularity. Keep reading »
Credit: Helen Rosner
