If you're a Jets fan, like me, there's nothing super about the upcoming Super Bowl: the hated Giants playing the despised Patriots? It's like a recurring nightmare—we had to suffer through the same game just four years ago! Back then, I survived by focusing on the food and drink. Well, mostly the drink, and this year the survival plan is the same. On hand will be chavelas, beer-based cocktails that hail from Mexico (they're part of the country's great tradition of cervezas preparadas — prepared beers). Keep reading »
• Step aside, maple trees: birch sap wine is on the menu. [UK Guardian]
• You're never too young to change the food world! This 3½-year-old charms a grocery chain with her adorable moxie. [Grubstreet]
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Photo: Chichacha/Flickr
Last year, we published 485 recipes in the pages of SAVEUR over the course of 9 issues. While every recipe we run is tested and tested again, there are some dishes every year that we bring out of the test kitchen and into our homes, making them in our own kitchens well beyond the issue's newsstand dates. Executive editor Dana Bowen brings the banana pudding from issue #139 issue to potlucks and picnics, while associate food editor Ben Mims declares the 2011 SAVEUR 100 recipe for koshary "nothing short of the best dish in the world." Take a look at all the SAVEUR editors' picks for their favorite recipes from the pages of our 2011 issues. Keep reading »
A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. The recipe is based on one in The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (W. W. Norton, 2010).See the recipe »
Gorgeous photos? Check. Engaging writing? Check. Seriously inspiring recipes, tips, and culinary curiosity? Check, check, and check. The best food blogs all seem to have a lot in common — but what separates them out are the strong personalities behind them. In our Sites We Love series, we sit down with some of our favorite bloggers to find out how they do it — and why it's as much fun for them as it is for us.
This week's site we love is Milk &Mode, where Carol Han shares delicious and easy recipes suitable for any young working urbanite, paired with inspiring on-trend style advice. She's proving firsthand that good food and style go well together. See what Carol has to say about her site »
Photo: Carol Han
From SAVEUR Issue #144
Beurre manié is one of the best ways to thicken a sauce or a soup, period. This fancy-sounding mixture—it means kneaded butter in French—is incredibly simple to make and equally easy to use. Just rub enough flour into softened butter to make a thick paste; then whisk in little bits of the paste to finish a pan sauce for, say, shrimp scampi or a roast turkey, or to enrich a seafood chowder. Keep reading »
For the month of October, when the State Fair of Texas draws three million people on the edge of downtown Dallas, he pulls into a parking lot each morning at 7 a.m. and begins his mad dash. Transferring boxes of prepared food from his off-site kitchen to his two booths, taking inventory, stocking whatever he missed, hauling trash, replacing rubber floor mats — these are the often overlooked jobs that come with being the boss of his 10-year-old operation. "You thought I showed up for a few hours and signed autographs?" he asks, flashing a warm smile, when I visit him to see what goes on behind the magic. "Not quite. It's all hands on." Keep reading »
In this recipe for Soupe aux Champignons et Riz Sauvage à l'Érable, rich, creamy soup is balanced by the addition of hearty grains and sweet maple syrup.See Recipe »
Photo: Landon Nordeman
New York's MoMA Store is, to me, a personal design haven, and my latest excursion didn't disappoint — I came across a tea stick infuser that trumps all other tea-to-water conveyance mechanisms I've found. It combines the fun of a swizzle stick with a the utility of a standard infuser, resulting in a vehicle for loose tea that's exceptionally easy to use, and on top of that, with an appealing modern and streamlined look.
Tea Stick Infuser, $24 at
Momastore.org
A friend once said to me, "If you ever want to confirm the existence of miracles, just look at a sliced red onion." I immediately fell for the idea that, when paid the proper attention, a fruit or vegetable could be so extraordinary — so arresting in its beauty — that it evokes a sense of the sacred. After that, I started noticing "miracle produce" everywhere, from Romanesco cauliflower with its fractal-shaped florets, to the thin fuchsia rings of a chioggia beet, and, most recently, blood oranges. Keep reading »
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