While working on our June/July 2013 grilling issue, we discovered a whole world of specialized gear that has us excited to fire up the grill. From an oyster rack to the best basting brush to wood planks that add a smoky touch, these are our favorite tools for the perfect cookout. See 15 great grilling tools »
Credit: Todd Coleman
Pasta may be our go-to comfort food in cold-weather months, but we love simple, light variations in the summer too. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh seafood and the market's bounty of vegetables and backyard herbs. See the collection »
Credit: Todd Coleman
With his love for beer stemming from childhood and work at many breweries, Phil Leinhart explains what it means to perfect the process of brewing beer for Brewery Ommegang. His keen attention to details has earned the recognition of other brewers, so much so that he’s teamed up with some to create a new blend for SAVOR: An American Craft Beer & Food Experience.
Get to know Phil Leinhart of Brewery Ommegang»
From SAVEUR Issue #157
There's more to skewering a kebab than just those long, stainless steel skewers we all have kicking around in our kitchen drawers. Here, we share 8 of our favorite skewers, from a two-pronged bamboo skewer that holds round ingredients in place to a curved skewer that clips to the edge of the grill, right above the hot coals. See our tips for skewering kebabs for the grill »
Credit: Todd Coleman
From SAVEUR Issue #157
In countries surrounding Eurasia's Caucasus Mountains, people have been cooking their meat on swords, sticks, and skewers over an open fire for eight centuries. My Russian family keeps the tradition alive each summer, balancing skewers of marinated lamb shoulder and onions over coals on a mangal, a grateless grill. We serve them traditionally, slathered in salty, tangy sauces, which perfectly complement the richness of the meat. Keep reading »
Credit: Todd Coleman
These potato pancakes, fragrant with cilantro, turmeric, saffron, and garlic, make a wonderful side dish or snack. Pair them with a cool cucumber yogurt sauce. See the recipe »
Credit: Anna Stockwell
• I love The Little People Project, the street art series that places tiny figurines in unexpected set-ups in public spaces. Photographer Christopher Boffoli has taken a similar idea and combined it with food: his photographs, featured on Colossal, of figurines scaling rock candy and harvesting salt from the tops of salted caramels [pictured] is a delightful play on scale. —Laura Sant
Credit: Christopher Boffoli
I was invited to witness a regatta in Barbados a few weeks ago, closely trailing the racing yachts from a giant, bar-equipped catamaran that would sail the calm waters of the island's Caribbean coast. The morning dawned clear, but by the time I arrived at the Bridgetown port to board our boat, I looked up at the rolling clouds casting a gloomy shadow over the town's colonial buildings and, even though my sailing knowledge is limited, I had a feeling it would be an eventful race. Keep reading and see the recipe »
Credit: Laura Sant
I love the impeccable floral fragrance that strawberries give off when just plucked, fresh from the soil. Any home preservationist would want to try to hold on to that perfect bite of early summer as long as possible—and with time and a little bit of sugar, we can. My go-to method of late is a versatile strawberry-chile syrup, which pours real berry flavor both in the kitchen and at the bar, adding a sweet-spicy bite to drinks, desserts, pan sauces, and vinaigrettes long after strawberry season is over. Keep reading »
Credit: Laura Sant
From SAVEUR Issue #157
Driving down the Carretera Transístmica in Panama, I caught a whiff of smoke. Around the bend, a young woman swathed in billowing smoke caught my eye as she tended the grill outside a restaurant. Hypnotized, I pulled over and approached the cinder-block building as a dozen people, who I found out were her family members, looked on skeptically. This restaurant was their life, and after I complimented the char and aroma of the grilling chicken and asked for a taste, they warmed up to me. Keep reading »
Credit: Todd Coleman
North African cuisine draws inspiration from European, African, and Arabic culinary traditions. From the tagines of Morocco to the harissa-spiced dishes of Tunisia, these flavor-packed recipes are perfect for any occasion. See the collection »
Credit: Todd Coleman
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
