From SAVEUR Issue #156
I'd always thought of French mandolines, those precision slicing tools, as torture devices—bulky and burdensome with poor-quality blades quick to dull or rust. Their moveable parts made them hard, and even dangerous, to clean. I had all but given up on mandolines when I found the Kyocera Slicer. Beautifully simple with no moving parts, it's basically a lightweight, easy-to-wash plastic board with a comfy, slightly angled handle. Best of all, its double-sided ceramic blade lets you slice your carrots, potatoes, or cucumbers in both forward and backward motions, and is immune to rust and dulling.
Kyocera Slicer, $25 at kyoceraadvancedceramics.com
Duck legs are crisped in a skillet, braised, and then crisped again in this entrée from Off the Shelf, a film catering company. Udon noodles, oyster mushrooms, and bok choy round out the dish, while Thai chiles and a soy-ginger sauce strike a perfect balance between heat and sweetness. See the recipe »
Credit: Landon Nordeman
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 Michael Kiser of Good Beer Hunting, winner of Best Wine or Beer Blog »
Credit: Michael Kiser
With a flavor profile that can vary from dry to floral and fruity, this classic spirit plays well with all sorts of other cocktail ingredients. Here are our 28 favorite cocktails that feature gin as a principal component—from a light cucumber cooler to a spiced, autumnal pear collins. See the collection »
Credit: Todd Coleman
I never leave Australia without stashing boxes of Tim Tams away in my suitcase—that'd be one for the family, one for a friend, and three for me. These chocolate-coated biscuit sandwiches—ctwo porous chocolate cookies with cream in the middle—come in delightful, unexpected flavors like mint, honeycomb, and rum-raisin. They're so crisp and airy, it's shockingly easy to scarf them down. For the authentic Aussie experience, try a Tim Tam Slam: bite off opposing corners and dip one end in a cup of tea, then suck the liquid up through the biscuit like a straw. Say what you will, but it sure beats Twizzlers and Coke.
Arnott's Tim Tam Biscuits box of 9, $7.59 at amazon.com
From SAVEUR Issue #156
It's a cool thursday evening, and Paolo Vitale dodges his tiny Fiat through the cobblestone streets of Naples like it's an escaped bumper car. We speed past crumbling cathedrals desanctified by graffiti and 15th-century apartment buildings flying tattered flags of laundry from wrought-iron balconies. Tiny shrines are embedded into building walls. Jesus Christ is everywhere. No sleep on the flight from New York last night, and I'm experiencing that sort of anxiety codependent travelers like me are apt to feel when we leave home without someone who loves us. I start to worry I won't survive this ride, that I won't get to experience even one bite of the iconic food I've come here to eat—a food I consider part of my heritage. Keep reading »
Credit: Todd Coleman
Neapolitan pizzas, dishes from the Galilee, daiquiri variations, Sindhi classics and more—here are all 40 recipes from our May 2013 issue. See the collection »
Credit: Todd Coleman
A traditional British dessert, banoffee pie has its share of fanatics on this side of the pond, too. Banana slices, sticky toffee, and whipped cream are arranged in layers over a cookie-like crust, resulting in a dense, cool treat. Using crushed digestive biscuits and unsweetened whipped cream keeps it from being too sweet. See the recipe »
Credit: Maxime Iattoni
From SAVEUR Issue #156
One of the most amazing things I've ever eaten was at a potluck lunch. I was all of 19, an American traveler on my first visit to Indonesia, and the dish proved life changing. It was beef rendang, a specialty of West Sumatra, an Indonesian province with a celebrated cuisine, and it helped seal my fate as a person whose life's work would revolve around cooking and eating. Keep reading »
Credit: James Oseland
Commonly used in Asian cooking, fragrant lemongrass brings its bright citrus and herbal notes to everything from soups and marinades to salads and desserts. Here are our 16 favorite recipes with lemongrass, from classic hot and sour Thai soup to a sweet lemongrass syrup. See the collection »
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