Consider the oat. There is oatmeal, of course—the warm, nubby porridge that has powered generations of early-risers. There are oatmeal cookies, which offer textural variation from the standard chocolate chip; there is hearty, oat-encrusted bread; there is toasty granola and its raw cousin, muesli. And yet for a cereal grain that stands at the center of so many iconic foods, oats somehow play second fiddle to other, trendier grains like quinoa or farro—confined to the breakfast table or overlooked entirely. Keep reading »
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Most commonly called on to add flavor and structure to desserts, almonds' mild, sweet taste makes them great in a variety of recipes. From a gluten-free spin on crab cakes to traditional biscotti, here are 12 of our favorite recipes that incorporate almonds. See the recipe collection »
Our April 2013 issue revisits classics like cordon bleu and egg foo yung, explores the myriad possibilities of rhubarb, includes house recipes from iconic restaurants in New Orleans, and features authentic dishes from the Republic of Georgia; we've gathered them all here. See the gallery »
A classic burger and fries menu, updated: hearty quinoa burgers with roasted red pepper relish, sweet potato fries, homemade sesame buns, and fresh vegetable sides will please vegetarians and burger devotees alike. See the menu »
Mussels and Norwegian salmon are poached and served in a subtly rich butter sauce flavored with white wine, vermouth, and bright saffron. Serve this dish with plenty of crusty bread to soak up the broth. See the recipe »
From a simple and satisfying pasta with grilled artichokes to a filet of cod over bright pea purée, these twelve dinner dishes show off the best of fresh spring produce. See the gallery »
In SAVEUR's ongoing mission to chronicle a world of authentic cuisine, we find what we're looking for more and more in one place: online. Of the tens of thousands of nominations that came in this year—blogs great and small, visual and textual, humorous and profound, technical and amateur, exuberant and austere—we found not just great writing, great photography, and a great commitment to the importance of food to storytelling and community-building, but also some blogs that truly spoke to us. We're thrilled to shine a light on the sixty-eight unique blogs that are finalists in the fourth annual SAVEUR Best Food Blog Awards—and even more delighted to announce the winners in each category. See the winners »
Italy may be the destination for countless romantic fantasies, but I arrived in Emilia-Romagna alone, nursing a bruised heart from a recent uncoupling. The portico-covered cobblestone streets and towering Medieval frescoes tried their hardest to woo me, but I am the type who seeks solace in food, not scenery.
Few regions in Italy are better are better suited to eating your feelings in than Emilia-Romagna. Nicknamed la grassa ("the fat") for its production of gut-busting regional specialties like mortadella, tortellini and ragu, Emilia-Romagna will happily cradle its visitors in calories. But although I'm generally not self-conscious about dining alone, the freshness of my heartbreak, combined with a shoddy grasp of Italian, left me sensitive about lingering solo for too long. Waiters gave me strange looks when I said no one would be joining me in sidewalk cafes. One busboy shook his head and took away my bread bowl. My confidence shot, I began looking for a meal that would nurture on all levels, laced with comfort as well as Parmesan. Keep reading »
Bright and fruity salsa verde is made thick and luscious with the addition of fresh avocado. In this video, Iliana de la Vega, chef-owner of El Naranjo Restaurant in Austin, Texas, shows us how to make the condiment in a blender. She recommends serving salsa verde con aguacate tableside with just about any dish, though it's especially delicious with roasted pork or tacos carne asada. Watch the video »
I have a new favorite morning yogurt dish: Bambu's coco mini bowl. Made out of reclaimed coconut shells are hand coiled with small strips of bamboo and finished with a layer of food safe, waterproof lacquer that comes from the cashew tree (who knew?). My four mini bowls are in daily use in my kitchen, where they keep prepped vegetables in place or act as perfectly-sized snacking bowls. Their light weight and small size (approx. 4 x 2 inches) also makes them ideal to pack for picnics. And the best part: the set's four different colors means I can choose a bowl based on my daily mood. Right now, I'm feeling the cobalt blue.
Coco Mini Bowl (set of 4), $48 at bambuhome.com