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 »
Credit: Todd Coleman
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 »
Credit: Todd Coleman
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
Japanese cooking is unparalleled for its emphasis on fresh ingredients, light but lasting flavors, and time-tested techniques. From soy-marinated tuna to pickled daikon to grilled skewers of succulent chicken, here are some of our favorite Japanese dishes. See the collection »
Credit: Todd Coleman
Za'atar is a traditional mixture of sesame seeds, dried thyme, and spices used in Middle Eastern cooking. Added to a mayonnaise base, it makes a perfect dipping sauce for steamed artichokes. This particular version calls for sumac, an African spice that adds a bright lemony flavor to balance out the richness. See the recipe »
Credit: Jennifer May/Clarkson Potter
Traditionally, ricotta was made by reheating whey left over from the cheese-making process; these days it can still be made from whey or whey fortified with milk or cream (to increase the yield), or by extracting curds from whole milk, which is the norm in commercial dairies. The author Janet Fletcher's friend Rosetta Costantino led us to an easy method that produces the sweet, earthy flavor of old-world ricotta by combining whole milk with rennet, which consists of enzymes that act as a coagulant. Keep reading »
Credit: James Oseland
The intersection of food and poetry is a natural one: both are subjects that concern themselves with experience, memory, sense, and self. In honor of National Poetry Month, we've asked some of our favorite poets from around the world to share works—each poem in print for the first time overall or in English—that fuse the poetic with the edible. Our fifth poem is by Zhang Er, a Beijing-born poet who now lives in Olympia, Washington. In addition to having written four volumes of poetry, she is coeditor of Another Kind of Nation: An Anthology of Contemporary Chinese Poetry (Talisman House, 2007). Read the poem »
Credit: Ben Shadis
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