SAVEUR.COM TEAM



The Feed

May 22, 2013
Diner City
by Keith Pandolfi

From SAVEUR Issue #156
One of the things I've always loved about my hometown is its devotion to local diners and dives. Along with Tucker's Restaurant, my favorites include The Echo (3510 Edwards Road; 513/321-2816) in Hyde Park, on Cincinnati's east side. Opened in 1945, it's the kind of joint where waitresses are apt to stick around for a quarter-century or so, and where you can linger over corned beef hash, homemade pies, and satisfying meat loaf dinners. Keep reading »

Hathaway's Cincinnatti Credit: Ryan Kurtz
May 22, 2013
Master Class: Roberto Caporuscio Makes Neapolitan Pizza

In this video, Roberto Caporuscio, chef and owner of New York's Don Antonio by Starita, makes Neapolitan pizza—as he says, "the only pizza in the world." Caporuscio masterfully prepares a classic pizza Margherita using techniques that bring out the best in Italy's primary ingredients: bright tomato sauce, fresh mozzarella so rich you can taste the milk inside, and sweet leaves of basil, all on top of a pillowy, chewy, perfectly-blistered crust. Watch the video »

editorial bundle
May 22, 2013
Menu: A Memorial Day Picnic

Maximize your time outdoors this Memorial Day weekend with a picnic-friendly spread of two-ingredient sandwiches, marinated sides, classic chocolate chip cookies, and a fruity beer cocktail that's a spin on the classic shandy. See the menu »

Easy sandwiches Credit: Helen Rosner
Related Topics:
May 22, 2013
Sweet Coconut Desserts

From classic coconut cake to Thai-style ice cream sandwiches, these 20 recipes showcase the versatility of the delicately sweet and creamy coconut. See the recipes »

Lamingtons Credit: Penny De los Santos
May 22, 2013
Lahmacun (Flatbread with Lamb and Tomatoes)

These chewy Turkish flatbreads are spiced with garlic, parsley, cayenne, cumin, paprika, and cinnamon; bake them on a heated pizza stone in the oven so that the crust and topping cook evenly. See the recipe »

Lahmacun (Flatbread with Lamb and Tomatoes) Credit: Todd Coleman
Related Topics:
editorial bundle
May 21, 2013
The Building Blocks of Pizza
by Keith Pandolfi

From SAVEUR Issue #156
A true Neapolitan pizza is the sum of its simple but sublime parts: dough, tomato sauce, cheese, and heat. In Naples, pizza makers have the best of each element to work with. Keep reading »

mozzarella cheese Credit: Todd Coleman
May 21, 2013
French Fries and Onion Rings

From shoestring potato fries to thick-cut onion rings, here are our favorite fried accompaniments to a homemade burger. See the recipes in the collection »

French Fries and Onion Rings Credit: Todd Coleman
May 21, 2013
Mighty Mozzarellas

We worked our way through pounds and pounds of mozzarella for this issue, including authentic mozzarella di bufala from Italy; the milky, creamy fior di latte praised by pizzaioli in Naples; and cows' milk mozzarellas made in the U.S. Some were sturdy and smoky; others ethereal globes in saltwater brine. All brought wonderful textures and flavors to our pizzas. Here are 12 of our favorites. See the gallery »

mozzarella cheese Credit: Todd Coleman
May 21, 2013
Mixstrology: Gemini
by Patricia Clark Hippolyte

Welcome to Mixstrology, SAVEUR's monthly series where astrologist/bartender Patricia Clark Hippolyte provides a cocktail prescription for each sign of the zodiac. This month: Gemini.

Gemini begins on May 21, and in keeping with the season, I propose you make your witty self a drink that is light, airy, childlike, and fueled by hints of spring. This cocktail should leave you wanting more, even after the two I'd recommend you drink straight down—one for each of your twin personalities. Read more »

Mixstrology: Gemini Credit: Ben Shadis
editorial bundle
May 21, 2013
The Guide: 8 Pizzerias in Naples, Italy
by Keith Pandolfi

From SAVEUR Issue #156
Thinking about traveling to the birthplace of the world's favorite food? Check out our picks for where to eat and stay in Naples. See the travel guide »

map of naples Credit: The Map Factory