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May 13, 2013
6 Traditional Sindhi Recipes

For Sindhi people living in India, cooking provides a vital connection to their homeland. Families uprooted from their place in the Indus Valley carry their home with them, in dishes like pohp batalu jo pulao (spiced rice with dates and fried potatoes), rich chickpea flour dumplings, and crispy twice-fried potatoes. See 6 traditional Sindhi recipes in the gallery »

6 Traditional Sindhi Recipes Credit: Ariana Lindquist
May 13, 2013
A Hunger For Home
by Kaumudi Marathé

From SAVEUR Issue #156
Growing up, I moved all over the world with my parents, professors who went wherever the jobs were. Before settling in Los Angeles at 26, I never lived in one town for more than a few years, and I felt rootless. Food became a way for me to connect the dots between the places I had been and the ones I was going to. I'd known no one else who felt similarly—until I met the family of my husband, Sanjiv Bajaj. The Bajajs are Sindhi, a people from the Sindh in the Indus Valley, a northwest corner of the Indian subcontinent that became part of the newly formed Pakistan after independence from the British in 1947. While many Sindhi Muslims remained in the Sindh afterward, most Sindhi Hindus headed into India, never to return. Keep reading »

A Hunger For Home
May 13, 2013
Saganaki Bites with Sun-Dried Tomato Tapenade

In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese cubes in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries. See the recipe »

Saganaki Bites with Sun Dried Tomato Tapenade Credit: Maxime Iattoni
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May 12, 2013
Weekend Reading: Food Cut in Half, Next's Menu Trailer, and More

• I'm fascinated by these impossible-looking photos of food cut in half, a collaboration between photographer Beth Galton and food stylist Charlotte Omnès [pictured]. The article on Feature Shoot gives a clue as to how they achieved some of the surreal images (gelatin to firm up the liquid in the soup cans, for example), but for others I'm left to speculate (plexiglass for the iced coffee? Beth and Charlotte, don't leave us hanging!). —Laura Sant

• A whimsical fashion spread from Copenhagen-based magazine Bitchslap pairs Danish designs with a variety of smørrebrød (the national open-faced sandwich) that complements each look. It's cool, it's fun, and I'm not sure whether it compels me more to go eat or go shopping. —Gabriella Gershenson
See more links »

Weekend Reading: Food Cut in Half, Next's Menu Trailer, and More Credit: Courtesy of Feature Shoot
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May 11, 2013
10 Perfect Champagne Cocktails

There's a reason we often describe a joyful personality as bubbly, effervescent, or sparkling—there's just something about those little bubbles that lift the spirits. These 10 fruity champagne cocktails are perfect for spring brunches, Mother's Day dinners, or just an afternoon tipple. See all the cocktails »

10 Perfect Champagne Cocktails Credit: Maxime Iattoni
May 10, 2013
Friday Cocktails: Fizzy Lifting Drink
by Kellie Evans

When I was young, the quickest way for me to get into a ravenous state of gastronomic longing was to watch Willy Wonka and the Chocolate Factory, the 1971 fantasy musical about a lonely chocolatier and the hapless children he squired through a tour of his factory. From a chocolate river, to chewing gum that made you feel like you'd eaten a full roast-beef dinner, to wallpaper that tasted like fruit (sadly, despite my checking for it, my parents' Virginia home did not have this feature), the wonders of Willy Wonka's world sent me spiraling into fantasy.

See the recipe for Fizzy Lifting Drink »

Fizzy Lifting Drink Credit: Helen Rosner
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May 10, 2013
The Beauty of the Classic Diner Breakfast
by Laura Sant

There's something deeply ritualistic about eating breakfast in a diner—whether it's at breakfast time or not. Sitting down to a formica countertop, whether it's in the first moments of an early day or the dreamy, fluorescent-lit finale of a late night, we know exactly how we want the plate to look—no looking at menus required. When the subject of diner breakfasts came up in the SAVEUR office not too long ago, it set off a flurry of conversation: in-office debates on the merits of rye vs. white toast, which little packets of jelly are acceptable (and how many), and whether the better sausage choice is links or patties. Clearly, for all its universality, a diner breakfast is a deeply personal and particular thing. Keep reading »

diner breakfast Credit: Laura Sant
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May 10, 2013
Pancake Toppings

These 8 sauces, syrups, chutneys, and spreads make sweet additions to your morning pancakes—but also try them spread on toast or waffles, swirled into yogurt, and spooned onto ice cream. See the collection »

chocolate chili gravy Credit: Yossy Arefi
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May 10, 2013
The Versatile Egg Sandwich
by Tara O'Brady

I never get tired of egg sandwiches. They run the gamut from light to hearty, rustic to refined: I love a good diner-style western omelet on toast, but I'm just as likely to crave dainty tea sandwiches layered with crisp watercress, sliced cucumbers, and mashed hard-boiled eggs. As long as I have eggs, bread, and maybe some greens on hand, a great meal is just minutes away: I toast the bread, braise some kale or leeks—whatever's in the crisper—and poach a couple of eggs for a sandwich that comforts morning, noon, or night. See the gallery of egg sandwich variations »

Chicken and Egg Club Sandwich Credit: Tara O'Brady
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May 10, 2013
French Toast, Pancakes, and Waffles

For a weekend brunch or special breakfast, it's hard to beat a steaming-hot stack of fresh-griddled pancakes dotted with butter and drizzled in maple syrup—or a rich homemade waffle, or maybe a stack of sweet-savory French toast. Whatever form you like your morning meals to take, there's sure to be something to suit every taste in these recipes for pancakes, waffles, and French toast. See the recipes »

Shopsin's Pumpkin Pancakes Credit: Todd Coleman