May 15, 2013
Recipes from the Galilee
From tahini-drenched charred eggplant to sweet cheese phyllo pastry, these Israeli recipes from the Galilee are rich, vibrant, and delicious. See the photo gallery »
Credit: Todd Coleman
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May 16, 2013
Arugula and Pistachio Pesto Quiche
Bright, sweet pesto and peppery arugula are a perfect pair in this creamy, rich quiche. See the recipe »
Credit: Yossy Arefi
Credit: Todd Coleman
May 15, 2013
The Promised Land
From SAVEUR Issue #156
by Gabriella Gershenson
About an hour outside of Tel Aviv, driving north toward the Galilee, the land tells me I am getting closer to my destination. I see neat plots of banana plants and rows of avocado trees. I pass hardy date palms and fish farms with shallow rectangular pools. A stop at a gas station reveals a carob tree growing next to the parking lot and tufts of za'atar, a type of wild thyme eaten throughout the Middle East, sprouting from the curb. When I enter the Upper Galilee, subtropical hills and valleys give way to a rocky green vista of olive trees with gnarled, ropy trunks, which could be hundreds of years old. It's good to be back. Keep reading »
Credit: Eilon Paz
May 15, 2013
Puddings and Custards
From rich, dark chocolate pudding to a light banana and tapioca soup, these pudding and custard recipes will soothe any sweet tooth. See the collection »
Credit: André Baranowski
May 15, 2013
Pizza-Perfect Heat
From SAVEUR Issue #156
by Kellie Evans
The biggest difference between making pizza in a pizza shop and making one at home is the oven. The woodburning types you'll find at most Neapolitan pizzerias burn steadily at temperatures from 750 to 1,000 degrees Fahrenheit—temperatures at which the pizza cooks in a minute, resulting in crusts that crackle but stay pliant, mozzarella that remains milky, toppings that stay fresh, and tomato sauce that retains its raw brightness. Below are two methods we devised to reliably hit these volcanic temperatures at home. Keep reading »
Credit: Todd Coleman
May 15, 2013
Meet the 2013 BFBA Winners: Green Kitchen Stories
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 David Frenkiel of Green Kitchen Stories, the winner of Best Special Diets Blog »
Credit: David Frenkiel
May 15, 2013
Menu: A Neapolitan Pizza Dinner
Bring the heart of Naples home with this menu of classic pizza recipes: a pie topped with Mortadella, mozzarella, and a buttery pistachio pesto; pizza stuffed with earthy mushrooms; and a spread of salads, appetizers, and Italian-inspired drinks. See the menu »
May 15, 2013
Softshell Crab Dishes
Crunchy, succulent softshell crabs are delicious served à la meunière, in sandwiches with rémoulade, or grilled and accompanied by a jicama salad. See the collection »
Credit: Maxime Iattoni
May 15, 2013
Dutch Baby Pancake
This sweet pancake starts on the stovetop and then gets transferred to the oven, which gives it a puffy, light texture. Dust with powdered sugar and serve with any kind of fruity jam, preserves, or marmalade. See the recipe »
Credit: MacKenzie Smith
May 14, 2013
Chicago: The Peninsula
There are plenty of places in Chicago where you can sit down to an exceptionally delicious dinner. There are plenty of hotels in Chicago where you can open the door to a well-appointed room with sweeping views and the kind of bed you can sink into like a deep, fluffy dream. But for a city of such exquisite meals and comfortable accomodations, I've found a surprising shortage of places that play host to both—the city is not, on the whole, the best place to go looking for a hotel where you also want to stay and eat.
There is, however, at least one notable exception: For years, the venerable Peninsula Hotel has attracted Windy City visitors with its in-the-thick-of-it location, its top-floor swimming pool in the clouds, its gilded guestrooms, its beautifully formal afternoon tea—and Avenues, the white-tablecloth restaurant whose wildly ambitious, chef-driven tasting menus springboarded the careers of Chicago culinary superstars Graham Elliot Bowles and, after him, Curtis Duffy. Read the full review and area guide »
Credit: Courtesy of The Hongkong and Shanghai Hotels, Ltd
