If you can't decide what to eat or just want to have it all, going with a chef's tasting menu can satisfy both your curiosity and your appetite. Although tasting dinners can often stretch on for up to ten courses, lunch tastings tend to be briefer affairs. However, with a bit of creativity—and very little cash, it turns out—a savvy diner can enjoy five fantastic courses in two different stellar New York restaurants for less than $60.
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Yesterday marked the beginning of summer with the summer solstice, and we’ll be celebrating with a night of grilling and cocktails by the Hudson River. Fifteen of our favorite chefs will serve up some of their signature grill dishes, from flatiron steak to jerk chicken. Even if you can't join us, you can grill along with us from home with these mouthwatering recipes from our special guest chefs.
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Recently, Rand Morrison, the executive editor at CBS's Sunday Morning, along with his colleagues Edward Forgotson, Judy Hole, and Robin Sanders, were scheduled to drop by the SAVEUR offices for lunch. The weather that day was grim, and our editor-in-chief, James Oseland, wanted the lunch to be one that would do what SAVEUR does best: comfort people through food.
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Sweet peas are prized in many parts of Italy, but many think the sweetest come from Peseggia, a town north of Venice. The peas grown there are so tender that even the princess in the "Princess and the Pea" fairy tale would have felt comfortable with them.
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Standout dishes from markets around the world, from razor clams in Barcelona to caramelized bananas in the Philippines.
A well-stocked market is a visual feast, as much art exhibit as it is commerce.
All around the world, people preserve the season’s bounty by turning market produce into pickles that can be enjoyed year-round.
Throughout Southeast Asia, cooks use tart, unripe mangoes to make everything from salads to curry dishes.
These classic preparations can all be made with relatively inexpensive extra-virgin olive oils.
