In our April 2009 issue, our executive food editor, Todd Coleman, wrote about his love for Marlow & Sons, a local restaurant adjacent to his Brooklyn neighborhood. We featured the restaurant's chocolate caramel tart on our cover: oozing caramel topped with a solid layer of chocolate and sprinkled with sea salt. Continue...
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Right now at farmers' markets and grocery stores across the country, we’re confronted with a dizzying array of pumpkins and squash. The typical reaction breaks down into three stages. Continue...
For many children, Christmas wouldn't be complete without the preparation and presentation of a plate of cookies, or even a bowl of candy, for Santa. In Sweden, as we learned recently, children put out rice pudding before going to bed on Christmas Eve. Continue...
A winter luxury, oranges have made their way into the toes of Christmas stockings since before World War II. As rare and delectable mid-rations treats, the fresh fruit signaled prosperity and the hope of a brighter future. Continue...
Gingerbread's a pretty loose term once you do some research. It can refer to cookies, cakes, houses, molasses, icings, and even a bed and breakfast in New Jersey, dripping with gingerbread trim. Continue...
I am Jewish. And in New York, where I live, many folks who aren’t Jewish consider themselves Jewish-ish if they speak a little Yiddish, eat some chopped liver, spin a dreidel, or cook a latke—or potato pancake. Continue...
Smart home cooks who find themselves in the frantic throes of holiday baking turn to the basics when they need a surefire hit. Christmas office party right around the corner? A plate of cookies never fails to please. Continue...
We usually eat whipped cream on top of pies and tarts during the holidays, and sometimes we like to spice it up with flavors like maple syrup or cinnamon. But rarely does fluffy whipped cream take center stage in a dessert. Continue...
I have never seen someone go quite as gaga over farmers’ market fare as one stately German ex-pat did recently at the Union Square Greenmarket in New York City when she spied a display of quark. Continue...
Here at SAVEUR, we love anything sweet that comes out of the ovens of our test kitchen. For the next 12 days, we'll be highlighting festive recipes that will brighten your holiday dessert table. Continue...
There’s a cake recipe that has been on my mind for 10 years. I’ve been thinking about the cake—not about baking it—because the key ingredient is time, something that I cannot buy. Continue...
Once a year, they’re scooped from the bogs in which they grow and stuffed into our cabinets: cranberries, the unlikely co-star of Thanksgiving dinner. But when that one annual obligatory meal is over, cranberries disappear, hidden until the next Thanksgiving dinner like a shameful culinary secret or a crazy aunt, chained up in the pantry. It doesn’t have to be this way. Continue...
I'll admit it: I'm a bona fide Thanksgiving side dish fanatic. Give me stuffing, mashed sweet potatoes, and green beans, and that otherwise compelling 15-pound turkey doesn't garner a second glance. But one side dish I've tried my darnedest to love, without a modicum of success, is cranberry sauce. Continue...
Harvesting wild rice is agriculture at its most romantic. It involves two people, a canoe, and a gentle touch. One person pushes the canoe through the rice beds with a pole, while the other uses two sticks to gently knock the grains of wild rice from the grasses on which they grow. Continue...
On 400 rolling acres in Meredith, New York, the Kjarval family has been refining the art of grass-fed farming for almost 30 years at Spring Lake Farm. It’s what Ingimundar Kjarval was trained to do in Iceland, his native country, before adapting the practices to best fit the land and breeds of cattle and lamb that he raises here. Continue...
