Molten chocolate cakes are a simple dessert that anyone can make for a special occasion — the perfect treat to surprise your special someone with this Valentine's Day. SAVEUR associate food editor Ben Mims has a simple technique for ensuring that the cakes have extra-delicious oozy centers: he bakes a sweet, rich chocolate truffle right into the center of each. See the video »
From SAVEUR Issue #144
Decadent and chewy brigadeiros are a beloved Brazilian treat. They were originally made by blending condensed milk, sweetened cocoa powder, and butter into fudge, which was formed into truffle-size balls and rolled in sugar (later renditions called for sprinkles). Keep reading »
• Step aside, maple trees: birch sap wine is on the menu. [UK Guardian]
• You're never too young to change the food world! This 3½-year-old charms a grocery chain with her adorable moxie. [Grubstreet]
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Photo: Chichacha/Flickr
Last year, we published 485 recipes in the pages of SAVEUR over the course of 9 issues. While every recipe we run is tested and tested again, there are some dishes every year that we bring out of the test kitchen and into our homes, making them in our own kitchens well beyond the issue's newsstand dates. Executive editor Dana Bowen brings the banana pudding from issue #139 issue to potlucks and picnics, while associate food editor Ben Mims declares the 2011 SAVEUR 100 recipe for koshary "nothing short of the best dish in the world." Take a look at all the SAVEUR editors' picks for their favorite recipes from the pages of our 2011 issues. Keep reading »
A friend once said to me, "If you ever want to confirm the existence of miracles, just look at a sliced red onion." I immediately fell for the idea that, when paid the proper attention, a fruit or vegetable could be so extraordinary — so arresting in its beauty — that it evokes a sense of the sacred. After that, I started noticing "miracle produce" everywhere, from Romanesco cauliflower with its fractal-shaped florets, to the thin fuchsia rings of a chioggia beet, and, most recently, blood oranges. Keep reading »
• Food allergies are a food lover's worst enemy, but there's good news! Apparently, they aren't quite as common as they may seem. [Washington Post]
• Starbucks is introducing boozy drinks into select stores in Chicago, and Atlanta and Southern California soon. Happy hour at the coffee shop? [Huffington Post]
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Photo: Benny Mazur
You'll find perfect recipes for entertaining this weekend in our latest publication SAVEUR: Easy Italian, an ebook for iPad, iPhone, and iPod touch that's available only in the Apple iBook store. It features 30 recipes for authentic classics like this Eggplant Caponata, a sweet and sour Sicilian spread, where caramelized onions and raisins add sweetness to earthy eggplant and bright basil — just the right thing to nibble with bread and a glass of rich red wine on cozy winter evening.
See the recipe for Eggplant Caponata »
From SAVEUR Issue #144
I was first introduced to Knopf editor Judith Jones very shortly after I had submitted my first cookbook manuscript to her. This was the late 1960s. I did not know Judith, even by reputation, though I was cooking regularly from Julia Child's Mastering the Art of French Cooking. This, of course, was the book she had championed and persuaded Knopf to publish in 1961.
Judith seemed very proper. With her classic suits, neat pageboy, sensible shoes, and deep voice (which, much to my embarrassment, I'd often mistake for a man's when she'd answer the phone), she seemed to be the epitome of old-fashioned grace and civility. Keep reading »
From SAVEUR Issue #144
Thank heavens for the recent bonanza of fish cookbooks. Relying on older books can be problematic: The world has changed, the seas have changed, and the kinds of fish that are abundant and available have certainly changed. Below are four titles released in 2011 and 2012 that help us make better choices—and more delicious fish dishes—than ever before. Keep reading »
Photo: Todd Coleman
A sweet and festive thank you to all our readers who submitted recipes to our Home Cook Challenge Cookies contest. We're pleased to announce the winning recipe, submitted by reader Joanne Choi of the blog Week of Menus, who will be receiving a $500 gift card to Sur La Table. Her winning recipe is one that appeals to the sweet-toothed and salt-loving alike: a shortbread cookie bar topped with a rich honey-maple caramel and crushed salted pretzels. It's a rich, sweet treat perfect for an afternoon snack with a mug of tea. See the recipe for the Caramel Pretzel Bars — and join us in congratulating Joanne!
See the recipe for Caramel Pretzel Bars »
Photo: MacKenzie Smith
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