Cooking With Beans
Cooking With Beans
16 bean recipes from around the world
Joyce Maynard Loves Her Kitchen
Joyce Maynard Loves Her Kitchen

The Feed

editorial bundle
May 17, 2013
The Building Blocks of Pizza
by Keith Pandolfi

From SAVEUR Issue #156
A true Neapolitan pizza is the sum of its simple but sublime parts: dough, tomato sauce, cheese, and heat. In Naples, pizza makers have the best of each element to work with. Keep reading »

mozzarella cheese Credit: Todd Coleman
May 17, 2013
Top Tomatoes
by Farideh Sadeghin

From SAVEUR Issue #156
When sourcing canned tomatoes for our Naples-style pizza sauce, we tried every variety we could lay our hands on, from simple American Romas to imported tomatoes with D.O.P. status, the Italian protected designation of origin. As we tested each product, raw and cooked, we looked for vibrancy of color, consistency of texture, and overall purity of flavor. In the end, we found that these dozen brands do the best job. See our favorites in the gallery »

Best Canned Tomatoes
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 »

charred eggplant Credit: Todd Coleman
May 14, 2013
I Love My Kitchen Because: Franklin Tartaglione
by Francine Prose

From SAVEUR Issue #156
The kitchen of New York creative couple Franklin Tartaglione and Dave King captures the look of a bygone era. See what Franklin loves about his space »

I Love My Kitchen Because: Franklin Tartaglione Credit: Landon Nordeman
May 13, 2013
Digital Feast: Relish
by Helen Rosner

From SAVEUR Issue #156
Lucy Knisley's graphic memoir, Relish: My Life in the Kitchen (First Second, 2013), is a sweet account of the author's experiences growing up and finding her way in the food world in which she's been immersed since day one: Her mom worked the cheese counter at Dean & Deluca while pregnant, and Knisely teethed on profiteroles and cream-poached salmon as a tot. A bright figure in indie comics, Knisely brings her talent for showing and telling to this well-crafted volume of stories about working at her mother's catering company, an adolescent discovery of Mexican food, experiences on the job at a Chicago gourmet shop, and struggles with her gourmand parents over a love of McDonald's. Each chapter has illustrated recipes for crowd-pleasers such as huevos rancheros and her mom's pesto.

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
editorial bundle
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
editorial bundle
May 9, 2013
Sweet and Savory Brunch Breads

Whether you prefer classic honey-butter biscuits, cheese and herb-flavored monkey bread, or a fruity strawberry loaf, this collection of rolls, loaves, and quick breads are perfect additions to a brunch spread. See the gallery of brunch breads »

Strawberry loaf bread Credit: Yossy Arefi
May 8, 2013
One Ingredient, Many Ways: Asparagus
by Leah Koenig

Proust's most famous culinary passion may have been the madeleine, but asparagus equally captured his imagination. Describing the vegetable in Swann's Way, he wrote, "my greatest pleasure was the asparagus, bathed in ultramarine and pink and whose spears, delicately brushed in mauve and azure, fade imperceptibly to the base of the stalk—still soiled with earth of their bed—through iridescences that are not of this world." Keep reading »

asparagus many ways Credit: André Baranowski/Todd Coleman
editorial bundle
May 8, 2013
3 Gluten-Free Donuts
by Judy Haubert

Earlier this year, the test kitchen focused almost exclusively on donut recipes for our March 2013 special feature on donuts. As a gluten-intolerant person, I was shut out of one of the most important functions of my job: tasting the final products. While my co-workers were busy devouring old-fashioneds and crullers, I experienced our donut-making bonanza with my other senses: feeling the warm silkiness of rising yeast dough, listening for the pop of hot fat in the fryer, and breathing in ethereally sweet vapor clouds of confectioners' sugar. At the end of the day, though, I wanted to be one of the lucky ones, blithely scarfing down a donut of my own, which is why I came up with three gluten-free recipes for cake donuts, my favorite kind. Keep reading and see our gluten free donut recipes »

3 Gluten-Free Donuts