Virtually every refrigerator, whether a well-stocked Sub-Zero or a college dorm mini-fridge, has one thing in common: a bottle of mustard. The sharp yellow condiment has become an essential part of American cuisine, slathered on foods from soft pretzels to hot dogs and stirred into dressings and marinades. So beloved is the piquant sauce that there's an entire museum in Wisconsin dedicated to it, housing over 5,000 bottles of antique and contemporary mustards hailing from more than 70 countries—a testament to its worldwide popularity. Keep reading »
Credit: Helen Rosner
From classic coconut cake to Thai-style ice cream sandwiches, these 20 recipes showcase the versatility of the delicately sweet and creamy coconut. See the recipes »
Credit: Penny De los Santos
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 »
Credit: Todd Coleman
We worked our way through pounds and pounds of mozzarella for this issue, including authentic mozzarella di bufala from Italy; the milky, creamy fior di latte praised by pizzaioli in Naples; and cows' milk mozzarellas made in the U.S. Some were sturdy and smoky; others ethereal globes in saltwater brine. All brought wonderful textures and flavors to our pizzas. Here are 12 of our favorites. See the gallery »
Credit: Todd Coleman
From SAVEUR Issue #156
My favorite part about visiting my Aunt Tosca's Springfield, Massachusetts, house with my parents in the 1970s was the glass candy dish she kept on her coffee table. That dish was always filled with an assortment of hard candies: root beer barrels, red hots, butterscotches. I would discreetly dip my hand into it as the adults caught up on family matters. I've never lost my love for hard candies, those jewel-like confections that usually amount to little more than sugar, water, coloring, and corn syrup. Keep reading »
Credit: Michael Kraus
From SAVEUR Issue #156
by Judy Haubert
To make Naples-style pizza in your home kitchen, start with a pizza stone for even heat distribution. We love the easy-to-use Ceramic Chef's Grilling & Cooking Stone, which turns out evenly crisped crusts, and the Modernist Cuisine baking sheet by Baking Steel, a hefty metal slab that retains heat exceptionally well, reducing cooking time dramatically. Keep reading »
Credit: Michael Kraus
From SAVEUR Issue #137
These 5 chef-created sandwiches bring the same sophistication and balance of flavors you'll find in a restaurant dish to a meal eaten in the hand: Sautéed black trumpet mushrooms add an umami note to grilled cheese, pickled red onions and roasted tomatoes are bright counterpoints to a creamy chicken salad sandwich, and cilantro and fennel bring fragrance and sweetness to a calamari sub. See all the sandwiches in the gallery »
Credit: Todd Coleman
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 »
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
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 »
Credit: Landon Nordeman
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