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

Jun 4, 2013
Yakitori Style: Japanese Grilling Tools

From SAVEUR Issue #157
Simple tools make all the difference when grilling Japanese yakitori; here are the four essentials to have on hand. See the tools in the gallery »

Saibashi Credit: Todd Coleman
Jun 4, 2013
The Japanese Grill
by Tadashi Ono

From SAVEUR Issue #157
Cooking over an open fire was central to traditional Japanese life until the 19th century; most households prepared their meals on the irori, a square-shaped open fireplace sunk into the ground. You still find houses with traditional hearths in the countryside, but in big cities like Tokyo, where I grew up, people don't really grill at home anymore. Most houses don't have the outdoor space for cooking, either, so grilling is left to professionals at yakitori restaurants, which specialize in grilled, skewered foods. Keep reading and see our Japanese grill recipes »

Garlic and Red-Miso Porter House Credit: Todd Coleman
May 29, 2013
Gluten-Free Pizza
by Judy Haubert

For a gluten-intolerant person working in the SAVEUR test kitchen, it's becoming a familiar story to make tantalizing dishes that I'm unable to enjoy. Whether we're testing dozens of donuts, New Orleans' roux-rich gumbo, or classic Neapolitan pizzas, I'm always left wanting a forbidden taste. So I've taken to developing gluten-free alternatives that satisfy those cravings. Keep reading and see our gluten free pizza recipes »

Gluten-Free Pizza Credit: Yossy Arefi
May 27, 2013
Fuels for the Fire

From SAVEUR Issue #157
When it comes to grilling, a good, reliable fuel source is critical. Here are six options to consider for your next cookout. Keep reading »

May 23, 2013
American Barbecue Side Dishes

Whatever your choice of main course, these 25 classic side dishes just might steal the show: Hush Puppies from North Carolina, Tennessee-style mustard coleslaw, Kansas City cheesy corn casserole, Memphis-style barbecue spaghetti, and more—pack one up to bring to a potluck, or serve them all at once. See the recipes »

Tennessee-Style Mustard Coleslaw Credit: Todd Coleman
May 22, 2013
One Ingredient, Many Ways: Mustard
by Leah Koenig

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 »

mustard and white wine braised chicken Credit: Helen Rosner
May 22, 2013
Sweet Coconut Desserts

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 »

Lamingtons Credit: Penny De los Santos
editorial bundle
May 21, 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 21, 2013
Mighty Mozzarellas

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 »

mozzarella cheese Credit: Todd Coleman
May 21, 2013
Sweet and Simple
by Keith Pandolfi

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 »

Hard candy Credit: Michael Kraus