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

May 3, 2013
The Fixer
by Sophie Brickman

From SAVEUR Issue #156
It happens all the time. We're developing a recipe in our test kitchen, and someone yells, "Hey, I need some galangal root, stat!" That's when we put in a call to Melissa's, the largest distributor of specialty produce in the United States. Bill Gerlach, Melissa's director of research and development, tells us what it takes to ensure that when we need something obscure, even if it's halfway around the world, it will arrive in midtown Manhattan within days. Keep reading »

Interview with Melissa's produce Credit: Tina Zellmer/ Anna Goodson
May 3, 2013
Slice of a Lifetime
by Todd Coleman
Slice of a Lifetime Credit: Todd Coleman

From SAVEUR Issue #156
I'd always thought of French mandolines, those precision slicing tools, as torture devices—bulky and burdensome with poor-quality blades quick to dull or rust. Their moveable parts made them hard, and even dangerous, to clean. I had all but given up on mandolines when I found the Kyocera Slicer. Beautifully simple with no moving parts, it's basically a lightweight, easy-to-wash plastic board with a comfy, slightly angled handle. Best of all, its double-sided ceramic blade lets you slice your carrots, potatoes, or cucumbers in both forward and backward motions, and is immune to rust and dulling.

Kyocera Slicer, $25 at kyoceraadvancedceramics.com

Apr 30, 2013
April's Most Popular Recipes

April's recipes truly spanned the globe—from New Orleans barbecued shrimp to stewed chicken from Kenya and a tangy Greek salad, here are our 12 most tweeted, shared, liked, and pinned recipes from the month. See the gallery »

April's Most Popular Recipes Credit: Todd Coleman
Apr 26, 2013
Spring Appetizers

Warm and cold appetizers such as a goose confit-topped salad, an artichoke and mascarpone crostini, and a creamy pea spread are some of our favorite ways to prepare spring produce. Here are eleven of our favorite appetizer recipes for the season. See the photo gallery of Spring Appetizers »

Spring Appetizers Credit: André Baranowski
Apr 24, 2013
One Ingredient, Many Ways: Oats
by Leah Koenig

Consider the oat. There is oatmeal, of course—the warm, nubby porridge that has powered generations of early-risers. There are oatmeal cookies, which offer textural variation from the standard chocolate chip; there is hearty, oat-encrusted bread; there is toasty granola and its raw cousin, muesli. And yet for a cereal grain that stands at the center of so many iconic foods, oats somehow play second fiddle to other, trendier grains like quinoa or farro—confined to the breakfast table or overlooked entirely. Keep reading »

One Ingredient, Many Ways: Oats
Apr 24, 2013
All the Recipes from the April Issue

Our April 2013 issue revisits classics like cordon bleu and egg foo yung, explores the myriad possibilities of rhubarb, includes house recipes from iconic restaurants in New Orleans, and features authentic dishes from the Republic of Georgia; we've gathered them all here. See the gallery »

All the Recipes from the April Issue
Apr 23, 2013
Spring Main Dishes

From a simple and satisfying pasta with grilled artichokes to a filet of cod over bright pea purée, these twelve dinner dishes show off the best of fresh spring produce. See the gallery »

Salade Nicoise, Provence, France Credit: Todd Coleman
Apr 17, 2013
Savory Scallion Recipes

More than a garnish, scallions have a sweet, mild flavor that's great in all sorts of applications. Try them battered and fried, wrapped in bacon, pureed in a soup, or as a flavorful addition to many side dishes and entrees. For inspiration on how to use these versatile little onions, we've gathered some of our favorite scallion-centric recipes. See 11 great scallion recipes in the gallery »

Savory Scallion Recipes Credit: Todd Coleman
Apr 15, 2013
Good Stalk: Rhubarb
by Dara Moskowitz Grumdahl

From SAVEUR Issue #155

New York City in the 1980s was not safe for children. Some were disappearing to kidnappers, others were disappearing to crack. Between that and the garbage strikes and divorce, the best place for kids was inside, in front of the television. I think that's why the New York City natives I know from that era all became different sorts of hothouse flowers, strong and strange. Keep reading »

Good Stalk: Rhubarb
Apr 15, 2013
Go Fish
by Rebecca Flint Marx

From SAVEUR Issue #156
I have known many condiments in my lifetime, and I have known many fish. But until I enrolled in a pizza-making class in Manhattan last year, I had never known how perfect a union of the two could be. As we embellished our pies with the usual mozzarella and basil, the school's owner dug into his refrigerator and produced a jar containing a thick, slightly oily red relish.Keep reading »