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 »
From SAVEUR Issue #141
As springtime flowers bloom, we're bringing the edible ones into our kitchen. From herbaceous blossoms to textured sprigs, flowers add sweetness or spice to a variety of dishes. Keep reading »
Credit: Todd Coleman
From SAVEUR Issue #155
Soulful and refined, the cuisine of the modern Middle East is captured in these four volumes, which present dishes both traditional and those adapted for a global palate. Lebanese, Moroccan, and Palestinian-inspired recipes are interspersed with stories and down-to-earth guidance; hearty tagines, cheese-stuffed sesame bread, chocolate cardamom cookies and more bring the rich history and culture of this part of the world to life. See 4 of our favorite Middle Eastern cookbooks in the gallery »
Credit: Todd Coleman
We always look forward to the appearance of rhubarb in the spring—its tart, slightly astringent flavor pairs well with all sorts of sweet things, bringing out their flavor in desserts, pastries and drinks. From classics like strawberry-rhubarb pie to a cool mousse and even a cocktail, enjoy rhubarb season with 15 of our favorite recipes. See the gallery »
Credit: Todd Coleman
Garlic has an almost mystical quality. Its pungent vapors are said to ward off vampires (and kisses—though I personally find the scent of garlic more alluring than repellent). When used copiously, as in the classic dish of chicken with 40 cloves of garlic, it can turn a simple meal into a bit of edible magic. But at its heart, this allium is earthy and prosaic—whether subtly boosting a dish's flavor or playing the starring role, it can be found in nearly everything. Keep reading »
From SAVEUR Issue #155
It was the late 1800s when Boston's Chase & Sanborn company became the first to package ground coffee in sealed tins. After all these years, those tins still do a fine job keeping things fresh. Coffee snob or no, it's good to have a canned backup once the single-origin Ethiopian runs dry. Here are our favorites. See 8 Great Canned Coffees in the gallery »
Credit: Michael Kraus
From SAVEUR Issue #155
Molly Wizenberg, cookbook author and creator of the food blog Orangette, shares her Seattle kitchen with her husband Brandon, baby June, and two dogs named Jack and Alice. Built in 1958, the kitchen still retains all of its original charm—plus the abundant light and view of Puget Sound give her plenty of cooking inspiration. See what else she loves about her space »
Credit: Michael Hanson
As winter fades away, we find ourselves craving lighter, fresher flavors—but we're not quite ready to give up on soup. Spring is the time to send hearty winter stews into hibernation, to say farewell to the root vegetables and grains that have been in heavy rotation, and in their place, embrace the bounty of fresh vegetables that are showing up at the market. From creamy purées to brothy braises to fresh bean potages, these spring soup recipes showcase the vibrant, delicate flavors of the season. See 14 great spring soups in the gallery »
Credit: Helen Rosner
From SAVEUR Issue #155
One breakfast food from my youth in Colchester, England, remains, in its simplicity, almost impossible to improve upon: the soft-boiled egg, standing at solemn attention in an eggcup. My eggs were prepared by Mrs. Szymbra, a member of the village church where my father served as minister. She and her husband, a Polish immigrant named Roman, often had us over for breakfast, where, along with eggs, they occasionally served fresh jelly donuts. Despite the sweetness of the latter, I remained most fascinated by the former. Keep reading »
Credit: Todd Coleman
Nothing unites New Orleans diners like their love of hot sauce—and there's nothing more polarizing than asking them to name the best one. With that in mind, we found that when we were seeking the perfect hot sauce for the recipes in our feature story on the city, it was hard to improve on the classics. Keep reading »
Credit: Todd Coleman
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