Kitchen Tools and Accessories, Dining, Entertaining

Feb 22, 2013

Credit: Todd Coleman

From SAVEUR Issue #153

Italy's favorite grapefruit soda hits the mark like no other. Its bracingly bitter flavor is tempered with just the right amount of sweetness—each sip calling to mind a ripe, juicy grapefruit half sprinkled with sugar. It's great on its own as a lunchtime refresher and arguably even better come dinnertime with a splash of vodka. Benissimo.

Feb 21, 2013

Elegant Finger Foods for the Oscars

by Farideh Sadeghin

One of the best parts of February is the Academy Awards: the glitz, the sparkle, the chance to put together an amazing spread for my Oscar-watching party. In years past I've done food to honor the nominated films (an Indian feast the year Slumdog Millionaire was the favorite was a particular success), but this year, I've decided to take my celebration back to the glamour and style of Hollywood's golden years—think elegant, retro sophistication, à la Audrey and Bogey.

And so those of us in the SAVEUR test kitchen came up with sophisticated takes on some of our favorite finger foods, from beet tartare served in endive leaves to truffle-dusted caramel popcorn. These elegant hors d'oeuvres are beautiful and impressive, while still remaining uncomplicated enough that you'll have plenty of time to keep your attention on the TV, not the oven. And the award goes to...

See Elegant Finger Foods for the Oscars in the Gallery»

Credit: Yossy Arefi

Feb 20, 2013

Cooking with the Troops

Credit: Courtesy cwtt.org

From SAVEUR Issue #153

For combat veterans, coming home can be hard, especially for those who went straight from their parents' houses to the military. Cooking with the Troops is a charity started by veterans that organizes barbecues and culinary training for wounded service members. It was founded on the premise that preparing honest food can help ease the transition to civilian life. Cooking provides a break from post-combat pressures, says Ellen Adams, an instructor with the organization and a veteran herself: "I can get in the zone and forget about everything else." The soldiers she works with find that cooking does something else, too: It makes them feel whole again.

Feb 20, 2013

Pickled Peppercorns

From SAVEUR Issue #153

Why are we so obsessed with pickled peppercorns, the gorgeous berries from an unripe pepper plant that have been pickled in a vinegary brine? Because their distinct notes of salt, acid, and warm spice make them perfect for any dish that begs for a piquant tang, whether it's a French beurre blanc sauce or a rich Thai curry.

Credit: Todd Coleman

Credit: Courtesy Hertiage Radio

Feb 19, 2013

The Heritage Radio Network

From SAVEUR Issue #153

Imagine a talk radio station where in place of traffic reporters and political analysts the hosts are food-forward urban homesteaders, culinary scientists, and chefs. Welcome to the Heritage Radio Network. Keep reading »

Feb 19, 2013

Cauliflower Recipes

Grown the world over, the sweet and delicately spicy flavors of cauliflower make the vegetable a star in a wide variety of dishes, from paprika-spiced Hungarian soup to rich curries from India. See the recipes in the gallery »

Credit: Todd Coleman

Credit: Illustration: William Reynolds

Feb 15, 2013

Holmquist Hazelnuts

From SAVEUR Issue #153

In an orchard in Washington state grow hazelnuts like no other. Almond-shaped, with the deep texture and woodsy color that make them look hand-carved, DuChilly hazelnuts have been a specialty of the family-run Holmquist Hazelnut Orchards since 1928. Aside from their distinct form, the DuChilly's meat is much sweeter and their thin skin far less bitter than your average hazelnut—a bonus ingredient for chocolate chip cookies.

Feb 14, 2013

Proof is in the Pudding

by Philip Basone

From SAVEUR Issue #153

A silky, soul-satisfying mainstay in the pantheon of American desserts, chocolate pudding is as at home in our school lunches as it is at a dinner party. Tough packaged versions abound, nothing beats a homemade bowl of the stuff. Among the best recipes we've tried is from pastry icon Alice Medrich. But as we gathered our ingredients to make her recipe in our kitchen recently, we realized we didn't have the bittersweet chocolate she calls for. So we decided to wing it, using the bar of 1 Hershey's Special Dark we did have. To our surprise, it turned out wonderfully—so wonderfully, in fact, that we later decided to try out other grocery store brands, both dark and bittersweet, in the same recipe. Keep reading »

Credit: Todd Coleman

Feb 13, 2013

The Art of Yusho

by Sarah Becan

When we decided to include Chicago's excellent yakitori-inspired restaurant Yusho in the 2013 SAVEUR 100, we knew there was only one choice for the story's art: We had to use one of the beautiful watercolor comics that artist Sarah Becan creates for the restaurants e-mail newsletter, which capture the restaurant's spirit—not to mention paint a tantalizing portrait of the deliciousness of chef Matthias Merges's food. As a Saveur.com exclusive, we asked Sarah to bring us behind the scenes on her collaboration with the restaurant.
See the gallery »

Credit: Sarah Becan

Feb 13, 2013

One Ingredient, Many Ways: Lemons

by Leah Koenig

Lemonade may be summer's signature libation, but lemons truly belong to the winter. In this extended season of gray skies and comfort food, there's no better way to enlighten a pan of root vegetables, brighten a simmering pot of lentils, or add a layer of citrusy flavor to roast chicken than with a squeeze of lemon juice or a dusting of finely grated zest. It's the simplest way to invoke the color, light, and warmth that are notoriously absent this time of year—not to mention to spruce up that cocktail sipped indoors while waiting out winter's doldrums. Keep reading »