Cooking With Beans
Cooking With Beans
16 bean recipes from around the world
Joyce Maynard Loves Her Kitchen
Joyce Maynard Loves Her Kitchen

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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 »

The Art of Yusho 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 »

One Ingredient, Many Ways: Lemons Credit: Todd Coleman
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Feb 12, 2013
A Homemade Box of Chocolates

Kick the standard Valentine's box of chocolates up a few levels by skipping the sweets shop in favor of your own kitchen. Homemade chocolates are surprisingly easy to make, and you can tailor the selection to your sweetheart's tastes, whether homey Chocolate and Peanut Butter Nougat Squares, spiced Cardamom-Infused Milk Chocolate Truffles, or retro-classic Chocolate-Covered Cherry Cordials. Simply wrapped in tissue or served on a beautiful dessert plate, it's a romantic treat far more elegant than anything you could buy in the store. See the full gallery »

A Homemade Box of Chocolates
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Feb 12, 2013
White Magic

by Ben Mims

From SAVEUR Issue #152

While tasting white chocolates from both large producers and craft chocolatiers, we encountered a surprising spectrum of flavors, from grassy to fruity to salt-edged. Keep reading »

Ten varieties of white chocolate Credit: Todd Coleman
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Feb 11, 2013
A Better Box of Chocolates

As Valentine's Day approaches, there's one thing that everyone—hopeless romantics and sworn cynics alike—can take pleasure in: a classic box of chocolates. This year we've tasted our way through the best chocolate collections and narrowed it down to eight of our favorites, for a selection of Valentine's Day sweets available by mail-order that are sure to delight the chocolate-lover in your life.

For a luxurious treat, indulge your valentine (or yourself) in Vosge's Haut-Chocolat Noir Collection of 16 exotically-spiced truffles, tucked into an opulent purple velvet heart. If cute and playful is more your style, a box of lemon-chocolate penguins from L.A. Burdick will certainly do the trick. And for chocolate gourmets, Michael Recchiuti's 32-piece box of artisan truffles offers an astounding range of carefully-chosen flavor combinations from star anise and pink peppercorn to sesame nougat. See our favorite mail-order Valentine's Day chocolates in the gallery »

A Better Box of Chocolates Credit: Camille Bromley
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Feb 8, 2013
Mike's Hot Honey
by Cory Baldwin
Mike's Hot Honey

From SAVEUR Issue #153

I first tasted this amazing condiment at a Brooklyn pizzeria, where it was drizzled over a sopressata pie. The piquant chile-and vinegar-spiked honey rounded out the pizza's salinity so well that I wondered what other dishes it could improve. So I bought a bottle and squeezed it over fried chicken, ice cream sundaes, and into salad dressings, marinades, even cocktails—any food that might be brightened by its syrupy spice. That turned out to be almost everything.

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Feb 7, 2013
Gölles Raspberry Vinegar
Golles Raspberry Vinegar Credit: Todd Coleman

From SAVEUR Issue #153

Austrian schnaps producer Alois Gölles ferments just-pressed peak-season fruit into some of the most delicious vinegar we've ever tasted, achieving a heady fresh-berry aroma and a rich flavor poised between sweet and sharp. We love this magenta-hued elixir blended into a marinade for pork or duck, mixed with seltzer for a tangy drink, and whisked into a dressing, which we drizzle over frisée for a perfectly balanced salad.

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Feb 7, 2013
Little House on the Prairie Cooking
by Isabel Gillies
Little House on the Prarie by Laura Ingalls Wilder Credit: Todd Coleman

From SAVEUR Issue #153

Laura Ingalls Wilder's Little House series is a national treasure, beloved by generations. But what I love most is the peek it provides into the planting, harvesting, hunting, and preparing of the foods that America's settler families ate in the late 1800s. Keep reading »

Feb 5, 2013
Ghosts of Fevers Past
by Drew Zandonella-Stannard
Ghosts of Fevers Past Credit: Todd Coleman

I am well practiced in the art of modern convalescing. As someone who frequently struggles to manage two autoimmune diseases, I know that a solid Wi-Fi connection, electric heating pads, safety-capped prescription bottles standing at attention, and a refrigerator stocked with green juices all provide a certain level of comfort. Still, I often find myself fantasizing about recuperating in the Victorian era: Visions of crisp linens, dainty blossoms arranged cheerfully near the bed, and trays of healing foods on the best porcelain dishes float through my head as I attend to myself in my own, servantless household. (Of course, I realize the reality would be somewhat grimmer, most likely beginning with a lack of antibiotics and ending with me being taken out by pneumonia in early childhood.) Keep reading »

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Feb 5, 2013
Nobuyoshi Araki: The Banquet
Nobuyoshi Araki: The Banquet Credit: Courtesy Errata Editions

From SAVEUR Issue #153

When photographer Nobuyoshi Araki's wife, Yoko, was diagnosed with a terminal illness that left her with little time to live, he began to document their meals together, shooting each dish that they shared. The resulting photographs, published in Japan in 1993 as Shokuji, have been repackaged for English-speaking audiences as Nobuyoshi Araki: The Banquet (Errata Editions, 2012). The book contains some of the most powerful food photography we've ever seen. The dishes, shot close up, are messy and graphic, at times more evocative of human bodies—flesh, blood, and hair—than of food. Charged with erotic energy and a sense of loss, the images are vivid, unsettling, and unforgettable.