- Twenty years ago, I had just moved to New York from Sweden and was working as a line cook at Manhattan's Nordic restaurant Aquavit. Between shifts, I would get on my roller blades and head out to graze on the city's diverse culinary offerings.
- Nothing cuts the mustard like moutarde violette, an opulent condiment with a deep violet hue from the Limousin region of south central France: It marries the spicy pop of whole black mustard seeds with the molasses-like sweetness of reduced grape must.
- In chef José Andrés' version of escalivada, a traditional Catalonian shepherds' snack, a trio of impeccably sourced and roasted vegetables—sweet onions, buttery-soft eggplant, savory red peppers—is marinated in fruity olive oil with just a pinch of salt.
- When you're traveling, you can't really buy much. You can't bring fresh fruit home from Japan, or put lobsters from Barcelona in your carry-on. But still, I go to markets because I get a real sense of a city's culture and community.
- My mother, Marcella Hazan, the eminent authority on Italian cooking who passed away at the end of last year, was often described as exacting and abrupt, but to me she was just mia mamma, as sweet and comforting as her famous butter, onion, and tomato sauce.
- On Saturday mornings, no matter the season, I'll wake to find my family clamoring for migas, the comforting Spanish-style scramble of eggs, fried chorizo, and crusty cubes of day-old bread, which I'll sizzle in olive oil, bleary-eyed, at my stove.
- I wasn't a scotch fan until I tasted Scottish whisky aged in Spanish sherry casks. Traces of the fortified wine in the oak lend these spirits a delicate sweetness. The exemplars of the style come from the Macallan distillery, along the Highlands' river Spey.
- By SAVEUR EditorsA bountiful spread makes the Cwmcerrig Farm Shop in southwest Wales one of the best places to experience a hearty Welsh lunch. After half a century of raising animals, the Watkins family added a combination shop and restaurant to their family farm in 2008.
- Given all its low-flavor lagers, you might never suspect that Mexico is home to a number of excellent craft ales—until now. The first, we hope, of many more imports to come, is Day of the Dead Beer, by the Tecate-based producers of the lager Mexicali.
When the sun begins to set in my hometown of Bogotá, Colombia, I crave a snack that is as ingrained in our culture as a morning cup of coffee is in the U.S.—the wondrous combination of hot chocolate, cheese, and buttered bread known as chocolate completo.
- For preserving the food culture of the Wild West, we're forever indebted to Sam Arnold, a mid-century adventurer, Yale man, and amateur historian. Arnold's obsession with food history took root in 1961, when he and his wife built a replica of Bent's Fort.
- I'm in third grade. It's a Sunday, early afternoon, and I'm perched on a low stool at the lunch counter of Peoples Drug Store in Washington, D.C., dressed in my church clothes. It's a crowded space, alive with adult chatter and the sounds of plates clanking, and I'm grateful that my grandmother has commandeered us seats.
- I'm addicted to Asian rice cakes—soft cylinders, disks, or rectangles of pounded rice. I add coin-shaped rounds of the Chinese version, called nian gao, to stir-fries, where they're draped in soy sauce and infused with the flavors of ginger and garlic.
- By Fouad KassabIn Sydney, shops selling Australia's favorite snack, meat pies, are everywhere. My pick of the lot is the shopping mall vendor Pie by Micks Bakehouse, where the renditions of these hand pies boast a flaky shortcrust base loaded with any number of savory fillings: classic ground beef in umami-packed gravy; Peking duck; even kangaroo and red wine.
- By Fouad KassabThere are only four dishes on the menu at Honaineh in the southern Lebanese city of Sidon, and all of them feature legumes. Each one is fantastic. A fawwal, or “bean vendor” such as you find across the country, Honaineh is particularly popular in the morning hours...
- Centuries of Basque immigrant culture are distilled into a meal at Bakersfield, California's Wool Growers restaurant, where lunch is a parade of rib-sticking dishes. First, vegetable soup chockful of cabbage and leeks; stewed pinto beans; a tomatoey “hot sauce.”
- I've always been drawn to local fish markets. They're windows into the relationship between a given culture and the wildest part of the natural world, the sea, and amid the blood, guts, and funky smells, there's a breathtaking world to be captured on film.
- In 1998, I gained the temporary guest membership required to enter the China Club, a very exclusive restaurant in Beijing, where I dined with American friends and Chinese relatives on a wonderful meal of regional Chinese specialties.
- Leave it to San Francisco to take the gustatory pleasure of kids seriously. In an effort to raise a cadre of happy, healthy, food-savvy eaters, the San Francisco United School District (SFUSD) switched to a new lunch provider last year.
- Aromatic and almost paper thin, Prestat's Earl Grey chocolate wafers are made by steeping the tea directly into cocoa butter. The disks melt almost immediately on the tongue, leaving behind only a remarkable flavor—intensely floral, more bergamot than chocolate.
- Wine reviews can evoke bittersweet emotions, even years later. Reading the review of the dry white Brancott Vineyards Reserve Gisborne Chardonnay 1997 that appeared in January/February 1999's “From the Saveur Cellar,” I was saddened.
- Whether it's a chef extolling the beauty of cooking with lard, a botanist discussing the history of ginger, or an inexperienced home cook wondering what to do with disparate ingredients in her pantry, the affable Lynne Rossetto Kasper has a way of making everyone...
- There's nothing like a boxed lunch from 90-year-old Sally Bell's Kitchen: Inside you'll find a sandwich (we prefer pimento cheese) on fresh bread; a cup of creamy potato salad topped with a pickle chip; a cheese biscuit; a deviled egg; and—the prize—an upside-down cupcake, frosting covering the sides and bottom.
- In author Andrea Nguyen's May 2009 story “Coming Home” about her return to her native Saigon after 33 years, I found a connection to my own past. I am a black American, a child of the 1960s, and a food historian. I also feel a powerful tie to Vietnam.
- By David SaxMost mornings, there's nowhere I'd rather be than an appetizing store, where a cream cheese—schmeared bagel piled high with smoked fish is an art form. At the turn of the 20th century, immigrant Jews established these temples of lox and herring in American cities...
- Chef Devin Hashimoto's East-meets-West omakase at Mizumi thrills like few other meals in Las Vegas. After an opulent amuse-bouche—say, salmon tartare, wasabi crème fraîche, and Osetra caviar—a jewel-box of appetizers arrives: tender octopus carpaccio...
- Lately I've been noticing restaurants stepping up their online game, telling their stories through substantive blogs that educate and entertain readers. It's exhilarating: I may not be able to dine on Alex Stupak's seven salsas at New York's Empellón Cocina, but the restaurant's tumblr brims with recipes.
- The daily-caught fish bristles with freshness, the preparations reveal chef Ricky Moore's creativity and skill: toothsome grilled bluefish in a smoky-spicy rub of paprika and Aleppo pepper, or an oyster roll the plump, sweet mollusks dusted in fine cornmeal before frying.
- On trips to India, I always savor with languor and joy small, sweet, green-skinned Langra mangoes, forever associated in my mind with Madhur Jaffrey's story “King of Fruit” in the June/July 2005 issue of Saveur and with her mango curry.
- By Mario BataliMy siblings and I used to spend much of our time in the summers crammed into the back of our family's station wagon, cruising down Dash Point Road between Seattle and Tacoma, Washington, loading the trunk with wild blackberries and raspberries.
- For inspiration, we turn to the California Artists Cookbook (Abbeville Press, 1982), an oddly beautiful collection of artists' recipes—Ansel Adams' sorrel soup, Wayne Thiebaud's spaghetti with mizithra—and food-centric artwork like Thiebaud's iconic paintings of cakes.
- God bless the English, who reject the shrieking-chef drama of reality TV with their smarter, gentler BBC show The Great British Bake Off. Set in an airy tent in the countryside, this charming cooking competition privileges technique over theatrics.
- Flipping through the May 2011 issue of Saveur, I was arrested by the image of pieces of lightly charred skewered meats set against the vivid green of a banana leaf and a basting brush cut from a lemongrass stalk. It's the food that started my culinary journey seven years ago: satay.
- There's a quiet, rhythmic beauty to the food collages of Julie Lee, a California-based photographer who shoots meticulously arranged patterns of fruits, vegetables, flowers, and greenery, most of it from a Santa Monica farmers' market and her own urban garden.
- I loved “Gingerbread Dreams” in Saveur's November/December 1995 issue for one very simple reason: I love gingerbread in all its forms, from wafer-thin rounds and plump little men to faux shingles on a faux house, decorated with gumdrops.