Taste of Saveur provides culinary schools across the country with SAVEUR-branded cooking classes derived from the pages of the magazine. Our classes are designed for the casual home cook and culinary enthusiast alike. Topics range from Tuscan or Thai Classics to Steakhouse Favorites and French Country Classics.
For a celebratory experience that's truly special, nothing tops the intimacy and affection of a home-cooked meal. Here are three Valentine's Day menus designed to hit the sweetheart sweet spot: beautiful, indulgent, and undeniably romantic.
To celebrate the completion of issue #135 (not to mention the relaunch of Garden Design's website), SAVEUR senior editor Betsy Andrews threw a brunch for the staff of both magazines centered around what she described as a "big Jewish fish platter." The table was like something out of appetizing store heaven: two types of lox (organic Irish and wild-caught Alaskan), fillets of smoked sable and salmon, whitefish salad, herring in cream — and for good measure, some thin-sliced roast beef, a bowl of chopped liver, and what felt like an endless stream of capers, half-sour pickles, and other brightly acidic counterpoints to the smooth, fatty fish. Could Sunday brunch get any better?
Bring home the cuisines, recipes, and techniques featured in SAVEUR by enrolling in a SAVEUR Cooks cooking class. Inspired by the seasonally relevant cuisine and global cuisine from our pages, classes are perfectly designed for the casual home cook and culinary enthusiast alike.
This drink was developed by Shannon Fristoe, General Manager and beverage director of Bayona, in New Orleans. She explains: "We wanted to design a drink around this terrific violet liqueur, but we didn't want it to be too flowery and too soapy tasting, which could have happened if it was on its own. We started adding various things, and fine-tuned it to this particular drink. As you pour the ingredients, the purple of the creme de violette floats around in the glass and settles in the bottom like a dark cloud — like a stormy morning."
By Gabriella GershensonI first fell for Theo Chocolate at the Fancy Food Show, an industry showcase of thousands of edibles destined for the marketplace. It's no small feat that in that big unsexy convention center on a weekday afternoon, Theo's earnest yet unusual chocolate bars rose above the din. Literally, it was their noisy crunch that caught my attention—the flavor that seduced me was their bread and chocolate bar, dark chocolate punctuated with shards of baguette and bits of salt. Continue Reading »
Cut into Christmas trees, wreaths, snowflakes, snowmen, candy canes, and every other holiday design imaginable, these are classic holiday treats in the U.S. The cookies themselves are pure buttery comfort, but when decorated with royal icing, sprinkles, dragées, and sanding sugar, they're elevated to cultural icons, beloved by children and grown-ups alike. Plus, they're almost as much fun to make as they are to eat.
These Norwegian wafer cookies, eaten across Scandinavia during the Christmas season, are light and crisp and perfumed with cardamom. They're made like waffles on a special griddle that imprints an intricate design, and then they're rolled and filled with whipped cream.
Helsinki-based photographer Marina Ekroos takes pictures of what she cooks ... all at once. Each of the photos in her "Visual Recipe" series includes every single step in the prep of cinnamon rolls, ciocchetti pasta, fresh ricotta cheese — and our favorite, the hamburger with olive tapenade and pesto, shown here.
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The photos in this Design*Sponge recipe for herbes de Provence–roasted chicken make us want to dive in with a fork. We love that Molly Shuster stuffs the bird's cavity with sprigs of fresh thyme and lavender. Continue...