After long days of making pastries and rich foods in the SAVEUR test kitchen, our team craves lunches that are bright, flavorful, and not too heavy. This winter salad, put together by intern Farideh Sadeghin, combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.
The flavors of Mexico are now as much a part of our national palate as traditional roast turkey and apple pie. This year, add some spice to your thanksgiving table with chile-rubbed turkey, brussels sprouts with chorizo, and potatoes sautéed with chiles.
When it comes to making pumpkin pie, as food historian Sandra Oliver points out in her story "Home Slice," not all of the variously colored and shaped pumpkins, gourds, and squashes available at this time of year are created equal. We were eager to see which ones work best, so we asked John Ackerman, who grows more than 160 varieties on Ackerman Farms in Morton, Illinois, to send us his most pie-friendly varieties—all of which can be found at farmers' markets and at Whole Foods around the country. Here is what we found out.
To celebrate our 150th issue, we present this special collection: 150 fabulous, classic recipes from around the world; recipes that speak to the timelessness and scope that are the essence of SAVEUR. Twenty-five of these recipes have appeared in previous issues in our Classic column, and it's a rare pleasure to revisit these moments past. But the lion's share came to use from some of our most trusted contributors, a group as eclectic as the foods themselves. We're certain that when you see these recipes, you'll want to start cooking right away. Because you, too, experience the world food first. As SAVEUR evolves—as we all evolve as cooks and lovers of good food—that fundamental truth remains.
The far-flung origins of the Lubavitch Jewish community in Crown Heights, Brooklyn, yield a holiday table of wonderful global Jewish foods. Here are several recipes from around the world that have all found their way into the sukkah.
While writing his book Planet Barbecue! (Workman, 2010), Steven Raichlen traveled across six continents and 53 countries in search of the best flame-cooked foods on earth. Here, in no particular order, are his 12 favorite grill joints in the world.