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Storing and Preparing
In our third installment of Secrets of the SAVEUR Kitchen, Liz Pearson again takes you behind the scenes of the SAVEUR kitchen, exclusively on SAVEUR.com. In Part III: Testing Recipes, Liz shares professional recipe-testing tips that may prove useful to home cooks too.
In our book, pen- and farm-raised birds aren’t “game”. Only truly wild ones are. But wild ones take more work. Here are some helpful tips.
We were all thumbs when we started assembling those Chilean tamales called humitas—but practice makes perfect.
Don't be daunted by this sizable, flavorful Japanese staple, just try these tasty techniques.
Most North American hardshell clams, or quahogs, belong to a single species, Mercenaria mercenaria, but the different names they go by can be confusing.
In our second installment of Secrets of the SAVEUR Kitchen, Liz Pearson takes you deeper behind the scenes of the SAVEUR kitchen, exclusively on SAVEUR.com. In Part II: Tackling Recipes, Liz shares her hard-won tips for testing new recipes for future issues and how these tried-and-true steps can benefit anyone venturing to cook something new.
Join our kitchen director, Liz Pearson, as she takes you behind the scenes to reveal the inner workings of the SAVEUR kitchen, exclusively on Saveur.com. In Part I: Shopping, Liz explains how we source and select ingredients, and gives you must-know tips for your next trip to the market.
One of the nice surprises about the Tex-Mex restaurants of San Antonio is how many of them make their own tortillas—and with these handy techniques, you can too.
Dried chiles are essential to the border food of El Paso and Juárez and to many other cuisines, Mexican and otherwise. They're easy to use, but you have to treat them with respect.
Fresh nopales, or prickly pear cactus paddles, can be found in Mexican markets and some produce departments, occasionally already trimmed.
Techniques for preparing asparagus vary according to its size, origin, and freshness; this is how we do it.
The experts all agree that fresh peas should be cooked as simply as possible—but they don't agree as to exactly how to do it …
