Apr 22, 2012
Bread Science
From SAVEUR Issue #147
Making bread is simple, but professional bakers use a lot of complicated jargon that can seem overwhelming to novices. Keep reading »
Credit: Todd Coleman
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Apr 22, 2012
Choosing Flour For Bread Baking
From SAVEUR Issue #147
The main ingredient in bread not only affects the loaf's flavor: it also helps determine its texture, appearance, moisture content, and nutritional quality. Keep reading »
Credit: Todd Coleman
Credit: Todd Coleman
Feb 27, 2012
Frenching 101
From SAVEUR Issue #145
For these chicken lollipops, frenching the chicken wings— cutting and shaping them to expose a length of bone — creates a built-in handle to grasp while you eat the succulent meat. Here's how to do it »
Feb 17, 2012
New Steak Cuts
From SAVEUR Issue #144
The most exercised parts of a steer—the shoulder (known as the chuck) and the hind leg (the round)—can be the most flavorful. But because of their heavy use, these muscles can be tough, and they're usually assigned to hamburger or pot roast when processed by packinghouses. Thankfully, the beef industry is beginning to learn what many butchers have long known: That embedded in, those muscles are cuts worthy of attention—hence these delicious new steaks that have recently started appearing in markets. Keep reading »
Feb 2, 2012
Beurre Manié
From SAVEUR Issue #144
Beurre manié is one of the best ways to thicken a sauce or a soup, period. This fancy-sounding mixture—it means kneaded butter in French—is incredibly simple to make and equally easy to use. Just rub enough flour into softened butter to make a thick paste; then whisk in little bits of the paste to finish a pan sauce for, say, shrimp scampi or a roast turkey, or to enrich a seafood chowder. Keep reading »
Dec 29, 2011
Stovetop Steak Basics
From SAVEUR Issue #144
We love firing up the grill to cook the new beef cuts that have become available in recent years, but it's possible to achieve that perfect sear on the stovetop, too. Here's how. Keep reading »
Dec 28, 2011
Glazing Vegetables
From SAVEUR Issue #144
Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like yellow beets and carrots) sweet, tender, and glossy. Keep reading »
Dec 22, 2011
Art of Antipasti
From SAVEUR Issue #143
Is there a better way to start a meal than with an abundant antipasti platter, artfully arranged with ruffles of prosciutto, briny olives, roasted red peppers, marinated artichokes and mushrooms and pepperoncini, chunks of Parmesan, fresh mozzarella, and whatever else catches the preparer's fancy? Antipasto, which means "before the meal," stretches back to medieval times in Italy, when diners used to mingle over finger foods, both sweet and savory, before sitting down to eat; early recipes included everything from sugared nuts to clotted cream to spiced ham. Over the centuries, antipasti became the domain of restaurants, which would set out dozens of stuffed, marinated, roasted, and grilled vegetables, meat, and fish. Keep reading »
Dec 13, 2011
Super Sage
Every year at around this time, my cooking habits get stuck in a rut. Nearly everything that comes out of my kitchen involves some permutation of kale, winter squash, potatoes, and bacon, which isn't a bad thing — they're some of my favorite flavors. But after the fifth or sixth go 'round, even a garlicky kale sautée or a bowl of rich butternut ravioli can get a little old hat. And that's where the sage comes in. Keep reading »
Dec 2, 2011
The Glories of Goose
From SAVEUR Issue #143
"God Bless us, every one!" is the famous benediction that Tiny Tim Cratchit pronounces over what is perhaps the most famous holiday meal of all time, in Charles Dickens' A Christmas Carol. On the Cratchit family's holiday table are potatoes, gravy, applesauce, a pudding "like a speckled cannon-ball" blazing with ignited brandy. But at the center of the meal—and the heart of Tiny Tim's prayer—is a glorious roast goose. Keep reading »
Credit: Todd Coleman
