From SAVEUR Issue #153
The first time I visited my husband's family in Sweden, I spent hours at the grocery store perusing the array of foods in tubes: soft cheeses, caviars, pâtés, all sorts of condiments. There was something both retro cool and sleekly futuristic about them, with their bold colors and graphics. Keep reading »
Credit: Todd Coleman
From SAVEUR Issue #153
In my 20s there were writers' groups; in my 30s, exercise groups; in my 40s, book groups; and now, there are only oysters. My unofficial oyster "club" is a ragtag team consisting of a bickering unmarried couple, two divorced mothers, and a 300-pound man. In Los Angeles, when our local supermarket had oysters on sale four for a dollar, we consumed two dozen raw ones apiece, of which, in my case, all but one was perfectly fresh. We partook in a frequent flier-mile jaunt to New Orleans. There, breakfast involved deck-clearing bloody marys; lunch, a fress of oyster po' boys and oyster loaf sandwiches (think 20 oysters chain-ganged together into a meat loaf—like mass). Where some of us met our match, though, was on the fog-shrouded Northern California coast. Keep reading »
From SAVEUR Issue #153
At Heartland Restaurant & Farm Direct Market in St. Paul, Minnesota, chef-owner Lenny Russo showcases the bounty of the upper Midwest: in the fall, sugar pumpkin tartlets and fried goose wing with cranberry compote; in spring, wild leek vichyssoise and grilled Duroc pork chops with fiddlehead ferns. Keep reading »
Credit: James Oseland
From SAVEUR Issue #153
When a craving for pasta hits, no run-of-the-mill red sauce will do—we want bold, flavorful dishes that are both soothing and dynamic, rustic yet inventive. It's a tall order, one that is always filled at Il Buco Alimentari & Vineria in downtown Manhattan. The year-old market and restaurant has quickly become one of the city's most desirable tables, thanks in large part to chef Justin Smillie's peerless pastas: swarthy squid-ink strands tossed with rich salt cod confit and crisp fennel; cool, creamy sea urchin paired with al dente spaghetti and hot pepperoncini. Keep reading »
Credit: Todd Coleman
From SAVEUR Issue #153
A sprawling landscape of stalls and carts in the center of Santiago, Chile, La Vega Central Market vibrates with the brilliance of the country's agricultural bounty: fat yellow onions stuffed in mesh sacks, comically gigantic ears of corn, squash in every shape and hue; persimmons, custard apples, and other fragrant fruits; wild potatoes from Chile's Chiloé Island ranging in color from pale yellow to saturated scarlet and a purple that verges on black. Keep reading »
Credit: Ivan Kashinsky/Panos Pictures
From SAVEUR Issue #153
Kurukahveci Mehmet Efendi, the phenomenal 141-year-old Turkish coffee purveyor, is located in a weather-beaten deco building just outside of Istanbul's Spice Market. Through its street-front window, thousands of brown wax-paper packets of freshly ground coffee are sold each day. The beans are roasted on the premises and then ground as finely as cake flour in belt-driven mills that chug away from morning to night. Keep reading »
Credit: Todd Coleman
From SAVEUR Issue #153
Los Angeles is famous for its stripped-down, überauthentic Mexican restaurants, but the best thing to happen lately to the Mexican lunch counter in Southern California is Cook's Tortas, a cozy chalkboard-menu café in Monterey Park, just east of downtown. Instead of the baguette-like bolillo rolls typically used in the torta, an overstuffed Mexican sandwich, they bake their own ciabatta-style sourdough and fill it with everything from tender simmered beef tongue (traditional) to Spanish-style salt cod with sweet roasted peppers (not so traditional). They're all fresh, bold, and delicious.
Credit: Joe Schmelzer
SAVEUR's Essential Florida: Everything you need to know about Floridian cuisine, travels, and culture.
From SAVEUR Issue #153
In Honduras, baleadas are thick, wonderful, fresh wheat-flour tortillas folded over refried beans, crema, a sprinkling of funky queso duro, and, if you like, scrambled eggs or shredded chicken, chorizo or grilled beef, pickled vegetables or avocado. Baleadas are sold in markets and restaurants, cooked roadside over open fires, and eaten at all times of day. It's the best type of snack: casual, enjoyable, and endlessly adaptive.
Credit: Penny De Los Santos
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