How to Smuggle a Ham
How to Smuggle a Ham
Sometimes food is too good to be legal
Chinese New Year in Hong Kong
Chinese New Year in Hong Kong
The pinnacle of feasting and festivity

The Feed

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Jan 30, 2013
La Vega Central Market

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 »

La Vega Central Market, Santiago Chile Credit: Ivan Kashinsky/Panos Pictures
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Jan 30, 2013
Istanbul's Best Coffee Shop

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 »

Istanbul's Best Coffee Shop Credit: Todd Coleman
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Jan 28, 2013
Cook's Tortas
by Javier Cabral

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.

Cook's Tortas Credit: Joe Schmelzer
Jan 25, 2013
The Essential Florida

SAVEUR's Essential Florida: Everything you need to know about Floridian cuisine, travels, and culture.

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Jan 25, 2013
Baleadas

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.

Women making roadside baleadas Credit: Penny De Los Santos
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Jan 24, 2013
Cecilia Chiang
by Michael Bauer

From SAVEUR Issue #153

At the age of 93, Cecilia Chiang has the energy of a 30-year-old. We dine together often, and on a recent night out, we finished our dinner and a bottle of wine, but it was still early for Cecilia. So we stopped by the Park Tavern in San Francisco, where we sat at the bar and downed champagne and Country Lawyers, bourbon cocktails. With her eyes twinkling more than the jeweled brooch on her blue Mandarin-style jacket, Cecilia surveyed the room and said, "I love crowded bars. They make me feel so alive."Keep reading »

Cecilia Chiang Credit: Courtesy Cecilia Chiang
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Jan 23, 2013
Mile End Smoked Meat

by Gabriella Gershenson

Smoked Brisket from Mile End, in Brooklyn, NY Credit: Todd Coleman

From SAVEUR Issue #153

As an ex-Quebecer living in New York City, I couldn't believe my ears when I heard that a Montreal-style delicatessen would be opening here of all places, the North American mecca for corned beef and pastrami. It takes a lot of chutzpah for a Canadian to introduce, and attempt to convert, devotees of the iconic New York deli sandwich to the comparatively obscure "smoked meat," a Montreal Jewish specialty of brisket that's been smoked, cured, and blanketed in a crunchy rub of salt and spice, then steamed, hand-sliced, and shingled onto mustard-moistened rye. Keep reading »

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Jan 18, 2013
Amaya's Taco Village

From SAVEUR Issue #153

In 1976, when Robert Amaya opened up shop in Austin, Texas, all he had was a range and a skillet, so he specialized in tacos fried to order. At Amaya's Taco Village, the fresh masa "crispy tacos"—kin to San Antonio's fried "puffy tacos"—are griddled first and then deep-fried. Crispy outside, chewy inside, and stuffed with any number of fillings—spicy ground beef, juicy chicken, mouthwatering marinated steak—they're simply amazing.

Amaya's Taco Village Crispy Tacos Credit: Todd Coleman
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Jan 18, 2013
Hangtown Fry

From SAVEUR Issue #153

Placerville, California—known during the Gold Rush as Hangtown for its oft-swinging noose—lays claim to this incomparable scramble in which plump, fresh oysters are lightly breaded, then pan-fried in bacon drippings, and tossed with beaten eggs, bacon, and a splash of Tabasco. Keep reading »

Hangtown Fry Credit: Todd Coleman
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Jan 16, 2013
Vancouver Dim Sum
by David Sax

From SAVEUR Issue #153

With a population that's nearly one-third Chinese (hailing mostly from the dim sum mecca, Hong Kong) and a choice location on the seafood-rich Pacific Ocean, Vancouver is the North American capital of dim sum. Even in a city overflowing with spectacular cuisine from all over Asia, the hectic ritual of Cantonese brunch is exalted by Vancouverites above all others. Whenever I travel there, my schedule is dictated by har gao, siu mai, and char siu bao—shrimp dumplings, pork dumplings, and steamed pork buns—dim sum's holy trinity. Keep reading »

Vancouver Dim Sum Credit: Ben Nelms