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Matt Taylor-Gross
The 2017 SAVEUR Holiday Gift Guide
By
SAVEUR Editors
November 22, 2017
Latest
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Fabada Asturiana (White Beans With Ham, Saffron, and Sausages)
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He Used to Bake Bread for 3-Star Restaurants. Now He’s Feeding His Neighbors for Free
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Mastering the Art of Neapolitan-Style Pizza
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Spanish Fabada Is an Easy, Satisfying Bean Dish for Cassoulet Lovers
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Winter Citrus Salad with Pistachio-Castelvetrano Olive Relish
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Remember Astronaut Ice Cream?
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A Fortunate Position at the Golden Gate Fortune Cookie Factory
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This Winter Citrus Salad Shines Like a Thousand Suns
Drink
Virginia Is for Wine Lovers
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This Winter Citrus Salad Shines Like a Thousand Suns
Years after Franny’s closed, there’s one seasonal menu item this chef can’t stop thinking about—and making at home every winter.
By
Josh Cohen
Food
Mastering the Art of Neapolitan-Style Pizza
American pizzaiolo Kyle Jacovino traveled throughout Italy to perfect his pie before opening up shop in Savannah, Georgia. Here, he weighs in on how to make a better pie at home.
By
Stephanie Burt
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Remember Astronaut Ice Cream?
Astronaut Ice Cream’s first voyage didn’t go so well. Then the dessert took off on Earth.
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Anna Hirschorn
Drink
Virginia Is for Wine Lovers
Forget what you think you know about sticky-sweet Southern grapes. The Old Dominion produces a number of superb vintages that remain under the radar—for now.
By
Colman Andrews
Recipes
Poulet au Vin Jaune de Jura (Creamy Braised Chicken with Jura Wine and Morels)
Take the best chicken you can find and slowly simmer it in wine.
By
Tammie Teclemariam
Food
The Ultimate Chicken and Wine Braise
Unapologetically rich and rustic, the eastern French classic, poulet au vin jaune will give you a reason to celebrate.
By
Tammie Teclemariam
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Eating in the Street: A New Orleans Breakfast Gumbo Tradition
The heart of Louisiana cuisine, a carefully crafted bowl of gumbo is the perfect eye-opener to kick off Mardi Gras morning.
By Bryan Ford
Recipes
Raspberry Mascarpone Pie with Hazelnut Wafer Crust
Austria’s beloved Manner Wafers—pulverized with butter and roasted hazelnuts—form the crust for this fruity icebox pie.
By
Ellen Gray
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