mario batalivoice

In this year’s SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.

By The Editors

Published on December 24, 2011

Whether he's improvising his way through a zeppole batter, attempting homemade cheese, or refining his gazpacho technique, we love the curiosity and singular style that legendary indie-rock musician and producer, now food blogger, Steve Albini brings to his online cooking diary, An amiable blend of foulmouthed rocker and earnest home cook, Albini never fails to surprise us. About a recent post featuring an "ass-kicking steak" with celeriac skordalia, he touted the importance of letting aged beef rest after cooking. "This step is critical for aged beef because the peripheral meat can easily dry out if served hot from the fire." His tone may be droll, but his method is spot-on.

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