Adam Sachs Editor-in-Chief Follow me: Adam Sachs is the former Editor-in-Chief of SAVEUR. He is a three time James Beard Journalism Award winner and lives in Brooklyn with his family. Meet the Pasta Perfectionist Making Waves in Italy Riccardo Camanini loves spaghetti, and he wants to show you why By Adam Sachs posted Sep 25th, 2017 Riccardo Camanini loves spaghetti, and he wants to show you why. The Mob Used to Run This Place. Now Pasta's in Charge. In Sicily, new life for land once ruled by the Mafia By Adam Sachs posted Sep 22nd, 2017 Libera Terra is making pasta on land reclaimed from the Sicilian mafia. What to Cook This Weekend: Summer Adventures With Lobster By Adam Sachs posted Jun 3rd, 2017 Editor-In-Chief Adam Sachs welcomes the days of summer with spaghetti with lobster, a summer tradition worth celebrating. What to Cook This Weekend: New Flavors in Unlikely Places By Adam Sachs posted Mar 18th, 2017 SAVEUR's new issue focuses on finding food in unlikely places. The High Seas Have Never Tasted This Good French Laundry chef Thomas Keller and Seabourn have created the best restaurant on international waters By Adam Sachs posted Feb 15th, 2017 French Laundry chef Thomas Keller and Seabourn have created an ocean dining experience unlike any other. Don't Mess With the Food of Lyon Adam Sachs eats around town with hometown hero Daniel Boulud in the gutsy gastronomic capital By Adam Sachs posted Apr 28th, 2016 Adam Sachs tours the gastronomic capital with hometown hero Daniel Boulud. Stop Saying Foodie Throw your vocabulary out with the compost pile By Adam Sachs posted Dec 31st, 2015 Let's be done with that goofy word, that epithet for tone-deaf epicures. It's always been an infantilizing label. Worse: It's self-infantilizing. How to Eat the Dolomites The incredible food high up the mountains in Italy makes for more than just a ski trip By Adam Sachs posted Nov 30th, 2015 High in the Dolomites, a hearty winter feast shows off the flavors of this enchanted alpine border region. A World's Fair That's All About Food At Expo Milano, Team USA is explaining that vast and contradictory thing—American cuisine—to a global audience By Adam Sachs posted Sep 10th, 2015 Team USA discusses the future of food, via urban farming, chef responsibility and everything in between, at Expo Milan. Eating in the American Archipelago Blaine Wetzel, chef of The Willows Inn on Lummi Island, is cooking with the best of the Pacific Northwest By Adam Sachs posted Jun 9th, 2015 On Lummi Island, off Washington's northern coast, Chef Blaine Wetzel of The Willows Inn is cooking food that is unique, naturalistic, and distinctly his own.