Marne Setton

A child of California in the 1970s conjures the taste of home

The other day, I found a small box of strawberry-flavored happiness in the SAVEUR staff freezer, and it brought on … Continued

Of the dozens of books devoted to bread on our shelves, a few proved indispensible as we developed the recipes … Continued

The lamb I roasted for the first time last night is causing me to rethink my Christmas dinner menu. I’m … Continued

As we put together Issue 141’s story on fermented foods (Preserving Plenty »), it took me right back to my … Continued

No, not that kind of sauced. Though I did enjoy many excellent wine pairings, it was this pork jus version … Continued

Photo: Marne Setton I don’t have a whole lot of lobster roll experience. It’s a New England or, more expansively, … Continued

For a Scotch lover like me, the idea of a “Scotch” that comes not from Speyside but from Japan takes … Continued

1. Haitian pikliz, a fiery slaw usually served with fried seafood and meats, gets its heat from habanero or Scotch … Continued

13 milestones in the evolution of the modern refrigerator.