minnesota cabin thanksgiving
This room used to comprise the entirety of Thielen's house, every last detail of which is a labor of love: The walls are lined with half-logs her husband salvaged from his job at a nearby sawmill, and Thielen designed the tablecloth herself at a local wool manufacturer. Michelle Heimerman
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We’ve worked on hundreds of stories this year, and while they’ve all been a pleasure, we’ll admit—we play favorites. These are the pieces that we can’t stop thinking about: tales that inspire us, art that moves us, and food that makes us want to get cooking right now. Give them a read, then take a spin through our jealousy list—the stories we loved from all over the world but SAVEUR.

A Midwestern Hunter’s Thanksgiving | Amy Thielen

Each year, deep in Minnesota’s northwoods, Amy Thielen invites a close-knit band of friends to hunt her land, and fortifies them with lusty, late-fall dishes like venison and sauerkraut that rival any turkey and stuffing.

The Shipwrecked Sailors and the Wandering Cod | Leslie Pariseau

In the remote archipelago of Lofoten, Arctic cod have been dried on oceanfront racks since the age of the Vikings. This is the unlikely story of how the humble fish became king of Norway.

The Art of Homemade Soba Noodles | Francis Lam

Mastering the Japanese buckwheat noodles is notoriously tricky; Francis Lam picks up tips from a former Hollywood movie producer who gave up the fast life for the slow knead.

The Cockamamie, So-Crazy-It-Just-Might-Work Scheme to Save Alaska’s Excellent Salmon From Itself | Marguerite Preston

Bristol Bay’s sockeye salmon is a national treasure: delicious, plentiful, and shockingly sustainable. The problem: Fishermen are too good at catching it, and what can’t get sold fresh winds up in cans no one wants to buy. But if a new plan succeeds to make canned salmon more appealing, it just might rescue an industry threatened by its own wild success.

The World’s Best Chicken Comes From Hainan | Kevin Pang

Across Southeast Asia, Hainan chicken rice is the obsessed-over, gold standard of the bird. Kevin Pang heads to the source to investigate just what makes it so good.

How a New Generation of Chefs is Making LA Fall in Love With Filipino Food | Craig Cavallo

Los Angeles County is home to the greatest population of Filipinos outside the Philippines, but their cuisine still struggles to win over the mainstreaming dining public. Now, a growing community of ambitious young cooks is starting to change Angelenos’ minds about adobo and kare-kare.

Why We Keep Coming Back to Istanbul | Anya von Bremzen

Anya von Bremzen waxes lyrical on the city that spans two continents and continues to captivate our culinary imaginations.

Japan’s Wildly Popular Isolation Booth Ramen Restaurant is Coming to America | Jamie Feldmar

On hunting down old travel ghosts and examining what it’s like to to eat a meal out while never interacting with another human being.

Dot’s Rumtopf | Max Falkowitz

How to capture the best tastes and memories of the year with buckets of rum.

Dale Talde Would Like to Show You the Manila of the Midwest | JJ Goode

For the now New York-based chef, the Filipino-American flavors of Chicago’s northwest suburbs—where kielbasa meets ginisang bagoong—taste like home.

Eating Bunny Chow in Durban | Sarah Khan

Shaped by apartheid and a massive but isolated Indian population, the food of this South African city stands apart from everything else.

Salted Egg Yolks Are the Best New Thousand-Year-Old Food Trick | Wei Tchou

This quick-cured object of fine-dining fascination—liquid yolks turned into solid, grateable nuggets of umami like cheese—has a long and surprising history.

How Dorie Greenspan Does New Year’s Eve in Paris | Dorie Greenspan

Every December 31st, the dessert wizard invites a hodgepodge group of old and new friends for a perfect French fête, complete with oysters, gougères, and huge bottles of champagne by the Seine.

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