Twenty-Five Great Meals Todd Coleman
We all have one. Maybe it was the first taste of grilled kebabs from a busy street vendor in Istanbul that opened our eyes to the flavor and culture of that city. Or maybe it was something more familiar: a roast beef sandwich that someone special made for us when we were young, or a plate of fried fish we once shared with a good friend. It could be the eureka moment we had at the Michelin-starred restaurant in France or at the local Chinese takeout, or it could just be the refried beans that were always on the family table. The meals recounted here are more than mere experiences; they’re symbols of who we are. No matter where they took place or what dishes were served, whether they occurred in a time of war or peace, of scarcity or plenty, they connect us. They remind us of the power of food, the comfort of memory, and the simple fact that every meal we sit down to has the potential for greatness. –The Editors
Fragrant with lime juice and lemongrass, this hot and sour soup is based on a recipe from our friend Nancie McDermott, author of Real Thai (Chronicle Books, 1992). Get the recipe for Tom Yum Goong »
“The meatballs were left on our porch in a Farberware pot with a loaf of Italian bread and a note that said: ‘Figured you wouldn’t have time to cook.'” Get the recipe for Classic Meatballs
“We laughed at the nutmeg-scented air escaping from the pillow beneath a plate of white bean puree, and at the garnishes arranged like hours on a watch: at one o’clock, a bay laurel leaf-vanilla gel; at nine, a mung bean sprout-sea grape salad.” Read Betsy Andrews’s essay, “Edible Art”
“If, as Tolstoy wrote, every happy family is alike, he forgot to mention that every happy family can screw up birthdays in different ways.” Read the full text of Francine Prose’s essay, “Happy Birthday, at Last” in Issue #132 of SAVEUR Recipe: Joe’s Stone Crab Mustard Sauce
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
“During the summer of 1975 in the foothills of the Blue Ridge Mountains, the Kochanowicz family of Shelby, North Carolina, introduced the Truong family, formerly of Can Tho, South Vietnam, and more recently of the nearby town of Boiling Springs, to an important American food group: Jell-O salad.” Read Monique Truong’s essay, “Lost in Translation”
Tai Kabura (Sea Bream and Turnip Hot Pot)
The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant. The soup’s deeply flavored broth, called dashi, gets its boost of umami flavor from kombu seaweed (a type of kelp) and dried bonito flakes, two staples of the Japanese pantry. See the recipe for Tai Kabura (Sea Bream and Turnip Hot Pot) »
Brown Butter Pasta
Chef Gabrielle Hamilton of New York City’s Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.