saveur 100 2014

We love the elegant cast-iron skillets from Borough Furnace, a small foundry established in Syracuse, New York, in 2011 by … Continued

The most unexpectedly exciting part of New York City for culinary discoveries? Staten Island. This content first appeared in the … Continued

We cooked the duck liver mousse for The Black Hoof‘s liver and onions dish in a water bath—placing a metal … Continued

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion. … Continued

In a breadbasket at Manhattan’s Carbone, we discovered the Platonic ideal of garlic bread. With roasted garlic butter made from … Continued

Ice cream drink and cocktails — grown-up yet childlike — hit an enduring sweet spot

This Dominican-style hamburger is topped with sautéed cabbage, onion, and tomato and doused in a Worcestershire-spiked ketchup-mayonnaise blend known as … Continued

Japanese bartending blows my mind. It’s so artful that, as with oil painting, the equipment is paramount. Even the simplest … Continued

Fresh, juicy lemongrass, crimson Thai chiles, and fragrant holy basil. To find such a glorious bounty in the U.S., just … Continued

For inspiration, we turn to the California Artists Cookbook (Abbeville Press, 1982), an oddly beautiful collection of artists’ recipes—Ansel Adams’ … Continued