Travel

How Learning to Butcher in France Made Me Rediscover Myself

Meat and mentorship with the pioneer of seed-to-sausage charcuterie.

Seared Halibut with Artichokes à la Barigoule

Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.

Best Thing I Ate This Month: Springtime Artichokes at Charleston’s Chez Nous

Chef Jill Mathias waits all year for spring vegetables. The thorny artichoke, when paired with a crispy seared halibut, promises...

Norway

The Unlikely Affineur: Cheesemaking in a Culture of Pandemic

Parisian graphic designer Antoine Ricardou did not plan to tend cheese. Then the pandemic happened.

All Hail Cincinnati, The Queen City

Where to eat, drink, and hang, according to the Saveur team.

Culinary Migrations: Puebla to Philadelphia (and Back Again)

After living and working for years in Philadelphia, a group of cooks from Puebla, Mexico, have returned home to infuse...

Maslenitsa: Russia’s Butter-Soaked Bacchanal

This week-long celebration of winter’s end is a pre-Lenten fever dream of rich blini, caviar, and vodka.

Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

Before spending your euros on this much-ballyhooed attraction, check your expectations.

Closing Time: 14 Restaurants That We Sorely Miss

From Chasen’s in West Hollywood to Savoy in New York City, these spots from our past will always have a...