SAVEUR

Since 1994, SAVEUR’s network of global contributors has been bringing readers a wellspring of diverse, surprising, and exclusive stories. Now independently owned and operated, the brand’s immersive travel guides, rigorously tested recipes, transportive features, and ambitious original photography make SAVEUR an invaluable resource for planning culinary adventures big and small.

SAVEUR Staff Traditions

SAVEUR

First

Our Contributors • We asked a few of this issue’s collaborators: “What’s your favorite way to ring in the New Year?”

Inbox

Fare • FRESH FOOD FINDS, TRAVEL TIPS, AND DISPATCHES FROM AROUND THE GLOBE.

Chou Plate Special • Chefs from around the globe duke it out for cruciferous dominance in Limoges.

Après Slurp • Skiers from Hokkaido to Telluride find fortifying winter fuel in these rich and brothy bowls.

Southern Signature • Flavors of the African continent unfold over a Charleston, S.C., wine dinner.

Lugya’h • A street food icon finds a brickand-mortar home in West L.A.

Rig of Fire • Mill Scale’s gonzo, globally inspired live-fire cookers are bringing the heat.

Agenda

On the Nose • Culinary-inspired fragrances are a new way to exude great taste.

Dean’s List • Best-in-class British bottles sparkle alongside comfort fare at this downtown Manhattan pub.

Sparkling Mignonette

The British are Coming • England’s underrated wine region is worth the trip.

Down the Tube • Embark on a tapas crawl through Zaragoza’s raucous El Tubo.

Sky’s the Limit • At this restaurant with panoramic views of a national park, the Namibian landscape inspires both the design and what’s on the plate.

Counter Intelligence • A century ago, one woman’s utopian ideals reshaped the way the world cooks.

La Rifa Chocolatería • C. Dinamarca 47, Cuauhtémoc Mexico City, Mexico

Bock Brûlée • Upgrade your malty lagers with a centuries-old German party trick.

Cornicione

A Toi to Remember • In the city of Almaty, an epic meal channels generations of Kazakh tradition.

Red Beans for Pableaux • In honor of a man who meant so much to so many.

La Paz Rising • CHEFS IN BOLIVIA’S CULTURAL HUB BRING THEIR NATION’S INDIGENOUS INGREDIENTS TO NEW HEIGHTS.

Vanja van der Leeden • A KITCHEN CONVERSATION WITH YVETTE VAN BOVEN

Full Circle • FROM CZECHIA TO TEXAS AND BACK AGAIN, THE HUMBLE KOLACHE MAKES ITS TRIUMPHANT RETURN.

Deeply Rooted • PRIZED FOR THEIR SUBTLE SWEETNESS AND ALLURING CRUNCH, THE AQUATIC RHIZOMES OF THE LOTUS PLANT ARE AS VERSATILE AS THEY ARE SYMBOLIC.

A Supra to Start the Year • IN GEORGIA, NEW YEAR’S IS ALL ABOUT THE FOOD—WITH KHACHAPURI, WALNUT-LADEN DISHES, AND COUNTLESS TOASTS.

Rhode Rules • IN THE CITY OF PROVIDENCE, TOP CULINARY TALENT UNDERPINS A WORLD-CLASS DINING SCENE THAT’S STILL LARGELY INDEPENDENT AND LOCALLY OWNED.

Matcha Pointe • As Japan’s powdered green tea becomes a global phenomenon, the fate of this ancient industry hangs in the balance.

Gravy Train • Generations of restaurant owners across southern Louisiana are keeping the state’s humble plate lunch tradition chugging along.

Blissful Union • IN THE INDIAN REGION OF JAMMU AND KASHMIR, A COLORFUL PUNJABI SIKH WEDDING SPANS FIVE DAYS OF RITUAL, CELEBRATION, AND EPIC FEASTS.

Hand-Pulled Heritage • The success of Jahunger restaurateurs Subat Dilmurat and Nadia Parhat proves there’s a bright future for Uyghur cuisine in the United States.

How to Be Less Useful • One woman’s quest to finally let someone else do the work.

Notes From the SAVEUR Test Kitchen • This issue’s tips, techniques, and essential...