Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Saveur

Spring 2019
Magazine

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors.

Objects of Our Obsession

EAT THE WORLD

A Plant in Every Pot • A Zimbabwean chef is determined to reawaken Africa’s vegetable-based culinary

Fire in the Fridge • Homemade chile pepper water is a staple of Hawaiian home cooks

For Love of Sesame and Spice • At Warda Pâtisserie, in Detroit, a baker celebrates her Algerian roots and worldwide travels

Starting from Scratch • In a covert kitchen in Zarqa, Jordan, a collective of Syrian-refugee cooks share their traditional dishes far from home

SAVEUR • brings you the best recipes, travel ideas, techniques, cocktails, and more.

RANGE • KITCHEN LESSONS FROM AROUND THE GLOBE

Spooning Up Clouds • Far more flavorful and nuanced than the versions on most American menus, Cantonese wonton noodle soup is the ultimate measure of a Hong Kong chef

The Broth

The Wontons

The Greens

Go for the Gold • For Naz Deravian, author of Bottom of the Pot, learning from her Iranian family to confidently turn out tahdig—the crispy fried layer at the base of Persian rice—paid off in nostalgia and countless impressive meals

Music to Your Ears • Crispy, southern-Italian carta di musica are flat-out the most versatile things to have on hand for a party, snack, or antipasti spread

The Banh Mi Formula • There is no one true way to make this Vietnamese sandwich. It showcases a collision of cultures and rewards experimentation

PASSIONS

THE RUM RUNNER • The rum industry is dominated by bland industrial production, sugary additives, and cartoon pirates. But in some corners of the Caribbean, artisanal traditions and great rum are surviving, and one single-minded reformed sailboat bum is importing some of the very best bottles

ONE HUNDRED YEARS OF OYSTERS • AFTER A CENTURY, NEW ORLEANS RESTAURANT CASAMENTO’S STILL SUPPLIES OYSTER LOAVES, FLAWLESS FRIED SEAFOOD, AND A FEELING OF PERMANENCE TO MAGAZINE STREET

The LOST CHEESES of GEORGIA • THIS NATION’S UNIQUE FOOD CULTURE WAS FLATTENED BY CENTURIES OF INVASION AND OCCUPATION. BUT IN MOUNTAIN VILLAGES AND REMOTE VALLEYS, TRADITIONAL CHEESEMAKING ENDURES

fish food • When Portland-based chef and restaurant owner Elias Cairo rounds up friends to go fly-fishing on Oregon’s Grande Ronde River, they don’t exactly rough it

SEARCHING FOR ERKUAI • ALMOST UNHEARD OF OUTSIDE OF CHINA, YUNNAN’S TRADITIONAL RICE CAKES AND THEIR MANY VARIATIONS LURE A COOKBOOK AUTHOR BACK TO THE PROVINCE ON A FACT-FINDING MISSION

AROUND THE INJERA • AFTER 56 DAYS OF FASTING, ETHIOPIANS CELEBRATE EASTER WITH A MEATFILLED FEAST OF STEWED LAMB, CHICKEN, AND RAW SPICED BEEF

RECIPES

TEST KITCHEN • TASTES, TRADITIONS, AND TECHNIQUES INSPIRING US RIGHT NOW

Hammer Time


Expand title description text
Frequency: One time Pages: 106 Publisher: Bonnier Corporation Edition: Spring 2019

OverDrive Magazine

  • Release date: March 4, 2019

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors.

Objects of Our Obsession

EAT THE WORLD

A Plant in Every Pot • A Zimbabwean chef is determined to reawaken Africa’s vegetable-based culinary

Fire in the Fridge • Homemade chile pepper water is a staple of Hawaiian home cooks

For Love of Sesame and Spice • At Warda Pâtisserie, in Detroit, a baker celebrates her Algerian roots and worldwide travels

Starting from Scratch • In a covert kitchen in Zarqa, Jordan, a collective of Syrian-refugee cooks share their traditional dishes far from home

SAVEUR • brings you the best recipes, travel ideas, techniques, cocktails, and more.

RANGE • KITCHEN LESSONS FROM AROUND THE GLOBE

Spooning Up Clouds • Far more flavorful and nuanced than the versions on most American menus, Cantonese wonton noodle soup is the ultimate measure of a Hong Kong chef

The Broth

The Wontons

The Greens

Go for the Gold • For Naz Deravian, author of Bottom of the Pot, learning from her Iranian family to confidently turn out tahdig—the crispy fried layer at the base of Persian rice—paid off in nostalgia and countless impressive meals

Music to Your Ears • Crispy, southern-Italian carta di musica are flat-out the most versatile things to have on hand for a party, snack, or antipasti spread

The Banh Mi Formula • There is no one true way to make this Vietnamese sandwich. It showcases a collision of cultures and rewards experimentation

PASSIONS

THE RUM RUNNER • The rum industry is dominated by bland industrial production, sugary additives, and cartoon pirates. But in some corners of the Caribbean, artisanal traditions and great rum are surviving, and one single-minded reformed sailboat bum is importing some of the very best bottles

ONE HUNDRED YEARS OF OYSTERS • AFTER A CENTURY, NEW ORLEANS RESTAURANT CASAMENTO’S STILL SUPPLIES OYSTER LOAVES, FLAWLESS FRIED SEAFOOD, AND A FEELING OF PERMANENCE TO MAGAZINE STREET

The LOST CHEESES of GEORGIA • THIS NATION’S UNIQUE FOOD CULTURE WAS FLATTENED BY CENTURIES OF INVASION AND OCCUPATION. BUT IN MOUNTAIN VILLAGES AND REMOTE VALLEYS, TRADITIONAL CHEESEMAKING ENDURES

fish food • When Portland-based chef and restaurant owner Elias Cairo rounds up friends to go fly-fishing on Oregon’s Grande Ronde River, they don’t exactly rough it

SEARCHING FOR ERKUAI • ALMOST UNHEARD OF OUTSIDE OF CHINA, YUNNAN’S TRADITIONAL RICE CAKES AND THEIR MANY VARIATIONS LURE A COOKBOOK AUTHOR BACK TO THE PROVINCE ON A FACT-FINDING MISSION

AROUND THE INJERA • AFTER 56 DAYS OF FASTING, ETHIOPIANS CELEBRATE EASTER WITH A MEATFILLED FEAST OF STEWED LAMB, CHICKEN, AND RAW SPICED BEEF

RECIPES

TEST KITCHEN • TASTES, TRADITIONS, AND TECHNIQUES INSPIRING US RIGHT NOW

Hammer Time


Expand title description text