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