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.
MEET THE Neighbors
SAVEUR
Indebted to Our Growers
On Dry Land • THE SAFFRON OF KASHMIR HAS LONG BEEN CONSIDERED THE WORLD’S FINEST, BUT DROUGHT IS THREATENING THE LIVELIHOOD AND TRADITIONS OF ITS FARMING FAMILIES
Mission: Impossible • On the arid, volcanic island of Lanzarote, generations of winemakers have found a way for their grapes to flourish
Tending the Bines • Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves
The Pepper People • The Baniwa, an Indigenous group in Brazil, have made a market for their ancestral chiles
Field of Dreams • The son of an innovative pea farmer is carrying on his father’s legacy
An Invisible Herd • A farmer nostalgic for Austria’s culinary past is singlehandedly trying to ensure that the snail will prevail
Farm Fare • A midday meal ritual for Korean growers is inspiring one California cook
RANGE • KITCHEN LESSONS FROM AROUND THE GLOBE
Seasonal Scoops • Leave it to Paris to show that sorbet can be more than a healthy alternative to ice cream
Moringa–Soy Milk Sorbet
Verbena-Peach Sorbet
Strawberry-Beet Sorbet
Hibiscus-Ginger Sorbet
Champagne Mango Sorbet
Three Ways to Flavor Sorbet
Fry Time • It’s the stuff of regal Tokyo restaurants, but perfectly cooked vegetable tempura also screams for cold beers and a party around the kitchen counter
Tempura Tools
Batter It Better
Tempura Dipping Broth (Tentsuyu)
Summer-Vegetable Tempura
Here Today, Gone Tomorrow • Sour cherries have one of the shortest seasons on farmstands—and a cultlike following. Baking nonstop is the best way to make the most of them
1 Sour Cherry Pie
2 Sour Cherry Crumble
Fire and Spice • Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island
Branch Out
Jamaican Jerk Marinade
Making the Marinade • Using Jamaican ingredients—and a wellbalanced, deeply spiced marinade—is the first step to making great jerk
Two Ways to Cook Jerk • Re-create the taste of Jamaican jerk stands with a grill and pimento wood branches, or try a simpler, smoke-free version in the oven. In either case, serve the chicken or pork with lime wedges and some extra marinade on the side
Market Report
GROWERS
The Shepherds and Their Flock • WHERE THE APPALACHIAN MOUNTAINS ROLL THROUGH SOUTHWESTERN PENNSYLVANIA, SAVING THE COAL-BLIGHTED ECONOMY MIGHT MEAN A RETURN TO THE SHEEP-FARMING INDUSTRY THE REGION WAS ONCE KNOWN FOR
Lamb Ribs with Spicy Harissa Barbecue Sauce
Grilled Marinated Lamb Kebabs
Lamb Burger with Mint, Feta, and Balsamic Onions
Grilled Rack of Lamb with Garlic and Herbs
THE ISLAND OF FORGOTTEN ORCHARDS • NESTLED WITHIN A MILD, SUNNY MICROCLIMATE OFF THE COAST OF WASHINGTON STATE, ORCAS ISLAND WAS ONCE COVERED WITH THRIVING ORCHARDS, MANY OF WHICH WENT LONG-ABANDONED. ONE WOMAN IS ON A MISSION TO SAVE THE LEGACY FRUIT TREES AND JAR THEIR BOUNTY
THE OLIVE DETECTIVE • Italian olive-oil-maker Sergio Cozzaglio has revived forgotten olive varieties and sharpened his tree-pruning skills to award-winning status, all in pursuit of an oil that will simply meet his standards
Where the Wild Rice Grows • ON THE LAKES OF FAR NORTHERN MINNESOTA, WILD RICE IS HARVESTED BY CANOE AND DRIED OVER FIRE—AND IT’S NOTHING LIKE THE STUFF YOU FIND IN GROCERY STORES....
