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.
EDITOR’S NOTE
Saveur
Our Test Kitchen Director Would Own a Berkel B2 Meat Slicer
What We Lose When We Lose the Amtrak Dining Car • On the unexpected pleasures of eating with strangers in close quarters
There’s an App for This?!
Awesome Sauce
Salt of the Earth • One man’s quest to coax the best possible product from the sea
Instant Coffee
I’ve Got Fish Sauce in My Bag, Swag • WITH APOLOGIES TO BEYONCÉ, Tabasco may be the most basic purse-size condiment. These little guys—from sweet Bonne Maman honey to flaky Maldon salt—can banish all sorts of blandness. And they fit nicely in a stocking too.
Can Good Scotch Come from Seattle? • The city’s Westland Distillery is enlisting area barley farmers in an effort to prove that the answer is yes
A New Way to Nightcap • For an after-dinner dram that’s cooler than your grandma’s bedtime brandy, seek out these three boutiquey bottles
Desperately Seeking Cédric • You try getting Instagram’s most popular Parisian pastry chef to appear in the flesh
Genever Is the Original Juniper Spirit • Don’t call it a comeback. Or gin
Two Mixed Drinks That Make the Most of Genever • The spirit has been a part of American cocktail culture since the 1850s. Here’s how we took it then, plus a modern-day riff:
Pralines: How They Cook’Em in New Orleans
My Father’s French Onion Soup • Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook
10 Things We Learned from the Season’s Best Books
25 Years of Saveur • What’s happened here since 1994? A whole heckuva lot, from Jacques Pépin wielding his “asbestos fingers” to Frances McDormand fan-girling in our test kitchen. Go behind the scenes with founding editors Dorothy Kalins, Colman Andrews, and Christopher Hirsheimer—plus a host of other staffers and food luminaries—to discover how this brand was born, evolved, and ultimately achieved silver-anniversary status. The key to our success? That’s you, dear reader.
THE TIME OF OUR LIVES
Front of House • AFTER DECADES WORKING BEHIND THE SCENES, SAVEUR’S FOUNDING FOOD EDITOR AND FORMER TEST KITCHEN DIRECTOR FINALLY TAKE CENTER STAGE AT THEIR NEW RESTAURANT, CANAL HOUSE STATION
RETURN TO OAXACA • In 1994, as Saveur celebrated the culture and cuisine of this vibrant Mexican state, author Bricia Lopez’s family left it for the US. Their hearts remained at home
OUR ALL-TIME BEST RECIPES • A BAKER’S DOZEN OF OLD FAVORITES, AS CHOSEN BY FORMER AND CURRENT TEST KITCHEN EDITORS
NOTES FROM THE TEST KITCHEN • TASTES AND TECHNIQUES FROM THIS ISSUE’S STORIES
Seeing Double
