Saveur Magazine - Fall 2019

In this issue

Around the Fire With kebabs, stuffed eggplants, and zucchini fritters, London’s Turkish grill houses bring people together in a polarized country BY YASMIN KHAN.

The Last Lebanese Steakhouse in Tulsa Oklahoma’s capital was once a hub for Lebanese immigrants, and a century later, tabbouleh and hummus still have a place on the table BY NAOMI TOMKY.

The Middlemen Cocoa growers in Tanzania have long dealt with a di‹cult system of middlemen, but a new company is investing in better practices BY HILARY HEULER.

Sri Lanka To Toronto - Canada's Brisket Whisperer

A roman catholic cook from Sri Lanka has found his unique culinary calling: making Jewish-Deli-Style smoked meat in a Toronto suburb’s Chinatown.

2 mins

A Long And Winding Road

In my kitchen in Oakland, California,I preheated my cast-iron comal and slipped a pat of butter onto the surface.

2 mins

Conservas, Olives, And Salt Cod

The country’s best Portuguese market is in a mill town in Massachusetts?

2 mins

Mexico's Party Food

Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond.

4 mins

Gold Nothing

A sleepy city on the South China Sea ruled by the Portuguese until 1999, Macau has become a glitzy playground for China’s ultra wealthy. But in pockets between the casino resorts fueled by mainland money, traces of its culinary history remain.

10+ mins

The Last Lebanese Steak House In Tulsa

At Jamil's, where rib-eyes and smoked pork ribs come with sides of tabbouleh and hummus, the particular rituals of an Oklahoma tradition endure.

7 mins

The Middlemen

Tanzanian cocoa growers have long been at the mercy of itinerant buyers paying low prices despite the steep costs of growing. But a well-meaning company has created a supply chain that’s better for the farmers—and makes for better chocolate.

6 mins

Theme And Back

After living and working for years in America, a group of cooks from Puebla, Mexico, have returned home to infuse new life into their village’s restaurant scene.

7 mins

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Saveur Magazine Description:

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. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.