Saveur - Winter 2019-20
Saveur - Winter 2019-20
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25 Years of Saveur Go behind the scenes with the founding editors and other food luminaries to discover how this brand was born, evolved, and ultimately achieved silver-anniversary status.
Front of House Saveurâs founding food editor and former test kitchen director are the main attraction at their new restaurant, Canal House Station. BY LIESL SCHILLINGER.
Return to Oaxaca In 1994, as Saveur celebrated this vibrant Mexican state, the authorâs family left it for the US. Their hearts remained at home. BY BRICIA LOPEZ
Genever Is the Original Juniper Spirit
Donât call it a comeback. Or gin
5 mins
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook âEm in New Orleans
4 mins
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchellâboth as an artist and a cook BY Shane Mitchell
7 mins
Our All-Time Best Recipes
If anyone should know if a recipeâs a keeper, itâs the person tasked with making sense of the original instructionsâfrom the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
10+ mins
Saveur Magazine Description:
åºç瀟: Bonnier LLC
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: Quarterly
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.
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