Saveur Magazine - Fall 2020Add to Favorites

Saveur Magazine - Fall 2020Add to Favorites

Go Unlimited with Magzter GOLD

Read Saveur along with 8,500+ other magazines & newspapers with just one subscription  View catalog

1 Month $9.99

1 Year$99.99

$8/month

(OR)

Subscribe only to Saveur

Buy this issue $4.99

Subscription plans are currently unavailable for this magazine. If you are a Magzter GOLD user, you can read all the back issues with your subscription. If you are not a Magzter GOLD user, you can purchase the back issues and read them.

Gift Saveur

In this issue

The Saveur 100
The best lemon tart in Paris, Vietnam’s most extravagant breakfast buffet, the secret sauce of the Canary Islands, and more. We’ve rounded up a list of our favorite foods, people, places, and things from around the world. Yes, the Saveur 100 is back!

A Shift in Focus
Perhaps the most famed fashion and celebrity photographer of his generation, Norman Jean Roy has all but put down the camera to bake for his community at Breadfolks in Hudson, New York.
BY ELLA QUITTNER

The Soul of Guadeloupe in a Sandwich
Pointe-à-Pitre chef David Drumeaux shares how he prepares the archipelago’s signature bokit.
BY JESSICA B. HARRIS

Raising a Better Bird

Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.

Raising a Better Bird

2 mins

One Good Bottle

Tamara Irish is a natural winemaker. Way natural.

One Good Bottle

2 mins

My Not-So-Secret Garden

Good (vegetable-laden) fences make good neighbors in one tiny town.

My Not-So-Secret Garden

4 mins

Pralines: How They Cook 'Em in New Orleans

Pralines: How They Cook ’Em in New Orleans

Pralines: How They Cook 'Em in New Orleans

4 mins

My Father's French Onion Soup

Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell

My Father's French Onion Soup

7 mins

Our All-Time Best Recipes

If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from 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.

Our All-Time Best Recipes

10+ mins

Genever Is the Original Juniper Spirit

Don’t call it a comeback. Or gin

Genever Is the Original Juniper Spirit

5 mins

Tending The Bines

Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.

Tending The Bines

3 mins

Field Of Dreams

The son of an innovative pea farmer is carrying on his father’s legacy.

Field Of Dreams

1 min

Jamaican Jerk Marinade - 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.

Jamaican Jerk Marinade - Fire And Spice

2 mins

What It Takes To Tend Volcano Vineyards In Spain

On the arid, volcanic island of Lanzarote, generations of winemakers have found a way for their grapes to flourish.

What It Takes To Tend Volcano Vineyards In Spain

3 mins

The Pepper People

The Baniwa, an Indigenous group in Brazil, have made a market for their ancestral chiles.

The Pepper People

3 mins

Feeding An Island In Need

San Juan, Puerto Rico, October 19, 2017

Feeding An Island In Need

2 mins

Sherry Goes With Everything

And other truths found in the ancient casks of Jerez

Sherry Goes With Everything

10+ mins

Tree Of Life

Harvesting the resin of the mastic tree has sustained generations on the Greek island of Chios

Tree Of Life

2 mins

From Bee To Bottle

On the lush island of Kauai, a local artisan brings mead into modernity

From Bee To Bottle

1 min

Worth Her Salt

Meet the pioneering female cellar master at one of Spains greatestjamn ibricoproducers

Worth Her Salt

2 mins

An Invisible Herd

A farmer nostalgic for Austria’s culinary past is single-handedly trying to ensure that the snail will prevail.

An Invisible Herd

2 mins

American Originals: The Next Wave Of Pasta Chefs From Around The Country

The Next Wave Of Pasta Chefs From Around The Country

American Originals: The Next Wave Of Pasta Chefs From Around The Country

3 mins

Signor Casoni''s Workshop

A VISIT WITH THE CORZETTI STAMP MAKER OF CHIAVARI

Signor Casoni''s Workshop

6 mins

Yale's Pizza Prodigies are Changing the Face of Dining Hall Cuisine

In New Haven, Connecticut, home to some of the most storied pizzerias in America, Ivy League upstarts are making homegrown pies and challenging the status quo.

Yale's Pizza Prodigies are Changing the Face of Dining Hall Cuisine

5 mins

A Walk In Wordswoth Country

Rosie Schaap revisits the fairytale towns and green vales of England’s Lake District, where the food is now as much of a draw as the lush, romantic landscape.

A Walk In Wordswoth Country

10+ mins

Why the Anti-Food-Waste Movement Matters

Eating "ugly"food is a beautiful idea. It saves money and just might put a dent in world hunger.

Why the Anti-Food-Waste Movement Matters

2 mins

The Kings Of Service

Will Guidara and Daniel Humm are on a quest to make New York Citys Eleven Madison Park the greatest restaurant in the world-one perfectly choreographed, exceptionally hospitable meal at a time.

The Kings Of Service

10+ mins

Protecting Seneca Lake

In upstate New York, winemakers and farmers fight to keep their water clean 

Protecting Seneca Lake

3 mins

O Citrus Tree

In Creole New Orleans, the holidays come with rum and clementines.

O Citrus Tree

4 mins

In A Dry Place By The Sea

Outside Cape Town, a restaurant adapts to drought

In A Dry Place By The Sea

2 mins

The Greenhorn Of Little Peconic Bay

THE BOOMING DEMAND FOR OYSTERS MEANS THAT DITCHING OFFICE LIFE TO FARM THEM WAS (PROBABLY) A GOOD DECISION

The Greenhorn Of Little Peconic Bay

9 mins

A Delicious Plague

WHAT DO YOU DO WHEN A DELICACY BECOMES AN UNCHECKED EPIDEMIC? GET EATING

A Delicious Plague

9 mins

Bitten By The Bug

Australians love these oddly shaped lobsters

Bitten By The Bug

1 min

Read all stories from Saveur

Saveur Magazine Description:

PublisherBonnier

CategoryFood & Beverage

LanguageEnglish

FrequencyQuarterly

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.

  • cancel anytimeCancel Anytime [ No Commitments ]
  • digital onlyDigital Only
MAGZTER IN THE PRESS:View All