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Where SAVEUR's Editors Traveled in July 2017
From noodles in Hanoi to a vegan reuben sandwich in Chicago, here's how we ate the world this summer At SAVEUR, our obsessive quest to unearth the origins of food and discover hidden culinary...
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The Sacred Journey of Four Million Indian Women to Cook for Their Goddess
Once a year, millions of women leave their homes around Kerala to give a sweet offering of rice for their goddess, Attukal Amma 4 P.M. East Fort Neighborhood, Thiruvananthapuram A railway platform,...
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Meet the People Behind René Redzepi's Noma Pop-Up in Tulum
The chef and his wandering band built a kitchen on a jungly plot of land by the beach and turned it into a seven-week-long experiment in finding deliciousness "Pop-up” is a goofy term but there’s...
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No Plates or Silverware Allowed at This Massive Indonesian Feast
At a liwetan, a long table is covered with banana leaves, rice, and as many as a dozen different dishes. Roll up your sleeves and dig in A long table filled with food of all kinds is the very...
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A Meal To Remember: FaceTime Lunch From Halfway Around the World
Photographer Ted Nghiem recounts connecting his Vietnamese family with their emigré relatives in America Ted Nghiem The traffic was terrible leaving Ho Chi Minh City in the humid, rainy morning. The...
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In Kerala, Coconut Sap Gets a Boozy Kick
Inside the south Indian state's toddy shops, the local watering holes devoted to fermented palm sap and the Keralan love of all things coconut While reporting on India's Attukal Pongala festival for...
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Why Does Vietnam Have a Mid-Day Siesta? I Blame the Bun Cha
The Hanoi specialty of fatty pork with noodles and a funky-sweet broth is best paired with an afternoon nap 2 p.m. is a slow hour in Vietnam: Street traffic comes to a lull, sidewalks are noticeably...
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This 'Little Ass' is the Unsung Queen of Italian Cured Meats
Unlike its internationally ubiquitous cousin, prosciutto, Culatello di Zibello almost never leaves its home of the Po river valley, which is one of the reasons why it tastes so damned good Prosciutto...
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The World's Best School Lunch Costs $1
But for some rural Vietnamese students, that cost is still one of many barriers to accessing education 11 a.m., Quảng Nam Province, Vietnam The pot of pork broth burbles on the outdoor stove, clouds...
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Meet the 2017 SAVEUR Blog Awards Finalists: 6 Essential Travel Blogs
We'd follow these writers anywhere The SAVEUR Blog Awards are here, and from a pool of tens of thousands of reader nominations we’ve selected 72 finalists in 12 categories. Now it’s your turn to vote...
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An Introduction to Australia's Indigenous Ingredients
There's a lot more to the food Down Under than avocado toast and flat whites “We call this warrigal, but it's also known as Cook’s cabbage,” says Bruce Pascoe. He was harvesting an emerald-green plant...
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Is This the World’s Best Chicken and Rice?
Go eat com ga Tam Ky, the overlooked but essential rice platter of central Vietnam Chicken and rice is an unfussy, elemental combination—a culinary commonality celebrated across the world, from arroz...
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How to Make the Ultimate Shaved Ice
The technicolor technique behind Filipino halo-halo Whether sold in plastic cups on the street or in fancy decorative glasses in restaurants, halo-halo is always a colorful and cool retreat from the...
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Flor de Sal from Portugal: How This Second-Generation Salt Maker Is Updating...
Jorge Raiado harvests salt in Castro Marim, Portugal. (Salmarin/)The Town of Castro Marim is Tucked so far east into Portugal that you might hear echoes of Spanish from across the Guadiana River....
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Awesome Sauce: Basbass Somali Foods’ Tamarind Date Sauce
Basbass Somali Foods’ Tamarind Date Sauce (Saveur/)In 2015, when Hawa Hassan launched Basbaas Somali Foods, her personal history was widely covered. Hassan lived in a Kenyan refugee camp as a child...
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Hot Legs: Now’s The Perfect Time To Make Turkey Confit
Get the recipes for <a href="https://www.saveur.com/story/recipes/confit-turkey-legs/">Turkey Confit</a> and <a...
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Confit Turkey Legs
Crisp skin and succulent meat are possible through confit. (Jenny Huang/)The ultimate make-ahead turkey dinner, confited drumsticks can be refrigerated, submerged in their cooking fat, for months, only...
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Pretzel and Sausage Dressing
Day-old soft pretzels give this stuffing a satisfying chew. (Jenny Huang/)This hearty casserole from Chef Mark Steuer of Chicago’s Funkenhausen, is inspired by German beer halls, getting its satisfying...
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Banish Kitchen Clutter with Five Genius Fridge Organizers
Some say you can tell a lot about a person by peeking in his or her refrigerator. And while you might fancy yourself the type who keeps interesting international condiments arranged by region, the...
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Seattle Scotch Is A Thing. And It’s Good.
Westland’s Seattle-made whiskey. (Courtesy Westland Distillery/)Washington State is admittedly a long way from the Highlands of Scotland. But when Seattle’s Westland Distillery opened in 2010,...
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