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Genever: The Original Juniper Spirit
A bottle of Bols genever sits amid base spirits at the 355-year-old Amsterdam distillery. (Diederick Bulstra/)A great many things disappear without a trace from our cultural memory, and had there been...
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Demystifying the Breads of Armenia
Lavash requires only a few basic ingredients—flour, water, salt, and a chunk of dough from the last batch—but takes a lot of patience and strength to roll it to the perfect, paper-thin consistency....
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French Onion Soup
Ask your butcher not to trim the bones—the extra fat and connective tissues adds major flavor. (Photography by Jenny Huang/Food Styling by Erika Joyce/)This classic French onion soup recipe is adapted...
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My Father’s French Onion Soup
James Edisto Mitchell in Paris, 1950 (Courtesy Shane Mitchell/)My father gave me his letters from Paris. Written with a fountain pen on onionskin stationery and folded in envelopes marked Par Avion,...
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Maslenitsa: Russia’s Butter-Soaked Bacchanal
Naked blini are best eaten warm and with a variety of toppings from sweet cheese to caviar. (ITAR-TASS News Agency / Alamy Stock Photo/)Recipes: Blini and Pink Blini with Gooseberry-Apple CompoteWhat...
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Pink Blini with Gooseberry-Apple Compote
Adapted from <a href="https://amzn.to/37gkJHd"><em>Beyond the North Wind: Russia in Recipes and Lore</em></a> by Darra Goldstein, 2020. Published by Ten Speed Press, an imprint...
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Blini
Adapted from <a href="https://amzn.to/37gkJHd"><em>Beyond the North Wind: Russia in Recipes</em> and Lore</a> by Darra Goldstein, 2020. Published by Ten Speed Press, an imprint...
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Basturma, Baby! Make Your Own Armenian Charcuterie
<a href="https://www.saveur.com/story/recipes/basturma/">Get the recipe for Basturma »</a> (Kat Craddock/)Basturma is to Armenia what bresaola is to Italy and cecina is to Spain—a ruddy...
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Basturma
Adapted from Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia by Kate Leahy, Ara Zada, and John Lee (Kat Craddock/)In Armenia, curing basturma is a...
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Parsnip Pureé
A slightly-sweet substitute for the usual mashed potatoes. (Christopher Hirsheimer/)This buttery parsnip purée is sweetened with apples.Featured in: Front of HouseEquipment<a...
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Chocolate Gingerbread Cake
Impossibly rich. (Christopher Hirsheimer/)This chocolate cake is perfumed with warming gingerbread spice and powdered mustard.Featured in: Front of HouseEquipment<a href="https://amzn.to/2TecLZi"...
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In an Old Train Station, Taste the Work of Saveur’s Founding Food Editor and...
Melissa Hamilton (left) and her business partner Christopher Hirsheimer. (Christopher Hirsheimer/)It was two years ago that Christopher Hirsheimer first noticed a for sale sign on the vacant old train...
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Roasted Duck with Apples and Onions
This elegant dish was served as part of an “Ode to the Apple” dinner at Canal House Station. (Christopher Hirsheimer/)This dish offers an easy yet luxurious alternative to the traditional, whole-bird...
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Shrimp Remoulade
Try swapping out the shrimp in this retro dish for crawfish or lump crabmeat, when in season. (Christopher Hirsheimer/)Classic, tangy remoulade sauce is a luxurious accompaniment to any...
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Authentic Vietnamese Food, By Way of South Carolina
The daughter of Vietnamese immigrants, chef Janice Hudgins didn’t grow up cooking her family’s food. In fact, she really didn’t cook much at all. But once she started a family of her own and began...
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In the Land of Po-Boys and Gumbo, an Israeli Chef Brings High-End Middle...
Chef Alon Shaya moved to New Orleans in 2003, eventually launching restaurants Domenica, Pizza Domenica, and Shaya for the former Besh Restaurant Group (now BRG Hospitality). Today, he's at the helm of...
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Along The Same (Latitudinal) Lines: Chef Maneet Chauhan Explains How Cooking...
Chef Maneet Chauchan encourages the kitchen staff at her Nashville-based Chauhan Ale & Masala House to bring their own stories to the dishes they serve. “I want to know what my teams’ moms and...
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Equal Parts Food-Justice Advocate and Chef, Maricela Vega Is Redefining...
“Visiting my homelands in Guanajuato allowed me to taste the beautiful flavors of Mexico,” says Maricela Vega, the executive chef of Atlanta’s 8ARM and big-time advocate for sustainable and accessible...
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