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SAVEUR Magazine

SAVEUR Magazine SAVEUR is a magazine for people who experience the world through food first. Welcome to the SAVEUR Facebook community! It is our mission to explore and celebrate the world of food, whether it’s a barbecue stand in South Carolina or a twenty-course meal in Paris; street food in Malaysia or a Tuesday-night casserole in the Midwest.

We're excited to use this space to exchange thoughts and ideas with you. Keep in mind that by posting to SAVEUR's page, you give permission to Bonnier Corporation, publisher of SAVEUR, to publish any of your content in SAVEUR's print and/or digital assets. It is also our goal to keep this page appropriate for all. The SAVEUR and Bonnier Corporation teams will monitor this page ac

We're excited to use this space to exchange thoughts and ideas with you. Keep in mind that by posting to SAVEUR's page, you give permission to Bonnier Corporation, publisher of SAVEUR, to publish any of your content in SAVEUR's print and/or digital assets. It is also our goal to keep this page appropriate for all. The SAVEUR and Bonnier Corporation teams will monitor this page ac

Operating as usual

Chunks of fresh cheese are marinated in a gingery yogurt and grilled on skewers with bell peppers and onions to make veg...
05/30/2022
Paneer Tikka Kebabs

Chunks of fresh cheese are marinated in a gingery yogurt and grilled on skewers with bell peppers and onions to make vegetarian paneer tikka.

From dainty crostini to oysters (lots of oysters), we've compiled our best one-bite hors d'oeuvres for your next holiday...
05/30/2022
Our 50 Best Hors d’Oeuvres Recipes

From dainty crostini to oysters (lots of oysters), we've compiled our best one-bite hors d'oeuvres for your next holiday party.

Keep your guests satisfied with these sophisticated appetizers.

Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj...
05/30/2022
53 Best Middle Eastern Recipes

Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj to an Azeri lamb stew.

Pearl barley and salty feta turns grilled eggplant, zucchini, and bell peppers into a hearty side dish in this hearty Eg...
05/29/2022
Grilled Vegetable and Barley Salad

Pearl barley and salty feta turns grilled eggplant, zucchini, and bell peppers into a hearty side dish in this hearty Egyptian salad.

At Oklahoma City’s Ma Der Lao Kitchen, the Little Dragon cocktail — a bright and savory margarita riff — gets its savory...
05/29/2022
Little Dragon Cocktail

At Oklahoma City’s Ma Der Lao Kitchen, the Little Dragon cocktail — a bright and savory margarita riff — gets its savory depth and spicy kick from a splash of fish sauce-spiced jaew som.

In this offbeat slaw, red cabbage adds crunch to grilled green cabbage; a zippy Thai-inspired vinaigrette complements th...
05/29/2022
Charred Cabbage Slaw

In this offbeat slaw, red cabbage adds crunch to grilled green cabbage; a zippy Thai-inspired vinaigrette complements the smoky charred bits.

This grilled skirt steak—a beloved staple at Nicaraguan fritangas—is infused with the bittersweet flavor of Seville oran...
05/29/2022
Nicaraguan-Style Carne Asada

This grilled skirt steak—a beloved staple at Nicaraguan fritangas—is infused with the bittersweet flavor of Seville oranges. Find the recipe here.

The key to cooking a tender London broil is a long marinade. Let it rest after cooking and then carve it across the grai...
05/29/2022
Marinated Flank Steak

The key to cooking a tender London broil is a long marinade. Let it rest after cooking and then carve it across the grain before serving.

In this preparation of steak diane, filet mignon is dressed with a simple pan sauce—laced with brandy and set aflame—whi...
05/28/2022
Steak Diane

In this preparation of steak diane, filet mignon is dressed with a simple pan sauce—laced with brandy and set aflame—which imparts rich caramel undertones.

At Oklahoma City’s Ma Der Lao Kitchen, the Little Dragon cocktail — a bright and savory margarita riff — gets its savory...
05/27/2022
Little Dragon Cocktail

At Oklahoma City’s Ma Der Lao Kitchen, the Little Dragon cocktail — a bright and savory margarita riff — gets its savory depth and spicy kick from a splash of fish sauce-spiced jaew som.

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Videos

Soda Pop Stop
Soda Pop Stop

This shop in Los Angeles has 700 different kinds of soda from around the world, and owner John Nese knows them all.

How to Make Spicy Beef Dumplings
How to Make Spicy Beef Dumplings

These fried dumplings come with lots of extra crunch.

Tacaca: A taste of the Amazon
Tacaca: A taste of the Amazon

This potent soup made with shrimp and wild manioc root is a street-food classic.

Khachapuri is the Cheesy Bread Boat You Should Make Right Now
Khachapuri is the Cheesy Bread Boat You Should Make Right Now

All aboard the egg and cheese boat.

Cooking with Kimchi
Cooking with Kimchi

Chef Esther Choi shares her (and her Grandmother's) secrets to making the kind of kimchi that you'll keep craving.

An Argentine Olive Harvest
An Argentine Olive Harvest

Ever wonder how olive oil is made?

Meet the Queen of Ceviche
Meet the Queen of Ceviche

Sabina Bandera has been making ceviche in Ensenada, Baja California for over 40 years.

Eat This Massive Indonesian Feast With Your Hands
Eat This Massive Indonesian Feast With Your Hands

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.

Cover Your Cake in Fresh Flowers
Cover Your Cake in Fresh Flowers

Bring a bit of the garden into the kitchen.

Phú Quốc Fish Sauce
Phú Quốc Fish Sauce

Using traditional family methods to bring quality nước mắm—the mother of Vietnamese sauces—to the rest of the world.

Making Ossetian Cheese Pies
Making Ossetian Cheese Pies

These buttery pies are the perfect super-stuffed treat.

Peppermint Patties
Peppermint Patties

Looking for Valentine's dessert ideas? You're welcome.

Pistachio & Parmigiano Pizza
Pistachio & Parmigiano Pizza

Dinner tonight. Solved.

You Need More Caneles
You Need More Caneles

How to make caramel-crusted, custard-soft, ridiculously aromatic sweet pride of Bordeaux.

Watch The Journey of a Washington Cherry from the Tree to the ...
Watch The Journey of a Washington Cherry from the Tree to the ...

Fake birds, balloon innards, and a harvest done entirely by hand—an insider's tour of the Washington cherry scene.

Making Mocha Dacquoise Cake
Making Mocha Dacquoise Cake

This classic French cake is the hidden gem of Louisville.

Austin: Old vs. Neew
Austin: Old vs. Neew

Austin's food scene is a mix of upstart excitement and time-tested restaurants. Hear from the people responsible for the city's seductive tastes.

We've Found the Perfect Pesto
We've Found the Perfect Pesto

There's nothing like making your own pesto right at home—this recipe comes straight from the sauce's birthplace.

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Ma Der Lao Kitchen featured in SAVEUR Magazine! Check it out in the Plaza District…
Your Memorial Day Weekend needs this! 🗽 American Made 🇺🇸 (South Carolina) BBQ Marinades & Sauces by SAVEUR Magazine are gluten-free & hand-crafted in small batches. It is perfect for barbeque meats and Garden of Esther's freshly made in-house meatballs. Pick yours up today at Garden of Esther Gourmet Specialty Market Address: 1016 21st Street, Vero Beach, FL 32960 (BLUE BUILDING at the corner of U.S. 1 & 10th Ave) Hours: Mon-Fri 10am-6pm, Sat 9am-4pm Directions: https://www.gardenofesther.com/blogs/about-garden-of-esther/directions-to-garden-of-esther
Before founding his restaurant Kappa Chakka Kandhari, Chef Regi Mathew embarked on a series of "research tours" that brought him to 265 homes and 70 toddy shops across Kerala over three years. Archiving approximately 800 home-style recipes from across the state of Kerala, he aims to give "diners a taste of a bygone era of Indian cuisine," but also preserve foods that "may otherwise be lost to time." One of these dishes is ramassery #idli a recipe that was brought to Kerala by the Mudaliar sect around 200 years ago. Check out this recent SAVEUR Magazine piece and learn more 👉https://bit.ly/3z0vn5w I #culinaryculture #culinarytourism #foodtourism
Food is often kept alive by people and families that pass it on from generation to generation. Jeevanandan belongs to one of the very few families, originally Mudaliar weavers, from the quaint village of Palakkad that specialises in these exceptional and as Sonal Ved says “Under-the-radar” Idli from Kerala, that we in Kappa Chakka Kandhari along with Jeevanandan have worked to revive! A wonderful article that delves into the archives of history on the origin of idlis, and also the uniqueness of the Ramassery Idli in the way it is prepared and paired! Do check out the article link by Sonal Ved on SAVEUR Magazine in our bio and instagram stories, a very insightful read! #kappachakkakandhari #kckstories #featured #ramasseryidli #palakkad #keralacuisine #keralagodsowncountry #saveur #saveurmag #idli
Amsotto আম থেকে তৈরি একটি মিষ্টিজাতীয় খাবার যা বাংলাদেশ এবং ভারতের বাঙালীদের কাছে জনপ্রিয়। আমসত্ব Ripe Mango Bar বা Mango papad নামেও পরিচিত । আজ বানাবো রোদ ছাড়া পাকা আমের আমসত্ত্ব…
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The Best Vermouths Are for Drinking Every Day https://bit.ly/39RnpkV from SAVEUR Magazine #vermouth #wermut #wine #winelovers
Did you know that we make our popular Salade Niçoise with one of the finest tunas? Conserva Ortiz’s Bonito del Norte, featuring line-caught Albacore from the Cantabrian Sea off the north coast of Spain, packed in olive oil. That tuna is so flavorful, with such a silky mouthfeel. In fact, SAVEUR Magazine recently named this canned tuna one of the very best in the world. Come have a taste! With the lovely pairing of a delicious glass of white, of course. Bon appetit! . . #mannysbistro #fish #tuna #SaladeNiçoise #saladenicoise #nicoisesalad #frenchfood #frenchcuisine #classicfrench #classicfrenchcuisine #frenchbistro #salade #salad #spanishtuna #ortiztuna #forkyeah #upperwestside #uwsnyc #uws #uwsrestaurants #upperwestsideeats #upperwestsidenyc #topcitybites #newyorkcity #newyork_instagram #nomnom #nomnomnom
🌿☆EXCEPTIONNEL☆🌿 Votre boutique Au Cordon Bleu - Arras a le plaisir de recevoir Marie-Laure Fréchet ! Journaliste et reporter culinaire pour SAVEUR Magazine, encyclopédiste, boulangère, ambassadrice du bien manger, et aussi Arrageoise, Marie-Laure Fréchet nous fait l'honneur de sa présence : 🌿🍴Le samedi 7 mai 2022 🍴🌿 🍓de 14h à 15h : Atelier démonstrations et échanges sur le thème : L'ALIMENTATION DURABLE 🌿 ℹ Accès gratuit ! Limité à 12 personnes ❗4 places encore disponibles ! 🍓de 15h à 16h : dédicace de son livre "Encyclopédie de l'Alimentation Durable", paru aux éditions Flammarion 🍴🌿 ℹ entrée libre en boutique 🌿Venez la rencontrer ! 🌿 Pour vous inscrire : ☎️ par téléphone : 03.21.16.43.80 📩 par mail : [email protected] 🏠 en boutique : 78 rue Gambetta à Arras crédit photo : ©️Renaud Wailliez #marielaurefrechet #alimentationdurable #cuisinevivante #atelierdecuisine #masterclass #dedicace #evenement #aucordonbleuarras #arrasmaville #hautsdefrance
One of my favorite things about the #airfryer is that it really delivers on crispy chicken wings while using less oil! 🍗 These #Japanese style chicken wings were such a great weekend snack! Thanks to SAVEUR Magazine and Sylvan Mishima Brackett for the slapping recipe that I’m sharing on the blog tonight. 🍗 How do you like your chicken wings?
In his book of recipes and thoughtful insights, Eric Kim divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story. Eric recently joined the masthead at The New York Times as a staff food writer; previously, he wrote the "Table for One" column on Food52 and contributed regularly to the Washington Post, SAVEUR Magazine (where he is a contributing editor), Bon Appétit Magazine, The Kitchn, and Christopher Kimball’s Milk Street—among others. We are excited to be joined by Eric’s mom for an in-person conversation at Atlanta History Center on Thursday, May 5! Secure your spot at the link below. https://www.atlantahistorycenter.com/event/eric-kim/