SAVEUR Magazine

SAVEUR Magazine SAVEUR is a meeting place 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 Another Little Whisk LLC, 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 Another Little Whisk LLC teams will monitor this page according to Facebook’s terms and conditions. That said, we have the right to remove any posts containing abusive or offensive language, spam or non-sponsored advertising, and repeated off-topic comments. In the case of repeated issues from a user, we may choose to block that user per Facebook's terms and conditions. Please help us keep this Facebook community functioning as a place where we all feel comfortable connecting with our passion. If you have any questions, you can reach us at [email protected]

- The SAVEUR Team

Cake salé is a savory apéro classic that the French have been keeping to themselves for years. One Paris-based writer go...
11/30/2025

Cake salé is a savory apéro classic that the French have been keeping to themselves for years. One Paris-based writer got to the bottom of why the dish is so elusive.

Here’s everything you need to know about cooking with puntarelle, from shopping to trimming to four easy recipes. Read m...
11/30/2025

Here’s everything you need to know about cooking with puntarelle, from shopping to trimming to four easy recipes. Read more in the comments.

These fermented tomatoes are preserved in a brine made from tomato pulp, making a zippy addition to salads, sandwiches, ...
11/30/2025

These fermented tomatoes are preserved in a brine made from tomato pulp, making a zippy addition to salads, sandwiches, and even martinis.

11/30/2025

In case you missed it, we relaunched our print magazine! Here’s a peek from behind the scenes at in Rhode Island. We’re putting just as much love and care into our upcoming Fall/Winter issue. Subscribe now at the link below. 📹:

Crespelle—Italian-style crêpes—are filled with Swiss chard and sausage, then baked under a blanket of béchamel and Parmi...
11/29/2025

Crespelle—Italian-style crêpes—are filled with Swiss chard and sausage, then baked under a blanket of béchamel and Parmigiano-Reggiano cheese in this cozy and comforting dish.

11/29/2025

Our favorite ice cream sandwich recipes go way beyond the standard chocolate cookie-vanilla ice cream combo. At the link in bio, don’t miss recipes from:
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’s icecreams’

📝: • 📸: •🍦 Food and Prop Styling:

11/29/2025

“Jamaica is known for reggae, all-inclusive resorts, and white-sand beaches, but travelers who don’t venture beyond the vacation compound are missing out on the epic food movement that’s happening on roadsides, in homes, and at food festivals,” says local writer . Head to the link in bio for his list of Jamaica’s essential dishes—and where to eat them.

This traditional stew of smoked Spanish sausages and velvety white beans is a soul-warming cold-weather meal native to t...
11/29/2025

This traditional stew of smoked Spanish sausages and velvety white beans is a soul-warming cold-weather meal native to the misty northern region of Asturias. Once you’ve tracked down a couple of specialty ingredients online—Despaña is a painless one-stop shop—the dish comes together with minimal effort.

Sharbat is a refreshing Persian beverage flavored with seasonal fruit, dried flowers, herbs, and spices. This version is...
11/29/2025

Sharbat is a refreshing Persian beverage flavored with seasonal fruit, dried flowers, herbs, and spices. This version is made with quince.

Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini cock...
11/29/2025

Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini cocktail.

This retro supper-club cocktail gets its characteristic pink hue—and nutty notes—from vibrant crème de noyaux.
11/29/2025

This retro supper-club cocktail gets its characteristic pink hue—and nutty notes—from vibrant crème de noyaux.

11/29/2025

Behind the scenes of the “Test Kitchen” shoot for our Spring/Summer 2025 issue with one of our favorite creative teams, and ! We pour our hearts and souls into each and every issue and couldn’t be more appreciative of everyone who helps make it happen. Subscribe now to secure your copy!

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