Saveur Fall 2019

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.

Ler Mais
United States
Bonnier Corporation
US$ 4,99
US$ 19,99
6 Edições

nesta edição

14 minutos
the middlemen

Sarah Maglass lives in a new red-brick house in Tanzania’s fertile Kilombero Valley, just south of Udzungwa National Park, nearly 40 miles from the nearest electricity or paved road. In her village, Mbingu, there is one dirt road and a tangled network of sandy footpaths that snake between rice paddies, mud walled houses, and stands of leathery banana trees. Maglass is a farmer, like nearly everyone here. She cultivates patches of blushing pink pineapples and rows of corn, but it’s her 5-acre cocoa plantation that makes the real money. Once every two weeks during the six-month harvest period between June and December, Maglass wends her way through her 1,500 trees, ducking the low-slung branches to hack firm, ovular pods from their trunks. Unlike the carefully controlled monocultures of other cocoa regions,…

2 minutos
conservas, olives, and salt cod

“THIS IS NOT ENTRY-LEVEL FISH,” says a smiling Michael Benevides, standing in what has to be the United States’ largest purpose-built bacalhau chamber. It occupies one end of Portugalia Marketplace, the emporium Benevides opened with his father, Fernando, six years ago in Fall River, Massachusetts. The glass-enclosed, temperature controlled monument to salt cod is just one corner of the ambitious family market, but it perfectly represents the store’s mission to serve the local Portuguese community and to celebrate and share the culinary heritage of Portugal. Benevides was born in 1977 on São Miguel, the largest island of the Azores, a chain of Portuguese islands more than 800 miles from the mainland. But when he immigrated to Fall River with his family at age 2, he settled into an already well-established community.…

3 minutos
a long and winding road

In my kitchen in Oakland, California, I preheated my cast-iron comal and slipped a pat of butter onto the surface. I’d just gotten home from New Orleans, where at an artisanal bakery I’d purchased a mallorca, a sweet spiral bun made by a baker from Puerto Rico, who was in turn following a centuries-old formula that can be traced back to a tiny island off the coast of Spain. Removing the pastry from my backpack, where I’d kept it safe and unsquashed on the 2,000-mile journey, I sliced it in half and set both sides face down on the griddle. I made a sandwich like the ones you’ll often find in Puerto Rico, where my family is from, with some crispy bacon and melted American cheese, a decadent treat made…

11 minutos
around the fire

London’s Little Istanbul stands out as one of the most culturally harmonious places in the country—Britain at its best. TURKISH LONDON STRETCHES through the boroughs of Hackney and Harringay, in the northeast of the city. There are Turkish barber shops and bakeries, lahmacun cafes and baklava stores, and an Ottoman-style mosque with a butcher’s shop beneath it. Greengrocers stock grape molasses and halloumi; fishmongers specialize in Aegean sea bream and Black Sea anchovies. Dozens of Turkish, Kurdish, and Cypriot social clubs are open to members only, their smoke-filled rooms a mystery to outsiders. What unites this community is the collective love of food and, above all, the mangal—the Turkish word for a grill. Long before chefs like Yotam Ottolenghi helped bring pomegranate molasses, tahini, and sumac further into the culinary mainstream, the…

17 minutos
there and back

Every meal at Milli begins with a complimentary chalupa. One of the cooks griddles a small, handmade corn tortilla atop a hot comal until it’s bronzed on both sides, then layers it with smoky red salsa and homemade queso fresco. It’s a humble gift—and a warming first taste of the restaurant’s pueblo cooking. One of Milli’s owners, Leo Telléz, says that other local chefs who come to his restaurant often end their meal with hopes of emulating the dishes they tasted. A common line of questioning is about the restaurant’s fresh masa. Leo answers amicably, knowing that the skill takes time to hone. “If you just want the final dish, that’s not how it works,” he says. “You have to feel the maiz, touch it, even plant it.” His year-old restaurant in…

11 minutos
at the bayou’s edge

AT THE END OF THE LAND IN SOUTHERN LOUISIANA, water sloshes at the sides of the road, creeping into parking lots and backyards and beneath houses on stilts. Wetlands and fishing docks splay out into the Gulf of Mexico, narrowing the divide between solid ground and the open sea. “Rural” here increasingly means surrounded not by open land, but by water. On one dock, Sandy Nguyen, an activist and a fisherman’s wife, stands among a small crowd, part of the community of Vietnamese shrimpers who reside in Plaquemines Parish, a county of about 23,000. It makes up the southernmost part of New Orleans, and appears on a map as a sprinkling of tiny islands reaching out into the Gulf. Sandy paces the dock, alternating between jovial greetings and pointing out places…