Saveur April 2015

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.

United States
Bonnier Corporation
6 期号


i might be a little obsessed with my kitchen.

For the past few years, I’ve been slowly transforming a sweet wreck of a Brooklyn house into a habitable home for my girlfriend, Evyn, and our two young children. And while I may have ignored the fact that small kids get bigger and need space to sleep and play, I did spend a lot of time thinking about the room where they’ll eat their eggs and oatmeal in the morning. I fretted over paint colors (fifty shades of greige) and the traffic patterns of little feet between table and fridge. I hunted down vintage brass cabinet hardware and boned up on hood extraction rates and generally went nuts in the process. In other words, I fell down the rabbit hole of kitchen renovation. And I loved every minute in the abyss—because the…

crackers, jacked

CRUNCH FACTOR More than just a bland delivery system for cheese, artisanal crackers have become increasingly interesting, ingredient-packed, and flavorful. The new versions are meant to be matched with appropriately great cheese, charcuterie, pâté, even smoked fish. Whitney Lamy, founder of Whitney’s Castleton Crackers in Castleton, Vermont, points out that artisanal crackers make toppings taste better: She likes to use her maple-glazed ones, for instance, with pungent Roquefort. Here are ten delicious artisanal crackers worth seeking out—and one to make at home. TEN TO TRY, AND ONE DIY RYE CRACKERS WITH FIGS AND SEEDS MAKES ABOUT 8 DOZEN Freezing simple, no-knead rye bread, which is chockfull of nuts, seeds, and dried figs, makes it easier to slice before baking into crisp yet chewy crackers. We love to smear them with Harbison, a creamy, earthy brie…

three chefs’ picks

ASK THE EXPERTS Michael Solomonov Born in Israel, this Philadelphia empire builder has several hot spots, including the much lauded Israeli restaurant Zahav. He recently opened Dizengoff, a hummusiya, which focuses on outstanding hummus and Israeli salad ( Favorite Restaurant: “In what used to be a sketchy area of Tel Aviv, there’s a kabob shop called Busi. They serve a million salads, and everything else is cooked over charcoal.” Mourad Lahlou This Marrakesh native earned a Michelin star at San Francisco’s Aziza for his elegant Moroccan food. In January, he unveiled the glossy Mourad restaurant, offering dishes like roasted carrots with kumquat, hazelnut, and sumac ( Essential Tool: “A couscous steamer (available at is so versatile. One of my favorite things is to steam different foods, like meat and couscous, together.” Sara Kramer The chef, whose mother…

mario carbone’s guide to hong kong

WHERE TO EAT China Tang “My number-one recommendation, with five asterisks,” Carbone says about China Tang. From fashion designer and entrepreneur David Tang, this formal restaurant specializes in refined twists on classics, like abalone and pork dumplings with caviar, or delicately steamed grouper in Sichuan chile oil piled high with fiery chiles, the inspiration for Carbone’s own grouper (pictured on page 79). 15 Queen’s Road, Central; Ho Lee Fook For a low-key night, Carbone heads to this inexpensive, funky restaurant that means, fittingly, “good fortune for your mouth.” Chef Jowett Yu’s food is the kind that goes well with a frosty glass of beer: kimchi fried rice, chicken wings, and, Carbone’s favorite, Yu’s mom’s dumplings, packed with cabbage and pork. G/F No. 1-5 Elgin St., Central; Yardbird If you’re in the mood for some…

the food lover’s guide to planting a garden

Gardeners, real gardeners, know there is always room for improvement , as they strive for ever-juicier tomatoes, healthier asparagus, and crisper lettuces that put store-bought mesclun mix to shame. To help prepare for what we hope will be The Best Growing Season Ever, we turned to John Coykendall, who oversees the three-acre kitchen garden at Blackberry Farm, a luxury resort and working farm in Walland, Tennessee. Here are his quirky, unencyclopedic, veteran green-thumb tips on what to plant to ensure an exquisite bounty in your backyard by summer. GET SHORTY Sweet potatoes are hardy and produce delicious, sweet greens, but vines can reach up to 20 feet. To save space, opt for bush varietals, like Vardaman or Porto Rico. PAIR OFF YOUR PLANTS Certain produce grows better together: Tomatoes protect asparagus from beetles, and…

collect calling

DESIGN FILES On a warm afternoon in San Francisco, Sylvan Mishima Brackett, the chef, owner, and chief flea-market addict at Izakaya Rintaro, stands in the new Mission District restaurant’s front garden explaining all the curios. Brackett, whose personal style is more architect than chef, with closes-haven hair, wrinkled button-down shirt, and faded jeans cuffed just so, points to a tree-stump doorstop; it turns out to be a Japanese mortar called an usu, which is used for pounding rice into mochi. Nearby is an odd-looking cast-iron and copper stove—a wood-burning rice cooker that looks as if it came straight out of a Kurosawa period piece. “A friend of mine cooked on it for years in Japan’s countryside,” Brackett explains. “She said that I could have it if I paid for the shipping, so I…