Saveur December 2017/January 2018

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
Back issues only


charleston, south carolina

YOU’RE ALWAYS WELCOME AT OUR TABLE. It’s no secret Charleston is home to a variety of culinary luminaries and boasts some of the best food in the country. The destination’s pulse has been connected to its kitchens since the late 1600s, when subsistence farming and fishing organically gave rise to the prized hyper-local Lowcountry cuisine that helped four Charleston chefs bring home the James Beard Foundation Best Chef Award in recent years. Isn’t it time you tasted Charleston’s authentic flavors? For a list of award-winning hotels & resorts, insider tips on where to dine, and a calendar of cultural events, visit @EXPLORECHARLESTON @EXPLORECHS…

manhattans in vienna

There is, perhaps, no better place in the world to feel American right now than Loos American Bar in Vienna. This isn’t a theme bar. There’s no football on television or country music on the stereo. Rather, Loos is one of several American bars in the Austrian capital’s center, smoky sanctuaries dating back to the early to mid-20th century where you can sit at a mahogany bar and sip a no-frills Manhattan while a Dizzy Gillespie record plays. The first and best of Vienna’s American bars is Loos. “In the 19th century, travelers kept coming to America from Europe,” says cocktail historian David Wondrich, author of Imbibe! “They weren’t very impressed with the level of civilization we had here, but they really liked our drinks.” One of those travelers was legendary…

protecting seneca lake

In January of 2015, a group of winemakers and organic farmers set a long wooden harvest table on the snowy ground just outside the Crestwood gas facility near the southern tip of Seneca Lake in upstate New York. They loaded the table with fresh bread, bottles of wine and cider, sauerkraut made with cabbage and carrots, meatballs from grass-fed cows. There was maple syrup, honey, and locally foraged mushrooms. As the sun came up, they shared a meal and waited for the trucks to come. The people around the table were protesting Crestwood’s plan to expand its natural gas storage in the abandoned salt caverns beneath Seneca Lake. The plan would not only turn the caverns into unlined storage tanks for three highly pressurized products of fracking, but also transform the…

a village in bloom

Just before dawn in the Iranian village of Ghamsar, the sweet scent of damask roses is inescapable. As the sun rises over the surrounding mountains, fields of bright pink bushes are serenaded by a dawn chorus of nightingales. I’ve come to Ghamsar for its famed rosewater festival where each year, thousands travel to witness golab-giri, the delicate process that transforms roses into rosewater. Roses are indigenous to Iran, and the technique of distilling their essential oils into rosewater was likely developed here, more than 2,000 years ago. It’s used to perfume ice creams, baklava, and nougat, of course. In Iran it is also embraced as a remedy for all manner of ailments, from insect bites to headaches to heartache. Rosewater from Ghamsar has a special spiritual status too—it is used to…

cooking it down

It was still sunny and hot in Houmal during the waning days of summer, but the village had already given itself over to preparing for the colder months ahead. Families worked to bring in the year’s sumac harvest. The air was thick with the scent of woodsmoke and slowly stewing tomatoes. I had come to Lebanon with my friend Angela Mualem Fout, who lives in New York but grew up in the village. Twenty minutes on narrow, dusty roads into the mountains to the east of Beirut—it was a world apart from the hurried capital we had just left behind. Rounding a hairpin corner, we encountered Saida Daou, a family friend, stoking a fire in her courtyard. Salty tomato paste is an elemental component of Lebanese cuisine, and in Houmal most…

britain’s big buttery blue

Stilton has been made since at least as far back as the 18th century, when it was available at a coach house along the Great North Road outside of London. The massive cheeses became a souvenir for people going into and out of the city and eventually one of England’s favorite holiday treats. “The smell of Stilton is, for me, the smell of December,” says Francis Percival, who lives above Neal’s Yard Dairy, London’s greatest cheese shop, where his wife, Bronwen, is the buyer. The Percivals, a cheese power couple, are the coauthors of Reinventing the Wheel (University of California Press) which makes a biological case for reviving prescientific cheesemaking methods and pays homage to the classic cheeses that have resisted the tide of industrialization in dairy farming. Why Christmas? Stilton has…