Saveur January - February 2014

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


77 lazy woman's pie

The region of Epirus in northwest Greece is famous for its alevropita, savory tarts so easy to make they're nicknamed “lazy woman's pies.” Twenty-five years ago, I had an unforgettable version at Kiki's, a restaurant in the village of Monodendri. Served straight out of the wood-fired oven, it had a flaky, cracker-thin crust; the topping was a simple mix of egg and crumbled feta. Kiki took her recipe to the grave, but I developed a version that's as good as what I remember: airy baked egg and cheese, fragrant with oregano and thyme, spiked with just a bit of heat from chile flakes, and layered with buttery phyllo. It's almost too ample a reward for the little effort involved in making it. (See page 85 for recipe.)…

72 la cornue ranges

People call stoves from the French company La Cornue the Ferraris of ranges for good reason: They can cost upward of $13,000, and they're as powerful and sexy as any Italian sports car. On a visit to Paris, I was stopped in my tracks by a model in a beautiful green color called pistache. It took years (and a generous gift from my mother-in-law) to save up for one of my own. But, boy, was it worth the wait. The gas oven's vaulted top allows heat to circulate like a convection oven, turning out crisp-crusted pizza margheritas and roasting chickens so the meat stays juicy while the skin gets shatteringly crisp. The stove top's French plaque—a plancha-like flat cast-iron surface—becomes hot enough in the center to sear thin veal scallopini…

brown butter tart with blackberries

makes five 4″tarts Parisian chef Paule Caillat melts butter in the oven for a fast, versatile tart crust with intense nutty flavor (pictured on page 71) that pairs beautifully with pastry cream and fresh berries. For the crust: 6 tbsp. unsalted butter, cubed 3 tbsp. water 1 tbsp. canola oil 1 tbsp. sugar 1/8 tsp. kosher salt 1 cup flour For the filling: 1/4 cup sugar 3 tbsp. cornstarch 1 tbsp. flour 1/8 tsp. salt 3 egg yolks 1 1/2 cups milk 2 tbsp. butter, cubed and chilled 1 tsp. vanilla extract 5 cups blackberries Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a heatproof bowl; bake until butter is bubbling and lightly brown at edges, about 20 minutes. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4″ tart pans…

lafayette gingerbread cake

serves 8–10 George Washington's mother may have served this spicy, buttery, raisin-spiked gingerbread cake (pictured on page 90) to her son's lieutenant general (and the dessert's namesake), the Marquis de Lafayette in the 1780s, but we first baked a version of it in saveur No. 9 (Nov./Dec. 1995). 3 cups flour, plus more 2 tbsp. ground ginger 1 1/2 tsp. ground cinnamon 1 tsp. baking soda 1 tsp. freshly grated nutmeg 1 tsp. ground mace 1 cup raisins 3/4 cup buttermilk 1 tbsp. grated orange zest, plus 1/3 cup fresh juice 8 tbsp. unsalted butter, softened, plus more for greasing 1/2 cup packed dark brown sugar 1 cup unsulfured molasses 3 eggs Whipped cream, for serving (optional) Heat oven to 350°. Whisk flour, ginger, cinnamon, baking soda, nutmeg, and mace in a bowl. Stir raisins, buttermilk, orange zest, and juice in another bowl. Using a hand…

68 restaurant blogs

Lately I've been noticing restaurants stepping up their online game, telling their stories through substantive blogs that educate and entertain readers. It's exhilarating: I may not be able to dine on Alex Stupak's seven salsas at New York's Empellón Cocina, but the restaurant's tumblr ( brims with recipes, stories about Mexican cuisine, and videos so I can learn salsa making from Stupak himself. The blog for Seattle's The Whale Wins ( pops with gorgeous photographs, paeans to foods like Hama Hama oysters and roast chicken, and even reimagined lyrics for songs like Katy Perry's “Teenage Dream” (which includes a couplet about former New York Times restaurant critic Frank Bruni). But my favorite is the blog of San Francisco's Nopa ( Its videos and podcasts celebrate the food producers who make…

shaping pan de sal

To achieve the airy structure of pan de sal (item no. 89, page 75), a sweet Filipino-style bread (see lower left for recipe), the key is to not overwork the dough. Once the dough comes together, gently flatten it with your fingers on a lightly floured surface and then roll it to create a series of layers that expand in the oven, yielding a wonderfully light crumb. On a lightly floured surface, divide dough into 4 equal pieces. Working with 1 piece at a time, pat dough into a 4″ x 9″ rectangle about 1/2″ thick. Working from one long end, roll up the dough evenly to form a tight, uniform cylinder. Use a sharp knife to cut the cylinder of dough crosswise into 5 rolls about 1 1/2″ wide. Handling the dough with…