Saveur March 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


meet the supremes

Though the white pith and membrane of citrus fruits are edible, they're also quite bitter. For recipes ike grapefruit terrine (see page 81), you'll want to supreme the grapefruit, removing the sweet flesh from its bitter surrounds. Here's how. Trim top and bottom; set cut side up. Slice lengthwise between flesh and peel, following fruit's contour; remove peel and pith. Hold fruit over bowl to catch juice. Slice lengthwise between 1 segment and the membrane until you reach the center of the fruit. Make a similar slice on the other side of the segment. Use the knife blade to remove segment. Repeat. Once all segments are removed, squeeze juice from membrane into the bowl. Discard membrane; reserve juice for another use.…

dig right in

When we're faced with a fresh, blushing half grapefruit, the double-sided Norpro Squirtless Grapefruit Knife ($7; is the first too we reach for. The twin serrated blade at one end slices on either side of the tough membrane, separating it from each segment of flesh. The curved, toothed prong at the other end reaches beneath the segments, cutting and lifting them free of the pith. When it's time to eat, the Trudeau Grapefruit Spoon ($13 for a five-piece set; has a tapered serrated edge that dis-odges and scoops up each bite. It's ideal for scraping up bits of fruit the knife might have missed, and its bowl, of course, spoons up the juice.…

cold peach soup

Spring stirs early in California. On this March day, I wake up, as I always do, before sunrise to make my morning rounds. Peach blossoms blanket our farm in the San Joaquin Valley. Sunlight shines through the translucent petals, creating a pink hue against the brilliant blue sky. The rough, gnarled bark of our trees contrasts with the delicate flowers, the old and new side by side. My ritual begins with coffee in the 100-year-old farmhouse I call home. I look over my farm journal, reviewing the rhythms of seasons past and the work that needs to be done. We always farm in the shadow of those who worked this land before us. From the porch I can see the orchard my dad and I planted 45 years ago. I take…


“I came by your house yesterday / you threw me a lemon / the lemon fell on the ground / the juice into my heart.” —LATIN AMERICAN FOLK SONG It wasn't the beaches that made me fall in love with St. Barth. What did me in was breakfast, in particular a jar of jam made by Stéphane Mazières, then the chef at Hôtel Le Toiny. Melding coconut and lime, it was a sweet tropical spread that I lavished on a hunk of baguette. And the recipe, unlike the sun and sand, could go home with me—a taste of the Caribbean for a rainy day. (See below for recipe.) Bring 1¾ cups sugar and two 13.5-oz. cans unsweetened coconut milk to a simmer in a 2-qt. saucepan over medium-low heat: cook, stirring occasionally,…

a room of our own

Writer Sarah Manyika was working on a novel about a woman pining for Nigerian comfort food, so we made jollof, a West African rice dish loaded with tomatoes and peppers. That's the kind of connection we relish as cooks at Hedgebrook, a women's writing retreat on Whidbey Island in Washington's Puget Sound. We love our jobs. And we love our kitchen, a jam-packed but highly efficient space. It's got oodles of drawers, shelves, and nooks: Its revolving corner cabinets hold Dutch ovens and mixing bowls; blenders and measuring cups go in deep drawers beneath the island where we do prep work; and pots hang right next to the range, their lids propped on a pegboard. Along one wall, there's a baking area with a granite countertop, wall oven, and pull-out…


(Aleurites moluccana), known as kemiri in Indonesia, are a common ingredient in Padang cooking. The oil-rich nuts, native to Southeast Asia, are mildly toxic when raw and are never eaten out of hand. Instead, they're finely ground and incorporated into flavoring pastes for cooked dishes like Padang-style chicken curry (see recipe at left), to which they lend body, richness, and a subtle nutty flavor. In the U.S., candlenuts are typically sold in seven-ounce bags at Chinese and South Asian markets. Look for shiny, dust-free nuts (older ones have a dry powdery appearance). Tightly wrapped, they can be stored in the freezer for up to a year.…