Saveur March 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


better eat your breakfast

It’s 9:47 a.m. and I’m late to work. Really late. But I can’t quit the Hanoi-style pho sitting in front of me at chef Danny Bowien’s Mission Cantina restaurant in New York City. T e ever surprising, always improvising Bowien went Asian instead of Latin for the morning menu at his Mexican spot—my bowl is brimming with pulled chicken, thick ribbons of rice noodles, and so much scallion and cilantro I can barely see below the soup’s surface. Strewn across my table are more signs of a Vietnamese feast: an ample baguette smeared with duck liver pâté, lemongrass-flecked sausage patties nestled on a mound of broken rice, saucers of sriracha-doused shaved onions, and plates of Thai basil, mint, and sawtooth herbs. Breakfast made with the same thought and delicate balance…

persian-armenian feast

The only thing we kept saying to our friend Henry Torossian that night was: “You did not just order more food!” Paying no attention to us, he continued to do exactly that. We were at Raffi ’s Place, a popular Persian-Armenian restaurant just a few miles from where we live in Glendale, California, home to one of the largest Armenian communities in the country. And although we had been to Raffi ’s many times before, it wasn’t until our visit with Henry—who, like the restaurant, is Persian-Armenian—that we understood just how good it could be. It seemed like all of the servers were aware of the drill. Each wore a knowing grin and delivered a feast of exquisite kabob platters; red basmati rice with dried cherries and nuts; sangak, a…

why try nettles?

I first discovered stinging nettle in the woods of Mississippi. It was years ago, and I was reporting a story on eco-tourism for a regional magazine when I stepped into a patch of it. I writhed in pain as the pinlike hairs that line each leaf stung the bejesus out of me. The next time I came across this menacing wild herb was, oddly enough, in a trendy Brooklyn restaurant, where it was served in a “nettle soup” with clams, kombu, and parsley. As it turns out, you can cook the sting right out of nettles with a simple blanch or sauté. The result is a delicious spinachlike green with notes of cucumber and pepper that can be tossed in pastas, salads, or, in the case of Tasmanian chef David…

eat where the chefs eat

For the second edition of the best-selling Where Chefs Eat: A Guide to Chefs’ Favorite Restaurants (Phaidon; $25), 600 culinary heavyweights from 70 countries reveal where they love to eat. Learn which spot Massimo Bottura of Modena, Italy’s Osteria Francescana wished he had opened (Blue Hill at Stone Barns in upstate New York) or the Tokyo restaurant that is a must-visit for Alex Atala of Brazil’s D.O.M. (Umi). Better yet: Get the companion iPhone and iPad apps ($15), which recommend places near you and filter your searches by chef and city. —M.U.…

explore north america’s oldest cuisine

“Canadian cuisine is not just maple syrup and poutine,” says chef Wayne Morris. At Borealia (, a new Toronto restaurant, Morris and his co-chef and wife, Evelyn Wu (a veteran of San Francisco’s Coi and London’s Fat Duck), modernize (very) old-school Canadian cooking —the food natives, settlers, and early immigrants prepared. On the menu are braised whelks, an indigenous shellfish, updated with a kombu beurre blanc, as well as mussels smoked with pine needles, pine ash, and butter (pictured), a nod to French navigator Samuel de Champlain, who cooked a version of the dish for his men at their camp in Nova Scotia’s Port-Royal in 1605.…

wild at heart

"THIS IS MERMAID'S NECKLACE," says James Ashmore, handing over a delicate strand of emerald beads he just plucked from the cold depths of the Tasman Sea at the southern end of Australia’s island state. “Try it,” he says. The seaweed pops like caviar on the tongue. It’s unexpectedly sweet. The faint scent of algae hangs in the air and sea eagles circle overhead. Ashmore is, by trade, a purveyor of seafood, but his true passion is foraging for seaweed. Using an oxygen compressor, he swims for hours through underwater forests where urchins and abalone cling between waving strands of bull kelp. On a good day he’ll gather 500 pounds of wakame, kombu, and more exotic seaweeds in his mesh bag. A friend of mine from Sydney described Tasmania as “Vermont with bigger sharks.”…