Saveur November 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


saveur market

Beer for Turkey Day! Serve up your November meals with a craft brew in the new Eparé Beer Glass. A design meant to bring a hint of modern to your beer experience. These glasses are crafted from Boron Oxide, making them break-resistant, thin, light, and scratchproof. Crafted to be practical and visually appealing, these double-walled glasses stylishly eliminate condensation and feature a thick rim for comfortable drinking. An exciting product for any home, restaurant or café. Eparé glassware is dishwasher, microwave, and freezer safe. Get yourself a set for $30 from Eparé on Use code SAVEURON when purchasing items from Eparé on through the end of November for 10% off. Follow us on Instagram @epare_usa 347.682.5121 Brownie Innovations that are Simply Sweet Do you crave brownies without all the guilt? Created by pastry chef, Mark Treaster,…

the puzzling pendennis club cocktail

A long while back I had two regulars in my bar who enjoyed tasking me with interpreting classic cocktails. One night, these fellows ordered their all-time favorite, the Pendennis Club Cocktail. I blushed over my inability to conjure it: I had heard of it but had never encountered one nor seen a recipe. They walked me through it—gin, apricot brandy, lime juice, and Peychaud’s, the revered, anise-inflected New Orleans bitters. Taking a sip, I experienced one of those zoomfreeze moments. Intriguingly opaque, slightly frothy, and salmon-hued, the Pendennis Club Cocktail has a mesmerizing balance of flavors: sweet, tart, and packed with spice and strength all at the same time. It has remained one of my favorite drinks for some two decades, during which time I have tinkered with its parts…

what ever happened to turtle soup?

The best turtle hunting anywhere, I’d been told, was down this one road—“can’t miss it”—in that far southwest outback of Virginia where the state resembles a wood planer peeling Kentucky off from Tennessee. One of the few champions of the almost extinct practice is Ricky Crouch, a logger whose South Carolina twang is music to my ears (I’m from there, too). But his directions, translated through crummy cell reception, ended up on paper as: “Past a gas station, out of business, a road goes off there, left, right, the one-lane bridge, and careful there’s a rise where the road goes to gravel and it looks like you’re going to drive off the earth.” And finally, before he hung up: “Don’t worry, just get there and I’ll find you.” Somehow I did…

a table in havana

The only salt sold in Cuba is the iodized kind, packaged in plastic bags and parked on low grocery shelves. So when Niuris Higueras travels outside the country, she returns with suitcases stuffed with flaky sea salt. “Twenty kilos of sea salt, yes,” Higueras says, ticking off a list. “Sesame seeds, separated into black and white, because you only get a sort of mixed sesame here. Curry spices—not in their individual plastic containers, but in larger bags to save weight. Hand towels for the bathrooms...” We’re in the main dining room of her popular Havana restaurant, Atelier—a long, high-ceilinged, church-like space on the second floor of a Spanish colonial home, shot through with light and wind from the high open windows. The aesthetic is graceful grandma chic, all heavy, curved wood furniture,…

best of both worlds

Slow-Smoked and Spice-Brined Turkey Serves 6 to 8 Active: 25 min.; Total: 17 hr. Inspired by the flavors of Peking duck, Stadler infuses a turkey with a spiced brine of Sichuan peppercorns, fennel seeds, and fresh ginger and then lightly smokes it with oak wood chips. The delicate smokiness balances the spices, and the low cooking temperature keeps the bird exceptionally moist. If you don’t have wood chips, omit the smoking part of the recipe; the turkey will still taste delicious without it. 3 cups shaoxing cooking wine 2 cups honey 2 cups kosher salt, plus more 1 Tbsp. whole coriander seeds 1 Tbsp. red Sichuan peppercorns 2 tsp. whole black peppercorns 2 tsp. whole anise seeds 2 tsp. whole fennel seeds 5 whole star anise 3 whole black cardamom, crushed 2 cinnamon sticks, crushed One 1-inch piece ginger, thinly sliced 2 gallons cold water One 12-lb.…

top paladares worth visiting in havana

Atelier Niuris Higueras and her brother Herdys opened this restaurant in a mansion five years ago and serve a constantly changing Cuban-Continental menu to a packed house every night. Eat outside on the roof if you can. Calle 5, #511, between Paseo and Calle 2, Vedado Corte del Principe When you arrive, ask owner Sergio which of that day’s homemade pastas he recommends (his are the best in all of Havana) and then add some beef carpaccio or simply cooked fresh local fish to round out your meal. Calle 9na at the corner of 74, Playa El Cocinero The people-watching can’t be beat on this late-night rooftop tapas bar reached via three flights of spiral stairs. The menu includes everything from tuna tataki to grilled pork ribs. Calle 26 between 11 and 13, Vedado Ivan Chef…