Food & Wine

Saveur December 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
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6 Issues

in this issue

1 min.

This lively langoustine soup is spiked with paprika and curry powder. p. 93 Appetizers & Side Dishes Bialys 26 Carrots Vichy 64 Field Pea Gratin 64 Leek Bread Pudding 66 Roasted Turnips with Buttered Greens 68 Sautéed Brussels Sprout Leaves 68 Smoked Bluefish Pâté with Hardtack Crackers 82 Caramel-Glazed Potatoes (Brúnaðar Kartöflur) 93 Icelandic Dark Rye Bread (Dökkt Rúgbrauð) 93 Leaf Bread (Laufabrauð) 94 Spiced Cabbage with Blueberries (Kryddað Rauðkál með Bláberjum) 94 Venison Terrine (Dádýrakæfa) 94 Japanese New Year’s Soup (Ozoni) 106 Meat & Poultry Indonesian-Style Chicken Wings (Ayam Goreng Kuning) 40 Maple-and-Mustard-Glazed Ham 68 Yankee Pot Roast 82 Christmas Grouse with Berry Sauce (Jólarjúpa með Berjasósu) 93 Seafood & Vegetarian Finnan Haddie Chowder 80 Seafood Newburg 80 Seared Swordfish with Herb Butter 80 Cod with Egg and Butter Sauce (Þorskur með Eggja og Smjörsósu) 93 Creamy Langoustine Soup (Humarsúpa) 93 Tagliatelle with Black Truffle Cream Sauce 98 Desserts Sticky Toffee Pudding 35 Apple Pandowdy 78 Coffee Gelatin with Whipped…

2 min.
holiday gift guide

3 min.
holy city of sips

You wouldn’t know it from the news or guidebooks, but Jerusalem is a great bar city, with a cocktail culture that incorporates local flavors and traditions. A universe apart from the normal trek undertaken by tourists—the esplanade of the mosques, the Western Wall, and the Church of the Holy Sepulchre— the bar scene remains nearly unknown to most visitors. But after a tour of the historic highlights, nothing beats an evening in an (almost) equally storied bar. A classic place to start is The Cellar Bar at The American Colony Hotel, where journalists and clutches of diplomats come to unwind. Fadi Nsra, one of the head barmen, presides over this warren of interlocking rooms under the hotel’s restaurant. My favorite drink there is a gin and tonic that is chockful of…

3 min.
the return of the bialy

How far would a sane person travel to find an onion roll? I’m afraid that I know the answer. While researching my book The Bialy Eaters (Broadway Books, 2000), the search for the roll known as a bialy took me to Poland, Israel, Argentina, Australia, England, France, and various cities in the United States. For those not yet privileged to know it, the bialy is a squat, squashy bagel alternative characterized by a slightly crackling yet softly puffy rim encircling a crisp center well, all mantled with pungent golden brown flecks of caramelized onions and crunches of poppy seeds. Since then, it has become ever more difficult to find convincing examples. For decades, New York bakers turned out excellent bialys, but with changing times and tamer palates (“What? Me eat burned…

3 min.
10 books for cooks

THE BAR BOOK Jeffrey Morgenthaler (Chronicle Books, $19) The bar manager at the renowned Clyde Common in Portland, Oregon, shares the recipes and techniques that make up his awardwinning cocktail program, from freshly made mixers to artisanal garnishes. The book is geared toward professionals but is engaging for enthusiasts who wish to elevate their home game. BAR TARTINE Nicolaus Balla and Cortney Burns (Chronicle Books, $27) This volume from the team behind San Francisco’s Bar Tartine highlights the dishes at the heart of their success, with stunning recipes like pork-knuckle-and-sausage-stuffed vegetables and hazelnut butter– strawberry jam cookies. BROOKS HEADLEY’S FANCY DESSERTS Brooks Headley (W. W. Norton & Company, $30) The desserts from the pastry chef of Manhattan’s Del Posto have a quiet genius that sneaks up on you— kabocha cake with sage…

5 min.
england’s sticky toffee pudding trail

One spoonful of sticky toffee pudding at a café in northwestern England, and we were euphoric. Surely, this was the last word in extravagance. The pudding before us was warm and spicy, an impossibly moist gingerbread cake larded with chopped dates and sopped with buttery caramel syrup. But when we oohed and aahed, the waitress deflated our culinary egos by admitting that the kitchen secured its pudding from McClure, a big-box restaurant provisions vendor across the road. A clerk at McClure frankly told us, “Our sticky toffee is fine, but if you want the best, you must go to Cartmel. There is none richer.” We set off, heading toward that 12th-century hamlet to hunt for exemplary renditions of the signature dessert of Cumbria County. The landscape there, rolling pastures where fat…