EXPLOREMY LIBRARY
Food & Wine
Saveur

Saveur June - July 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.

Country:
United States
Language:
English
Publisher:
Bonnier Corporation
Frequency:
Quarterly
Read More
SUBSCRIBE
$19.99
6 Issues

in this issue

3 min.
features

58A Midsummer's DreamFor the longest day of the year, a Swedish writer celebrates with friends on Oland island over a delectable picnic of cured salmon, crispbread and pickled herring, potato dumplings with ligonberries, and other traditional fare.By Per Styregård 72Fire in the DesertAt the height of summer's heat, merrymakers gather for the colossal festival Burning Man on the arid sands of Nevada. One “burner” eats his way around the imaginative restaurants, bakeries, and supper clubs that set up shop during the weeklong performance-art extravaganza.By Kevin Farrell 78The Feast of LifeA writer travels to Piedmont, Italy, for the 60th birthday of an old family friend, pitching in to prepare a feast of cheeses, fried zucchini blossoms, lemon risotto, pasta with mushroom ragù, and peach-filled desserts.By Sophie Brickman CoverA classic clambake (see “A Seaside Supper,”…

2 min.
will work for food

I was barely awake at 6 a.m., when I pulled up to the front of the saveur office to load a dozen lobsters, ten pounds of clams and mussels, six links of chorizo, corn, chickens, potatoes, a shovel, 20 fireplace logs, and a stack of newspapers into the trunk of my Honda Accord. Along with nine of my coworkers, I was caravanning out to Peconic, Long Island. There, on our pal Marisa Cardinale's beachfront, we were going to pull off a clambake. I'll admit I was nervous. Up until recently, my knowledge of New England's pit-roasted seafood meal had been limited to an afternoon on the couch watching the Elvis Presley flick Clambake. But after reading up on the subject, I realized that instead of a lot of dancing, a real…

1 min.
a writer's beef

If my ideal hamburger were a novel, its author would be Ernest Hemingway: I prefer my burgers powerful and spare, brutal yet refined. But when I learned that Papa himself was partial to a maximalist patty—one containing minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices all mixed directly into the beef—I had to try it out for myself. Hemingway's hamburger recipe resurfaced only recently, one of 2,500 pieces of ephemera digitized in 2014 by the John F. Kennedy Presidential Library and Museum in Boston. The typewritten page (see it at saveur.com/hemingway) is a testament to the meticulousness with which Hemingway approached food. Titled “Papa's Favorite Wild West Hamburger” and covered in handwritten marginalia, it's a literary work in its own right. “Let the…

1 min.
papa's favorite wild west hamburger

serves 4 Hemingway's flavor-packed patty (pictured on page 17) is a baroque take on the burger. 1 lb. lean ground beef 2 oz. sliced ham, minced 1/3 cup dry red or white wine 1/4 cup grated cheddar 2 tbsp. capers, drained 2 tbsp. grated tart apple 1 tbsp. minced parsley 1 tbsp. soy sauce 1 1/2 tsp. ground sage 1 1/2 tsp. India relish (see “In a Pickle,” page 94) 1/2 tsp. Beau Monde seasoning (see page 95) 2 cloves garlic, minced 2 small scallions, minced 1 egg, beaten 1 plum tomato, cored, peeled, and grated 1/2 small carrot, grated 1/2 small yellow onion, grated Kosher salt and freshly ground black pepper, to taste 1 tbsp. canola oil Hamburger buns, lettuce, sliced tomato and onion, ketchup, mustard, and mayonnaise, for serving Mix ingredients, except for oil, buns, and condiments, in a bowl; form into four 6-oz. patties. Heat oil in a 12″…

1 min.
superior scoops

1 Buttermilk Berry Crumble Tangy buttermilk ice cream is the backdrop for a swirl of berries and crunchy honey-and-oat crumble from Loblolly Creamery in Little Rock, Arkansas. loblollycreamery.com 2 Pineapple Honey Dorléac Inspired by a popular cocktail from the nearby Expatriate bar, Salt and Straw creamery in Portland, Oregon, turns out this icy riff: a bittersweet honey-and-Aperol base with gooey ribbons of pineapple caramel. saltandstraw.com 3 Blueberry Kale The earthy sweetness of kale comes out when paired with tart blueberries in this unlikely combo from The Hop Ice Cream Café in Asheville, North Carolina. thehopicecreamcafe.com 4 Golden Summer Fig Creole Creamery in New Orleans laces orange blossom honey—saffron ice cream with a local product, Louisiana fig preserves. creolecreamery.com 5 Chocolate Cardamom Orange The Bent Spoon in Princeton, New Jersey, enhances rich chocolate with cardamom…

2 min.
big blue

When my husband and I decided to renovate the kitchen of our 1927 bungalow in Los Angeles' West Hollywood neighborhood, we knew there was one thing that would stay: my 1948 O'Keefe and Merritt stove, made right here in L.A. My dad and I found the vintage appliance at a junk store 20 years ago and bought it for a song. I had it reporcelained in a Tiffany blue. I still love it. It has a “grillevator” (a broiler that moves up and down like an elevator for better heat control), a griddle inset on top, and an oven that circulates heat superbly. We designed the rest of the kitchen around it. One of the major improvements we made was widening the doorway to the dining room—I wanted to make…