Food & Wine

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
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6 Issues

in this issue

3 min.
the recipes

Beef cheek and stout pie with Stilton pastry Appetizers & Side Dishes Wild Mushroom Bread Pudding 27 Charred Cauliflower and Shishito Peppers with Picada Sauce 32 Shaved Cauliflower and Radicchio Salad 32 Cauliflower and Goat Cheese Soufflés 32 Escarole with Confit Duck Gizzards, Comté, and Walnuts 65 Three-Cheese Gougères 66 Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts 71 Wild Rice with Dried Cherries 71 Smoked Trout, Rutabaga, and Micro-green Salad 74 White Bean and Lacinato Kale Soup with Smoked Ham Hock 74 Smoked Potatoes with Fenugreek-Whey Sauce 87 Meat & Poultry Danny Bowien’s Hanoi-Style Breakfast Pho 37 Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli 40 Country Ham and Red-Eye Gravy Danish 42 Beef Cheek and Stout Pie with Stilton Pastry 52 Jambon au Chablis (Chablis-Style Ham with Tomato Cream Sauce) 66 Kumquat-Glazed Cornish Game Hens with Bacon 71 Standing Rib Roast with Black Currant Port Glaze 71 Juniper Berry–Crusted Rack of Venison with Mostarda…

3 min.
d.c.’s homegrown talent

CITY SPOTLIGHT THE BEST NEWS WE’VE HEARD ALL MONTH 1 The Red Hen: Chef Michael Friedman and GM/sommelier Sebastian Zutant both grew up in Rockville, a nearby Maryland suburb, and Zutant recently moved a few doors down from the restaurant in the still restaurant-light northeast section of town. Nothing feels forced or rushed here: The cocktails are brilliant without trying too hard, and Friedman’s regional Italian cooking, like his mezze rigatoni with fennel sausage ragù and pecorino, effects the appearance of being thrown together but is built on a foundation of careful detail. 1822 1st Street, NW; theredhendc.com 2 Little Serow Johnny Monis’ Komi restaurant was among the first places in the city to expose the divide between the city’s old ways (expense accounts, cavernous steakhouses) and new (smaller rooms, more adventurous cusine). Here,…

1 min.
explore north america’s oldest cuisine

“Canadian cuisine is not just maple syrup and poutine,” says chef Wayne Morris. At Borealia (borealiato.com), 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.…

1 min.
“never drink alone”

The olfactory precision of legendary rum distiller Francisco Jose “Don Pancho” Fernandez Perez is so precious it was once insured by Lloyd’s of London. Previously the head rummaker for beloved Havana Club, Fernandez is known as Cuba’s ”minister” of rum . In the 1980s, he started making his own rum in Herrera, Panama, after years of traveling there. Now, Don Pancho Origenes (aged 8, 18, and 30 years) is available in select U.S. markets ($90–$380; luekens liquors.com). We asked the rum maestro to guide us through the basics of drinking rum. What makes aged rum special? Today, there are accelerating mechanisms, flavorings, and chemical additives in many rums. I am totally against that. Just like you can’t become an engineer after only six months of training, you can’t get legitimately aged rum…

1 min.
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.…

1 min.
chueca anew

Chueca, once a run-down Madrid neighborhood , has emerged as an edgy dining destination. Young Basque chef Diego Guerrero left the two-Michelin-starred El Club Allard across town to open DSTAgE Concept (dstage concept.com), a modernist restaurant with an urban garden. Nearby at Hotel Urso, Th e Table by… (thetableby.es) hosts pop-ups of restaurants from around Spain, such as Bilbao’s Etxanobe. Ramón Freixa, another two-Michelin-starred chef, unveiled El Ático, serving casual food like croquetas and ensaladilla rusa (potato salad) in the brand-new Principal Hotel (theprincipalmadridhotel.com). For cocktails, chic hotel bars are turning up: Siete Islas (hotelsieteislas.com), its lobby done in collaboration with a local art gallery, off ers lively drinks like the “Siete Islas,” with gin, bananas, and fresh mint. In nearby Salamanca is the market Platea (plateamadrid.com), a former cinema…