Food & Wine

Saveur May 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

2 min.
on the road

If you were to judge on the basis of brazenly bonkers restaurant names alone, then I guess Don Ho’s Mexican American Chinese Café is the best roadside attraction I’ve ever encountered. It was the summer after freshman year in college. I was driving across the country to crash on a friend’s couch in L.A. Our car broke down, as cars will do, in arid, empty Salina, Utah. The only open-all-day spot in town: Don Ho’s. The only thing to do while you waited for your broken car to get healed: Watch the tumbleweeds blow by till noon, when they served the fried rice with country ham and Mexican hot sauce. It wasn’t very good, but it was definitely original. Other roads have led to more rarified tastes. There was the drive…

1 min.

Nobody does highway rest stops like the Italians. A drive along the autostrada wouldn’t be complete without an espresso break at an Autogrill. Photographer Melanie Dunea recently spent a day driving north from Bologna, eating solely at this chain of ubiquitous roadside super-diners. Her friend Gabrielle Hamilton, author and chef at Prune in New York City, turned her on to them, calling these culinary pit stops the “miraculous workhorses of the Italian roadways.”…

5 min.
destination: detroit

URBAN ODYSSEY Those of us who know and love Detroit consider it a kind of half-finished heaven. We favor its brawny, threadbare aura, its onion-and-mustard-spangled coney dogs, its rambling thoroughfares from a time when Cadillac Eldorados ruled the roads. The city’s lonely Gothic churches, historic Art Deco skyscrapers, and spacious island park are joined by a vast network of urban farms growing all sorts of delicious, fresh things in between swaths of concrete jungle. These farms, together with the city’s new restaurants dispersed in pockets all over town, make an urban road trip the best way to explore Motown. Start your cruise at Anthology Coffee (1401 Vermont St.; anthologycoffee.com), the city’s newest specialty roaster. The warm, airy café is stashed away behind an obscure yet quintessentially New Detroit spot: a co-working space…

2 min.
power tripping

CAR ESSENTIALS You never have to worry about a dodgy liquor store with this hidetanned American bison four-bottle “whiskey” carrier ($765; shop mulholland.com). It has a removable insulated nylon liner, so after you empty all those bottles, the bag can turn into a carryall. Manufactured since 1894, the Best Made Japanese Higo ($65; bestmadeco.com) features a “steel sandwich” of white steel encased in hand-hammered carbon steel. Keep this unique pocketknife in the glove compartment for slicing cheese, salumi, and fruit The BPA-free S’well ($25–$45; swellbottle.com) will keep coffee hot for 12 hours and water cold for 24, and is insulated to prevent condensation from forming on the outside . It’s available in dozens of bright colors and finishes. MASTER MIX Chef Edward Lee of nouveau Southern restaurant 610 Magnolia, in Louisville, Kentucky, created this explosively…

1 min.
brew for the road

JAVA UPDATE Gone in 60 Seconds SERVES 1 For this offbeat recipe, Sam Penix of Everyman Espresso in New York City treats iced coffee like a cocktail, adding peach nectar and lime juice to amp the beans’ citrus and other fruit notes. The bright, light, yet complex result is surprisingly refreshing and almost tea-like—something akin to a coffee Arnold Palmer—with no funky coffee-mouth effect. 5 oz. iced coffee 1 oz. peach nectar ¼ oz. lime juice, plus lime wedge for serving ¼ oz. simple syrup or 1 sugar packet Combine ingredients in an ice-filled glass or thermos. Stir to combine. Squeeze lime wedge over top and drop into glass. AeroPress Iced Coffee SERVES 1 Place ¼ cup good-quality finely ground coffee in an AeroPress; place over top of a glass filled with ½ cup ice. Slowly add ⅔ cup hot water to…

1 min.
get the gear that coffee pros love

“Traveling as much as I do, I always bring an AeroPress ($29; aeropress.com) . I make coffee on the side of the road, in airports, in hotel rooms, on trains, planes, you name it!” —Duane Sorenson, founder, Stumptown, Portland “I really like the new glass KeepCup ($30; prima-coffee.com). It doesn’t get the tainted flavor that a plastic cup does.” —Anne Lunell, co-owner, Koppi in Helsingborg, Sweden, and 2006 Swedish Barista Champion “Everyone loves the cool new Acaia Pearl scale ($129; acaia.com)—it sends data on weight and pour rate in real time to your smart phone as you make coffee. The quick-heating Bonavita travel kettle ($40; intelligentsia coffee.com) makes water for one brew.” —Stephen Morrissey of Intelligentsia, Chicago, and 2008 World Barista Champion…