category_outlined / 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


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on the road

Today the phrase “Michelin-starred” conjures images of fussy temples of haute gastronomy. But the original idea was just to encourage drivers to use their newfangled cars (and buy new tires) by enticing them with the promise of meals worth driving for. Thus, the idea of the meal-as-destination was born. (ILLUSTRATION: COURTESY OF MICHELIN)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…

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Every Autogrill offers welcome comfortsthe iconic sign, a beacon for hungry travelersNobody 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.”decorative tins of traditional sweets; coffee-filled chocolates sold at the register; a camouflaged porchetta sandwich. For more of Dunea’s pictures and finds from her trip, check out…

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destination: detroit

URBAN ODYSSEYDetroit’s revitalized restaurant scene includes Selden Standard, where produce, like wood-roasted carrots and grilled scallions with romesco, is the star (MARVIN SHAOUNI PHOTO)Torino, a tasting-menu restaurant serving dishes like wood pigeon with turnips and flowers (JEFF NGUYEN)Rose’s Fine Food, an updated diner with a farmers’ market touch (JESSE GREENE)and the tasting room at Detroit City Distillery, where drinkers can find cocktails both modern and classic (like the manhattan above). (STEPHANIE BASSOS)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…

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power tripping

CAR ESSENTIALSYou never have to worry about a dodgy liquor store with this hidetanned American bison four-bottle “whiskey” carrier ($765; shop 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; 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 fruitThe BPA-free S’well ($25–$45; 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.“The trail mix changes a little every time I make it—you can substitute any nuts or…

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brew for the road

JAVA UPDATEThe Therm-O Terra ($27; is insulated with double-walled borosilicate glass.Gone in 60 SecondsSERVES 1For 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 coffee1 oz. peach nectar¼ oz. lime juice, plus lime wedge for serving¼ oz. simple syrup or1 sugar packetCombine ingredients in an ice-filled glass or thermos. Stir to combine. Squeeze lime wedge over top and drop into glass.AeroPress Iced CoffeeSERVES 1Place ¼ cup good-quality finely ground coffee in an AeroPress; place over top of a glass filled with…

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get the gear that coffee pros love

“Traveling as much as I do, I always bring an AeroPress ($29; . 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; 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;—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 makes water for one brew.” —Stephen Morrissey of Intelligentsia, Chicago, and 2008 World Barista Champion(MATT TAYLOR-GROSS)…