4 Artful Tips for a Perfect Charcuterie Board, Every Time
SAVEUR
by SAVEUR Editors
17h ago
Any host worth their salt will tell you that a good charcuterie board is so much more than a pile of meat and cheese: It’s a gathering place for peckish pre-dinner grazers; a stalwart source of calories for any Italian aperitivo hour. When thoughtfully assembled, it becomes a varied and colorful centerpiece that takes way less time to throw together than your average plate of canapés. As such, crafting an Italian-style charcuterie board is all about creating moments of harmony and contrast. Melt-in-your-mouth mortadella cascades into crumbly crackers; slick and fatty salumi sings alongsid ..read more
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10 Must-Have Kitchen Deals During Amazon’s Big Spring Sale
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by Ellen Fort
5d ago
Amazon’s newest sale event—aka the Big Spring Sale—is here, and it’s bringing all kinds of springtime deals to the table. Great brands like Cuisinart and Ninja are on big-time sale, including air fryers, ice cream makers, grilling tools, and more. We’ve selected some of our favorite deals to snatch up during the sale, which ends March 25. Don’t wait—these deals are selling out fast! Check Price Do you secretly harbor the dream of slicing your own deli meats paper thin in the comfort of your own home? If not, reconsider your priorities. If yes, now’s your chance to own a sleek, profession ..read more
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Moving Past Pierogi: The New Face of Polish Cuisine
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by Olga Mecking
5d ago
Grzegorz Grzeszczak When someone says “Polish food,” what dishes come to mind? If you’ve conjured up images of hearty gołąbki, kiełbasa, and bigos, you’re not alone—as proven by one look at the 71,000-strong Facebook group I Love My Polish Heritage. But back in Poland, people’s eating habits are changing rapidly, and today those traditional dishes are more the exception than the rule. “Polish people don’t eat pierogi with farmer’s cheese and potatoes, or cabbage rolls, or schabowy much anymore. These dishes do appear on our plates but don’t dominate our diets,” says Michał Korkosz, author o ..read more
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15 Portuguese Recipes to Liven Up Your Meals
SAVEUR
by SAVEUR Editors
5d ago
Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart. Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart Spain gets lots of attention in the food world, but there’s plenty of room on the Iberian Peninsula for two culinary powerhouses. As Portugal becomes an increasingly popular vacation spot—welcoming a whopping 30 million visitors in 2023 (a 300 percent rise over 10 years)—the cuisine is finally getting its due. The cuisines of Portugal and Spain are similar: Both are pork heavy and rely on a bounty of fresh seaf ..read more
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Ginger Gold Rush
SAVEUR
by SAVEUR Editors
5d ago
Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen This is a twist on a whiskey sour variation called the Gold Rush, traditionally a simple concoction of bourbon, honey, and fresh lemon juice. Here, we retain the simple formula of three ingredients but replace the honey with a ginger liqueur called Domaine de Canton. This substitution does more than just increase the alcohol content; it also adds a bright, spicy note that plays well with the oaky bourbon. A brandied cherry ties the whole cocktail together (try making your own at home using our ..read more
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A Cuisine Under Siege
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by Laila El-Haddad
3w ago
Maggie Schmitt Though I’ve lived abroad most of my life, Gaza is where I call home. It’s where my parents were born and raised and where I spent summers as a child. Whenever we’d return, we’d be welcomed back by our large extended family. First among them was my aunt An’am Dalloul, whom we called Khalto Um Hani: “mother of Hani,” her eldest child and my cousin. She’d always arrive bearing a bowl of sumagiyya, Gaza City’s signature meat stew with chard, sumac, and chickpeas—and my father’s favorite meal.    Um Hani, along with my cousins Hoda, Wafaa, and Hani, were killed in a ..read more
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Saltfish Souse and Bakes
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by Lelani Lewis
3w ago
Remko Kraaijeveld This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. In this recipe adapted from her cookbook Code Noir: Afro-Caribbean Stories and Recipes, writer and activist Lelani Lewis offers a taste from her father’s homeland of Grenada, where saltfish souse, a shredded salt cod salad, is often paired with cr ..read more
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Guinness Punch
SAVEUR
by Lelani Lewis
3w ago
Remko Kraaijeveld This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. Though this recipe for Guinness punch might bring to mind a festive Irish pub, it harkens back to a favorite beverage on several Caribbean islands during the period of British colonization, and connects directly to activist and cookbook author Lel ..read more
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Escovitch Fish
SAVEUR
by Lelani Lewis
3w ago
Remko Kraaijeveld This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. In her debut cookbook, Code Noir: Afro-Caribbean Stories and Recipes, writer and activist Lelani Lewis celebrates the many intermingling culinary traditions of the Caribbean. In this recipe, she highlights an essential dish on festive tables acros ..read more
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A New Cookbook Celebrates Caribbean Cuisine—And Reckons with Its Complicated History
SAVEUR
by Jessica Carbone
3w ago
Courtesy Tra Publishing This interview is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. The opening images of the cookbook Code Noir: Afro-Caribbean Stories and Recipes tell an enticing food story of the island region: first, a fistful of Scotch bonnet chiles, the ubiquitous spicy and colorful peppers of the islands. A pinea ..read more
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