Photography by Belle Morizio Steak tartare can be a bland, mushy affair, but at Tides restaurant in Reykjavik, chef Gunnar Karl Gíslason revamps the French classic with one surprising ingredient: Icelandic sourdough rye bread. The rye not only mellows out the vinaigrette that accompanies the tartare—it also winds up in the beef itself in the form of toasty, crunchy crumbs. Any leftover rye crumbs are wonderful in salad or sprinkled over soft scrambled eggs. Yield: 4 Time: 50 minutes Ingredients 1 lb. best-quality beef tenderloin, trimmed and cut into ¾-in. pieces 1 large egg ¼ cup cup pl ..read more

Photography by Mike Hazard The significance of land ownership for Hmong Americans became clear to chef Yia Vang when he was growing up in Wisconsin. His parents had just bought their first home in the country, and his father explained to him how a mortgage works and how it differs from paying rent. Owning a home “was a shift in mentality from this idea of being refugees, where we feel like this is just borrowed land,” Vang recalls realizing. “For thousands and thousands of years, we never owned land. We were always in transition.” Though the Hmong community originated in China and lived the ..read more

REPRINTED WITH PERMISSION FROM THE VEGAN CHINESE KITCHEN BY HANNAH CHE COPYRIGHT © 2022. PHOTOGRAPHS BY HANNAH CHE. PUBLISHED BY CLARKSON POTTER, A DIVISION OF PENGUIN RANDOM HOUSE, LLC. This story is brought to you by 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 two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. In China’s vegetarian cuisine, some dishes include ingredients that look surpr ..read more

Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio This is a rewritten post. In Hong Kong, you don’t have to choose between the world’s two most popular beverages. Yuenyeung, or coffee milk tea, gives you the best of both worlds. The drink is a hallmark of cha chaan teng, Hong Kong-style diners that emerged around the 1950s. Serving affordable hybridized Canto-Western dishes and beverages, these establishments became an emblem of the unique cultural confluence that characterizes this former British colony.  In Cantonese, yuenyeung also re ..read more

If only shopping for fish at the supermarket were as easy as choosing the freshest-looking filet. Rather, consumers have a dizzying array of options—wild or farmed, local or imported, all plastered with labels ranging from “environmentally friendly” to “sustainably produced”—making it difficult to know exactly what one should select. With a huge pool of commercial species (approximately 2,500 by some estimates) on the market, it’s no wonder most shoppers primarily make their selection based on price and appearance. Part of the confusion stems from the complicated nature of the industry itself ..read more

Welcome to our new podcast, Place Settings. This season, we’re traveling across the U.S. to meet the chefs, farmers, makers, and creatives who are transforming the food space through their unique connection to a place. Tune in each week, as our editors chat with a food innovator whose personal journey is as compelling as what they’re putting on the plate.  Since opening Bạn Bè last year, Doris Hồ-Kane has sparked a fast-growing following. As New York City’s first Vietnamese American bakery, the small-but-ambitious space is dedicated to celebrating Vietnamese food and community. Her wi ..read more

Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio Maybe your local market was hit with a turkey shortage this year. Or maybe you’re just looking to mix up the traditional holiday menu. Either way, there’s no shame in swapping out the usual Thanksgiving protein for something a little more exciting.  Smaller groups will appreciate the quick cook time and all-season availability of more diminutive fowl: a sweetly spiced whole chicken, perhaps, or a juicy, fire-roasted duck. If you and your loved ones are of a more carnivorous sort, go big wi ..read more

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