SAVEUR
@SAVEURMAG
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Food, travel, and adventure. #eattheworld
New York, NY
Joined March 2009
Finally, the news you’ve been waiting for: SAVEUR magazine is coming back into print.
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Argentinian grilling is typically defined by its use of beef and pork. This young Argentine cook is redefining the category by focusing on indegenous ingredients like river fish and vegetables.
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Parmigiano-Reggiano cheese, butter, and ’nduja sausage bring richness to these broiled oysters inspired by oyster farmer Peter Stein.
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Everything you need to know about tteok (Korean rice cakes), from chewy injeolmi (soybean-dusted cakes) to crisp hotteok (sweet pancakes).
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Use this classic leche de tigre recipe to make "tiger milk," the spicy, citrus-based marinade used to cure and flavor Peruvian ceviche.
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The chocolate decadence cake featured in Janice Feuer Haugen's cookbook is the perfect self-indulgent Valentine's Day treat.
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In their Mexico City kitchen, design couple Rodman Primack and Rudy Weissenberg share surprising décor secrets and entertaining tips.
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You’ve probably noticed the logo on items in your pantry. Here are key things shoppers need to know about B Corporations.
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A local writer reveals her top stops for the best dishes in Buenos Aires, including empanadas, steaks, alfajores, and other Argentine essentials.
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Fresh mint, Aleppo pepper, and cumin flavor this carrot salad from chef Michael Solomonov of Zahav in Philadelphia.
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The 15 best restaurants in Charleston, South Carolina are about more than blue crabs and barbecue—and one savvy local knows all the top spots.
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In this street food-inspired riff on corn chowder, grilled corn kernels and their cobs are cooked with milk, cream, and potatoes, then finished with crema, cotija cheese, lime, ancho chile powder, and cilantro.
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The 13 best cuban restaurants in Miami hit the spot with melty cubanos, stewed black beans, caramel-drenched flan, and more.
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For this Bosnian baker, trays of pastries symbolize the hometown she fled—and support for others missing home.
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NAFTA helped turn America on to avocados—and paved the way for one of the hottest food trends of the 1990s: tableside guacamole.
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A tell-all Q&A with television star Sara Moulton reveals unsung heroes, food trends we forgot about, and the sexist underbelly of early food TV.
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From hand-rolled tea to dried persimmons, artisans in Nara, Japan are bringing their generations-old crafts into the future.
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Tahmina Gaffer and Moonflowers Saffron celebrates the Afghan women who harvest the world’s most precious spice.
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Born in an extravagant NYC restaurant, this over-the-top chocolaty ’90s dessert influenced American fine dining for a decade.
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Indonesia’s archipelago is home to 250 different types of satay. Cookbook author and Indonesian food expert Vanya Van Der Leeden breaks the classics down to basics, and offers her own plant-based riffs on this grilled meat tradition.
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Our editors rounded up the best hotel bars they visited in the last year, including cozy inns, mixology meccas, and everything in between.
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