Looks humble, doesn't it? But think about it: A sweet, spicy, barely boozy chutney that you can make up to a month ahead of time can be the perfect pizzaz for any old pork chop or chicken breast. It's...
We came across this treasure trove of Fine Cooking and Saveur back issues at a yard sale the other day. It made us smile to flip through pages of old recipes, out-dated equipment reviews, and food fad...
Earlier today, Sarah showed us how watermelons get to be square. You may not find those in your local market, but you might find some of these: Golden Midget, Mickylee, and Cream of Saskatchewan. Y...
Among all the food magazines on the newsstands, Saveur continues to be one of our very favorites. More than any other magazine it seems to capture the ways that food touches on every part of cultural ...
You may think you don't need to be told how to wash lettuce, and you may be right. But we've heard more than one chef recommend this way—with a big bowl and some hand towels—and we've got our own ...
With spring in the air, salads are on our collective brain. There aren't too many fresh green things in the garden yet, though, so we'll have to wait a little longer for our chive blossoms and baby ar...
We're a cooking website, sure, but we still love the old-school cooking magazines. I have a few favorites stacked up here on my desk for inspiration, and I'm willing to pay for a select few to arrive ...
Did you know that artichokes can make other foods taste sweet? We've never noticed this ourselves, but an article in the March issue of Saveur Magazine mentioned the fact in relation to pairing artich...
We just read a tip at Saveur's website and learned something new. No, not about separating an egg in your hands, although that's a good one, too. There's something else......
Anyone get a chance to check out the Saveur 100 yet? This year's compendium was a focused homage to the home cook with page after page of practical recipes, essential cooking equipment, and recommen...
We got a double dose of our favorite culinary voices this week since Evan Kleiman was hosting James Oseland of Saveur magazine on Good Food this past week. Oseland was on the show talking about the co...
Making granita doesn't require an ice cream maker. All you need is a fork and a little free time to stir the mixture as it freezes. For this recipe, though, you might consider a different gadget: a ch...
July's Saveur celebrates the great American road trip, with a poignant look at the charming mom-n-pop eateries that dot the country's roadways. Editor-in-chief James Oseland and food editor Todd Colem...
The April issue of Saveur includes reviews of new and vintage vegetarian cookbooks. There are so many new cookbooks out every year, and we often feel overwhelmed with choices. It's refreshing to turn ...
We opened the April issue of Saveur with a heavy heart, thinking there was no way it could live up to the butter issue's glorious sinfulness. But as we turned each page, this issue won us over with s...
Along with reviving our recaps of newspaper food sections we're also bringing back our monthly roundups of the best food mags, so you'll know what's really worth seeking out each month. The March Sa...
We've asked about your favorite food magazines in the past, but it's been a while, and we're curious about your winter magazine habit. What food mags are you currently reading? ...
[Twice a week we're rounding up our favorite recipes and tips from our friends at Serious Eats and sharing them here. We also want to say Hi to the new readers who found us through Serious Eats and ar...
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