SAVEUR

Since 1994, SAVEUR’s network of global contributors has been bringing readers a wellspring of diverse, surprising, and exclusive stories. Now independently owned and operated, the brand’s immersive travel guides, rigorously tested recipes, transportive features, and ambitious original photography make SAVEUR an invaluable resource for planning culinary adventures big and small.

SAVEUR Staff Favorites

SAVEUR Staff

First

Our Contributors • We asked a few of this issue’s collaborators: “Where are you a regular, and what’s your go-to order?”

Inbox

Pizza By the Sea • SAVEUR’s industry celebration with the Providence Culinary Collective closed out the city’s inaugural weekend-long food festival with all the necessities—beer, pizza strips, and plenty of zeppole.

Fare • FRESH FOOD FINDS, TRAVEL TIPS, AND DISPATCHES FROM AROUND THE GLOBE.

Mead Finds Momentum • The ancient honey drink is finding new fans through bold, fresh flavors and up-and-coming indie makers.

Dresdner Molkerei Gebrüder Pfund • Bautzner Street 79 Dresden, Germany

Frying Up Fall: Butternut Squash Pakoras • What to do with a glut of winter squash?

Punchy Partner

Pickup Sticks • Meet one of the last remaining masters of Wakasa nuribashi.

Sausage Fest

FYN • Where local flavor meets Japanese technique.

The Marmalade Lesson • Mrs. Barrenger spent a lifetime perfecting her recipe, which fills the kitchen with the sweet smell of oranges every winter.

Running On Wine • The real challenge of this French marathon is finishing sober.

“If Not for the Cat”

Glory to the Gluggle • Fish-focused water jugs swim back into the zeitgeist.

To Your Health • These luxe retreats are redefining dining through on-site gardens, nutrition consultations, and menus created to nourish, delight, and restore.

Hoku-hoku • /ho-ku-ho-ku/

A World of Culinary Curatives • These homespun remedies go beyond an apple a day.

Queen of Little Saigon • How the market one woman built became a Vietnamese American touchstone.

Taste of a Vanishing Sea • In Karakalpakstan, fish plov keeps the spirit of a changing landscape alive.

Around the Mam in Vietnam • South of Hanoi, a reunion is celebrated over a communal plate.

Table For None • Through a series of stark still lifes, Claudio Cecchetti renders uneasy snapshots of meals uneaten.

Stoked to Be Stuck • For Mountain Gazette’s editor, the perfect snow-in involves risotto, duck, and a sprinkling of good luck.

Hong Kong After Dark • WHEN NIGHT FALLS IN THE HARBOR METROPOLIS, STREET FOOD STANDS AND TUCKED-AWAY RESTAURANTS SPRING TO LIFE.

Baking for the Beyond • ON THE DAY OF THE DEAD IN MICHOACÁN, HUMAN-SHAPED BREADS HONOR THE SOULS OF DEPARTED LOVES ONES.

Golden Globes • A CASE FOR THE QUINCE’S MODERN COMEBACK.

Cristina Hudson • A KITCHEN CONVERSATION WITH ANDREA GENTL

More Than Meets the Nose • THE VANILLA ORCHID’S JOURNEY SPANS CONTINENTS AND MILLENNIA—AND THE SPICE’S CULINARY POTENTIAL GOES FAR BEYOND DESSERT.

Between the Walls • In the meandering alleys of old Beijing, a culinary culture driven by nostalgia adapts to the modern age.

Time-Worn Tables • From Belle Époque brasseries to industrial-chic bistros, Paris restaurants have always been the backdrop to the city’s evolution.

Réveillon: North & South

Le Plateau-Mont-Royal, Montreal

Uptown, New Orleans

Tough to Crack • FLORIDA’S STONE CRABBERS STRUGGLE WITH ERRATIC WEATHER AND A DWINDLING WATERFRONT WHILE PRESERVING THEIR CRAFT, ONE CLAW AT A TIME.

The Corkscrew Collection • One obsessive’s descent into the wild and...