In the current Saveur (a great magazine for any of you not already familiar with it) they refer to a website that I think is just wonderful—www.sautewednesday.com. This site provides links to the food sections of major...

I know that there was mention of the Spinach salad below but has anyone tried the Bacon Tempura? It is on my list of got to try that! Great issue.

Saveur Magazine 100 — one of the best food issues all year. This year, they posted about Roosevelt Avenue (Queens) being “the most diversely delicious street in New York City” (sic). The whole magazine is worth...

A cross-country hike provokes a loving—nay, passionate—meditation on food and appetite in Saveur.

This month’s Saveur features a profile of a Hmong farming family working in California’s Central Valley.

Saveur goes to Chicago and reports on … well, just about everything edible in the city.

Saveur, one of the most reliably intelligent food magazines out on the stands, has a fascinating story on Turkish home cooking in this month’s edition.

Saveur provides one of the most interesting pieces of writing about Dixie cups … ever.

just received the new issue of saveur and on the cover was a teaser about 26 great burger joints on p.55.- went there and skimmed thru plenty of burger talk but i did not see an actual listing of places, just some mentions,...

?) and topped with crab. What does this have to do with a tamale? (Saveur Issue 121, Texas Issue, July 2009, pgs. 84/86 & 104)

I believe this recipe was in the March 2005 issue, but I can’t seem to find it online. Anyone have this recipe? TIA

The current issue of Saveur Magazine is all about Texas. Saw some great recommendations, but am puzzled why both Smitty’s and Kreuz in Lockhart got a mention, but not City Market in Luling. Has anyone else looked over this...

I made this the other night from Saveur (love the magazine) and it was so good, I thought I would post it here. I made basically as the recipe calls. The lentils of course were very good; I do lentils, barely, etc, in a similar...

A few weeks ago we discussed Saveur magazine’s new website. At the time it wasn’t fully-functional and it didn’t have much content. The site’s up and running now, and it’s great. (Edit: I have no...

I made a braised lamb shanks dish from the Chicago edition of Saveur magazine. I then saved the cooking liquid. I chilled the liquid and skimmed off the fat. It is now a gelee rather than a liquid. I would like to thin it with...