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SAVEUR magazine

Eating the world. By the editors of SAVEUR

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The perfect Sunday treat, these golden crêpes are stuffed with fromage blanc and maple syrup, then topped with whipped cream and all of the best summer fruits: peaches, strawberries, and blueberries. Head to the link in our bio for the recipe. 📸: @vermontcorey

Syrian-style booza may look like soft serve, but the similarities end there. A combination of milk, starchy orchid-root flour, and mastic gum, it's beloved for its stretchy, taffylike texture. The ice cream has been made in Syria for over a century but is now traveling beyond the country's borders—and is worth lining up for whether you're in Jordan or Brooklyn. Swipe to see the stretch, and learn more about booza's journey via the link in our bio. 📸📝: @miriamaberger

Picada, a Catalan-style pesto, takes these simple charred cauliflower florets and shishito peppers to the next level. Our version of the sauce calls for almonds, parsley, and chocolate—yes, chocolate!—a surprise ingredient that adds a pleasing touch of bitterness to this delicious summer side dish. Head to the link in our bio for the recipe. 📸: @j_deleo

Unlike many things from the '90s, @alicelouisewaters's Chez Panisse Café Cookbook still holds up. It embraced seasonality and simple, rustic cooking before they became the new standard. Case in point: this galette, made with fresh plums and just enough crust to let the fruit shine. It's one of writer and former Chez Panisse café cook @annakovel's favorites. Grab the recipe through the link in our bio. 📸: @annakovel

SAVEUR reader @iamtysia made our farinata with zucchini, goat cheese, and preserved lemon! For an especially summery take on the dish, she also added a handful of quick-roasted market tomatoes—more proof that the Italian chickpea pancake is the perfect canvas. Head to the link in our bio for the recipe.

@katcontrol wants you to cook more fish at home so much that she made the most incredible brown butter-tomato sauce for this pan-seared cod. Serve with plenty of crusty bread for sopping up the juices (a.k.a. liquid gold) at the bottom of the bowl. Grab the recipe and this week's column through the link in our bio. 📸: @hellomydumpling

🚨Our fall Migrations issue has arrived!🚨And it's packed with stories celebrating the movement of cooks, dishes, and culinary ideas across the globe. Learn how to make pozole with @rancho_gordo, cannoli with @angela_rito, parathas with @pkgourmet , and pad thai with @pawkhruab. There's also a deep dive into Macau from @kevinthepang and @dylanandjeni, the story of Tulsa's last Lebanese steakhouse from @the_gastrognome and @dennyculbert and so much more. Grab your copy on newsstands now or head to the link in our bio to subscribe. ⁠ (cover📸: @evakolenko )

This cornbread coffee cake with fresh figs was designed with breakfast in mind but also makes an excellent dessert, especially with a dollop of whipped cream. Whenever you choose to eat it, feel good about baking it a day ahead—it keeps beautifully and is as satisfying at room temperature as it is warm. Grab @chefandthef's versatile recipe through the link in our bio. 📸: @timrobisonjr

Real wild rice is nothing like the stuff you find in grocery stores or in countless Thanksgiving stuffing recipes every fall. Contributing editor @amyrosethielen takes us behind the scenes of the annual harvest on the lakes of northern Minnesota, where the Ojibwe tribe gather wild rice by canoe and dry it over fire. Get the true story of America's most misunderstood grain via the link in our bio. 📸: @ackermangruber

In Tokyo, great tempura can be found everywhere from train stations to Michelin-starred restaurants. While some chefs are still dedicated to the traditional techniques, others are focused on incorporating global flavors or unconventional drink pairings. Head to the link in our bio for @jessie_tttt's guide to the navigating the city's diverse terrain of tempura. 📸: @mattdreamsneon

Saveur Test Kitchen

This ackee salad was one of our favorite bites at the Saveur Supper with @visitjamaica last week. While we've had Jamaica's national fruit with the classic salt fish, pairing the nutty yellow flesh with creamy avocado and juicy cherry tomatoes was a revelation. Swipe through to see the rest of @halfmoonjamaica chef Christ⁠opher Golding's menu, from shrimp patties with plantain aioli to short ribs. 📸: Troi Williams /@a2i_creatives + @dj_costantino

Grilled cabbage replaces romaine in this summery take on the classic Caesar salad. The charred leaves are dressed with a citrusy anchovy vinaigrette, tossed with aged pecorino and garlicky bread crumbs, and topped with boquerones. Whether you serve the dish as a low-key main course or as a lavish side, this is cabbage worth celebrating. Tap the link in our bio for this week's The Way We Cook recipe adapted from chef @andrewcarmellini. 📝: @katcontrol 📸: @hellomydumpling

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