Pair menestra with a bold, bone-dry Spanish white such as Rioja or godello. (Jessie YuChen /) The best thing I’ve made this winter looks a little like hospital food. Peas and carrots are involved, and there are limp green beans and ham bits suspended in a thick, whitish gravy that zoomers might call “sus.” But …
How to Make Menestra, Spain’s Most Unsung Comfort Food Read More »
Olivia Ferreira, the author’s childhood caretaker, now lives in Lisbon, where she has remained in isolation since March. (Katherine Greenwald/) “Kitty, take a picture,” Olivia said from her kitchen counter. She was looking at me sideways, her old chef’s knife in one hand, collard greens grasped tightly in the other. More of the greens were …
Looking to up your pie game in time for your very own at-home Inaugural Luncheon? Check out our hub of pie recipes and techniques <a href=”https://www.saveur.com/content/pie-recipes-and-techniques/”>here</a>. (Farideh Sadeghin/) It’s their party, and they’ll pie if they want to. American Presidents, that is. And they’ve done so for some time. Against the inaugural backdrop of patriotic …
Martínez even explained the winding etymology of vorí vorí, small spherical dumplings of corn flour and cheese, usually served in a chicken broth. The name is derived from the Spanish word bolita, or “little ball.” In Guaraní, that’s pronounced vorita, and the word was eventually affectionately shortened to just vorí. Ever the poet, neither the …
<a href=”https://www.saveur.com/story/recipes/sardine-escabeche-recipe-spanish/”>Get the recipe for Sardines in Escabeche »</a> (Benjamin Kemper/) People have been gobbling up vinegar-cooked meats and fish for millennia on the Iberian Peninsula, making escabeche one of the oldest dishes enjoyed in Spain today. Chicken, mussels, rabbit, sardines—virtually any protein (or vegetable) benefits from a long soak in spicy, garlicky vinegar and …
Oysters on ice in the “Car George” tub—an on-the-road, socially distant solution to pandemic restaurant shut-downs, offered by Charleston restaurant, Bar George. Accompaniments include mignonette and caviar. (Courtesy Bar George/) A monthly column celebrating some of the best bites the country has to offer, Best Thing I Ate This Month celebrates American cuisine. Delve into …
Best Thing I Ate This Month: Bar George’s Raw Oysters with Jalapeño Mignonette Read More »
Cafe Hope interns and instructors. (Courtesy Cafe Hope/) Navigating ethical eating practices is more complex than ever. In order to help raise awareness of global issues affecting our health, communities, and what winds up on the dinner table, we’re launching Equal Portions, a new monthly column by Saveur’s editor at large. “I am grateful for …
Cafe Hope is Giving New Orleans Youth a Chance at a Culinary Future Read More »