Food

A Unifying Nostalgia for Port Wine Cheese

Amy Thielen’s pounded cheese with port wine syrup is an updated take on a Midwestern classic. <a href=”https://www.saveur.com/story/recipes/amy-thielens-old-fashioned-pounded-cheese-with-walnuts-and-port-syrup/”>Get the recipe for Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup »</a> (Eric Kim/) “After leaving a roadside cheese store, you can suck on a single small cube of aged cheddar like a lozenge, the …

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Breakfast Without Borders | Saveur

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How One Peruvian Chef Is Preserving Amazonian Food Traditions

Peruvian chef Pedro Miguel Schiaffino speaks with a vendor at the Mercado de Belén in the Amazonian city of Iquitos. (Nicholas Gill/) “I couldn’t believe they were able to create such a complex flavor from such common ingredients,” the chef Pedro Miguel Schiaffino said of tucupi negro, a condiment used by indigenous groups throughout the …

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Pie Amidst the Pomp: The Dessert That Could’ve, Should’ve Been at Biden’s Inaugural Luncheon

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 …

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Spanish Escabeche Is Endlessly Adaptable

<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 …

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Best Thing I Ate This Month: Bar George’s Raw Oysters with Jalapeño Mignonette

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 …

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Cafe Hope is Giving New Orleans Youth a Chance at a Culinary Future

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 …

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