Saveur

Anna Boulogne Being food is a lot of pressure. During my career as a restaurant reviewer, cooking columnist, and food writer, I hadn’t considered the perspective from the other side—actually being on the plate. What a singular experience it is to be breakfast, lunch, and dinner for another person. As it turns out, there is an immense responsibility that comes with having to simultaneously sate your audience, nourish someone you love, and quite literally embody a meal. When I was pregnant with

Photo: Belle Morizio • Food Styling: Kat Craddock In its heyday, the mai tai was the “it” drink. Invented by Victor “Trader Vic” Bergeron in the 1940s, the cocktail inspired a slew of imitators and was such a hot ticket that disputes arose around who invented it. The debate was so heated that Trader Vic not only filed a lawsuit against a rival bar to prove he was the inventor, but he also took out a full page ad in The New York Times attesting to this. What would inspire such an uproar?  We

Nina Gallant If you’ve spent enough time in Providence, chances are you have a story about Angelo’s Restaurant. The Federal Hill red sauce joint has been serving its signature meatballs and fries to everyone from politicians to pizzaiolos since 1924, which made the local institution a fitting home for SAVEUR’s “Local Legends” industry afterparty. Angelo’s signature meatballs and fries (Photo: Nina Gallant) The soirée closed out the second annual Providence Culinary Collective, a weekend of

Photo: Heami Lee • Food Styling: Thu Buser This basil Chambord spritz, which was dubbed the SAVEUR Spritz at the magazine’s Spring/Summer 2026 issue launch party at Angelo’s Restaurant in Providence, is a vibrant twist on the classic Italian aperitivo—built to feel both familiar and just a little unexpected. The rich berry depth of Chambord brings a lush sweetness that’s balanced by the crisp, clean bubbles of prosecco, while fresh basil adds an herbal lift that keeps the drink from leaning too

Nathalie Márquez Courtney Medieval and modern at once, Galway is small enough to walk everywhere yet large enough to keep surprising you. It sits right on the edge of the Atlantic, and it’s a city of musicians, artists, and fishermen, not to mention some of the most talented and committed chefs in Europe. I’m a Kiwi who came here over 20 years ago, seduced by an ad for the west of Ireland on the telly. I spent years apprenticing and cooking my way through the city’s kitchens, and in 2011, my I

Photo: Scott Semler • Prop Styling: Maggie DiMarco As a child, Mexican candies subconsciously prepared my palate to love the spicy, sour, and salty flavors found in Mexican cuisine. I’ll never forget the day I realized that I gravitated toward the bold flavors of the stuff “Hecho en México” over hyper-sweet, fruit-flavored American candies like Skittles and Jolly Ranchers. I was in the third grade, and while a vending machine inside the local laundromat offered a variety of colorful Push Pops, I

Courtesy Tia Wellness Resort This piece originally appeared in SAVEUR’s Fall/Winter 2025 issue. See more stories from Issue 205. Health and culinary travel used to be worlds apart. Aside from the occasional weight-loss retreat, few trips catered to both appetite and well-being. But as food and wellness become pillars of luxury travel, the lines between the two have begun to blur. Destination spas have long drawn on edible ingredients for their treatments—red wine in skin-soften

Joseph Maldonado By the time I arrived at Seafood City Supermarket, a Filipino chain based in California, another Late Night Madness party was already at full tilt, surging to a remix of Kendrick Lamar’s “Not Like Us.” As a Hawai‘i-born Filipina who calls San Francisco home, the scene felt familiar to the tambayan (hangouts) of my childhood, even if the setting was new. Here at the store’s Daly City location, chatters of Taglish (a mix of Tagalog and English) filled the air, lines at the hot foo

Anindya Basu (Courtesy Sri Bodanapu) A beloved snack in the Bengal region, these fried “chops” are crunchy on the outside and spicy-sweet inside. This recipe calls for bhaja moshla, a roasted spice mix that gives the croquettes their signature flavor. They’re classically served with chutney or kasundi, a pungent fermented mustard sauce that can be purchased from South Asian supermarkets or online, but grainy Dijon mustard with a splash of white vinegar makes a decent substitute. For the full jol

Photo: Tristan deBrauwere • Food Styling: Fatima Khamise Perhaps the most popular spice blend throughout Bangladesh and India’s West Bengal state is panch phoron, a mix of five spices that gives many Bengali dishes their signature flavor. While panch phoron is commonly used for deeply seasoning foods during cooking, a blend known as bhaja moshla often serves as a finishing spice. From bhaja, meaning “roasted” or “fried,” and moshla, the Bengali masala, or “spice,” the mixture provides a distinct

Anindya Basu (Courtesy Sri Bodanapu) This piece originally appeared in SAVEUR’s Spring/Summer 2026 issue. See more stories from Issue 206. The thought of jol khabar always evokes fond memories of my grandmother. Having guests over for jol khabar gives hosts a chance to flaunt their culinary prowess, and if you are lucky, your host might be like my grandmother, who welcomed such occasions as culinary adventures. In her hands, a simple, deep-fried sweet syrupy dumpling, like the pantua, could b

Clay Cook At the height of the Roaring ’20s, hundreds of guests would assemble each weekend at The Brown Hotel in Louisville, Kentucky, to dance into the wee hours. Whenever the band took a break, patrons would head to the hotel’s restaurant, J. Graham’s Cafe, for a bite. In 1926, chef Fred Schmidt, tired of serving the same old ham and eggs, threw together a brand-new concoction: an open-faced sandwich of turkey, bacon, tomatoes, and a cheesy mornay sauce atop Texas toast, baked until golden an

Clay Cook This open-faced sandwich was created at The Brown Hotel in Louisville, Kentucky, in 1926 by chef Fred Schmidt, who was looking for a unique midnight snack to serve to all the revelers dancing in the ballroom through the wee hours. The iconic dish is a must during the Kentucky Derby, and it’s a great way to use up leftover Thanksgiving turkey. Featured in “The Hot Brown Ranks Among the Mightiest American Sandwiches” by Rich Warren.

Clay Cook The Brown Hotel in Louisville, Kentucky, may be best known as the birthplace of the hot brown, but in celebration of the iconic sandwich’s 100th anniversary, chef de cuisine Allen Heintzman created a chowder that has everything we love about the dish in soup form. We’re talking a creamy, mornay-like base chock-full of turkey, bacon, potatoes, and corn and finished with garlicky, herb-marinated tomatoes. Serve this satisfying chowder at your Kentucky Derby party, make it with leftover t

'Ulu at the Four Seasons Hualalai on the Big Island of Hawai'i. Four Seasons Hualālai (Photo: Dina Ávila) This piece originally appeared in SAVEUR’s Spring/Summer 2026 issue. See more stories from Issue 206 here. Of all the islands in the world, Hawai‘i pulls at my heart strings like an auntie strumming her ukulele. It draws me across the Pacific again and again, and there’s always a moment, while passing through the vast lava plain between Mauna Kea and Hualālai, when the arc of the earth

Photo: Tristan deBrauwere • Food Styling: Ben Weiner Kalani Garcia, executive pastry chef at Hawai‘i’s Four Seasons Resort Hualālai, makes this riff on millionaire’s shortbread for family and friends. For the coconut-scented glaze, Garcia prefers an extra-dark milk chocolate like Valrhona’s 40 percent Jivara blend. Seek out Hawaiian macadamias and Kona Sea Salt for the crunchy topping. Featured in “Where to Eat, Drink, and Shop on the Island of Hawai‘i” by Shane Mitchell in the Spring/Summer

P0HGNY Original Film Title: FRIED GREEN TOMATOES. English Title: FRIED GREEN TOMATOES. Film Director: JONATHAN MICHAEL AVNET. Year: 1991. Stars: MARY-LOUISE PARKER; MARY STUART MASTERSON. Credit: WARNER BROTHERS / Album. Album/Alamy This piece originally appeared in SAVEUR’s Spring/Summer 2026 issue. See more stories from Issue 206 here. Before the release of 1991’s box office hit Fried Green Tomatoes, the film’s title dish wasn’t widely understood to be Southern at all. At the start of t

Stephanie Monohan This is Amused Bouche, SAVEUR’s food questionnaire that explores the culinary curiosities of some of our favorite people. This interview series dives deep into their food routines, including dinner party strategies, cherished cookbooks, and the memorable bites they’d hop on a flight for. Lisa Ann Walter’s life and art are intertwined like spaghetti twirled around a fork. Her Abbott Elementary character, Melissa Schemmenti, hosts incredible Italian American feasts, battles he

Matt Taylor-Gross “Ripeness is usually everything when it comes to choosing tomatoes. Each summer, though, I keep an eye out for firm, unripe green specimens to make one of my favorite tart pasta sauces. Even when cooked, green tomatoes have punch and brightness, and they retain a slight crunch, which gives texture to tender noodles and clings to crusty bread. Simmering them briefly tames their puckery acidity a bit, but you could also leave green tomato sauce raw, instead tossing it with hot pa

Tristan deBrauwere Contrary to popular belief, this dish was not that prevalent in the South prior to the 1991 film Fried Green Tomatoes. The key to getting it right—and what this recipe achieves—is a coarse cornmeal coating that really sticks, lending both crunch and an incredible popcorn flavor. It’s important to shallow-fry the slices, as their weight helps adhere the breading as they cook. Featured in “The Not-So-Secret Queer History of ‘Fried Green Tomatoes’” in the Spring/Summer 2026 is