Saveur

Caitlin Abrams Over the past decade, Minneapolis has shed its outdated stereotype as a flyover city and revealed itself to be a bona fide Midwestern melting pot. My hometown of 20-plus years is also home to the country’s largest Hmong and Somali diasporas as well as considerable Mexican, Indian, Ethiopian, Chinese, Vietnamese, and Korean populations. More recent immigration waves from Southeast Asia and East Africa layered onto early Scandinavian influences, which were built on the foundationa

Photo: Doaa Elkady • Food Styling: Thu Buser This classic Sicilian dish from Peconic Escargot proprietor Taylor Knapp relies on in-shell snails, which stay tender as they simmer in the red wine and tomato sauce. Intact shells require the eater to pick the meat with a toothpick or small shellfish pick. To do this, hold the pick in your right hand and the snail in your left hand. Stick the pick into the snail meat and, with your left hand, twist in a clockwise direction to release cleanly. Paired

Photo: Heami Lee • Food Styling: Thu Buser Once prepared for festive family gatherings, these golden fried morsels have also found a place at the Italian aperitivo, where they shine as the perfect companion to a glass of wine and a platter of salumi. This ­recipe from Il Gabbiano in Parma relies on high-protein bread flour, which provides the necessary elasticity for an ample puff. Featured in “The Prince of Pork” by John T. Edge in the Spring/Summer 2026 issue. See more recipes and stories f

Photo: Heami Lee • Food Styling: Thu Buser Herb tortelli are more than just a dish: they are an emblem of Parma’s culinary tradition and one of the region’s most recognizable specialties. In Italy’s Emilia-Romagna region, on the night of June 23, St. John’s Eve is celebrated with a tortellata—a feast built specifically around eating these tortelli that are filled with a mixture of greens, ricotta, and Parmigiano-Reggiano (ideally aged at least 24 months). In this recipe from Il Gabbiano in Parma

Photo: Heami Lee • Food Styling: Thu Buser This sumptuous stuffed pork roast brings together three of the most iconic products from Italy’s Emilia-Romagna region: Parmigiano-Reggiano, prosciutto di Parma, and lambrusco, a fruit-­forward red wine that often has a touch of effervescence. In this recipe from Academia Barilla, pork tenderloin is wrapped around a layer of cheese and cured meat before it’s seared and braised in a creamy wine sauce. Rich and elegant, this dish makes an excellent center

Photo: Murray Hall • Food Styling: Camille Becerra At Vienna’s acclaimed vegetarian ­restaurant Tian, chef Paul Ivić showcases the tomato’s full range—from bright and juicy to deep and savory. Paired with tender asparagus, basil, and a surprising hint of vanilla, this elegant salad is best enjoyed with bread for sopping up any leftover dressing. For the best texture, seek out oil-packed sundried tomatoes. Featured in “The Secret to Growing Better Tomatoes? Leave Them Alone” by Carla Capalbo i

Photo: Murray Hall • Food Styling: Camille Becerra This simple condiment is best when fresh tomatoes are at their peak—sweet, juicy, and bursting with flavor—and when the herb garden is overflowing. While basil is classic, cilantro or a blend of other soft herbs also works nicely, as do finely chopped fresh chiles for a little heat.  Featured in “The Secret to Growing Better Tomatoes? Leave Them Alone” by Carla Capalbo in the Spring/Summer 2026 issue. See more recipes and stories from Issue 2

Photo: Murray Hall • Food Styling: Camille Becerra In this strikingly subtle dish, the late Austrian chef Jörg Wörther paired sweet, sun-­ripened tomatoes with delicate crayfish from nearby lakes and rivers. If crayfish aren’t available, cooked shrimp make a fine substitute. Featured in “The Secret to Growing Better Tomatoes? Leave Them Alone” by Carla Capalbo in the Spring/Summer 2026 issue. See more recipes and stories from Issue 206. Mak

Photo: Murray Hall • Food Styling: Camille Becerra This rustic layered dish from southern Italy is named after the earthenware vessel in which it’s baked. This version highlights three Pugliese staples—shellfish, tomatoes, and potatoes—in a simple yet ingenious combination. Seek out plump live mussels and sweet, juicy peak-season tomatoes to capture the essence of Italian coastal cooking. Featured in “The Secret to Growing Better Tomatoes? Leave Them Alone” by Carla Capalbo in the Spring/Summ

Photo: Murray Hall • Food Styling: Camille Becerra This salad celebrates the diversity of peak-season heirloom tomatoes, so be sure to use a mix of colors, shapes, and sizes. The key to this deceptively simple dish is to remove the skin—even from the smallest ones. It only takes a few extra ­minutes and makes for a silky texture. Choose your favorite mix of fresh herbs—mint, tarragon, chives, dill—to dress it up. Featured in “The Secret to Growing Better Tomatoes? Leave Them Alone” in the Spr

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

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