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Saveur

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Top Saveur Articles

Displaying items 23-32
  • Cooking by the book: Irish cookbooks for your St. Patrick’s Day menu planning

     
    Here a few cookbooks that nicely showcase Irish cuisine: The Country Cooking of Ireland by Colman Andrews (Chronicle Books) Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world'...
  • James Beard awards includes one Florida chef nominee

     
    Hedy Goldsmith of Michael’s Genuine Food & Drink in Miami has been nominated for Outstanding Pastry Chef in the prestigious 2012 James Beard Foundation awards, the nation’s most prestigious recognition program honoring professionals in the...
  • The afterlife of Ferran Adrià’s El Bulli

     
    El Bulli may have closed last July, but the Spanish restaurant continues to be a gastronomic juggernaut. Now out in paperback: the meticulously detailed and fascinating book, “The Sorcerer’s Apprentices: A Season in the Kitchen of Ferran...
  • Food FYI: Chickens, 'the new pink slime'?

     
    Food FYI: Chickens, 'the new pink slime'? and a roundup of other food news: Miley Cyrus and her gluten free diet and Miho Hatori's Brooklyn kitchen....
  • José Andrés, a new dean at the International Culinary Center

     
    José Andrés, a new dean at the International Culinary Center...
  • Food FYI: Oklahoma university wants to patent a new steak

     
    Food FYI: Oklahoma university wants to patent a steak...
  • Food FYI: Radioactivity in bluefin tuna likely to decrease

     
    Food FYI: Radioactivity in bluefin tuna likely to decrease...
  • Wine Spectator and more food and wine mags now on Zinio

     
    Wine buffs can now get Wine Spectator on Zinio, the digital newsstand, for $49.95 per 15 issues. Not to worry, the print magazine isn’t going anywhere, at least not yet. Those who like to show off their interest in wine......
  • How to shuck corn easily

     
    I'm a sucker for ingenious "trucs" -- those little kitchen tricks that make cooking easier. This handy tip comes from the folks at Cooks Illustrated and America's Test Kitchen (and a tip of the hat to @Francis_Lam for passing it......
  • Dishes speak a universal language

    Dishes speak a universal language
    Mexican-French fusion isn't a new concept in Chicago -- Carlos Gaytan does it rather well at Mexique, and even the newly opened Fogon in River West crosses the Atlantic for a dish or two -- but credit chef/owner Yanitzin Sanchez (chef Yanni to her fans)...