Saveur

I took part in a panel discussion recently on the future of technology in the kitchen. We panelists were asked to name a timesaving gadget we hoped to see invented. I’m not a Luddite. I like to talk to the voice in my car. At home, I like the music t

Rising rents have forced would-be restaurateurs to consider some creative locations.

It’s easy for Americans to imagine Italy as a land of strict adherence to coffee rules— pity the tourist clueless enough to order a cappuccino after lunch. But this supposedly extremist coffee culture tolerates an imposter at virtually every café. It

Photographs by RINNE ALLEN Around three in the morning Ronald David turned on the lights and fired up the boiler at Glade Hill Cannery in rural Franklin County, where tobacco fields and apple orchards checkerboard the red clay foothills of Virginia’s

Chef Cortney Burns makes flavorful food that feels good.

Here is what happened to Erez Komarovsky, the oracle who brought the first post-pita, postchallah bread to Israel: In 1994, he came home to Tel Aviv from Northern California, where he had interned at Acme Bread Company and Metropolis Baking Company.

Photographs BY ANNA WILLIAMS Food Styling BY FRANCES BOSWELL (The Winemaker’s Duck) Serves 4–6 Active: 30 min • Total: 2 hr. 40 min. I borrowed this method and these ingredients from a classic chicken recipe often made during the wine harvest with bi

Illustrations by LAUREN TAMAKI The fiery Andalusian sun would soon be disintegrating over Jerez de la Frontera’s horizon, all silhouetted palm trees, Moorish fortress towers, and spindly Gothic spires. For now, its platinum radiance bleached the clou

SERVES 6; Photo at left Active: 20 min. • Total: 50 min. You can find Andalusian potatotuna salads like this offered at any café or bar in Jerez, served at most hours of the day and night. Eduardo Ojeda ofequipo Navazos likes to make the dish as the

PHOTOGRAPHS BY BRIAN FINKE Garry Kennebrew had fire in his eyes and smoke in his veins since he was very young. He grew up in Gadsden, Alabama, crammed alongside six siblings in a home with no electricity or running water. When he was 6 years old, hi

PHOTOGRAPHS by DIMITRIS ALVANOS Stelios Trilirakis isn’t worried about what tourists like. He’s making Cretan food — including cheese—the traditional way. Stelios Trilirakis is cooking goat on one of the four woodburning stoves outside his restaurant

—Kat Craddock TASTES, TRADITIONS, AND TECHNIQUES INSPIRING US IN THE KITCHEN RIGHT NOW Nose-to-tail eating sometimes gets more press than practice. Once the choice chops and tenderloins are gone, Jake Dickson, of Dickson’s Farmstand Meats in Manhatta

There’s a reason chef Cortney Burns of “A Living Larder” (pg. 22) has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as soaking them in salt and water, or—another technique she loves—rubbing them in salt so th

At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples—like tart, vinous Staymans—into dense, jammy apple butter (see “Preserving Tradition,” page 18). The concentrated nat

PHOTOGRAPH BY ERIC ROJAS By Monday, five days after Hurricane Maria made landfall in Puerto Rico, a crew of volunteer chefs and I were gathered in the generator-powered kitchen at José Enrique’s restaurant in San Juan. By the end of the day, we’d pre

Photographs by MATT TAYLOR-GROSS —Kat Craddock TASTES, TRADITIONS, AND TECHNIQUES INSPIRING US IN THE KITCHEN RIGHT NOW Nose-to-tail eating sometimes gets more press than practice. Once the choice chops and tenderloins are gone, Jake Dickson, of Dick

Story by JOSÉ ANDRÉS PHOTOGRAPH BY ERIC ROJAS By Monday, five days after Hurricane Maria made landfall in Puerto Rico, a crew of volunteer chefs and I were gathered in the generator-powered kitchen at José Enrique’s restaurant in San Juan. By the end

BY KATHERINE WHITTAKER PHOTOGRAPHS by DIMITRIS ALVANOS Stelios Trilirakis is cooking goat on one of the four woodburning stoves outside his restaurant. An hour’s drive on winding mountain roads from the western port city of Chania, the restaurant, Do

BY KATE HILL Photographs BY ANNA WILLIAMS Food Styling BY FRANCES BOSWELL (The Winemaker’s Duck) Serves 4–6 Active: 30 min • Total: 2 hr. 40 min. I borrowed this method and these ingredients from a classic chicken recipe often made during the wine ha

BY SHANE MITCHELL Photographs by RINNE ALLEN Around three in the morning Ronald David turned on the lights and fired up the boiler at Glade Hill Cannery in rural Franklin County, where tobacco fields and apple orchards checkerboard the red clay footh

By Adam Leith Gollner Illustrations by LAUREN TAMAKI The fiery Andalusian sun would soon be disintegrating over Jerez de la Frontera’s horizon, all silhouetted palm trees, Moorish fortress towers, and spindly Gothic spires. For now, its platinum radi

BY KEVIN PANG PHOTOGRAPHS BY BRIAN FINKE Garry Kennebrew had fire in his eyes and smoke in his veins since he was very young. He grew up in Gadsden, Alabama, crammed alongside six siblings in a home with no electricity or running water. When he was 6

I took part in a panel discussion recently on the future of technology in the kitchen. We panelists were asked to name a timesaving gadget we hoped to see invented. I’m not a Luddite. I like to talk to the voice in my car. At home, I like the music t

BY LARA RABINOVITCH Photographs by DYLAN + JENI Rising rents across Los Angeles have forced would-be restaurateurs to consider some creative locations. Can’t afford a stand-alone retail shop? Open one inside a magic theater. Have an idea for a Mexica

By Gabe Ulla PHOTOGRAPHS BY HEAMI LEE The first tell is the battery of tinctures, tisanes, spices, and pickles crowding her new test kitchen, a collection so varied and impressive it could probably sustain a family of four for a couple of years if it

—Shane Mitchell At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples—like tart, vinous Staymans—into dense, jammy apple butter (see “Preserving Tradition,” page 18). The

Photographs by ADRIAN MORRIS SERVES 6; Photo at left Active: 20 min. • Total: 50 min. You can find Andalusian potatotuna salads like this offered at any café or bar in Jerez, served at most hours of the day and night. Eduardo Ojeda ofequipo Navazos l

BY PRATHAP NAIR It’s easy for Americans to imagine Italy as a land of strict adherence to coffee rules— pity the tourist clueless enough to order a cappuccino after lunch. But this supposedly extremist coffee culture tolerates an imposter at virtuall

PHOTOGRAPHS BY YADID LEVY Here is what happened to Erez Komarovsky, the oracle who brought the first post-pita, postchallah bread to Israel: In 1994, he came home to Tel Aviv from Northern California, where he had interned at Acme Bread Company and M

—Stacy Adimando There’s a reason chef Cortney Burns of “A Living Larder” (pg. 22) has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as soaking them in salt and water, or—another technique she loves—rubbing th