Saveur

AT THIS TIME OF YEAR, WHEN MUCH of the world is muted, hushed, and hibernating, bakers everywhere are in overdrive. The rich scents of chocolate, cinnamon, and toasted nuts pour out of our home kitchens on the regular, and bakeries decorate more cake

BY SARAH KHAN PHOTOGRAPHS BY NISHAT FATIMA YOU HEAR THEM long before you see them. The lanes off Charminar, the sepia-toned arch in Old City that defines Hyderabad’s skyline, pulse with the energy of thousands of people on a thousand missions: some b

BENEATH THE STREUSEL, German crumb cakes often have a layer of colorful fruit. “[It] can vary in different seasons,” Schuhbeck says, noting that apples, cherries, apricots, and prunes are popular. According to Beranbaum, adding fruit sparingly is key

BY MICHAEL SNYDER PHOTOGRAPHS BY FELIPE LUNA WHEN DAVID CUAPIO’S GREAT-grandfather started making bread in the early 1900s, San Juan Totolac was just a tiny hillside village. He and his family would make their dough from wheat ground at the Spanish m

ALTHOUGH CONSERVATIVE BAKERS WILL TELL YOU NEVER TO mess with a cake recipe, crumb cake’s eggy, resilient batter can be added to and marbled with other flavors with minimal risk. The easiest add-in is unsweetened cocoa powder, which you can simply st

BY SHANE MITCHELL PHOTOGRAPHS BY MICHELLE HEIMERMAN “I WAS NEVER ALLOWED TO HAVE PIGS GROWING UP,” said Jennifer Romer of Slate Creek Farm in northern New York, as she slid ground pork fat into her oven to render. “My dad didn’t like them, so he alwa

BY KAT CRADDOCK PHOTOGRAPHS BY GRANT CORNETT FOOD STYLING BY STACY ADIMANDO AND KAT CRADDOCK ICONS BY HUBERT TERESZKIEWICZ MEAT PIES FROM CANADA’S Quebec province, called tourtières, are thought of much like homemade pot roast is Stateside: a simple

BY MARGARITA GOKUN SILVER ILLUSTRATION BY KYLE FEWELL In Russia, where Christmas was banned in 1928 during Bolshevik rule and not reinstated until 1991, New Year’s Eve has long been the biggest celebration of the year. Russians put up decorative tree

Photographs by JOANN PAI By Sara Lieberman Down six winding flights of stairs, across the street, and onto rue Faidherbe, the quartier’s main thoroughfare—with its poppy-themed florist, organic and biodynamic market, local post office, and neighborho

SERVES 4 Active: 50 min. • Total: 1 hr. 30 min. Stuffing these petite birds with winter herbs creates an aromatic steam that flavors the meat as it cooks. A second round of roasting and a layer of sauce leaves them juicy and sweet. Four 1-lb. Cornis

BY STEFANIE ELLIS PHOTOGRAPHS BY AMBER FOUTS AS CURIOUS AS THE TINY CAKE Alice ate during her adventures in Wonderland, wagashi seems to beckon: Eat me. Look closely at the bite-size Japanese confections’ intricately sculpted exteriors, and you’ll se

BY CARLA CAPALBO PHOTOGRAPH BY GRANT CORNETT FOOD STYLING BY STACY ADIMANDO AND KAT CRADDOCK STILL-WARM FRUIT CRUMBLES, milky rice puddings, jam tarts—a meal from our English nanny never ended without one of these classic British puddings. That word,

PHOTOGRAPHS BY MATT TAYLOR-GROSS Mail-order options from these six producers restore panettone’s good name PANETTONE IS A PECULIAR HOLIDAY TRADITION. Beloved by some, it’s written off by others for the grocery-store versions that are so often cloying

SERVES 4 Total: 1 hr. 20 min. Small green alcaparras—the edible flower buds of the caper bush—grow in abundance on the island of Menorca. Salt-cured and then stored in vinegar, they find their way into many local dishes. 6–8 medium ripe plum tomatoe

BY GENEVIEVE KO PHOTOGRAPHS BY GRANT CORNETT FOOD STYLING BY STACY ADIMANDO AND KAT CRADDOCK NEARLY EVERY CUISINE has at least one brittle to boast about. Crunchy, sweet, and quick to throw together, the candy comes in an endless array of textures an

BY JJ GOODE PHOTOGRAPHS BY WILLIAM HEREFORD Wyant’s Store is located in White Hall, Virginia, a town with a population just shy of 700, surrounded by farms and vineyards. The ancient clapboard building practically teeters on the side of a country roa

BY JEFF KOEHLER PHOTOGRAPHS BY GRANT CORNETT FOOD STYLING BY STACY ADIMANDO AND KAT CRADDOCK Whole fish are ideal for salt baking; the intact skin and head helps prevent too much salt contact with the meat, instead keeping it tender and moist. ON THE

BY MINA HOLLAND PHOTOGRAPHS BY ELENA HEATHERWICK It always smells like Christmas in Pinerolo. Whatever the month, visitors to this little Piedmontese town 30 miles southwest of Turin are greeted by the season’s essential olfactory cues as soon as the

PHOTOGRAPHS BY GRANT CORNETT FOOD STYLING BY STACY ADIMANDO AND KAT CRADDOCK First, let me be clear: A lemon chiffon pie is not the same as a lemon meringue pie. You’ve probably had the latter—a baked custard capped with a stiff topping made of egg w

BY MAX FALKOWITZ PHOTOGRAPHS BY DANIELE VOLPE BEFORE WE CAN SEE THE cardamom plants, Amilcar Pereira and his men have to castrate the bulls. That morning, in a pickup truck on the bumpy mountain climb to the cloud forests of Guatemala’s Alta Verapaz,

RECIPES BY KAT CRADDOCK AND STACY ADIMANDO PHOTOGRAPHS BY GRANT CORNETT FOOD STYLING BY STACY ADIMANDO AND KAT CRADDOCK MAKES 15 COOKIE SANDWICHES Active: 1 hr. 30 min. • Total: 10 hr. In many parts of the world, from Asia to the Americas, cardamom f

By BEN CRAIR Photographs by OLIVER HAUSER A few days before I visited baker Arnd Erbel in his southern German bakery, a Hamburg newspaper described him as a “bread god.” Erbel’s breads are renowned among baking connoisseurs and served in many of Germ