Saveur

Although I am sure that the first German words I knew were danke and bitte, I doubt that Rouladen, sauerkraut, and marzipan were far behind. Credit for my early fluency goes to one Anna Müller, a Frankfurt-born housekeeper in our Brooklyn home until

BY MEREDITH ERICKSON Recipes by David McMillan & Frédéric Morin PHOTOGRAPHS BY CHRISTINA HOLMES In the Little Burgundy neighborhood of Montreal, there is a sequestered noname street just off Rue Charlevoix that happens to be one of my favorite place

Pretty much anything goes: celery that’s lost its snap, onions and garlic still in their skins, stray stalks, a handful of carrot tops, peppercorns scattered like buckshot, and, from the freezer, frosty bones. Things forgotten and unearthed. Onto a s

Max FalkowitzPHOTOGRAPHS BY PALANI MOHAN AT 4,000 FEET, the paved part of the road stops. It’s fall, the rainy season in Yunnan, so the dirt trail that follows is more quicksand than pathway. Deep rivulets formed by rain creep along the 40-degree inc

BY RACHEL NUWERPHOTOGRAPHS BY MAT T TAYLOR-GROSS One Saturday in Elmhurst, Queens, Ma Chaw Su Kyaw was busy sautéing chile catfish in her home kitchen. Not yet noon, she had already been cooking for five hours, neatly packing clear plastic container

BY MAX FALKOWITZ & HELEN YOU PHOTOGRAPHS by HEAMI LEE Dumplings may be the perfect food: protein, vegetable, and seasoning all wrapped in a tidy parcel of starch. There’s a reason nearly every culture on Earth makes them. Now, if only they weren’t s

SERVES 8 Active: 40 min. • Total: 1 hr. 20 min. (plus cooling) The original recipe for this pie, adapted from Princess Pamela’s Soul Food Cookbook, was a mere few lines—devoid of even a dough recipe and intended for laid-back, confident bakers. Using

Story and photograph by TANVEER BADAL It was a balmy Saturday, and red and green twinkle lights were strung up on my cousin Shawon’s house and all along the length of his block. For a week, my uncle, a prominent political figure in this village in c

BY MITCHELL DAVIS & L AURENT GRAS PHOTOGRAPHS BY MATT TAYLOR-GROSS If you just started eating in restaurants yesterday, you might think that cabbage was a new ingredient popularized by contemporary Nordic chefs. Of course, for millennia cabbage has b

BY ANYA VON BREMZEN Photographs by Jason Lang Mehriban Kazimova, the 69-year-old mother of my Baku friend Zulya, is sticking long iron nails of the hardware variety into a pomegranate the size of a baby’s head. She then lowers her spiky work into a p

If you’re gearing up for a day of tea hunting, you’re going to need a big breakfast. In ’Banna—shorthand for Xishuangbanna Prefecture in southern Yunnan—that almost always means a bowl of noodle soup called mi xian or mi gan, depending on the kind of

BY STACY ADIMANDO It was a good year for sesame in Ethiopia. The reliable hard spring rains had ended abruptly in time for July’s planting, and the frost held off until late November, giving the seeds time to turn bright white and plump up with oil.

BY JACQUELINE RAPOSO ILLUSTRATION BY JOOHEE YOON We don’t set our alarm clocks in Povoação. Church bells clanging nearby or one of the neighborhood’s many vocal backyard roosters do the job. Sleepy-eyed, we cross the jardim—the cobble stoned center