Saveur

WHEN ZIMBABWE-BASED COOK NICOLA Kagoro announced that she wanted to ignite a vegan movement among black Africans, her friends mostly laughed. Vegan food, many said, was an expensive trend, filling niche sections of the supermarket with gimmicky artif

BORN AND RAISED IN NORTHWESTERN ALGERIA, NEAR THE border of Morocco, Warda Bouguettaya moved to the U.S. when she was 21 years old. “I followed my love to Detroit,” she says. After a few years, it happened again: He received an offer to work in China

ON A TUESDAY MORNING, A MIDDLE-AGED WOMAN bustles into a kitchen in the town of Zarqa, Jordan, just outside Amman, holding multiple bags of meat. Around the kitchen, orders are scrawled on sticky notes and empty boxes. Today, she has to make 70 kibbe

NO SINGLE ENGLISH WORD IS sufficiently lyrical to represent what “wonton” means to the Cantonese. Loosely translated as “swallowing cloud,” wontons are a style of jiaozi, or dumpling, but with thinner dough than the dim sum served in Chinese tea parl

EVERY REFRIGERATOR IN HAWAI‘I HAS AT least one batch of chile pepper water in it. When I was a kid, in the town of Hilo, on Hawai‘i’s Big Island, my dad and I would save old glass jars or cool-looking whiskey bottles for making and storing our own. A

IT STOPPED ME FOR A SECOND. On page 70 in this issue, Zurab Chkadua from the country of Georgia refers to cheese as a “God-given treasure.” You may very well agree, no explanation needed. But even if you don’t (yet), it’s hard not to admire that kind

Wrappers should be thin and tender, never doughy, and just large enough to contain a single bite of filling. Choose fresh wonton wrappers from a reputable Asian market if possible, and buy extras to make up for any cracked ones in the package. (You c

The trademarks of a good wonton broth are its clarity, pale color, complex flavor, and freshness—chef Yan Tak starts his over if it’s more than five hours old. Strive for balance with the highest-quality ingredients: Pork shoulder adds fatty richness

In western Switzerland, traditionally crafted bells help dairy farmers distinguish prized cows IN THE PASTURES OUTSIDE OF Fribourg, Switzerland, gently undulating fields of green rise up to meet pure blue sky at the horizon. Rugged mountains reach up

WHEN I FIRST MOVED OUT of my childhood home, only a week went by before I found myself craving my mother’s cooking. Specifically, I missed Persian rice with tahdig—the prized golden, crispy crust at the bottom of the rice pot. Rice is the crown jewel

WHENEVER I’M HOSTING friends or just know I will need sustenance for a busy week, I can rest easy if I have a batch of carta di musica made and stored away. Sometimes called pane carasau (carasare essentially means “to toast”), these semolina flatbre

RUM PRODUCTION ON MARTINIQUE TRADITIONALLY wraps up by the first week of June, just before the arrival of the rainy season, but Habitation La Favorite was still running at full steam when I arrived on the 12th of the month this past year. The distill

ZURAB CHKADUA WAS ACTING AS THE TAMADA, the toastmaster, for a traditional Georgian supra at his house in Lakhamula village in the Svaneti region of northwestern Georgia. The job is sort of like being both a pastor and a quarterback for a dinner part

PEOPLE OFTEN ACT AS IF there is a holy grail of banh mi authenticity. But like a lot of Vietnamese dishes, these sandwiches are very casual and flexible, hard to mess up or interpret too loosely. You can stuff practically anything in one, which is mo

IN THE ANTIQUE KITCHEN OF HIS FAMILY’S restaurant, C.J. Gerdes slips a handful of cornfloured oysters into one of the six blackened pots on the stove. The fat froths like sea foam. Two minutes later, he pulls them out, their crisp coats crinkled and

Before I floated down Oregon’s Grande Ronde River with chef and charcutier Elias Cairo, I would have figured that an angler who brought his own trout on a fishing trip to be sure to have something for the grill was not much of a fisherman at all. Thi

THE ERKUAI BAO YOUTIAO LADY COMES to Luofeng Street every morning. She sets up her cart across from the elementary school and begins grilling round tortilla-like pieces of erkuai, a tender rice cake that is a beloved specialty here in Yunnan, China’s

Teff, an ancient grain, is the basis of Ethiopia’s daily bread THE SOURNESS OF injera, Ethiopia’s fermented flatbread, balances the spice of the stewed meats and vegetables it’s typically used to scoop up (see “Around the Injera,” p. 92). It requires

The smell of the morning’s pan-roasted coffee still lingered as a late lunch was hurried up the stairs from the kitchen in hot terra-cotta pots. On the second floor, home of the elegant and matriarchal Senait Worku, in Addis Ababa’s upscale Bole neig

MAKES ABOUT 1 CUP Total: 25 min. When butter is clarified—cooked until the water has evaporated and the milk solids have separated—it becomes a brilliant yellow oil that can be stored for 2 months without spoiling. Ethiopian cooks simmer a range of f