Saveur magazine returns to print

For fans of print media and especially those of us who miss Saveur magazine, the wait is finally over. Beginning with Issue No. 202 (Spring/Summer 2024), Saveur is back in print – just in time to celebrate the 30th anniversary of the magazine!

As we wrote last year, Kat Craddock, long-time CEO and editor, partnered with an investor to purchase Saveur from its parent company. Kat and her editorial team have worked diligently to bring this brand back to greatness. This month the first print issue of the indie magazine has been published. You can subscribe to the twice yearly publication here.

We have indexed the issue (#202), which features 36 wide-ranging recipes from Jacques Pépin’s artichokes Helen to Iné cha cha chicken. It also highlights Olga Bacha, a cook at Beit Douma, a 19th-century villa in rural Lebanon. Longtime Saveur subscribers may spot a few Easter eggs and old favorites inside this new issue, along with the in-depth food stories and global recipes that made Saveur a favorite among food lovers. Lastly, each issue will share a beautifully illustrated recipe card. This issue’s recipe card features Jeremy Lee‘s Shallot-roasted lobster with an illustration by Alex Testere – shown to right.

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  • FuzzyChef  on  March 12, 2024

    I’m thrilled that they’re back in print, but … $25 an issue? Have to think about that one.

  • matag  on  March 12, 2024

    Fuzzy….$25 for a subscription…12.50 each issue

    • Jenny  on  March 12, 2024

      $25.00 an issue – you are billed every 6 months – 25.00 and every six months 1 issue is out.

  • bjamison01  on  March 12, 2024

    According to the website its $25 per issue. That’s a bit too steep.

    “Beginning with the Fall/Winter 2024 issue, your subscription will include one copy of SAVEUR, charged at $25 plus shipping and handling prior to delivery. We will send you a notification before each charge, and you may cancel at any time.”

    • Jenny  on  March 12, 2024

      I am hoping that once they build up a base and things fall in place perhaps the subscription will be a bit cheaper. Cherry Bombe magazine is 25.00 an issue as well.

  • SheilaS  on  March 12, 2024

    I’ll probably buy an issue or two and see what I think. Some periodicals priced in this range, like Dill (which sadly only published for a year) at $20/issue was absolutely worth it.
    Having the issues indexed on EYB adds to their value for me.

  • SheilaS  on  March 12, 2024

    I will say that at least Cherry Bombe offers free shipping to subscribers. Saveur’s $25 price plus $3.99 shipping in the US plus tax makes it over $30/issue for me, in the US. Probably out of reach for international folks.

  • mbbenham  on  March 12, 2024

    When I finished grieving over Gourmet’s final ever issue in November 2009, I comforted myself by thinking, “well, there’s still Saveur.” Thankfully, the print version of Saveur lasted a good, long time until it too (inevitably) ceased publication. Have just subscribed – hope it meets expectations. It takes a lot of guts to start a print magazine in the digital age. Thank you, Saveur!

  • cfrailey  on  March 16, 2024

    Wonderful! Now if someone would just do this with Fine Cooking.

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