Saveur Magazine, October 2014 (#168): The Fall Cooking Issue

  • Planet of the grapes

    Planet of the grapes (page 24)

    from Saveur Magazine, October 2014 (#168): The Fall Cooking Issue Saveur Magazine, October 2014 (#168)

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: sugar; dried chamomile flowers; lemons; Pavan liqueur; Mandarin Blossom vodka; Prosecco wine
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Notes about Recipes in this book

  • Dashi-braised chicken with root vegetables

    • twoyolks on March 04, 2025

      This was good but I think it's a better pattern for a recipe (braising chicken and root vegetables in dashi) than a recipe itself. I didn't not particularly care for the turnips and would omit them in the future. The shiitakes were incredibly flavorful. A single carrot was not enough. I used bone in chicken thighs and they just became difficult to eat.

  • Mashed eggplant dip (Baba ghannouj)

    • Frogcake on April 14, 2017

      Really good baba ghannouj! Lovely with pomegranate seed and mint garnish.

    • Ganga108 on May 13, 2026

      Excellent. I made with fresh pomegranates from our tree and frozen roasted eggplant from the freezer. So quick to make this way, and a perfect use for eggplant. Delicious and addictive.

  • Romano beans with tomatoes (Loubieh bil zeit)

    • meggan on September 20, 2016

      I was lucky enough to stumble across some romano beans at the farmer's market and I used eatyourbooks to find this recipe which is easy and delightful. It turns out I like romano beans!

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  • Published Oct 01 2014
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States

Publishers Text

Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.

Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 20 James Beard journalism awards.