Saveur Magazine, December 2014 (#170)

  • Bialys (page 26)

    from Saveur Magazine, December 2014 (#170) Saveur Magazine, December 2014 (#170) by Mimi Sheraton

    • Categories: Bread & rolls, savory; Jewish; Vegan
    • Ingredients: Vidalia onions; bread crumbs; fresh yeast; bread flour; poppy seeds
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Notes about Recipes in this book

  • Field pea gratin

    • TrishaCP on March 10, 2018

      This had good flavor, but my sauce broke, leaving a liquidy mess when I served it. I usually have great luck with Hugh Acheson recipes, so I'm not sure what happened here. Could have been user error in not reducing the stock sufficiently. If anyone else attempts this, I would use less stock to boil the peas.

  • Spiced cabbage with blueberries (Kryddað rauðkál með bláberjum)

    • meggan on December 29, 2023

      People liked this for Christmas dinner. I used a chutney instead of the jam.

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  • Published Dec 01 2014
  • Format Magazine
  • Page Count 106
  • 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.