Saveur Magazine, May 2015 (#174): The Road Trip Issue

  • Barbecue trail mix

    Barbecue trail mix (page 20)

    from Saveur Magazine, May 2015 (#174): The Road Trip Issue Saveur Magazine, May 2015 (#174) by Edward Lee

    • Categories: Snacks; Cooking ahead
    • Ingredients: bacon; maple syrup; cashew nuts; pecans; sesame sticks; cacao nibs; Marcona almonds; pumpkin seeds; garlic powder; smoked paprika; ground cayenne pepper; ground cinnamon; ground cumin; barbecue sauce; dried apricots; dried figs
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Notes about Recipes in this book

  • Strawberry rhubarb yogurt pops

    • Rutabaga on June 17, 2019

      Overall, these are good, and the kids really like them. I find the honey flavor a tad strong, but I also added a little extra honey to get the sweetness to the level I wanted. I might use a mix of honey and sugar next time. The texture was slightly icy, nothing extreme, but it might be worth trying another technique to ward that off.

  • Yucatán-style shredded pork tacos with achiote (Cochinita pibil tacos)

    • babyfork on May 15, 2015

      This was delicious. I didn't bother straining the marinade as I was pressed for time. Doubt that it made much difference. Found the banana leaves and achiote paste at Mi Pueblo in San Rafael. Pickled red onions are a great topping for this. I used the Tacolicious recipe for those.

    • twoyolks on July 17, 2015

      The pork tasted too strongly of achiote paste for me. It also tended to overpower the flavor of the pork.

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  • Published May 01 2015
  • Format Magazine
  • Page Count 90
  • 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.