Saveur Magazine, Jun/Jul 2017 (#189)

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  • Coal-roasted butternut squash

    • twoyolks on October 17, 2017

      I was really surprised by how good this was. The skin of the butternut squash got really well burnt but the inside was perfectly cooked. The bit of smoke that the squash picked up really complimented the sweetness well. I only got a little hint of the garlic and thyme and only in the squash right next to it. I scooped the squash out of the skin to serve it. I think I might turn it into a puree in the future; possibly including the roasted garlic.

  • Stewed pork in sesame and pumpkin seed sauce (Choc'a)

    • annmartina on October 02, 2017

      No guidance on how dark or light to toast the seeds. I may have over-toasted the sesame seeds as the sauce was very slightly bitter . Very rich. Served with rice and corn tortillas and avocado. Braise the pork and let rest in the stock in the fridge overnight and you will be rewarded. Keep the stock for some posole or something.

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  • Published Jun 01 2017
  • 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.