Saveur Magazine, Winter 2018 (#193)

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  • Short ribs with fermented pepper harissa

    • rmardel on November 19, 2020

      I haven’t actually made the short ribs yet, but I have made the fermented harissa and it is now my favorite harissa. I want to use it every day. I’ve made two batches, one as written, and one where I added roses and modified the other seasonings lightly. I will never go back to commercial, or non-fermented harissa again.

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  • Published Feb 01 2018
  • Format Magazine
  • Page Count 78
  • 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.