Saveur Magazine, Summer 2019 (#198): The Growers Issue

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  • Italian plum jam

    • apattin on March 21, 2020

      Use mint or basil instead of anise hyssop.

  • Lamb burger with mint, feta, and balsamic onions

    • Rutabaga on June 19, 2019

      These are delicious burgers, and so easy to make. I used dark meat ground turkey, which worked really well in this case. It's quick to mix the spices with the meat, and the onions can easily be prepared while the burgers cook. Kalamata olives or tzatziki would be welcome additions, and we spread hummus on the burger buns.

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  • Published Jun 01 2019
  • Format Magazine
  • Page Count 99
  • 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.