SAVEUR

Since 1994, SAVEUR’s network of global contributors has been bringing readers a wellspring of diverse, surprising, and exclusive stories. Now independently owned and operated, the brand’s immersive travel guides, rigorously tested recipes, transportive features, and ambitious original photography make SAVEUR an invaluable resource for planning culinary adventures big and small.

Best Hotel Breakfast?

SAVEUR

And here we go again!

Introducing Our Contributors • Allow us to present to you a few members of our global culinary family. From established pros to rising stars, each contributor has been instrumental in bringing this issue to life with fresh, ear-to-the-ground perspectives, artistic vision, and insight. To get the conversation started, we asked each of them to share their favorite dishes to cook for loved ones. Let’s dig in!

With thanks. • As we usher in a new era at saveur, the whole team would like to extend a special thanks to our Grand Tour subscribers for their generosity and support with the relaunch.

Weed Grows Wild in the Land of the Gods • High in the mountains of Northern India, cannabis has been a culinary fixture for centuries

Shell-Shocked • Deep-fried shrimp shells make for a surprising (and irresistible) bar snack at this Hudson, New York restaurant

FRIED SHRIMP SHELLS

Winegeese

A New Life for Eau De Vie

Kutty Edge • South Asian and New England fishing traditions meet in this Rhode Island metalsmith’s studio

Eat the Moon • Astronauts cannot live on Tang alone. To prepare for upcoming years-long voyages, NASA strives to provide fresh food in space.

FOOD COURT

Ancient Vines, Modern Wines • Crete is poised to take on a powerful position in Greece’s wine scene

WINES TO TRY

A Drink Around Town • This clandestine cocktail tradition is part scavenger hunt, part secret expedition

No Wake Zone • Lower-impact cruises are quietly creating a sea change

GAME PLAN: ST. LOUIS

Fine (Art) Dining • Nashville chef Sean Brock transports guests via their senses at Appalachian-inspired restaurant, Audrey

Around the Table with Boston’s Bravest • Flavors and cultures merge in this firehouse kitchen

HOW TO PREPARE A TURKEY SANDWICH

The Marvelous Reappearing Act of the Frigidaire Flair • How a 1960s stovetop entranced contemporary cooks

The Great Transferware Renaissance • Nostalgia is trending on dinner tables across the country

A Lobster Tale • On the eastern coast of Scotland, the lobsters are blue and sweet, swimming in cold waters and the warm memories of chef and author

SHALLOT-ROASTED LOBSTER

EAT the WORLD • Your Passport to Global Tastes and Trends

France’s Great Melting Pot • FOR THE OWNER OF ÉPICERIE L’IDÉAL, MARSEILLE IS ABOUT MUCH MORE THAN BOUILLABAISSE.

ESSENTIAL SOUVENIRS

STAY • Marseille can be a sensory overload, but these properties offer a slice of serenity.

Ancient Flavors • IN AUSTRALIA, SACRED NATIVE PLANTS ARE FINALLY GETTING THEIR DUE

Spirit of Innovation • BAIJIU, THE WORLD’S MOST POPULAR LIQUOR, ISN’T JUST FOR SHOTS ANYMORE—IT MIGHT BE YOUR NEXT FAVORITE COCKTAIL BASE

THE FOUR BIG AROMAS

Ice, Spiced • NO SHADE TO the two-note schoolyard frozen treat, but lately, ice cream sandwiches have grown up. In New York City, cool-kid scoopshops, pop-ups, restaurants, and even wine bars have peppered their menus with vibrant frozen sandos redolent with spiced, floral, herbal, and savory notes to tempt those of us inclined to eat the world—brain freeze be damned.

We Heart Artichokes • GET TO KNOW THEM, AND THEY’RE NOT SO PRICKLY

THE HEART OF THE MATTER • It takes a bit of practice and...