SAVEUR

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors.

Editor’s Note

Saveur

ENJOY THE JUNGLE’S MYSTIQUE AND ENDLESS OCEAN VIEWS AT GRAND VELAS

EAT THE WORLD • THE HUNGRY TRAVELER’S GUIDE TO WHAT’S GOING ON AROUND THE GLOBE

Raising a Better Bird

One Good Bottle • Tamara Irish is a natural winemaker. Way natural.

Three Superior Seasoned Salts

The Unlikely Affineur • Parisian architect and graphic designer Antoine Ricardou did not plan to tend cheese. Then the pandemic happened.

My Not-So-Secret Garden • Good (vegetable-laden) fences make good neighbors in one tiny town.

Ten Things We Learned from the Season’s Best Books

A Dish You Only Make for Someone You Love • Ganjang gejang, or soy-marinated crabs, require patience and a certain tolerance for risk. Worth it, says author Eric Kim of the Korean delicacy that crossed an ocean and three generations to land on his family’s Georgia table.

A Shift in Focus • Perhaps the most famed fashion and celebrity photographer of his generation, Norman Jean Roy has all but put down the camera to bake for his community at Breadfolks in Hudson, New York.

The Soul of Guadeloupe in a Sandwich • Pointe-à-Pitre chef David Drumeaux shares how he prepares the archipelago’s signature bokit, from bread to fillings to relish.

The Saveur 100 • You hold in your hands the first Saveur 100 following a five-year hiatus. Included in this celebration of our favorite foods, people, places, and things? A slew of top-notch kitchen tools, some obscure seafood and stinky cheese, and several adult-beverage suggestions. But also a business incubator focused on equality, antiquarian books that put the pandemic in perspective, and two women feeding the current civil-rights movement. Hey, 2020? Maybe you’re not all bad.

TEST KITCHEN • TASTES AND TECHNIQUES FROM THIS ISSUE’S STORIES

We Hope You’re OK.