Ringing in Lunar New Year in America’s Most Underrated Food City SAVEUR Magazine 2023-01-20 | Houston just might have the most underrated Asian dining scene in America.In this video, Senior Culture Editor Megan Zhang rings in the Lunar New Year—one of the most widely celebrated festivals in the world—in Texas, where she learns how different cultures across Asia herald the arrival of spring with mouthwatering dishes and auspicious wishes.Read Megan’s full story: saveur.com/culture/houston-lunar-new-yearMake Alex’s prosperity toss salad: saveur.com/recipes/prosperity-toss-saladHost / Writer / Producer / Editor: Megan ZhangVideographer: Jessie MannDesign Director: Brit AshcraftAssistant Producer: Prakruti BhattSpecial thanks to Xin Chào, MDK Noodles Houston, Phat Eatery, Be More Pacific, Chow Down in Chinatown, and Houston First Corporation.baegel / Avocados on Hash Browns / courtesy of www.epidemicsound.comSmartface / Gotta / courtesy of www.epidemicsound.comFrook / Midwest Diner / courtesy of www.epidemicsound.comDusty Decks / On the Keys of Steel / courtesy of www.epidemicsound.comDuckmaw / Ray of Light / courtesy of www.epidemicsound.comAndré Aguado / Summer Haze / courtesy of www.epidemicsound.comCh@ntarelle / West Coast / courtesy of www.epidemicsound.com
Party Smarter, Not Harder with This Festive Throwback SAVEUR Magazine 2022-12-08 | Cocktail pro Hannah Chamberlain explains how to host a spirited holiday party that steals the show and lets you enjoy the view.
Nostalgia (With a Twist) is the Main Ingredient on This Holiday Menu SAVEUR Magazine 2022-12-02 | For star chef Andy Baraghani honoring culture, updating classics, and planning ahead make for a stress-free spin on holiday gatherings.
Sticky Rice: Where to Get This Iconic Dragon Boat Festival Staple in New Yorks Chinatown SAVEUR Magazine 2022-06-03 | Different regional interpretations of sticky rice wrapped in bamboo leaves abound throughout China and Asia. But there are some unifying themes: many are associated with the observance of Dragon Boat Festival (which falls annually on the fifth day of the fifth lunar month), and all are delicious.In this video, SAVEUR’s Senior Culture Editor Megan Zhang heads to Manhattan’s Chinatown to hunt down several variations of the dish, then chats up a few chefs and food writers to learn more about why the food is so strongly associated with the holiday.Learn more about the Dragon Boat Festival and sticky rice: saveur.com/food/types-of-zongzi-dragon-boat-festivalProduced and edited by Megan ZhangShot by Luca Seixas and Prakruti BhattSpecial thanks to Mee Sum Cafe, Supreme Restaurant, Kopitiam, and the Zongzi Lady.Sight of Wonders / Riding Home Safely / Courtesy of www.epidemicsound.comJoseph Alesci / Happy Tree / Courtesy of www.epidemicsound.com
How to Make the Ultimate Lobster Thermidor SAVEUR Magazine 2019-12-01 | Learn how to make lobster thermidor, the most special of all special-occasion dishes. Chunks of tender lobster are smothered in a mustard cream sauce, placed back in the lobster shell, and broiled under a Gruyère AOP cheese crust for a show-stopping presentation.Boil lobsters (0:07)Halve each lobster, remove meat and scrape shells clean (0:12)Crack claws and remove meat (0:19)Prepare Bechamel sauce (0:25)Melt butter and sautee shallots (0:35)Add mushrooms and wine and reduce (0:45)Add cream and herbs (0:58)Mix in bechamel (1:05)Add lobster, herbs and cheese (1:13)Fill shells with lobster mixture (1:32)Add more cheese to top shells (1:38)Broil lobster shells till golden and bubbly (1:43)
How to Make the Ultimate Crab Dip SAVEUR Magazine 2019-11-01 | Known as chupe de centolla in Chile, this creamy, cheesy dip relies on plenty of luxe king crab and nutty Gruyère AOP.Get the Recipe: saveur.com/crab-dip-recipe
Mansaf - Jordan National Dish SAVEUR Magazine 2019-10-20 | Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt (Jameed) and is served with rice.
Pescado Embarazado Might Be the Best Beach Snack in Mexico SAVEUR Magazine 2019-09-04 | Pescado embarazado translates to "pregnant fish" but actually refers to the glorious grilled fish skewers of Nayarit, Mexico.
How to Shape the Perfect Samosa SAVEUR Magazine 2019-06-19 | British-Indian chef Romy Gill shares her grandma's tips for getting these delicious fried snacks just right.Get the Recipe: saveur.com/vegetarian-samosas-with-potatoes-and-peas-recipe
The Art of Wagashi, Japans Tea-Ceremony Treats SAVEUR Magazine 2019-05-09 | Learn how to make one of the simplest forms of wagashi, mochi, with master pastry chef Natsume Aoi.Get the Recipe: saveur.com/matcha-mochi-with-sweet-bean-filling-recipe
Tacacá: Soup of the Amazon SAVEUR Magazine 2019-05-08 | A potent, restorative soup made from wild manioc root and shrimp, this late-afternoon street food is worth seeking out in Brazil.Get the Recipe: saveur.com/brazil-tacaca-soup
What is Jianbing? The Ultimate Savory Pancake SAVEUR Magazine 2019-05-06 | All about the essential street food of Beijing.
When in Texas, Eat Kolaches SAVEUR Magazine 2019-05-03 | How the Czech-American classic became a Central Texas breakfast staple.Get the Recipe: saveur.com/article/Recipes/Strawberry-Kolaches
Were Obsessed With This New Noodle Shop SAVEUR Magazine 2019-05-01 | Little Tong noodle shop in New York's East Village specializes in mi xian.
Get Yourself to a Crawfish Boil This Crawfish Season SAVEUR Magazine 2019-04-29 | Crawfish boils are a communal experience that everyone can get behind.
Get Yourself Some Choripán SAVEUR Magazine 2019-04-26 | This Argentinian staple is worth a try.Get the Recipe: saveur.com/argentinian-choripan-grilled-chorizo-sandwiches-with-chimichurri-recipe
Making Pasta With Rita Sodi and Nick Anderer SAVEUR Magazine 2019-04-24 | Two chefs—Nick Anderer of Maialino and Rita Sodi of I Sodi—collaborate on making an Italian classic.Get the Recipe: saveur.com/rita-sodi-spaghetti-garlic-olive-oil-recipe
Scenes from Irelands Dingle Peninsula SAVEUR Magazine 2019-04-22 | An eclectic community of chefs, poets, publicans, artists, and ice cream makers have turned a once sleepy seaside village into an unlikely food destination.
This is Ataya, the Senegalese Tea Ceremony That Takes Up to Three Hours SAVEUR Magazine 2019-04-19 | From Senegal to New York City, this three-cup ceremonial tea drinking tradition keeps a party going with its serious caffeine overload. Ataya (sometimes spelled attaya), which in Wolof translates into the "preparation of tea," is an important aspect in day-to-day Senegalese culture. Each cup represents the growth of friendships or the stages of life. The longer you wait for your ataya the stronger and sweeter friendships grows.
Now THIS is a Fruit Cake SAVEUR Magazine 2019-04-17 | We'd even call this the ultimate fruit cake. Julián Ángel of Historias del Ciervo shows us how to get fruit in every precariously-perched layer, and the result is beautiful.
Celebrate Presidents Day Right with this Apple Brandy Cocktail SAVEUR Magazine 2019-04-15 | There's no better way to celebrate Presidents' Day than to raise a glass of George Washington's spirit of choice: Laird's Applejack. We stopped by Porchlight in NYC to learn how to make a delicious Laird's apple brandy cocktail for the holiday.
A Night Out in Peckham, Londons New Food Destination SAVEUR Magazine 2019-04-15 | A night out in Peckham, London's ultimate food destination, means pho, cocktails, video games, and plenty of delicious pasta.
You Need to Try This Thai Cake SAVEUR Magazine 2019-04-15 | Making khanom chan, a popular Thai dessert, at Sugar Club in Queens, NYC.
The Ultimate Ombré Cake SAVEUR Magazine 2019-04-15 | Julián Ángel shows us how to make a breathtakingly colorful cake, complete with cherries, sprinkles, and lots of icing.Follow Julián on Instagram: www.instagram.com/historiasdelciervo
Decorate Your Cookies with Lace Designs SAVEUR Magazine 2019-04-15 | Anico Kocsis is one of the few people who makes mezeskalacs - Hungarian honey cookies decorated with delicate embroidery patterns.
Welcome to Scandinavian Candy Paradise SAVEUR Magazine 2019-04-15 | New York City's Sockerbit is the ultimate destination for your taste of lördagsgodis—chewy Scandinavian candy that comes in every color of the rainbow.Read More: saveur.com/scandinavian-candy-rabarberbitar
How to Make a Louisville Hot Brown Sandwich SAVEUR Magazine 2019-04-15 | This lavish Louisville original is one of the world's great hangover helpers.Get the Recipe: saveur.com/hot-brown-sandwich-recipe
This Classic French Cake is the Hidden Gem of Louisville SAVEUR Magazine 2019-04-15 | The dacquoise at Buck's may be old school, but it never gets old.,
The Tea Caking Process SAVEUR Magazine 2019-04-15 | Hundreds of years ago, tea was pressed into cakes and bricks to make it easier to transport. Now, pu-erh makers in China still continue this tradition.
How Olive Oil Gets Made SAVEUR Magazine 2019-04-15 | Behind the scenes of how California's Cobram Estate makes their excellent olive oil.
Jackson Pollock Cake SAVEUR Magazine 2019-04-15 | Julián Ángel is the Instagram-famous cake maker we can't get over. Watch the master put together this Jackson Pollock-inspired number complete with an isomalt sugar scuplture and serious artistic splatter.For more of Julián's work, check out his Instagram: instagram.com/historiasdelciervo
Pu-Erh: The Worlds Most Coveted Tea SAVEUR Magazine 2019-04-15 | The Helen of Troy of tea gets aged like whiskey, dosed like drugs, and coveted by millionaires. And it only comes from this one mountainous corner of China.
Watch Artist Margaret Braun Sculpt a Fantastical City Out of Sugar SAVEUR Magazine 2019-04-15 | The artist, designer, and cake decorator is renowned for turning simple sugar into elaborate piece of art.
Make Your Own Caramel Candy at This Chinese Restaurant SAVEUR Magazine 2019-04-15 | How NYC's Fu Run makes a dessert of tender taro cubes coated in molten sugar that you transform into hard candy.
Cover Your Cake in Fresh Flowers SAVEUR Magazine 2019-04-15 | Julián Ángel of Historias del Ciervo decorates with more than just icing. He's giving this semi-naked cake a layer of fresh flowers.
Kanafeh: What Happens When Mozzarella Sticks Meet Baklava SAVEUR Magazine 2019-04-15 | Wafa Chami of Wafa's Express in New York City makes an incredible version of kanafeh, a Middle Eastern pastry of gooey cheese topped with crispy shreds of buttered phyllo.Get the Recipe: saveur.com/article/Recipes/Knafeh-Syrup-soaked-Cheese-Pastry
Are You Ready for this Jelly? SAVEUR Magazine 2019-04-15 | Sometimes, you just want to fill your cake with fruit. Julián Ángel, cake maker and Instagrammer extraordinaire, shows us how he adds layers of gooey fruit filling in this pretty flower-covered cake.
What Does It Take to Make Great Tea? SAVEUR Magazine 2019-04-15 | Getting great tea is so much more than just picking leaves.
This Spicy Noodle Soup is the Best Breakfast Ever SAVEUR Magazine 2019-04-15 | This is the best way to start your day. Period.
Pork Chops with Braised Cabbage & Fruit Butter SAVEUR Magazine 2019-04-15 | This riff on Scottish-style pork and cabbage features a pork chop smoked with whisky barrel chips and apple-cider–braised red cabbage comes from chef Matthew Harder of Highlands NYC Restaurant
How to Raise a Sourdough Starter SAVEUR Magazine 2019-04-15 | Marie C. of My Life in Sourdough shares tips for making the most of your sourdough starter.
How to Make a Cheesy Brussels Sprout Gratin SAVEUR Magazine 2019-04-15 | This recipe blends roasted brussels sprouts with a silky mornay sauce featuring Gruyère. A panko topping with lemon zest adds crunch and zing.Get the Recipe: saveur.com/article/Recipes/Brussels-Sprouts-Gratin
Pan Roasted Duck Breast with Scotch Broth SAVEUR Magazine 2019-04-15 | Chef Matthew Hardner from Highlands NYC restaurant prepares a medium-rare duck breast served with Scotch broth.Get the Recipe: saveur.com/pan-roasted-duck-breast-with-scotch-broth
Step Inside the Worlds Greatest Old Timey Sweets Shop SAVEUR Magazine 2019-04-15 | Economy Candy on New York's Lower East Side sells every vintage sweet you forgot you loved so much.
Prosciutto di San Daniele Wrapped Grissini SAVEUR Magazine 2019-04-15 | Instant showstopper, this quick and easy recipe will take any party spread to the next level.
Dominque Ansels French Dessert Language Lesson SAVEUR Magazine 2019-04-15 | Dominque Ansel pronounces French pastries
A Day in the Life of St. Lucia SAVEUR Magazine 2019-04-15 | A tour of one of St. Lucia's most bustling Caribbean markets.
Montasio Frico with Potatoes SAVEUR Magazine 2019-04-15 | This guaranteed crowd-pleaser is a perfect dinner party appetizer, served alongside a lightly dressed salad.
How to Make a Pittsburgh-Style Nut Roll SAVEUR Magazine 2019-04-15 | How to make a pittsburgh-style nut roll with butter and walnuts and spices great for breakfast.Get the Recipe: saveur.com/nut-roll-recipe
